Fall  2016  Bistro  Ruth  Menu  Offerings   Tuesday, October 4, 2016 Co- Executive Chef: Courtney Crawford Co- Executive Chef: Gloria Jarboe Service Style: Buffet

Soups Loaded Baked Potato Lentil Salads Buttermilk Ranch and Candied Bacon Kale Salad Greek Pasta Salad Entrees Lemon Garlic Shrimp Prosciutto Stuffed Baked Chicken Honey Glazed Pork Roast Herbed Flank Steak Sides Roasted Herb Potatoes Pesto Rice Sweet Potato Casserole Garlic Parmesan Broccoli Glazed Carrots Sweet Onion Vinaigrette Green Beans Desserts Pear and Apple Crumble Orange Creamsicle Pudding Parfait Chocolate Truffle Trio

Thursday, October 6, 2016 Co- Executive Chef: Victoria Farmer Co- Executive Chef: Ian Ledet Co- Executive Chef: Lindsey Carroll Service Style: Ala Carte 1st Course Appetizer Pesto Risotto and Fried Shrimp 2nd Course Salad Mixed Greens, Orange Segments, Brulẻed Goat Cheese, Croutons, and Orange Vinaigrette 3rd Course Entrée Selection Fish Pan Fried Flounder, Chardonnay Volute, Heirloom Potatoes, and Fennel Lemon Puree Beef Grilled Fillet, Red Wine Demi-Glace, Sweet Potato Mash, and Mixed Vegetables Chicken Chicken Breast Stuffed with Brie and Prosciutto, Apricot Gastrique, and Creamed Leek Orzo Pork Grilled Pork Chop, Sweet and Spicy Glaze, Polenta Cake, and Rainbow Chard 4th Course Dessert Pineapple Upside Down Cake, Bourbon Whipped Cream, and Cherry Coulis

Thursday October 11, 2016 Co- Executive Chef: Elisha Snead Co- Executive Chef: Brianna Rosales Co- Executive Chef: Kamal Jones Service Style: Ala Carte

1st Course Appetizer Crawfish Calas with Spicy Remoulade Sauce 2nd Course Salad Macerated Slaw with Balsamic Vinaigrette 3rd Course Entrée Selection Vegetarian Grilled Eggplant with tahini and Pomegranate Seeds with Lemon and Garlic Tahini Sauce served with Fresh Herb and Lemon Bulgur Pilaf Fish Blackened Drum with Maitre d’Hotel butter, Fire Roasted Corn Salsa, and Seafood Jambalaya Shrimp New Orleans BBQ Shrimp and Grits served with Spinach and Roasted Red Pepper Cornish Hen Roasted Cornish Hen with Chicken Velouté served with Roasted Fingerling Potatoes and Zucchini Pork Grilled Pork Chop with Garlic Wine Sauce served with Cauliflower Gratin and Mixed Vegetables 4th Course Dessert Pecan Pie with Chocolate Ganache and Bourbon Whipped Cream

Thursday, October 13, 2016 Co- Executive Chef: Taylor Morrison Co- Executive Chef: Samantha Smith Co- Executive Chef: Julian Hayes Service Style: Ala Carte

1st Course Soup Zuppa Tuscana 2nd Course Salad Golden Beat Salad with a Green Goddess dressing 3rd Course Entrée Selection Fish Blackened Drum with a Balsamic Glaze, Parsnip Hash, and Sautéed Broccolini Beef Red wine braised Short Rib, Black eyed peas, and Smothered Collard Greens Chicken Chicken Piccata, Cheddar Grits, and Fried Brussel Sprouts Pork Goat Cheese stuffed Pork Chop with Pesto, Fried Fingerling Potatoes, and Ratatouille 4th Course Dessert Bananas Foster Tiramisu Parfait

Wednesday, October 19, 2016 Thursday, October 20, 2016 Co- Executive Chef: Alycia Quatrevingt Co- Executive Chef: Mallory Miller Service Style: Russian/ Banquet 1st Course Hors d’oeuvre Chaud Olive Salad Canape 2nd Course Potage Creamy Tomato, Basil, and Roasted Garlic Soup 3rd Course Salade Kale and Avocado Salad in Romaine Cup with Lemon Vinaigrette 4th Course Poisson Fried Crab Cakes, Sauce Bercy, and Heirloom Carrot Bundle Intermezzo Sorbet Lemon and Mint 5th Course Viande Beef Tournedos, Bordelaise Sauce, and Garlic Tasso Smashed Stuffed Potatoes 6th Course Dessert Crème Caramel, Candied Pumpkin and Chantilly Cream

