Spirit of Bourbon Street

Menu

• Hors d’Oeuvre    
  • Conch Beignets with Ghost Pepper–Guava Jelly, DonQ Rum, and Crystal Hot Sauce–Mango Aïoli
  • Char-Broiled Louisiana Oysters with Black Garlic, Plugrá Butter, Three-Month-Aged Parmigiano-Reggiano, and Culantro
  • Spirited Pumpkin–Chicken Liver Pâté with Pickled Butternut Squash in Savory Cones
  • Spiced Pecan Butter–Stuffed Figs with Red Onion Jam and Bûcheron Cheese
  • Lady Ella > Lillet Rosé with Housemade Pomegranate Syrup, Housemade Rhubarb–Filé Bitters, Sparkling Wine, and Lemon Twist
  • Cajun Sazerac > Old New Orleans Cajun Spice Rum with Steen’s Pure Cane Syrup, Peychaud’s Bitters, and Herbsaint Rinse
• Dinner
  • Rich Girl Po’ Boy > Savory Blue Crab Ladyfinger with Blue Crab Mousse, Cajun Bowfin Caviar, Louisiana Softshell Crab Bisque Shooter, and Citrus-Marinated Crab Claw Fingers
  • Maison Champy en Caradeux Pernand-Vergelesses Premier Cru 2010
  • Cracklin’ Crusted Ahi Tuna with Royal Red Shrimp Maque Choux, Crab Boil Lentils, Chile-Roasted Garlic, Lemon Confit, and Puerto Rican Sofrito
  • Château Olivier Grand Cru Classé de Graves Blanc 2010
  • Foie Gras–Duck Leg Piñon with Ripe Plantains, Chicory Coffee–Braised Duck, Creole Cream Cheese, Foie Gras Torchon, Duck Bacon, Roti, and Buffalo Trace–Spiced Golden Currant–Duck Jus 
  • Paul-Marie et Fils Très Vieux No. Seven Pineau des Charentes NV
  • Pork Cheek–Lengua Fricassee with Slow-Cooked Caramelized Pearl Onions, Root Vegetables, Mustard Greens, and Red Wine–Trotter Demi-Glace
  • Château Olivier Grand Cru Classé de Graves Rouge 2001
  • Cherries Jubilee–White Chocolate Bread Pudding with Coquito Ice Cream
  • Sicilian Negroni > Bayou White Rum with Averna, Sweet Vermouth, New Orleans Coffee Bitters, and Orange Oil