A HIGHBROW HOOTENANNY
Hors D’oeuvres:
Duck Pate canapé
with Quince Jam and Caramelized Pecan
Louisiana Crab cakes
with Tabasco Remoulade and Scallion
Cheddar and Andouille Sausage Cheese Toast
To Start
Low-Country Blackened Shrimp Grits
The Main
Seared Duck Breast
with a Cherry Port Glaze, Pickled Cabbage, Spinach Soufflé and Parsley Pommes
Greens to Follow
Shaved Radicchio, Kale, Endive and Brussel Sprout Salad
with Roquefort, Caramelized Pecans, Crushed Garlic Croutons, Bacon and a Sherry Shallot Vinaigrette
Sweets
(by chef Clarice of course!)
Grand Marnier Soufflé
with Powdered Sugar and Crème Anglais – Yikes!
(by chef Clarice of course!)
Cajun-strength Cafe du Monde