house of cb white bodycon dress Clothing : Bandage Dresses : 'Belice' Tie Waist Bandage dusty sage chiffon bridesmaid Length:32 Inseam reception dress Graduation dress Do not size up
dusty sage chiffon bridesmaid dresses One Shoulder price-Full Price Full Length Back Mauve Mist Beach Wedding Color:Thyme –
Dupatta: Chiffon
reception dress
Length:32 Inseam
23 Solera, banana oleosacrum, dry vermouth, orange peel Chargrilled Shrimp Pinchos Gulf shrimp skewered into grilled pineapple with briny feta, green garlic gastrique, Crystal hot sauce beurre blanc and chimichurri Blue Crab Stuffed Blue Crab Alabama kumquat kosho jumbo lump blue crab stuffed crab shellover blue crab beurre noisette with preserved citrus peel, baby kale and brown butter pistachio gremolata Lime in the Coconut Lime & coconut sorbet, honey coconut almond granola, crab boiled candied citrus zest, macerated blueberries and blackberries STARTERS Shrimp & Tasso Henican Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc Hickory Smoked Cauliflower Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus Marseilles to Morocco Housemade harissa braised French snails with caramelized sweet onions and blistered cherry tomatoes roasted in a cast iron crock topped with Thomasville Tomme, black olive tapenade and basil crusted Bellegarde baguette SOUPS & SALADS Turtle Soup au Sherry The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged Sherry Soup du Jour Varied cooking techniques combined with fresh seasonal ingredients Commander’s Creole Gumbo Slow cooked stock with garlic, Creole seasonings and local hot sauce Soups 1-1-1 A demitasse tasting of all three soups Commander’s Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, crispy bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing Sweet & Spicy Summer Salad Thinly shaved batons of crisp green apple and fennel with spicy arugula tossed in smoked Johnsdale Farms blackberry vinaigrette topped with coconut oil roasted almond-oat granola over lemon buttermilk chèvre ENTRÉES Coca-Cola Glazed ‘Carnitas’ Pork Cheeks Citrus cured & confit’d pork cheeks rolled in sticky tamari chili glazeover Louisiana field pea ragoût with curried sweet potato aïoli, crisp mirliton, watermelon radish and ripped herbs Double Cut Duroc Pork Chop Chargrilled 14 oz
Do not size up or down
