“Ragin' Cajun”

Cocktail Hour

Sazerac

Dinner

one oysters & sazerac Cristalino Cava Brut, Spain

two seared foie gras on jambalaya risotto cake, maque choux Chateau La Rame Sauternes, France

three tasso wrapped shrimp, stone ground grits, micro greens, meunière vinaigrette Hahn Chardonnay, Santa Lucia Highlands, California

four grouper court bouillon with andouille and savory rice custard Terra Andina Pinot Noir, Chile

five duck breast on dirty rice, kumquat compote, bitter greens, foie gras emulsion Oveja Negra Cabernet Franc/Carmenere, Chile

six cajun crawfish picnic Abita Beer - New Orleans

Seven peach cobbler with truffle hazelnut gelato Sandeman Rich Old Oloroso, Spain

Menu developed and prepared by Executive Chef Paul Wilson of Lunabread, formerly of The Kitchen