Dinner Menu for Les Salonnieres Supper Club & Artists Salon

February 12, 2012

6:00pm- 8:30

Served with a Maker's Mark Cocktail, Rioja Wine, and Perrier Water

1st Course

Chargrilled Oysters with Parmesan Crust and Toast Points

2nd Course

New Orleans Gumbo
Salad with Garlic Dijon Vinagrette

3rd Course

BBQ Jumbo Shrimp over Herbed Rice
Collard Greens

4th Course

King Cake with Chocolate Drizzle and Fruit Compote

(A Mardi Gras Tradition where a small baby is baked into the cake. Whomever gets the baby in their slice wins a prize)

Chefs: Adam Aleksander, Jenny Miller, & Julianne Warren

Mixologist: Brian Quinn