Crispy fried fresh catfish, with stone ground grits and a cajun tasso, green onion broth.
Duck Julia
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard.
Venison Short Loin Genièvre
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus.