Wood fired charred florets and Rio Grande pecan pesto
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Entree: Southern Vegetable Garden
Smothered okra & tomato, Lone Star chevre grits, stewed, lima beans, charred onion braised collard greens, fire roasted and pickled curtido
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Dessert: Tangipahoa Naval Orange Sorbet
Pistachio biscotti and Lacassine Bayou Rum
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