Modern New Orleans Tradition

Menu

• Hors d’Oeuvre
  • Puffed Lobster Crackers with Tarragon Caviar, Lobster–Bergamot Mousse, and Wild Herbs
  • Black Tea–Smoked Scallop Crudo with Satsuma Pearls and Pecan Leather
  • Pizzette di Nduja Sausage with Pumpkin Seed Ricotta, Za’atar Naan Crisps, and Pumpkin Preserves
  • Grilled Ducks' Hearts with Roasted Anticucho Sauce, Charred Onions, Compressed Melon, and Crispy Funyuns
  • Stuffed Aloo Poori with Toasted Garam Masala, Sweet Potatoes, and Indian Lime Pickles
  • Velenosi Passerina Brut NV
• Dinner
  • Smoked Oyster with Charentais Melon Mignonette, Buttermilk–Horseradish Ice, and Oyster Leaf
  • Peter Jakob Kühn Riesling Sekt Brut NV
  • The Incredible Edible Egg > Marbled Rye–Pine Nut Picada with Warm Egg Yolk, Cauliflower Soubise, Crispy Pancetta Chip, and Wildflowers
  • COS Ramí 2011
  • Monkfish Liver Parfait with Lychee Gelée, Young Coconut Snow, Truffled Green Peaches, and Pickled Sea Beans
  • Weingut Lagler Steinborz Grüner Veltliner 2011
  • Black-Lacquered Duck Tortellini with Vanilla–Fennel Tapioca, Sichuan-Cured Beef Tendon, Black Duck–Tea Broth, and Charred Onion Ash Purée
  • Giacomo Borgogno & Figli Barbera d'Alba 2011
  • Sablefish Véronique with Toasted Marcona Almond Purée, Compressed Celery, Pickled Grapes, Baby Fennel, and Grape Yeast Foam
  • J. Hofstätter Meczan Pinot Noir 2012
  • Sous Vide Lamb Loin with Peach Pit–Roasted Wheat-Berry Oatmeal, Celery Root Bark, Roasted Chicory, and Charred Saba Miso
  • Le Macchiole Bolgheri Rosso 2011
  • Indian Falooda with Louisiana Citrus, Nitro-Pineapple, Blueberry Vermicelli, Puffed Rice, Rehydrated Basil Seeds, Wildflowers, and Geranium–Rose Milk
  • Ansgar Clüsserath Trittenheimer Apotheke Riesling Kabinett 2011