Dinner for Ten Menu

Louisiana Alligator Pâté: Gin & Tonic with Lime Quick Pickled Baby Cucumber,
Toasted Black Pepper Brioche, Black Garlic Aioli

Shrimp Skewered Kangaroo Boudin Ball topped with Sauce Étouffée

Bourbon Laced, Caramelized Vidalia Onion Soup
with a Thyme Biscuit Rarebit, Gruyere Cheese

Salad of Grilled Octopus with a Grilled Sweet Corn, Shaved Fennel & Edamame Succotash.
Squid Ink Risotto, Sambuca and Oregon Juniper Berry Viniagrette

Petite Frog Lasagna: Fresh Spinach Pasta, Frog Leg Meat, Heirloom Tomato Concasse,
Homemade Ricotta, Aged Parmesan, Buffalo Mozzarella, Fresh Basil

Pecan Smoked Lamb Rack Rib with a Celeste Fig BBQ Sauce, Sweet Potato & Jalapeño Hash

Duck Ragoût with a Chevre Johnny Cake, Armagnac Infused Vermont Maple Syrup
and Herbed Creme Fraiche Drizzle

Braised Pork Belly with a Cherry Grenadine-Champagne Vinegar Glaze,
Wilted Dandelion Greens in a Bacon Cup, Aged Worcestershire
and Arkansas Blackstrap Molasses Baked Red Beans

“Beet This” Grilled Sea Scallop on a Golden Beet Medallion,
Roasted Red Beet Beurre Blanc, Topped with a California Tsar Nicoulai Beet & Saffron Roe

Pistachio-Ginger Tart with a Lemongrass Infused Camel & Coconut Milk Ice Cream “Quenelle”