Oysters 3 Ways Smoked, Rockefeller and deep fried served with a classic rendition of a remoulade Pimm’s Cup Refreshing New Orleans easy drinking cocktail that is cucumber based
Second Course
Creole Shrimp Gumbo The holy trinity of vegetables served in a rich roux and smoked andouille sausage, balanced with head-on prawns over tarragon white rice
Cottesbrook Reserve Marlborough SB, 2016 A crisp wine from New Zealand with passionfruit and lime flavor profiles
Third Course
36 Hour Sous Vide Prime Rib With a light pecan wood smoke accompanied with potatoes au gratin and an herbal demi-glace Ch Haut Cardinal St Emilion Grand Cru, 2011 Merlot Medium bodied wine from France that focuses on raspberry and blackberry notes
Fourth Course
Freshly fried beignets Heavily dusted with powdered sugar served along with a salted caramel praline
Café au lait with pecan liqueur A boozier version of Café du Monde’s famous drink