Salads Arugula, Bacon, Charred Tomatoes, and Cane Vinaigrette Tomatoes stuffed with Creole Shrimp Salad

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1 Tuesday, March 6, 2018 Co-Executive Chef: Jenna Duryea Co-Executive Chef: Jesse Acosta Service Style: Buffet Soups Pureed Smoked Carrot Cream Soup Oxtail and Wild Mushroom Consommé s Arugula, Bacon, Charred Tomatoes, and Cane Vinaigrette Tomatoes stuffed with Creole Shrimp Entrees Herb Roasted Turkey Grilled Bourbon-glazed Pork Tenderloin with Pineapple Chutney Red Wine Braised Beef Short Ribs Crawfish Pot Stickers with Spicy Orange Sauce Sides Mascarpone Grits Sweet Potato and Andouille Hash Rice Pilaf with Pineapple and Jalapeno Grilled Eggplant Portabella Mushroom with Goat Cheese Sautéed Brussels Sprouts with Toasted Pine Nuts and Sultanas Sautéed Marinated Vegetables s Honey Cake with Blueberry Mascarpone Blood Orange and Chocolate Profiteroles Frangipane Tart with Champagne Gelee and Strawberry Jam

2 Thursday, March 8 Co-Executive Chef: Gabriel Davis Co-Executive Chef: Jahi Wilson Service Style: a la Carte 1st Course Appetizer Seafood Boulette With Lemon and Dill Aioli Arugula and Butter Lettuce with Toasted Pecans, Dried Cherries, Bleu Cheese, and Warm Bacon Balsamic Vinaigrette Shrimp Sautéed Shrimp, Tasso, and Smoked Mushrooms Linguine with Béchamel Parmesan Sauce Pork Herb-crusted Roast Pork Tenderloin, Ginger Fig Compote, Roasted Fingerling Potatoes, and Sautéed Tri-colored Asparagus Duck Pan-seared Duck Breast, Tart Cherry Port Sauce, Sautéed Mushroom Wild Rice, with Sautéed Broccoli Rabe Beef Grilled Hanger Steak, Roasted Red Pepper and Honey Coulis, Pureed Parsnips and Caramelized Endive Grilled Pear, Mascarpone Ice Cream, Shortbread Crumble, and Salted Maple Honeycomb Candy

3 Tuesday, March 13, 2018 Co-Executive Chef: Evan Landry Co-Executive Chef: Kevin Toombs Service Style: A la Carte 1st Course Soup Golden Gazpacho with Mint Cream Prosciutto-Bound Mustard Greens and Red Leaf Lettuce, Pickled Radish and Onions, Toasted Sunflower Seeds, Julienned Carrots, with Green Goddess Dressing Fish Blackened Red Drum, Tarragon Compound Butter, Roasted Cream Corn, and Sautéed Red Cabbage with Apples Chicken Grilled Herb Chicken, Sauce Charcuterie, Roasted Cane Syrup-Glazed Carrots, and Dirty Rice Pork Smoked Pork Loin, Cherry Bacon Jam, Garlic Parmesan Orzo and Sautéed Kale Beef Coffee-Braised Flank Steak, Red Eye Gravy, Mint Garlic Lima Beans and Roasted Fingerling Potatoes Pistachio Panna Cotta, Orange Coulis, and Pistachio Crumble

4 Thursday, March 15, 2018 Co-Executive Chef: Alley Harrell Co-Executive Chef: Joel Valentine Service Style: A la Carte 1 st Course Appetizer Lentil Hummus Vegetable Canapés with Pancetta Bacon Red Leaf Lettuce, Polenta Croutons, Spiced Pecans, Fontina Cheese, Strawberries, Smoked Molasses Vinaigrette Entrée Selections Fish Shrimp and Mirliton-stuffed Trout, Tomato Marmalade, and Maque Choux Quail Pan-fried Quail, Herb Gremolada, White Bean Ragout, with Grilled Squash and Zucchini Pork Grilled Pork Medallions, Apple Sage Sauce, Sweet Potato Latke, and Smothered Red Cabbage with Green Apples Beef Spiced Tomato-Braised Daube, Tasso Popcorn Rice, and Sautéed Suisse Chard Hazelnut Pot de Crème, Amaretto Whipped Cream, Chopped Hazelnuts, and Raspberries

5 Wednesday, March 21, 2018 Thursday, March 22, 2018 Executive Chef: Shea Vidrine Service Style: Russian 1 st Course Hors d oeuvre Froid Beef Carpaccio with Red Wine Shallot Sauce Potage Turtle Soup Consommé e Bibb, Mache, Arugula, Toasted Pecans, Pickled Shallots, with Strawberry Cayenne Vinaigrette Poisson Cobia with Crawfish and Spinach Duxelles, Puff Pastry, with Corn and Saffron Sauce Intermezzo Sorbet Chardonnay and Thyme 5 th Course Viande Duck Breast Confit, Bacon-wrapped Haricots Verts with Gruyere and Red Wine Sauce 6 th Course Fig Cream Éclair with Strawberry Compote

