WHEN:  Friday, January 30 – Thursday, February 12

• Executive Chef Brian Jupiter
• Dinner only: $33 prix fixe

Raised in New Orleans, Chef Jupiter has always believed that the Southern comfort style of cooking is a true art form, and he refers back to many recipes derived from closely held family secrets. Through his eclectic recipes, Chef Jupiter strives to elevate the status of “soul food” and Cajun/Creole cooking to the level of more widely recognized cuisines.

DINNER MENU:

FIRST COURSE (Choice of):

Rabbit and Frisée Salad

Rabbit confit, frisée, macerated cranberries, balsamic

 

Duck and Andouille Sausage Gumbo

Filé powder, rice

 

SECOND COURSE (Choice of):

Smoked Wild Boar Shank

Chestnut gnocchi, collard greens, boar bacon lardon

 

Char-grilled Redfish

Urban Till micro salad, grape tomato, grits

 

THIRD COURSE:

Pineapple Upside-Down Cake

Ginger anglaise, candied thyme