Appetizer
Fried Oyster with Slab Bacon, Wilted Greens and Cajun Remoulade
First Course
Seared Rare Tuna with Crab and Butter Pea Salad and Sherry Vinaigrette
Second Course
Roasted Corn and Crawfish Chowder
Third Course
Heirloom Tomato Salad with Green Chile Goat Cheese, Cornbread Croutons, Bacon, Avocado and Grilled Red Onions in Buttermilk Dressing
Fourth Course
Pan-seared Grouper with Sweet Pea, Asparagus and Fava Bean Succotash topped with Crawfish Meuniere and Fried Okra
Fifth Course
Fried Quail stuffed with Apples, Pecans, Smoked Sausage and Cornbread served with Red Eye Gravy
Sixth Course
Pork on Pork
Slow cooked Pork Shoulder and Pork Belly simmered in Bourbon and glazed with Creole Mustard BBQ sauce served with Sweet Corn and Cheddar Grits
Cast Iron-blackened Niman Ranch Sirloin Strip Steak served with grilled Onion Watermelon relish, Sweet Potato Pepperjack Hashbrowns and Salsa Verde
Seventh Course
Peach Crostata topped with Raspberry Mascarpone-swirl Ice Cream and Candied Pecan Sweet Bourbon Syrup |
The Southern Table
