A Creole Reveillon

December 24, 2023 4:30-8:00 pm

Table d'hôte, Choose one per course

First

Benne Oyster Stew   Rappahanock oysters, Kilgus Cream, tasso ham, benne, pecorino crouton

Parsnip & Leek Bisque   Pumpernickel croutons, pickled Mustu apples

Bread Service

Turkey Red Wheat Sourdough Baguette  Whipped honey butter, damson preserves

Salad

Big Hominy & Bacon Chicory greens, Cherokee White corn hominy, candied bacon, charred onion

vinaigrette, pickled peppers

Beautiful Greens Little gem and oak leaf lettuces, local pears, candied pecan, point reyes blue cheese, lemon-basil vinaigrette

Entrée

Speckled Belly Goose Gumbo  House-made smoked goose sausage, Buttered Cahokia Rice Creamed Venison Pie  Rutabaga, Celery Root, Fried Greens, Horseradish Jus

Stuffed Chesapeake Striped Bass   crawfish rice dressing, cauliflower puree,

charred brussels sprouts, tarragon beurre blanc

Sweet Potato Dumplings   Viridian Farms chestnut mushroom gravy, crispy broccoli,

sweet chow, fried onions

Dessert

Lady Baltimore Cake  white sponge cake filled with candied pecan fluff, bourbon-glaceed dried cherries, rum-glaceed cranberries, orange confit, candied ginger

Marcona Almond and Pine Nut Pie   Caudill’s sorghum, Bourbon, Tahitian vanilla bean ice cream

Rum & Nutmeg Bread Pudding  Rum caramel, whipped Kilgus Farmstead Cream

Cookies to Go

Wild Fennel-scented Springerle

Sixty-nine dollars per person

A Celebration of the New Year

December 31, 2023 5:00-10:00 p.m.

Table d’Hote, choose one per course

First

Butternut Squash Risotto    Vialone nano x nostrale rice, fried parsnip, winter herbs

Smothered Crawfish Tails   Jimmy Red Corn hominy grits

Bread Service

Honey Milk Rolls   Maldon salt, whipped sorghum butter, nectarine preserves

Second

Winter Salad  little gem and oak leaf lettuces, satsuma mandarin, shallot, lemon-basil vinaigrette, seeded cracker

Atchafalaya Snapping Turtle Soup    Garlic butter couton, chopped egg salad, chives

Entree

Surf & Turf   Fischer Farms flatiron steak, butter-poached Texas prawn, fingerling potato, broccolini, bearnaise, jus

Creole Seafood Stew    lump blue crab, shrimp, crawfish, oyster, pecorino toast, Pernod broth Grilled Lion’s Mane    Viridian Farms lions mane mushroom, pan-fried spaetzle,

creamy butterbeans

Dessert

Coconut Cream Cake    Coconut and pecan sponge cake, cream cheese icing, bitter chocolate sauce, pineapple confit

Meyer Lemon Pie    Swiss meringue, black walnut macaroon, salted caramel

Forty-nine dollars per person