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Gala Tasting Menu


Scott Boswell, Stella!
Heirloom Tomato Gazpacho with Jumbo Lump Crab, Avocado and Micro Arugula Salad

Fresh Ricotta and Maine Lobster Ravioli with Louisiana Crawfish Étouffée
Donald Link, Herbsaint
Cane Braised Beef Shortribs with Dijon-Horseradish Sour Cream

New Orleans Gumbo
Peter Vasquez, Marisol
Chilled Velouté of Pacific Sea Urchin with Wasabi Crème Frappé

Selection of Marisol Charcuterie
Tom Wolfe, Wolfe’s
Louisiana Poached Oysters in a Viognier Garlic Cream with Fried Parsley and Parmesan Cheese

Sweet Duck Sausage with Foie Gras Mustard and Kiln-Dried Cherry Compote
Jonathan Wright, Grill Room
Roasted Foie Gras with Caramelized Mango and Croustillant Pain d’Épice

Ravioli of Jumbo Lump Crab and Lemon Confit
PASTRY CHEF
Joy Jessup, Rene Bistrot
White Chocolate Terrine with a Confetti of Citrus on a Ruby Red Grapefruit Sauce
PASTRY CHEF
Megan Roen, Bayona
Apple-Pecan Beignet with Pecan Panna Cotta
HOST CHEF
Brack May, Cobalt

Braised Duck Tamales with Orange-Chipotle Salsa

Venison Grillades with Roasted Poblano Grits


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