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Valentines Menu 2019
FIRST COURSE Wild Mushroom Pithivier selection of wild mushrooms and herbs wrapped in buttery pasty
SECOND COURSE CHOICE OF
Salad of Ozarks all seasons hydroponic lettuce and fresh strawberries, basil infused goats cheese, candied pecans and strawberry vinaigrette
New Orleans Style Seafood Gumbo with jumbo lump blue crab, oysters and gulf shrimp
MAIN COURSE CHOICE OF
Seared Redfish with louisiana crawfish, young vegetables, roasted corn maque choux, house cured bacon
Filet of Beef with roasted root vegetable, confit fingerling potatoes, braised ox tail and red wine jus
DESSERT CHOICE OF
Strawberry Pound Cake with crème anglaise, compressed strawberries and mint oil
Chocolate Soufflé with raspberry coulis