top of page

Welcome to the Chef's Table

Herb Inspired Fall Menu
6 to 7 Courses
Image by Mika Baumeister

Cajun Festin

Seasonal Summer Cajun & French Menu

Minimum of 8 people 

$89.00 per person (excludes tax and gratuity)

Appetizers

Fried Green Tomatoes, served with a creamy Lobster Étouffée

BBQ Shrimpserved a top grilled french bread, with a spicy garlic and herbed infused butter and homemade bbq sauce. 

Main Courses

Filet de Saumon

Salmon, stuffed with a fresh scallop and shrimp, layered in a bernaise sauce, served with char grilled asparagus, garnished with roasted almonds and shredded smoked gouda, and  cloud mashed potatoes, blended with fresh roasted garlic, parsley, and creme. 

Rack of Lamb

stuffed with a crawfish dressing, and served with a mushroom risotto, and char grilled Brussels sprouts, garnished with roasted pecans, and aged white cheddar.

Dessert 

 

White Chocolate Tiramisu Cheesecake with sauce au chocolat

Bourbon Pecan Pie, served with brown sugar glaze, and homemade ice cream. 

**Each course is paired with wines from a local winery.

Image by Do mee

Fall Soupes & Beef

Seasonal Fall Cajun & French Menu

Minimum of 8 people 

$105 per person (excludes tax and gratuity)

Appetizers

Fall Soupe Flight

Creamy Potato and Clam Soup

Vichyssoise, made with fresh Yukon potatoes, and a Chilled Peach Soup with fresh goat cheese.

Crab Salade Deviled Eggs, served on a bed of fresh arugula, roasted cherry tomatoes, peppers, and grilled onions. 

Main Courses

Filet with Marchand de Vin Grilled

a center-cut beef tenderloin, marchand de vin sauce, butter-braised mushrooms, with yukon gold mashed potatoes

Gulf Shrimp in a Sorrel Sauce, served on a bed of white cheddar stone grits

Dessert

Butter Cake, with fresh creme, and warm mixed berry marmalade

Mousse au Chocolat

**Each course is paired with wines from a local winery.

17926663300408626.jpg

Brunch

Seasonal Fall Cajun & French Menu

Minimum of 8 people 

$68 per person (excludes tax and gratuity)

Appetizers

Fresh Creme Yogurt, with an aged blueberry reserve

French Quiche Lorraine, made with smoked prosciutto

Entree

Crab Crochet Eggs Benedict, served with mixed greens, roasted beets, and sweet tangerines

French Toast Waffles with apple wood bacon, and roasted potatos

Simple Omelet, made with fresh creme cheese, and garnished with roasted tomatoes and basil

Dessert

Homemade Beignets, served with a chocolate coffee shot

Baked Peaches, served with roasted pecans and cream

**Each course is paired with a signature cocktail...

bottom of page