Tuesday, November 1, 2016 Co- Executive Chef: Alaina Evans Co- Executive Chef: Emily Guidry Service Style: Buffet Soups White Bean and Tasso Duck and Andouille Gumbo Salads Poached Pear and Gorgonzola Potato Salad Entrees Cajun-Rubbed Turkey; Creole Mustard Sauce Pork Tenderloin; Bourbon Glaze Beef Pot Roast with Gravy Shrimp Creole Sides Dirty Rice Creole Cream Cheese Grits Stuffed Mashed Potatoes Smothered Green Beans Roasted Winter Vegetables Fried Okra Desserts Sweet Potato Bread Pudding Mississippi Mud Mousse Tarte a la Bouille

Thursday, November 3rd, 2016 Co- Executive Chef: Micheal Williams Co- Executive Chef: Steven Wilson Co- Executive Chef: Keaaronne Jackson Service Style: Ala Carte 1st Course Soup Oxtail Minestrone 2nd Course Salad Hopping John Salad with Pork Cracklins 3rd Course Entrée Selection Vegetarian Roasted Squash, braised kale, pomegranate seeds Fish Fish Creole, Coconut Rice and Fried Pickled Okra Poultry Turkey Neck Croquet, cranberry pepper jelly, oyster dressing, corn masque choux Pork Hock Ousso Buccco, cheese grits with collard greens Beef Braised Short Rib, fried Green Tomato and Potato Barrada 4th Course Dessert Toasted Marshmallow Ice Cream Sandwich , and Sweet potato compote

Tuesday, November 8, 2016 Co-Executive Chef: Ashle Turnipseed Co-Executive Chef: Demetrius Stewart Co-Executive Chef: Shelby Aymond Service Style: A la Carte

1st Course Soup Cauliflower and Brie Soup with Pink Peppercorns 2nd Course Salad Poached Pear, Buttered Pecans, Mixed Greens with a Champagne Vanilla Vinaigrette 3rd Course Entrée Selection Vegetarian Herb Polenta Cake, Mushroom and Herb Sauce with Grilled Asparagus Fish Andouille Crusted Black Drum, Creole Bearnaise, Roasted Fingerling Potatoes and Sauteed Broccolini Quail Roasted Quail, Balsamic and Port Wine Reduction, Sweet Potato Puree and Roasted Brussels Sprouts Pork Grilled Loin Chops, Dried Cherry Pesto, Lemon and Mint Couscous, with Sautéed Spinach Ribs Boneless Braised Beef Short Rib, Pan Sauce, Garlic Potato Puree and Vegetable Vermicelli 4th Course Dessert Apple Crumble, Brandy Custard, with Cinnamon Whipped Cream Parfait

Thursday, November 10, 2016 Co- Executive Chef: Keshawn Small Co- Executive Chef: Bridget Creely Service Style: Ala Carte

1st Course Soup Sweet Potato and Tasso Soup

2nd Course Salad Grilled Honeycrisp Apples, Toasted Walnuts, Walnut-Crusted Goat Cheese, Mixed Greens, and Spiced Cider Vinaigrette 3rd Course Entrée Selection Vegetarian Grilled Portobello Steaks, Parsley Pistou, Roasted Bell Pepper Corn Grits, and Sautéed Corn with Bell Peppers Fish Pan-Fried Black Drum Amandine, Brabant Potatoes and Sautéed Green Beans Duck Seared Duck Breast, Cranberry Gastrique, Butternut Squash Puree, and Roasted Brussels Sprouts Pork Grilled Tenderloin, Mushroom Demi-Glace, Wild Mushroom Bread Pudding, and Roasted Broccolini Beef Red Wine-Braised Brisket, Caramelized Pearl Onions, Dried Apricots with Red Wine Reduction, Parsnip Puree, and Sautéed Rainbow Chard 4th Course Dessert Pecan Pie Cheesecake with Bourbon Whipped Cream

Wednesday, November 16, 2016 Thursday, November 17, 2015 Co- Executive Chef: Christina Lavin Co- Executive Chef: Kalie Thibodeaux Service Style: Russian/ Banquet

1st Course

Hors d’oeuvre Chaud Shrimp and Pancetta Vol en vounte 2nd Course Potage Classic Butternut Squash soup with Apples, Almonds, and Goat Cheese 3rd Course Salade Grilled Pear and Toasted Pecan salad served in a Bibb cup 4th Course Poisson Dusky Grouper with Mixed Vegetables and Orange Butter Intermezzo Sorbet Lemon-Basil 5th Course Viande Seared Duck Breast with Orange Gastreique and Stuffed Potato Cups 6th Course Dessert Vanilla Panna Cotta and Passion Fruit Coulis