Starter: Gundermann Farm Cauliflower Vichyssoise |
Charred florets and Rio Grande pecan pesto
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Entree: Farmer's Creole Vegetable Omelette |
Farmer's vegetables in egg whites with sundried tomatoes and Texas Lone Star goat cheese
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Dessert: Tangipahoa Naval Orange Sorbet |
Pistachio biscotti and Lacassine Bayou rum
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