Appetizer

MINIATURE GRAZING TABLE

imported + domestic cheeses, cured meats,

seasonal berry jams, assorted mustards, seasonal pickled vegetables,

artisan breads + crackers, fresh + dried fruits,

cajun candied pecans, assorted confections

Wine Pairing: La Marca Prosecco Rose

First Course

GREEN TOMATO SALAD

sliced green tomatoes, grilled peaches, burrata, fennel,

shaved onion, fresh herbs, seasonal dressing

(gf, v; vegan without cheese)

WARMED FOCACCIA

lemon truffle butter, herb whipped butter,

cabernet butter

Wine Pairing: Domaine Salmon Sancerre,

Loire, France

Second Course

“GUMBEAUX”

rich cajun seafood gumbo, corn macque choux risotto

Wine Pairing: Louis Jadot Pouilly-Fuissé,

Burgundy, France

Third Course

FRENCH ONION BRAISED SHORT RIB

beef short rib, caramelized onion-sherry gravy,

crispy frizzled onions, chives,

served over GRUYERE POMMES ALIGOT with

SAUTEED HARICOT VERTS

PLANT-BASED ENTRÉE available upon request

Wine Pairing: Les Allies Chateauneuf-du-Pape, 2020

Fourth Course

BREAD PUDDING FLAMBÉ

homemade southern style bread pudding,

flambéed bourbon pecan caramel sauce,

served with VANILLA BEAN ICE CREAM