Party Menu
Consists of:
Creole Shrimp Bisque finished with Dry Sherry
Slow Roasted Pork Shoulder in a Sweet Corn Crepe with White Cheddar
Field Greens lightly tossed in a Sweet Peach and Raspberry Vinaigrette
Blackened Catfish Smothered In Andoullie Sausage and Crawfish Etoufee
Petite Filet Mignon with a Roasted Tomato Cajun Gravy
Buttermilk Battered Chicken Breast
Redskin Garlic Mashed Potatoes
Pepperjack Creamed Spinach
Honey Glazed Carrots
Bourbon Whipped Sweet Potatoes
Creole Rice
Dessert
Bananas Foster