6 Tuesday, April 17, 2018 Co-Executive Chef: Melanie Dingman Co-Executive Chef: D Andre Harrell Service Style: Buffet Soups Tri-colored Sweet Bell Pepper Soup Garlic Tomato Gazpacho s Prosciutto Bean Bibb Lettuce, Olives, and Grilled Radicchio, with Orange vinaigrette Entrees Roasted Brisket with Chimichurri Grilled Pork Tenderloin Medallions Spiced Lime Chicken with Chili Lime Sauce Shrimp Chorizo with Herb Butter Sides Spring Vegetable Paella Italian Potato Tostones with Sauce Sherry Vinegar Sautéed Mushrooms Sautéed Kale with Roasted Bell Peppers and Fino Sherry s Chocolate Rum Mousse Lemon Olive Oil Cake with Blueberry Compote Caramel Flan

7 Thursday, April 19, 2018 Co-Executive Chef: Paula Geerts Co-Executive Chef: Andrenea Washington Service Style: A la Carte 1st Course Appetizer Andouille Quiche Arugula, Bibb Lettuce, Corn, Potatoes, and Mushrooms Fish Blackened Red Fish, Smoked Corn Cream Sauce, Asparagus, and Spoon Bread Chicken Pan-fried Chicken, Spiced Cream Sauce, Spinach Madeline and Candied Yams Pork Bacon Wrapped Pork Tenderloin, Dijon Mustard Sauce, Maque Choux, and Herb Roasted Potatoes Lamb Grilled Lamb Chops, Red Wine Demi-Glace, Herb Couscous, and Sautéed Haricots Verts and Mushrooms Pecan Pie Cheesecake, Amaretto Caramel, Chantilly Cream, and Spun Sugar

8 Tuesday, April 24, 2018 Co-Executive Chef: Michael Gavin Co-Executive Chef: Samantha Jobson Service Style: A la Carte 1 st Course Soup Tomato Red Pepper Gazpacho 2 nd Course Arugula, Poached Pear, Prosciutto, Asiago Cheese, Toasted Walnuts, and Champagne-Balsamic Vinaigrette Entrée Selection Seafood Steamed Mussels and Shrimp over Fresh Linguine Pasta, with Lemon Herb Sauce Fish Pan-fried Black Drum, Lemon Caper Sauce, Rosemary Garlic Fingerling Potatoes, with Grilled Artichoke and Peppers Chicken Chicken Fricassee, Wild Rice, and Spinach Au Gratin Lamb Roasted Lamb Tenderloin, Roasted Garlic Demi-Glace, Pureed Parsnips, and Stuffed Leeks 4th Course Dark Chocolate Mousse Cake, Strawberry Mascarpone Cream, and Strawberry Coulis

9 Thursday, April 26, 2018 Co-Executive Chef: Maegan Augustus Co-Executive Chef: Peyton Boudreaux Service Style: A la Carte 1st Course Soup Chilled Pureed Potato and Leek Cream Soup Baby Arugula, Ricotta Salata, Watermelon, Strawberry, Mint, with Balsamic and Olive Oil Fish Pan-seared Salmon, Mint and Tarragon Pistou, Grilled Fennel and Peppers, with Pea Puree Chicken Roasted Chicken Breast, Herb Compound Butter, Roasted Chicken Garlic Glace, Rosemary Garlic Potatoes and Haricots Verts with Shallots Duck Duck Confit, Herb Chimichurri, Sweet Potato Gnocchi, with Grilled Squash and Zucchini Beef Grilled Flank Steak, Garlic Aioli, Black Bean Fritter, and Tri-Colored Bourbon Corn Coconut Cream Pie Trifle, Rum Whipped Cream

10 Wednesday, May 2, 2018 Thursday, May 3, 2018 Co-Executive Chef: Britney Giglio Co-Executive Chef: Camille Thomas Service Style: Russian 1 st Course Hors D oeuvre Froid Lapsang Souchong Smoked Tuna and Avocado Tartare 2 nd Course Potage Charred Asparagus in Shiitake Consommé e Napa Cabbage, Red Cabbage, Orange, Carrot, and Orange Sesame Vinaigrette Poisson Sesame Orange Ginger Marinated Steamed Salmon, Grilled Bok Choy, Tri-colored Bell Peppers, Bean Sprouts, and Scallions Intermezzo Sorbet Orange Ginger 5 th Course Viande Pork Medallion, Calas, and Pickled Ginger Gastrique 6 th course Chocolate Mousse Bombe with Orange Cookie Crust