Tiana's Place - Mardi Gras

Appetizers

Sautéed Gulf Shrimp and Grits

with Andouille Sausage, Grilled Green Onions and a Smoked Barbecue Sauce

• Boudin Sausage Fritters — minced Pork and Boudin Sausage, Breaded and Fried, served with a Bourbon Aioli
• Prince Naveen’s Cajun Charcuterie Board — cured Pork Shoulder, Duck Rillette, Duck Pastrami, Saucisson, Cajun Egg, Spiced Mustard and Pickles
• Ahi Tuna Tartare — with Mango, Pine Nuts, Radish and Wasabi

Soups & Salads

Iceberg Wedge

with Pepper Jack Cheese, Bacon, Tomato, Basil and a creamy Thousand Island Dressing

Pickled Gulf Shrimp and Satsuma Orange Salad

with Confit Red Onions, Spinach Leaves and Frisée Lettuce

• New Orleans Seafood Pepper Pot — a Creole Bouillabaisse with Calamari, Shrimp, Scallops and Flat Leaf Parsley
• Mama Odie’s Creamy Tomato Soup — with chopped Cilantro

Bread Service

Herbed Brioche

with Roasted Onion Dip

Entrées

Cajun Spiced Sea Bass

on Shrimp Jambalaya with crisp Fennel Salad and Rémoulade

Roasted Creole Half Chicken

with Toasted Corn, Pecan Bread Pudding, Buttered Chard and Chicken Jus

James’s Roasted Pork Tenderloin

sliced Pork Tenderloin with White Rice and Greens on an Andouille Sausage Stew

• Charlotte La Bouff’s Bucatini Pasta — with Pancetta, Oyster Mushrooms, Eggplant, Spinach, Peas, Basil and shaved Parmigiano-Reggiano Cheese
• Big Daddy’s Roasted Prime-Rib of Beef — with a double Baked Potato, Broccolini, sweet Roasted Carrots and a Red Wine Veal Sauce

Vegetarian

Eudora’s Artichoke Ravioli

with Sautéed Spinach, Lemon Butter, Sage and Pecorino Cheese

• Honey-Roasted Butternut Squash — with Celery and Bell Peppers simmered in Tomato Sauce with Greens and White Rice

Lighter Note Offerings

• Warm Water Lobster Salad — with Avocado, Butternut Squash, Fennel, Endive, Grapefruit, Jicama, Hazelnuts and a Citrus Dressing
• Grilled Grain-fed Sirloin Steak — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato.
• Slow-Roasted Breast of Chicken — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato.
• Oven-Baked Filet of Salmon — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato.

Desserts

Tiana’s Buttermilk Beignets

dusted with Powdered Sugar and served with Chocolate Espresso Dipping Sauce

Chocolate Doberge Gateau

six-layer Sponge Cake filled with Chocolate Chantilly Creme

• Mama Odie’s Whte Chocolate Bread Pudding — with Praline Sauce and Vanilla Ice Cream
• New Orleans Bananas Foster Sundae — French Vanilla Ice Cream with Rum-flavored Caramelized Bananas and Whipped Cream

Signature Desserts

• Southern Style Pecan Nut Tart — with Bourbon Caramel Sauce

No Sugar Added Dessert

Lemon Raspberry Mousse Bombe

Citrus Lemon Mousse embedded with fresh Raspberries