Grilled Lobster tail medallions in a Thai red curry coconut Sweet Potato soup.
Crispy bacon, Elmwood Garden’s arugula, organic sunny side up egg, fresh herbs, EVOO, pasta, grated parmesan cheese.
Third course: Shakshuka with chicken feta sausage.
Miso glazed salmon, Elmwood Garden’s organic asparagus and baby broccoli, fried brown rice.
Short Ribs Wellington with mushroom duxelles, Cabernet demi-glace, smashed potatoes and bourbon glazed baby carrots.
Creme brûlée strawberries, pear sorbet & chocolate truffles.
Sliced mango marinated in olive oil, garlic and lime juice tossed with a watercress- Romaine salad drizzled with a date-coconut vinaigrette.
LAKE CHARLES CHICKEN
Medallions of chicken pan sautéed with a Francaise style coating topped with artichokes, roasted red peppers and parsley in a light lemon butter sauce.
BLACKENED CAJUN SHRIMP PASTA
Blackened Jumbo Gulf shrimp tossed with Farfalle pasta, English peas, blistered yellow peppers, asparagus tips, chiffonade of farm fresh basil, roasted garlic moons and herbed extra virgin olive oil finished with fresh basil.
GRILLED TEXAS VEGETABLES
Roasted and grilled farm fresh zucchini, yellow squash, Portobello mushrooms, sweet Vidalia onions, carrots, bell peppers and eggplant seasoned with extra virgin olive oil and fresh thyme.
SOUTHERN MACARONI & CHEESE
Just the best mac & cheese ever. Mixed with Texas smoked ham and too yummy for words.
Moist golden cake layered with fresh whipped cream and ripe strawberries.