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Andalusian Gazpacho
For the Andalusian Gazpacho, a refreshing soup of ripe tomatoes and crisp vegetables finished with sherry vinegar, extra virgin olive oil, and croutons, we recommend pairing with the Torre Oria Cava. The Cava's effervescence and citrus notes beautifully complement the acidity and fresh flavors of the gazpacho, enhancing the medley of tastes with its light, bubbly texture. The slight sweetness of the Cava contrasts the soup's tanginess, offering a balanced and refreshing dining experience that transports you to the sun-drenched fields of Andalusia.
Caesar Salad
Pairing the Caesar Salad, a classic blend of crispy romaine, sharp parmigiano, poached egg, white anchovies, and croutons, with Joseph Drouhin Chardonnay creates a harmonious ensemble. The Chardonnay's bright acidity and subtle oak nuances elevate the creamy dressing and savory anchovies of the salad. The crispness of the wine cuts through the richness, while its fruity undertones bring out the depth of flavors in the fresh greens and parmigiano, promising a sophisticated and indulgent taste sensation.
Soup of the Day
For the Soup of the Day, featuring the chef's daily preparation with local vegetables, we recommend pairing with Domaine Plouzeau Touraine, a crisp and aromatic Sauvignon Blanc. The vibrant acidity and fresh grassy notes of the wine enhance the natural flavors of the vegetables, elevating the soup with a clean and zesty finish. Each sip harmonizes with the soup's seasonal ingredients, reflecting the chef's culinary artistry and the garden's freshest offerings, making each bowl a unique and delightful experience.
Goat Cheese Salad
Pairing the Goat Cheese Salad—composed of peppery arugula, creamy goat cheese, juicy cherry tomatoes, crisp apples allumettes, and a drizzle of Steen's Cane vinaigrette—with Chateau de la Greffiére Chardonnay is a symphony of flavors. The wine's buttery texture and subtle oak influence beautifully complement the tangy and creamy goat cheese while its crisp apple and citrus notes echo the fresh components of the salad. This pairing promises a delightful contrast of textures and a harmonious blend of flavors, bringing out the best in each bite.
Marinated Olives
For the Marinated Olives, featuring a mix of olives marinated with fresh herbs, preserved lemons, and extra virgin olive oil, the pairing with Paco & Lola "Celebration" Albariño is impeccable. The Albariño, with its bright acidity and notes of citrus and stone fruits, complements the herbaceous and citrusy flavors of the olives. Its crisp minerality and slight salinity echo the briny character of the olives, creating a harmonious blend that enhances the Mediterranean essence of this appetizer.
Anchovy Boqueron
Pairing Anchovy Boqueron, consisting of sun-dried tomatoes, pesto, and rustic grilled bread, with Vina Nora Albariño brings out the best in this robust dish. The Albariño's vibrant acidity and fresh fruit profile cut through the rich flavors of the anchovy and sun-dried tomato, while its subtle floral notes elevate the pesto's basil and pine nut character. This pairing encapsulates the essence of coastal cuisine, offering a balance of umami, freshness, and zest that is both invigorating and satisfying.
Manchego Cheese Flambé
For the Manchego Cheese Flambé, prepared tableside with Tequila, pairing it with Lola Chardonnay is a culinary spectacle. The rich, nutty flavors of the flambéed Manchego cheese find a delightful companion in the Chardonnay's creamy texture and hints of vanilla. The wine's crisp acidity cuts through the cheese's richness, while its subtle oak notes complement the smoky undertones from the tequila flambé, creating a luxurious taste experience that's as entertaining as it is delicious.
Wild Mushroom Alejo
The Wild Mushroom Alejo, featuring roasted garlic, butter, and white wine, is a hearty dish that pairs exquisitely with Joseph Drouhin Chardonnay. The earthy tones of the wild mushrooms are elevated by the buttery and complex profile of the Chardonnay, which brings out the umami flavors and complements the dish's aromatic garlic and wine sauce. The wine's balance of fruit and oak provides a perfect counterpoint to the rich, savory notes of the mushrooms, making this pairing a testament to the harmony of nature and nurture.
Fabada
For the Fabada, a sumptuous dish of baby lima beans, artichoke, sun-dried tomatoes, and preserved lemons, pairing with Amici Chardonnay is a delightful choice. The buttery and slightly oaky notes of the Chardonnay complement the creamy texture of the lima beans and the earthy artichoke, while its citrus undertones echo the zesty preserved lemons. This wine's full-bodied elegance stands up to the richness of the dish, making each bite a luxurious blend of rustic charm and refined flavors.
Manchego Cheese Flambé
Pairing the spicy and crispy Patatas Bravas with Clos des Fous Rosé creates a contrast that's truly mouthwatering. The Rosé's refreshing acidity and bright berry notes cut through the dish's spicy marinara and rich garlic aioli, offering a palate-cleansing effect. The wine's crispness complements the potatoes' texture while balancing the heat, enhancing the overall flavors and making this classic tapas dish even more enjoyable.
