Appetizers

Abita Amber Marinated Jumbo Gulf Shrimp
Corn Maque Choux Casserole, Mirliton Purée, Abita Amber Barbecue Sauce

Farm Raised Rabbit Rillette
Wild Mushroom Salad, Louisiana Figs and Strawberry Jam, Sourdough Crostini

Black Angus Beef Carpaccio & Yukon Gold Potato Napoleon
Truffle Scented Country Potato Salad, Shaved Parmesan, Caper Berries, Pine Nuts

Elizabeth’s Sardine Roll Mops
(Traditional Alsatian dish, inspired by Chef Guy’s grandmother, Elizabeth)
Arugula and Granny Smith Apple Salad, Shoestring Potatoes, Emulsified Horseradish Cream

Pan Seared Georges Bank Sea Scallops
Cheese and Potato Galette, Tomato Fondue, Spinach Beurre Blanc

Smoked Duck and Wild Mushroom Strudel
Daikon Slaw, Marinated Red and Yellow Teardrop Tomatoes, Dried Cranberry, Tarragon Barbecue Sauce

Pan Seared Hudson Valley Foie Gras
Braised Baby Pears, Yellowfoot Mushrooms Provençal, Wilted Mizuna, Port Reduction

Fried Marinated Frog Legs
Sautéed Baby Spinach, Oyster Mushrooms, Roasted Garlic Butter Sauce

Soups and Salads

Filé Gumbo Broussard
Chicken, Sweet Gulf Shrimp, Andouille, Creole Mirepoix

White Corn and Crab Bisque
Sweet Corn, Gulf Crab Meat, Garlic, Parsley Custard

Strawberry and Arugula Salad
Panéed Cage-free Eggs, Vanilla Greek Yogurt, Peppercorn Dressing

Slow Roasted Duck and Frisée Salad
Butter Lettuce, Marinated Wild Mushrooms, Roasted Shallots, Truffle Vinaigrette

Broussard Salad
Mixed Field Greens, Honey Roasted Walnuts, Hearts of Palm, Shiitake Mushrooms, Balsamic Vinaigrette


Oysters Ménage à Trois

Oyster Broussard
Andouille, Bacon, Celery, Creole Tomato sauce

Oyster a la Forestière
Portobello Mushrooms, Garlic Persillade, Gruyère

Oyster au Gratin
Lump Crabmeat, Cauliflower Purée, Parmigiano-Reggiano, Sauce Hollandaise


Entrées

Broiled Redfish Broussard
Horseradish Gratinée, Spicy Tobiko Roe, Vodka Orange Bouillon, Haricots Verts

Trout Louis Phillipe
Louisiana Speckled Trout, Broccoli Casserole, Potato Croquette and Crawfish, Shrimp and Crab Suprême

Pompano Pontchartrain

Rustic Andouille Potato Cake, White Asparagus Gremolata, Ginger Beurre Rouge, Jumbo Lump Crab Meat

Oven Baked Dover Sole
(Served Table-Side)
Fingerling Potatoes, Celeriac Mousseline, Almond Beurre Noisette

Gulf Shrimp Jean Lafitte
Braised Fennel Parmesan, Garlic Saffron Cream Sauce

Kalamata Crusted Halibut
Creole Tomato Confit, Pecan Jasmine Rice Risotto, Sweet Pea Purée

Slow Roasted Half Pheasant
Braised Red Cabbage and Chestnuts, Pecan Dusted Asparagus, Sauce Périgourdine

Wild Mushroom Dusted Ostrich Filet
Baby Carrot and Olive Oil Purée, Artichoke Anna Potato, Green Peppercorn Demi-glace

Louisiana Lump Crab Stuffed Domestic Lamb Rack
Bleu Cheese Roasted Potato, Brussels Sprouts and Bacon, Sauce Bordelaise

Dry Aged New York Strip Medallion
Asiago Cheese Polenta, Sugar Snap Peas, Yellow Foot Mushroom Cream Sauce

Certified Louisiana Beef Tenderloin Rossini
Foie Gras, Lyonnaise Potatoes, Broccolini Provençal, Sauce Financière

Bone in Chappapeela Farms Pork Loin
Poached Oysters, Cheddar Cauliflower Purée, Roasted Red Bliss Potatoes, Alligator Demi-glace

Desserts

Austrian Stroh Rum Crème Brûlée
Fresh Berry Salsa, Almond Tuile

Lallapousa Lemon Cream Napoleon
Kiwi Sauce, Exotic Fruit Medley

Grand Marnier and Chocolate Dual Soufflé
Chocolate and Grand Marnier Cream Sauce

White Chocolate Bread Pudding
Southern Comfort Anglaise and Caramelized Pecans

Trio of House-made Ice Creams or Sorbets

Selection of Artisanal Cheeses with Traditional Accoutrements MP


Traditional Bananas Foster

(Served Table-Side for Two)
Caramelized Banana, Rum,
Vanilla Ice Cream