Chef Daniel Bruce will create a decadent buffet of Cajun-influenced cuisine honoring the successful French Quarter Wine Festival in New Orleans. Experience the essence of the Big Easy while enjoying wine chosen to complement Chef Bruce’s interpretation of Creole dishes. Delight in the authentic sounds of a New Orleans Jazz band.
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Jazz Brunch
Sunday, February 19thÂ
Paprika, Chili and Cumin Rubbed Pork Loin with Spicy Tomato Sauce
Pastry Wrapped Atlantic salmon with a Bourbon Shrimp Cream
Omelet’s to Order
American Caviars
Sour Cream and Chive Biscuits
Scrambled Eggs with Piquillo Salsa and Jack Cheese
Cajun Style Rice
Braised Escarole and Butternut Squash Mash
Baby Shrimp and Pepper Étouffée
Chicken Jambalaya
Seasonal Melons and Berries
Crispy Fried Chicken Breast with Corn Maque Choux
Molasses Glazed Roast Beef Tenderloin, Sautéed Turnip Greens
Shallot, Jalapeño and Herbed Mushroom Salad
Three Bean Salad
Radicchio and Arugula Salad with Caramelized Red Onions and Toasted Sugared Pecans
House Antipasto
Imported and Domestic Cheeses
Andouille Sausage over Sautéed Pepper, Onion and Bean Salad
Selection of Smoked Fish
Grilled Gulf Shrimp Barbecue Sauce
Bagels and Assorted Cream Cheese
Selection of Fish Mousses and Terrines
Platter of Steamed Lobsters, Mussels and Clams
Yellow Fin Tuna Niçoise
Pan Fried Crab, Cod and Salmon Cakes with Celery Root Remoulade
Flash Fried Smoky Paprika Dusted Calamari with Napa Cabbage Slaw
