Third Coast Series: June
Food by Chef Willie Wagner
Libation and Pastry by Chef Jered Brown
Cocktail + 4 Courses
Sazerac. Bourbon, Peychaud, Pernod, Lemon, Sucrose
Crostini. Toasted Chunky Grain Bread, Fig Jam, Honey, Brie
Salad. Baby Lettuce, Garbanzos, Feta, Garlic Croutons, Lemon Vinaigrette
Entree. Lamb Chops, Polenta, Asparagus, Beets
Dessert. Strawberry Shortcake w/ Vanilla Whipped Cream