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Patatas Bravas
Pairing the spicy and crispy Patatas Bravas with Clos des Fous Rosé creates a contrast that's truly mouthwatering. The Rosé's refreshing acidity and bright berry notes cut through the dish's spicy marinara and rich garlic aioli, offering a palate-cleansing effect. The wine's crispness complements the potatoes' texture while balancing the heat, enhancing the overall flavors and making this classic tapas dish even more enjoyable.
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Duck Fat Fries
The Duck Fat Fries, a decadent treat of house-cut fries topped with crumbled Manchego cheese, call for a robust companion like Mouton Noir Cabernet Sauvignon. The wine's bold tannins and rich, dark fruit flavors stand up to the savory duck fat and nutty Manchego, creating a match that's both indulgent and harmonious. The Cabernet's structure and depth add an extra layer of complexity to the fries, turning this simple pleasure into a gourmet experience.
Classic Cheese Board
For the Classic Cheese plate, an exquisite selection of imported and domestic cheeses accompanied by fig jam, nuts, and seasonal fruit served with a toasted baguette, Champagne Drappier Carte D'or Brut is an exceptional pairing. The effervescence and crisp acidity of the Champagne cut through the richness of the cheeses, while its subtle toastiness complements the nuts and fig jam. Each sip refreshes the palate and enhances the variety of flavors in the cheese, making it an elegant and festive choice for cheese lovers.
Charcuterie Board
The Charcuterie plate, featuring house-made pate, imported cured meats, pickled local vegetables, olives, and creole mustard, is robust and full of diverse flavors. Pairing it with Domaine St. Damien Vieilles Vignes Gigondas brings out the best in this hearty dish. The Gigondas, known for its deep red fruit flavors and spicy undertones, matches the intensity of the cured meats and pate, while its tannins provide a nice contrast to the fattiness, enhancing the pickles and mustard's brightness.
Gambas al Ajillo
For the Gambas al Ajillo, a delectable dish of jumbo Gulf shrimp sautéed with garlic, lemon, parsley, and extra virgin olive oil, pairing with Serenello Prosecco is a delightful choice. The light and bubbly nature of Prosecco complements the delicate flavor of the shrimp, while its citrus notes resonate with the lemon and fresh parsley. The subtle sweetness of the Prosecco contrasts beautifully with the garlic, enhancing the overall taste and bringing a festive touch to this classic Spanish dish.
Charbroiled Oysters
Pairing the Charbroiled Oysters, featuring Louisiana oysters topped with garlic parmesan butter, with Almacita Brut is an exquisite match. The crisp and dry Brut stands up to the rich, savory flavors of the charbroiled oysters, cutting through the creamy parmesan butter with its acidity and offering a refreshing palate cleanse between each succulent oyster. The effervescence of the Brut elevates the grilled notes of the oysters, creating a sophisticated and memorable pairing.
Octopus a la Placha
For the Octopus a la Plancha, a savory dish featuring tender octopus served over cauliflower puree with capers and brown butter, La Garenne Sauvignon Blanc is a sublime pairing. The crisp acidity and citrus notes of the Sauvignon Blanc cut through the richness of the brown butter and complement the delicate flavors of the octopus and cauliflower puree. The wine's grassy and herbaceous notes also pair beautifully with the briny capers, creating a harmonious blend of sea and vine.
Ceviche
Ceviche, with its local fish or seafood in the chef's daily preparation, is a dish that sings with freshness and vibrancy. Pairing it with Paco & Lola "Celebration" Albariño enhances the bright, citrusy flavors of the ceviche. The Albariño's zesty acidity and stone fruit notes elevate the delicate seafood, while its minerality and slight salinity echo the oceanic essence of the dish. Together, they create a light, refreshing, and utterly captivating dining experience.
Carpaccio de Res
For the Carpaccio de Res, featuring thinly sliced filet mignon topped with arugula, red onions, parmigiano, capers, and a drizzle of truffle sauce, the Domaine de la Solitude Côtes du Rhône is a fantastic pairing. This wine brings a medium body with spicy notes and a smooth finish that complements the delicate flavors of the beef while standing up to the bold toppings. The subtle earthiness of the truffle sauce and the sharpness of the parmigiano are enhanced by the wine's fruit-forward character, creating a harmonious and sophisticated dining experience.
Duck Confit
The Duck Confit, served with a raspberry fig demi-glace, roasted cauliflower, and quinoa salad, pairs beautifully with Joseph Drouhin Bourgogne Blanc. The wine's light oak and bright acidity balance the rich, tender duck and the sweet, tangy demi-glace. Its elegant floral notes and crisp apple undertones elevate the dish's complex flavors, providing a refined counterpoint to the succulent duck and the nutty, roasted cauliflower. This pairing is a testament to the art of balance, bringing together richness and refreshment in every bite
Mussels Fra Diavolo
For the Mussels Fra Diavolo, featuring succulent mussels in a spicy marinara sauce with white wine, parsley, and shallots, Joseph Drouhin Chardonnay is an excellent pairing. The wine's bright acidity and subtle oak nuances cut through the richness of the tomato-based sauce while complementing the briny sweetness of the mussels. Its elegant citrus and apple notes harmonize with the dish's herbal and spicy flavors, creating a balanced and delightful taste experience.
