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| "Southern Comfort" Monday, February 29th, 2016 |
| cocktail hour Crispy Pork Rinds and Assorted Pickles Lazy Magnolia IPA |
| one Buttermilk fried Oyster Hoe Cakes Deviled Egg Mousse, Green Tomato Jam Mirth Unoaked Chardonnay |
| two Lobster and Crawfish Jambalaya Sausage Bacon Braised Collards, Soda Crackers, Bread & Butter Pickled Mustard Seeds The Whip White Blend |
| three Smoked Duck and Andouille Gumbo Long Grain Rice, Scallions Abita Purple Haze |
| four Fried Quail and Herb Waffle Sweet Potato, Spiced Sorghum Syrup Bourbon, Peanut Simple Syrup, Coca Cola |
| five Wood Grilled Lamb Chop Mushroom Tamale, Pickled Sweet Corn, Smoked Tomato Cream Cline Zinfandel |
| six Dry Aged Pork Loin Pimento Cheese Grits, Andouille Jam, Mustard Greens Dead Armadillo Amber Ale |
| seven Bourbon Bread pudding topped with Bourbon Caramel Pecan Ice Cream |
| Menu created and prepared Erik Reynolds, Executive Chef/Owner of SMOKE on Cherry Street Dessert by Molly Martin and Andrea Mohn of Antoinette Baking Co. |