Wednesday, Feb. 27

American Service, French Bistro

Executive Chef: Jacquelyn Landry

Soup

Spinach and Artichoke Soup

Creamy spinach and artichoke soup with shredded Parmesan cheese and tomatoes

Salad

Apple and Candied Walnut Salad

Mixed greens, Granny Smith apples, crushed candied walnuts, and a cranberry vinaigrette

Entreés

Fried Tripletail

Fried Tripletail with a crawfish cream sauce, boudin cakes, and corn macque choux

Chicken and Andouille Pasta

Penne pasta tossed in a cream sauce with chicken, Andouille sausage, sweet peppers and mushrooms, with garlic bread

Grilled Pork Chop

A brined pork chop, Dijon mustard sauce, sweet potato mash, and turnip greens

Braised Short Ribs

Beef short ribs, red wine braising reduction, garlic roasted potatoes, and fire-roasted vegetables

Dessert

Pecan Cake

Yellow cake with pecan icing and chocolate bourbon whipped cream

Friday, March 1

American Service, French Bistro

Executive Chef: Kellen Hart

Sous Chef: Sara Johnson

Soup

Louisiana Crawfish Bisque

Louisiana crawfish cooked in a rich and creamy broth

Salad

Stuffed Creole Tomato Salad

Creole tomatoes stuffed with cucumbers, celery, onions, bell peppers, hard-boiled eggs, cottage cheese, and Parmesan, with an Italian vinaigrette

Entreés

Tuscan Shrimp Pasta

Sautéed Louisiana shrimp, Tuscan vegetable cream sauce with fettuccine pasta

Oyster-stuffed Tripletail

Broiled tripletail fillets stuffed with oyster dressing, lemon beurre blanc sauce, rice pilaf, and sautéed asparagus

Braised Round Steak

Braised round steak, au jus, Creole smashed new potatoes, and sautéed baby carrots

Dessert

Bread and Butter Pudding

Buttered bread pudding, vanilla ice cream, and brandy sauce

Wednesday, March 6

American Service, French Bistro

Executive Chef: Olivia Greenwood

Sous Chef: Christina Gros

Soup

Crawfish and Butternut Bisque

Garnished with crème fraiche and chives

Salad

Beet and Spinach Salad

Spinach, pickled beets, red onion, goat cheese, Parmigianino crisp, and honey raspberry vinaigrette

Entreés

Rabbit

Grilled Boneless rabbit, mustard butter sauce, roasted red potato wedges, and roasted baby carrots

Tripletail

Poached tripletail, oyster and tarragon cream sauce, mushroom and fontina risotto, and asparagus

Duck Breast

Seared duck breast, kumquat jam and ginger demi-glace, wild rice pilaf, and sautéed sugar snap peas

Pork Chop

Grilled pork chop, fig maple jus, cornbread stuffing, and smothered cabbage

Dessert

Coconut Cream Cake

Coconut cake, lemon curd filling, macerated berries, mint, Chantilly cream cheese frosting

Friday, March 15

Russian Service, Classical French

Executive Chef: Megan Edwards

Sous Chef: Lauren Forejet

Hors d’oeuvres Froid

Tomato and Crab Canapé

Toasted French bread, roasted tomato salad, crab meat, and red onion Remoulade

Potage

Oyster Rockefeller

Oysters and spinach in a Herbsaint-infused cream soup

Salade

Mixed Spring Salad

Crisp greens, goat cheese, caramelized onions, and raspberry vinaigrette

Poisson

Tripletail en Papillote

Tripletail baked in a parchment envelope, beurre blanc, and julienne spring vegetables

Sorbet

Green tea, blood orange and mint sorbet

Viande

Beef Wellington

Seared beef tenderloin with duxelles and chicken liver mousse wrapped in a puff pastry served with sauce Brune

Dessert

Soufflé Forejet

Strawberry and chardonnay soufflé with Grand Marnier Crème Anglaise

Wednesday, April 10

Buffet, Cajun Creole

Executive Chef: Kelly Lebouef

Soups

Shrimp and Corn Bisque

Spiced Louisiana shrimp and sweet corn bisque

Chicken and Andouille Gumbo

Salads

Spring Garden Salad

Marinated asparagus, cucumbers, zucchini, carrots, feta cheese with strawberry vinaigrette

Creole Potato Salad

Spiced, smashed new potato salad with hard-boiled eggs and creole mustard aioli

Entreés

Ham

Slow-roasted ham with a Cajun brown-sugar glaze

Tripletail

Broiled tripletail fish filets topped with a crawfish etouffee

Bell Peppers

Tri-colored roasted bell peppers stuffed with a beef and pork rice dressing and melted mozzarella

