 |
| "NOLA Bites" Monday, April 6th, 2015 |
| cocktail hour Chef's Choice Cocktail |
| lagniappe oyster on the half shell, sazerac mignonette |
| one oyster and prosciutto en bouche, profiterole, orange meunière Gruet Rose Brut, NM |
| two crab tian, mirliton sorbet, fresh avocado, lime, radish powder Broadbent Vihno Verde, Portugal |
| three Braised napa cabbage, lardo, shiitake mushroom, braised green salad, boursin cheese, crawfish crouton Zocker Gruner Veltiner, Edna Valley, CA |
| intermisso satsuma orange sorbet, cinnamon-infused barrel-aged rum |
| four pork belly po' boy, sour apple slaw, blue cheese meringue Vinum Pinot Noir, CA |
| five sassafras-braised sweet brisket, pickled kumquat and cabbage tabasco lemon Boutari Nemea, Greece |
| six tasso cured tenderloin, oyster potato pave, foie gras glace, mushroom Purple Star Syrah, Columbia Valley, WA |
| seven banana fosters, vanilla pound cake, brown butter rum emulsion, banana sorbet Lustan East India Sherry, Andalucia, Spain |
| Menu created and prepared Executive Chef Paul Wilson of S&J Oyster Bar & Seafood Cafe Wine pairings by Greg Donnini, Certified Sommelier Tallgrass Prairie Table |