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
Sunday, June 2nd, at @maypoprestaurant. #DIMSUM
#DRAGBRUNCH - 3 courses! 3 #cocktails (sponsored by @monkeyshoulder)! 4 #dragqueens! LOTS of surprises! Two seatings available: 10:30am & 1:30pm. $65 (not including tip or tax) Call 504-518-6345 for reservations, hurry before seats are gone ..