FALL DINNER MENU

Choice of:

Squash Cappuccino
Purée of Squash Bisque garnished with Nutmeg Whipped Cream

 

Oyster Salad
Crispy Fried Oysters, Frisée Lettuce, Fresh Radish and Parmesan with Creamy Truffle Vinaigrette

 

Smoked Salmon
House Smoked Salmon, Warm Potato Salad with Creole Mustard Vinaigrette

Choice of Entrée:

 

Grilled Pork Tenderloin
Braised Fennel, Carrot Pearls with a Madeira Espagnole

 

Seared Ahi Tuna
Roasted Eggplant Purée, Olive Tapenade with Basil Oil

 

Duck Confit Cassoulet
Shredded Duck Confit, Cured Pork Belly smothered in a White Bean Casserole

 

Filet Tips Bourguignon
Seared Filet Tips over Louisiana Popcorn Rice, Mushrooms, and Root Vegetables in a
Red Wine Veal sauce

 

Choice of Dessert:

 

Banana Bread Pudding or Caramel Cup Custard

 

$29.95