Chicken and Bleu Cheese Brioche
Topped with Spinach, Wild Mushroom Demi Glace, and a Lemon Vinaigrette
Farmer’s Plate
Roasted Red Pepper Soup with Artichoke Hearts and Cauliflower
Honey Glazed Tri-Colored Carrots and Peas
Crawfish and Andouille Jambalaya
Tempura Fried Button Mushrooms with Pesto Aioli
