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First Course
Dried fig and chevre salad

Second Course
Pecan smoked trout plate with preserved lemon

Third Course
Berkshire pork belly goujons with apple vinegar butter

Fourth Course
Grass-finished hoisin short ribs, locally sourced from Gonsoulin Land & Cattle in New Iberia, Louisiana, slow-braised in demi-glace sauce, hoisin, and fresh chillies, served with saffron-whipped potatoes and sautéed market greens

Fifth Course
English sticky toffee pudding