Crawfish Crepes
The Crawfish Crepes, filled with goat cheese and topped with a Chardonnay creole sauce, pair wonderfully with Vina Nora Albariño. The Albariño's crisp acidity and fresh fruit profile are a perfect match for the rich, tangy goat cheese and the creamy, flavorful sauce. Its minerality and citrus notes bring out the delicate flavors of the crawfish, enhancing the overall taste and adding a level of sophistication to this comforting dish.
Lamb Lollipops
For the Lamb Lollipops, featuring grilled knobs of tender lamb at the end of a long bone, the robust flavors call for a wine like Mouton Noir Cabernet Sauvignon. This bold and structured wine, with its rich tannins and deep fruit flavors, perfectly complements the savory, slightly gamey taste of the lamb. The oak aging of the Cabernet Sauvignon adds a subtle smoky note that enhances the grilled character of the lamb, making each bite a luxurious and flavorful experience.
Baked Goat Cheese
The Baked Goat Cheese, served with tomato marmalade, marcona almonds, and membrillo, pairs wonderfully with Joseph Drouhin Bourgogne Blanc. The wine's subtle oak and bright acidity are a perfect counterbalance to the creamy, tangy goat cheese. Its hints of citrus and apple accentuate the sweetness of the tomato marmalade and the richness of the membrillo, while the nuts add a delightful crunch that's echoed in the wine's minerality. This pairing is a delightful play of textures and flavors, bringing out the best in both the cheese and the wine.
Chicken Pontalba
For the Chicken Pontalba, a luxurious dish of airline chicken breast served with wild mushrooms, brabant potatoes, and Crystal hollandaise, pairing with Domaine Plouzeau Touraine Sauvignon Blanc is a delightful choice. The wine's crisp acidity and citrusy notes cut through the richness of the hollandaise and complement the earthiness of the mushrooms. Its lightness and herbal undertones bring out the best in the tender chicken, creating a harmonious and refined dining experience.
Steak Frites
Steak Frites, featuring a grilled rib-eye with duck fat fries, creamed spinach, and a Port reduction, pairs excellently with Vina Maitia Wen Carignan. The robust, full-bodied wine, with its dark fruit flavors and spicy notes, stands up to the rich steak and complements the savory Port reduction. The tannic structure of the Carignan provides a perfect counterpoint to the succulence of the meat and the richness of the sides, making each bite a decadent delight.
Local Fish Especiales
The Local Fish Especiales, showcasing the chef's choice of fresh local fish prepared daily, is best accompanied by La Garenne Sauvignon Blanc. The wine's bright acidity and fresh, fruity character highlight the fish's natural flavors, while its minerality echoes the sea's bounty. This pairing is a testament to the beauty of simplicity, enhancing the delicate flavors of the fish with a touch of elegance and freshness.
Chef's Homemade Pasta
Lastly, the Chef's Homemade Pasta, a daily preparation showcasing the chef's culinary creativity, pairs wonderfully with Domaine de la Solitude Côtes du Rhône. The medium-bodied wine, with its ripe red fruit flavors and gentle spices, complements the pasta's flavors, whether it's a rich meat sauce or a lighter vegetable-based dish. The Côtes du Rhône's versatility and smooth finish make it a reliable and delightful companion to the variety of flavors and textures the chef might present.
Desserts
Indulge in a sweet finale with our decadent dessert selection. Savor the Louisiana Seasonal Berry Cobbler, bursting with fresh, juicy berries and a golden crust. Dive into the luxurious White Chocolate Bread Pudding, drizzled with a rich Maker's Mark Caramel Sauce. Refresh your palate with the Mascarpone Lemon Ice Box Pie, offering a creamy, zesty delight. Or, delve into the intense, velvety Flourless Chocolate Cake, elegantly paired with a silky Crème Anglaise. Each dessert is a masterpiece, promising to satisfy your sweet cravings with every bite.
Local Fish Especiales
Conclude your exquisite dining experience with our curated selection of after-dinner drinks, each offering a unique complement to our decadent desserts. Savor the aromatic French Press Coffee, its robust and rich flavors providing a comforting contrast to sweet treats like the White Chocolate Bread Pudding. Delight in the nutty and complex Sherry, a splendid match for the deep fruit notes in our Louisiana Seasonal Berry Cobbler. Lastly, indulge in the velvety richness of Port, its sweet, luxurious profile pairing beautifully with the intense cocoa flavors of the Flourless Chocolate Cake or the zesty Mascarpone Lemon Ice Box Pie. These beverages are not just a drink, but a final note to the symphony of flavors in our dessert collection.
