Distinctive Selections for all Occasions

DINNER MENU


FIRST COURSE

CAJUN JAMBALAYA
OR
CRABMEAT CREOLAISE WITH SMOKED SALMON, ASPARAGUS, TOMATO, MICRO GREENS, AND TOMATO SAFFRON SAUCE



ENTRÉE

BLACKENED TUNA WITH SMOKED CORN SAUCE,
RED BEAN SALSA AND AVOCADO SOUR CREAM
OR
ROAST DUCK WITH CORNBREAD DRESSING
AND HONEY PECAN GRAVY


DESSERT

PECAN- SWEET POTATO PIE
CAFÉ AU LAIT
TEA