The inspiration this week is Creole classics. Taking something wonderful from New Orleans cuisine and giving it new life. There is a play on Veal Oscar, as well as the classic Ravigote (a highly seasoned sauce with shallot, capers, and herbs). Hope you enjoy!
New in the pantry this week: Sheep Head (sea bream), local chicory, asparagus, fresh horseradish, house made crème fraiche, house made chowchow, and loads of fresh herbs.
Amuse Bouche: Frog Leg Pate (brought to us by Mac Casteel) Served complimentary Tuesday - Thursday
Soup Du Jour: Black Bean Soup with Roasted Tomato Crème Fraiche
Seafood Special: Crispy Sheep Head (sea bream) Ravigote, Accompanied by Creamy Chicory Polenta and Corn Chow-Chow.
Meat Special: Pan Seared Tournedos of Beef with Sauce Béarnaise, Accompanied by Jumbo Lump Crab Meat, Sautéed Asparagus and Horseradish Beignets.
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