“ThE BaTTlE of NEw oRlEaNs”

YOU ARE INVITED TO
A DINNER CELEBRATING
THE TH ANNIVERSARY OF
MAJOR GENERAL ANDREW JACKSON’S VICTORY AT
“ThE BaTTlE of NEw oRlEaNs”
ALSO HONORING
Thomas J. moRaN
LAFCADIO HEARN HALL OF HONOR RECIPIENT
 O’CLOCK SUNDAY EVENING
MARCH EIGHTH
TWO THOUSAND AND FIFTEEN
THE GRAND BALLROOM
ROYAL SONESTA HOTEL
 BOURBON STREET
NEW ORLEANS
FORMAL ATTIRE
a faREwEll To JaCksoN mENU
A team of past Lafcadio Hearn Hall of Honor recipients and Distinguished Visiting Chefs of the Chef John Folse Culinary
Institute has influenced this year’s menu, which commemorates America’s victory over the British at the Battle of New Orleans.
Our meal is reminiscent of the dinner given to honor Major General Andrew Jackson before his departure from the city.
Reception Hors d’oeuvres
MIXED GAME PÂTÉ ON BRIOCHE
Inspired by Chef Stephen Stryjewski, Cochon
SMOKED FISH AND VEGETABLE TERRINE ON TOAST
Inspired by Chef Tenney Flynn, GW Fins
CURED BREAST OF GOOSE FRUIT COMPOTE
Inspired by Chef John Besh, August, and Chef Alon Shaya, Domenica
Potage
DUCK AND SMOKED SAUSAGE GUMBO
Mallard Duck, Pecanwood-smoked Andouille, Rice
Inspired by Chef Michael Gulotta, MoPho
Poisson
FILLET OF TROUT
Sauce Nantua, Petit Pois
Inspired by Chef Susan Spicer, Bayona
Entree
TENDERLOIN OF BEEF
Sauce Champignon, Asperges, Pommes de Terre Nouvelles
Inspired by Chef Frank Brigtsen, Brigtsen’s
Salade
SAUCE RAVIGOTE
Shrimp, Radishes, Wild Greens
Inspired by Chef Tory McPhail, Commander’s Palace
Dessert
TARTE AUX FRAIS
Raspberry Tart
AND
BANANE CHAUD
Hot Banana