Menu Four

Price per person. Wine or corkage, tax and gratuity extra.

The chef will prepare a special one or two bite tasty morsel to get your taste buds ready.

Fresh poached salmon, lemon, shallots, fine herbs and egg formed into a delicate cake covered with Japanese bread crumbs and cook till golden brown, Served on a mirror of horseradish dill cream sauce.

Hearts of Romaine, baby carrots, Chinese cucumbers, red onion, grape tomatoes, tossed in olive oil and Balsamic vinegar with salt, fresh cracked pepper, fresh mozzarella and fresh basil.

Large Portobello Mushroom stuffed with vegetable compote then topped with grilled Beef Tenderloin served over roasted garlic mashed potatoes topped with a Veal demi-glaze flavored with Marsala wine.   

Fresh peach slices cooked in butter, brown sugar and rum served in a vanilla ice cream cup topped with flaming brandies cherries.

This flaming coffee drink was made famous in a French Quarter restaurant and the recipe was taught to me by John Bennett.