Mardi Gras Mystique

Menu

• Hors d’Oeuvre
  • Deviled Yard Eggs with Choupique Caviar and Rice Cracklings
  • Green Strawberry Sorbet with Colli Etruschi Extra Virgin Olive Oil, Lemon Thyme, and Sea Salt
  • Hollywood Livestock Beef Roulades with Spring Vegetables and Boiled Peanut Beurre Fondue
  • Pecan Shell–Roasted Spring Beets with Vanilla, Pecan Praline, and Oxalis
  • Sugarcane Pasta Shrimp with Crayfish Mousseline and Scuppernong Vinegar Sauce
  • CHAMPAGNE PERRIER JOUËT GRAND BRUT ROSÉ NV
• Dinner
  • Three Fish Harlequin > Tuna, Salmon, and Snapper Crudo with Finger Limes, Hijiki–Creole Seasoning, and Smoked Tomato Consommé
  • CELLER EL MASROIG LES SORTS BLANC 2013
  • Murder Point Oyster Rockefeller with Sassafras Root Cream, Mustard Juice and Sprouts, and Po’ Boy Bread Crust
  • DOMAINE JEAN CLAUDE COURTAULT VACOUPIN CHABLIS 1ER CRU 2013
  • Blue Crab Gratin with Sherry Cream, Asparagus, Braised Radishes, Caviar, and Manchego
  • DR. VON BASSERMAN-JORDAN DEIDESHEIMER HERRGOTTSACKER PFALZ RIESLING TROCKEN 2013
  • Chappapeela Farms Pork Loin with Mayhaw Molasses, Sweet Potatoes, Collard Greens, and Buttermilk 
  • ERATH ESTATE SELECTION WILLAMETTE VALLEY PINOT NOIR 2012
  • Grilled Cane Sugar–Cured Duck Breast with Crispy Confit, Pecan Purée, and Spiced Muscadine Jus
  • KENWOOD JACK LONDON VINEYARD MERLOT 2011
  • Galette des Rois with Ponchatoula Strawberry–Rhubarb Compote and Brown Butter Ice Cream
  • CINELLI COLOMBINI VIN SANTO DEL CHIANTI 2005