New Orleans

Menu

Hors d’oeuvres

Mini Crab Cheesecake
Bacon Wrapped Artichokes
Tuna Cone

Chandon Rose

Dinner

Foie Gras and Porcini Mushroom Cappuccino
Cream porcini mushroom soup with hudson valley foie gras

Chandon Blanc de Noir

Roasted Beet and Crab Salad
Roasted golden beets, with jumbo lump crabmeat tossed in mango remoulade, served with goats cheese and arugula

Cape Mantelle Sauvignon Blanc Semillon

Mango Stuffed Lobster
Mango stuffed lobster with vegetable risotto and basil infused olive oil

Cloudy Bay Pinot Noir

Beef Cheeks Jolie Blonde
Potato leek puree, heirloom carrots, cipollini onions, natural jus

Numanthia Termes

Strawberry Shortcake
Strawberries marinated in Bayou Rum, rustic short bread, mascarpone whipped cream, and toasted meringue

Chandon Sparkling Cocktail

PHOTOS BY MAX CUSIMANO