FIRST COURSE
Choice of:
- FORMAGE FORTE
- Melba Toast
- DUCK EGGS MIMOSA
- Crispy Shallots
SECOND COURSE
Choice of:
- NAPA CABBAGE AND APPLE SALAD
- Toasted Walnuts and Walnut Vinaigrette
- DUCK CONFIT AND FOIE GRAS TERRINE
- Creole Mustard, Frisée, Cracklins
THIRD COURSE
Choice of:
- SHORT RIB EN CREPINETTE
- Bourguignon Red Wine Sauce, Traditional Garniture
- RED FISH
- New Orleans Bordelaise, Confit Brussel Sprout Leaves, Sauce Bercy
FOURTH COURSE
Choice of:
- CREPES SUZETTE
- Creole Cream Cheese Ice Cream
- POMMES GRAND-MERE
- Créme Anglaise, Lacté Sauce