2016 REVEILLON MENU
Please choose one from each course

FIRST COURSE

Turtle Soup Au Sherry with Lemon and Parsley

SECOND COURSE

Panko-fried Jumbo Frog Legs
with Diced Pears and Smoked Jalapeño Butter

Red Oak-Frisee Lardon Salad
with Smoked Applewood Bacon, Teardrop Tomatoes, Granny Smith Apples, Shaved Shallots, and a Roasted Shallot
and Chèvre Vinaigrette

THIRD COURSE

Filet Tournedos
with Two Fried Green Tomatoes, Wild Mushroom Risotto,
and Fried Quail Eggs

Pompano Napoleon
with Charred-tomato Mousse, Roasted Corn Puree,
and Crawfish Butter

Duck Confit en Casserole
with Petit Peas, Sweet Potatoes, Caramelized Onions,
Bell Peppers, and Buttered Puff Pastry

FOURTH COURSE

Bûche de Noël

Eggnog Crème Brûlée

 

Coffee and tea included

$48.00 PER PERSON

Excluding tax and gratuity

 

Executive Chef Chad Penedo

Executive Sous Chef Denmon Bateman