Préludes

Braised pork breast with jicama-citrus slaw;
sweet-heat “Adobo”

Rabbit confit crepe with butter-poached asparagus and
lemon-thyme sabayon; roasted hazelnuts

Napoleon of spiced shrimp and crisp mirliton with
classic rémoulade; cayenne butter and frisée

Char-grilled Plaquemines Parish oysters with
Parmigiano-Reggiano and white truffle oil

Seared sea scallops, celeriac purée, and potato rosti

Crème brûlée of foie gras, tart apples, and chèvre

Soupe du Jour

Salades

Butterhead lettuce and watercress with
roasted beets and goats’ cheese; herbal vinaigrette

Baby red romaine and crispy Maui onion salad
with Maytag Bleu, candied pecans and
apple cider-maple vinaigrette

Pepper crusted tuna carpaccio with
fresh heart of palm and teardrop tomato salad;
baby arugula and honey-lime dressing

Entrées

Herb-roasted chicken in truffled-porcini broth;
farmers’ cheese ravioli, sautéed spinach

Seasonal Gulf fish with Louisiana crawfish and baby limas;
crispy Serrano ham and saffron rouille

Australian lamb chops, brown-butter spaghetti squash,
braised purple cabbage; sun-dried cherry beignets

Jumbo Gulf shrimp, sunchokes, and creamed parsnips in
pasta “servilletas;” basil pesto and sauce Americaine

Mustard and herb crusted salmon filet
over lump crabmeat and Brie orzo with lemon confit

Grilled filet of beef with
balsamic sweet onion-charred tomato relish
Yukon Gold potato salad and grilled sweet corn

Braised veal cheeks with roasted garlic-white bean purée;
steamed clams, dried chorizo, and rapini

Steen’s cane syrup-cured-smoked duck breast and
whole confit leg, Cashel Bleu-walnut risotto,
seared Hudson Valley foie gras; pear glacé