The Evolution of Creole Cuisine

Menu

• Hors d'Oeuvre
  • Plateau de Fruits de Mer and Gulf Oysters with Louisiana Caviar
  • Grilled Chapeau Steak on Sugarcane Skewers
  • Bacon-Wrapped Duck Liver with Pepper Jelly on Cornbread Crostini
  • Lamb Pies with Creole Cream Dressing 
  • Miniature Croque Madames with Chisesi Brothers Ham and Fried Quail Eggs
  • Artichokes with Jumbo Lump Crabmeat, Green Onions, Garlic, Lemon, and Panko
  • Steak Tartare on Crispy Fingerling Potatoes with Creole Mustard, Crème Fraîche, and Grilled Scallions
  • Demitasse Blue Crab Gumbo with Crab-Infused Popcorn Rice, Jumbo Lump Crab, and Deviled Crab Chops
  • Oberon Sauvignon Blanc 2012
  • Isabel Mondavi Cabernet Sauvignon Deep Rosé 2012
• Dinner
  • Gulf Oyster Trio > Oyster Spaghetti Carbonara, Oyster en Brochette, and Oyster Loaf
  • Isabel Mondavi Chardonnay 2011
  • Andouille-Crusted and Crab-Boiled Mozzarella with Grilled Green Tomatoes, Sun-Dried Tomato–Pecan Pesto, and Sugarcane Gastrique
  • Isabel Mondavi Pinot Noir 2010
  • Barbecued Lamb Chops with Beer and Andouille-Braised Greens, Stone-Ground Goat Cheese Grits, and Bruléed Lemon
  • Emblem Napa Valley Cabernet Sauvignon 2010
  • Cast Iron–Seared Strip Steak with Sweet Potatoes, Bacon, Blue Cheese, and Bourbon–Peppercorn Cream
  • M by Michael Mondavi Cabernet Sauvignon 2009
  • Dessert > Crème Brûlée with Popcorn Rice Calas, Pineapple–Rum Cake with Lime Snowball, Mississippi Mud Praline Parfait, Bananas Foster Profiterole, and Bourbon Milk Punch 
  • Oberon Moscato 2011