Course 1 - SANGRIA SALAD (EAT FIT)

St. Germain Elderflower, Don Q Rum and white wine infused Louisiana berries with baby greens, marinated cucumbers, roasted piquillo peppers and a boozy sangria vinaigrette

Course 2 -DUCK LEGS & EGGS

Crispy confit leg of duck with house made boudin, a "5 hour egg", local citrus and Grand Marni er pepper jelly

Course 3- TOULOUSE RED ABSINTHE SOAKED STRAWBERRIES

Pontchatoula strawberries, honey whipped Creole cream cheese and crumbled pecan sandies