Thursday, January 31, 7:00 pm
Members $150, General Public $200

Born and raised in the Big Easy, chef Thomas Wolfe presides over two of the city’s most treasured restaurants, where he embellishes traditional New Orleans dishes with new flavors and old techniques to create his own brand of contemporary Creole cuisine.

Hors d’Oeuvre

Tuna Tartare with Black Pepper–Anchovy Emulsion and Lemon–Caper Dust

Truffle-Tossed Potato Chips with Parmigiano-Reggiano, Poached Leeks, and Madeira Butter

Venison Terrine with Pepperdew Jam and Fennel Powder

Honey Mustard–Fried Catfish with Chipotle–Tabasco Tartar Sauce

Champagne Nicolas Feuillatte Brut NV

Dinner

Scallop Paillard with Brunoise Piccalilli–Petite Herb Salad, Lemon–Caraway Granité, Choupiquet Caviar, and Tomato Confit Vinaigrette
Hendry Barrel-Fermented Chardonnay 2006

Brie-Enriched Fish Velouté with Caramelized Scallop and Saffron–Celeriac Batonnet
Domaine Henri Pellé Sauvignon Blanc 2005

Foie Gras Torchon and Pastrami-Cured Squab Galantine with Cranberry Custard, Smoked Viking Sea Salt, Wild Rice Pilaf, and Tarragon–Cherry Beurre Rouge
Domaine Chandon Pinot Meunier 2004

Grilled Wagyu Beef Strip Loin with Serrano Ham, Shallot Confit and Asparagus Bundles, Wild Mushroom Ceviche, and Bordelaise Sauce
Marqués de Cáceres Gran Reserva Rioja 2001

Ellie’s White Chocolate Butter Bars with Raspberry Gelato and Vanilla Bean Anglaise
J. Vidal-Fleury Muscat de Beaumes-de-Venise 2004