Shrimp

Sautéed shrimp in a white wine butter sauce

Sides

Buttered Linguine

Linguine pasta tossed with butter and herbs

Cornbread and Andouille Dressing

Sweet cornbread dressing with smoked Andouille

Au Gratin New Potatoes

Sliced new potatoes baked in a Béchamel sauce topped with gruyere and cheddar cheeses

Vegetables

Green Bean Casserole

Baked haricot verts in a mushroom cream sauce with crispy onions

Ratatouille

Stewed zucchini, squash, eggplant, and tomatoes

Roasted Vegetables

Snow peas, fennel, red bell peppers, and garlic cloves

Dessert

Bread Pudding

Served with a brandy sauce

Praline Fudge

Pecan fudge and praline liquor

Strawberry Cobbler

Sweet strawberry filling with a buttered biscuit crust

Friday, April 12

American Service, French Bistro

Executive Chef: Aaliishah Shabazz

Sous Chef: Hillary Scott

Appetizer

Jazz Crawfish Bread

Stuffed crawfish pistollette with cheddar, Parmesan, and mozzarella cheeses

Salad

Salad Lyonnaise

Mixed greens of frisée and arugula, poached egg, bacon lardons, French vinaigrette

Entreés

Roast Chicken

Roasted chicken breast, creamed mushroom sauce, rice pilaf, and stuffed baby artichokes

Smoked Duck

Tea-smoked duck breast, fig demi-glace, roasted fingerling potatoes with sautéed spinach and blistered cherry tomatoes

Scallops

Seared scallops, lemon beurre blanc, grits, and roasted garlic stuffed tomatoes

Pork Tenderloin

Bacon-wrapped stuffed medallions of pork tenderloin, Creole dijon mustard sauce, mashed potatoes, and baby carrots

Dessert

Berry Trifle

Layered shortcake with seasonal berries and pastry cream

Wednesday, April 17

American Service, French Bistro

Executive Chef: James Rivard

Sous Chef: Felicia Pearce

Appetizer

Crawfish Beignets

Fried crawfish beignets and a Creole aioli

Soup

Crab, avocado, tomato Remoulade with roasted bell pepper coulis

Entreés

Pork Belly

Sous vide pork belly, Beaujolais demi-glace sauce, cauliflower and potato puree, and sautéed baby squash

Lamb Shanks

Braised lamb shanks and vegetables, au jus, and garlic herb grits

Tripletail

Pan-fried tripletail, Creole sauce, salt-crusted new potatoes, and wilted spinach

Duck

Pan-seared duck breast, pomegranate reduction sauce, and roasted root vegetables

Dessert

Strawberry Shortcake

Shortcake with macerated fresh strawberries

Friday, April 19

American Service, French Bistro

Executive Chef: Rachel Mundell

Sous Chef: Melissa McGuire

Appetizer

Crab and Artichoke Crepes

Sauteed crab and artichoke stuffed crepes and spinach coulis

Salad

Strawberry Salad on Cheese Bread

Mixed greens, macerated strawberries, candied pecans, poppy seed dressing, served in a romaine lettuce leaf on havarti cheese bread

Entreés

Shrimp

Cajun-style sauteed shrimp, Creole tomato grits cake, and sauteed asparagus

Pork Chop

Grilled pork chop, roasted red pepper and apple coulis, roasted red pepper polenta, and braised endive

Flank Steak

Grilled flank steak, red wine demi-glace, herb-roasted fingerling potatoes, and sautéed baby carrots

Chicken Breast

Roasted chicken breast stuffed with wild rice, veloute sauce, and haricot verts

Dessert

Tiramisu Crème Brulee

Chocolate coffee crème brulee, ladyfinger cookie, and mascarpone whipped cream

Friday, May 3

Russian Service, Classical French

Executive Chef: Paul Lupo

Sous Chef: Jessica Loupe

Hors d’oeuvres Froid

Grilled Shrimp and Mango Salsa

Grilled lime- and tequila-marinated shrimp, mango and chili pepper salsa, and lemon vinaigrette

Potage

Yellow Pepper Soup

Roasted yellow pepper couille, thyme-infused crème fraiche, and herb-encrusted croutons

Salade

Strawberry Heart of Romaine Salad

Romaine lettuce, sliced strawberries, spiced candied pecans, ricotta salata, and a cane pepper jelly vinaigrette

Poisson

Tripletail

Tripletail en papillote, rosemary beurre blanc, and asparagus

Sorbet

Orange Basil Sorbet

Orange basil sorbet with pomegranate jewels

Viande

Lamb

Roast rack of lamb, mint celery root sauce, and potato celery croquette

Dessert

White Chocolate Almond Cake

White chocolate cake with a pistachio mascarpone mousse and cherry sauce