Chefs to Watch Dinner Menu

Passed Hors d’oeuvres
Scallop & Tuna Tartare ~Chef Tauzin
Asparagus Quiche ~Chef Zemanick
Country-Style Meat Pies ~Chef Devillier
Tomato-Basil Bruschetta with Cappacolla and Balsamic Reduction ~Chef Minch
Belle Encorse Beggar’s Purse ~Chef Bridges
           
1st course
Sautéed Gulf Shrimp with Roasted Creole Tomatoes, Arugula, and Preserved Lemon Vinaigrette
~Chef Minch

Soup
Blue crab and summer vegetable soup ~Chef Devillier

Salad
Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette ~Chef Zemanick

Main Course
Canard et Conserve ~Chef Bridges

Dessert
Chocolate Cabernet Torte with Caramel Ice Cream & Vanilla Tuile ~Chef Tauzin