On Monday, June 26th, Chef Michael takes us down to the French Quarter with a menu inspired by the food and culture of New Orleans!


The Introduction Trinity

celery root, bell pepper, onion

JCB Crémant de Bourgogne Brut no. 21 NV

Each JCB wine is known by a number. And each number has deep significance for Jean-Charles Boisset, the collection’s creator and namesake. Jean-Charles’ philosophy of wine has been profoundly shaped by the wine region where he was born and raised: Burgundy’s famous Côte d’Or, which translates to the Gold Coast. No. 21 honors this connection and heritage, for 21 is the French government’s “Department” number for the Côte d’Or.

Course One

Pompano en Papillote

crispy chicken skin, crab, tomato, citrus

Le Charmel Muscadet 2014

The only grape permitted in the production of Muscadet is the Melon de Bourgogne which makes wine of great finesse and delicacy. After a controlled fermentation the wine is allowed to stay in contact with the dead yeast cells known as the lees and this contributes to the creamy mouthfeel which makes the wine so attractive. The wine remains on the lees for several months before being bottled. The process is known as “sur lie”

Course Two

Grilled Oysters

grapefruit, mint, cucumber

L'Ostal Cozes Rosé 2016

Since 2011, L’Ostal Cazes Rosé has been made from equal quantities of Grenache (50 %) and Syrah (50 %) grown on the coolest terroirs of the domaine and the Pays d'Oc region. In order to obtain its beautiful pale pink color, the grapes are pressed immediately at low temperatures in order to reduce the extraction of phenolic and color compounds.


Course Three

Roasted Duck Parfait

apple, pecan, foie gras, maple bourbon yogurt

Bouchard Ainé & Fils Bourgogne Pinot Noir 2013

The red Burgundy regional appellation is harvested throughout the Burgundy winegrowing area, covering approximately 8,220 acres. The Pinot Noir grapes for the reserve range are selected within the commune of Auxey-Duresses, fermented in oak vats and then barrels for several months.


The Intermezzo Trinity

celery, bell peppers, onion

Course Four

Shrimp on a Cloud

tomato, scallions, ettoufee bouillon

Jean-Paul Thévenet Morton Vieilles Vignes 2015

Jean-Paul farms his small, five-hectare domaine in Morgon according to biodynamic and organic principles. The wine is made from two parcels of vines, one that's 45 years old and one that's 110 years old. The wines are aged for 6-8 months in old Burgundian barrels and bottled without fining or filtration. They are stunning Morgons, with incredible pedigree, bright red fruit, minerality and floral undertones.

Course Five

The Dessert Trinity

bananas foster bread pudding, cinnamon ice cream, praline

Château Roûmieu-Lacoste Sauternes 2015

Yellow-gold. Intense nose marrying dried fruit, mild spices, mineral and smoky notes. On the palate, abundant density yet also freshness. Fairly crunchy finish infused with delicious aromas of calisson and boiled sweets.

Price is $75* per person. Seats are limited, so call and make your reservations today!

Join us for cocktails at 6:30. Dinner served promptly at 7:00.


*tax and gratuity not included