Tuesday, June 5, 7:00 pm
Members $150, General Public $200

Sweet, plump wild American shrimp from the waters off the Gulf and South Atlantic coasts deliver an intense, rich flavor rarely found in the farm-raised and imported shrimp usually featured on restaurant menus. For this special dinner, acclaimed Crescent City chef Tory McPhail has created a menu highlighting this spectacular native delicacy.

Hors d’Oeuvre

Shrimp and Green Chile Ceviche

Commander’s Palace Shrimp and Tasso

Bahamian Shrimp Fritters

Kim Crawford Marlborough Sauvignon Blanc 2006

Dinner

Florida Shrimp Flambéed with Aged Caribbean Rum, Served with Heirloom Tomatoes, Tostones, Avocado, and Basil
Ruffino Orvieto Classico 2005

Wood Fire–Grilled Florida Pink Shrimp with Palm Sugar, Mango, Crushed Lime, Cilantro, Ginger, and Red Curry–Coconut Vinaigrette
Drylands Marlborough Dry Riesling 2006

Gulf Coast Seafood Boil > Louisiana White Shrimp, Crawfish, and Crabs with Spicy Garlic, Artichokes, Andouille, Liquefied Potatoes, and Grilled Green Onion Oil
Simi Winery Merlot 2004

Lemon and Garlic–Crusted Wild White Shrimp with Grilled Chiles, Organic Cracked Corn Grits, Smoked Tomatoes, and Creole Meunière
Franciscan Oakville Estate Cuvée Sauvage Chardonnay 2005

Bacon-Braised Texas Brown Shrimp with Roasted Mushrooms, Garlic, Onions, Shrimp Demi-Glace, and Black Truffle Butter
Estancia Stonewall Vineyard Pinot Noir 2005

Ponchatoula Strawberry Shortcake with Chantilly Cream, Dixie Crystals Sugar, and Tabasco Jelly Beans
Robert Mondavi Winery Moscato d’Oro 2005