Mother’s Day 2022

3 course menu – Entrée price includes choice of appetizer, entrée & dessert.
All items are also available à la carte at a reduced price.
Recommended wines are paired with each entrée

APPETIZERS

CHOICE OF SOUP
New Orleans Seafood Gumbo
Turtle Soup
Soup du Jour

STRAWBERRY & SPINACH SALAD
Baby spinach tossed with a vanilla bean dressing and topped with
Louisiana strawberries, crispy shallot & feta cheese

CRAWFISH & GOAT CHEESE CRÊPES
Goat cheese filled crêpes topped with fresh Louisiana crawfish tails
in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

SHRIMP STEW

Gulf shrimp sautéed with mushrooms, onion, celery, bacon and served in a seafood veloute with a black pepper buttermilk biscuit

ENTRÈES

CRAWFISH CAKES & EGGS
A duo set of cakes set upon a creamy corn maque choux topped with
poached eggs and served with haricots verts and creole hollandaise $45
Villa Maria 2021 Sauvignon Blanc, New Zealand; $11.00 gl; $44.00 btl

SHRIMP BENEDICT
Buttermilk biscuit topped with deviled andouille
sausage, poached eggs and a leek cream sauce.
Served with sautéed U-10 shrimp and fried shallots $45
Simi 2021 Sauvignon Blanc, Sonoma; $9.75 gl; $39.00 btl

WOOD GRILLED TUNA
Yellowfin tuna hickory grilled and served with a white bean ragout,
sautéed kale, and a smoked tomato vinaigrette $49
Elouan 2018 Pinot Noir, Oregon; $14.00 gl; $56.00 btl

BLACONED SALMON
Cast iron seared and served atop an English pea and prosciutto risotto. Finished with a lemon-thyme oil. $49
Frogs Leap 2019 Chardonnay, Napa Valley $15.00 gl; $52.00 btl

OSSO BUCO
Slowly braised veal shanks placed upon a creamy sun dried tomato polenta and toped with a natural reduction sauce with gremolata $55
Ridge “Three Valley’s” 2019 Cabernet Sauvignon, Sonoma; $12.50 gl; $50.00 btl

WOOD GRILLED FILET OF BEEF
A 6 oz. filet served with truffled mashed potatoes,
grilled asparagus and creole demi-glace $58
Duckhorn 2019 Cabernet Sauvignon, Napa Valley $22.00 gl; $88.00 btl

DESSERT

VANILLA BEAN CRÈME BRÛLÉE (gf)

PROFITEROLES
Vanilla bean ice cream, warm chocolate-caramel sauce, Chantilly cream

PAIN PERDU BREAD PUDDING
with candied pecans and rum sauce

CAFÉ MOCHA MOUSSE
White chocolate biscotti

(gf) denotes Gluten-Free items
Executive Chef Erik Veney
April 25th, 2022