Three Course Creo Inspired

A velvety bisque made with sweet corn, lump crab meat, and a touch of sherry, garnished with fresh chives and a drizzle of truffle oil.

A perfectly blackened redfish fillet served over a bed of creamy stone-ground grits, topped with a rich Creole butter sauce, and accompanied by charred okra and heirloom tomatoes.

A decadent bread pudding infused with ripe bananas and warm spices, finished with a classic Bananas Foster sauce and served with a scoop of vanilla bean ice cream.

Crispy fried green tomatoes served on a bed of mixed baby greens, with crumbled goat cheese, candied pecans, and a buttermilk-herb dressing.

Succulent Gulf shrimp sautéed with spicy Andouille sausage in a rich, savory sauce, served over creamy, stone-ground cheese grits, and garnished with scallions and crispy shallots.

A rich, creamy cheesecake topped with a buttery pecan praline sauce, served with a side of bourbon whipped cream.

Plump oysters baked on the half shell with a rich mixture of spinach, Pernod, and Parmesan, topped with a golden breadcrumb crust.

Pan-seared duck breast glazed with a tangy orange-Creole sauce, served alongside a flavorful dirty rice made with chicken livers, bell peppers, and Creole spices.

A flaky tart filled with spiced sweet potato custard and topped with toasted pecans, served with a dollop of cinnamon chantilly cream.