The first course is gulf shrimp in a romesco sauce with grilled scallions and wilted spinach and paired with Saison De Lis. The second course is creamy risotto with Americano speck, grilled zucchini, tomato confit and lemon-herb ricotta cheese served with Aria.
The third is fried buttermilk quail with roasted corn polenta and house-made jalapeno hot sauce. It will be paired with Hommel Bier. And the final course is slow-roasted lamb confit over dirty rice and sauteed Swiss chard, finished with Lafayette spice cream sauce. It will come with a Black Walnut Dunkel.