Jubilee Restaurant and Courtyard

1/2 doz., parmesan garlic butter

Peking duck, lychee, ginger pesto, hot and sweet gastrique

Cornichon, dijon, orange chutney, toast

Tempura gulf shrimp, BBQ onion, quince vinaigrette

Creole cream cheese, capers, egg, pickled cucumber, crouton

Red and white sauce

Andouille, piquillo, kalamata olive, lemon-oregano sauce

Truffle-horseradish aioli, cajun spices

Assorted local greens, sourdough crouton, parmigiano-reggiano, white anchovy dressing

Cabrales blue cheese, assorted greens, dried cranberries, spiced pecans, creamy red currant-white balsamic dressing

Torn basil, creole mustard vinaigrette

Local greens, cucumber, tomato, pickled red onion, parmesan dressing

Toasted almonds, chive emulsion

A spicier version of our award-winning bisque served with crispy sweet potatoes and crema de pasilla

Andouille, louisiana jazzman rice

A demitasse tasting of three of our specialty soups

Blue crab, roasted red potatoes, seasonal vegetables, toasted almonds, crab butter cream

Roasted beet couscous, andouille, spring peas, tomatoes, shiitake mushrooms, truffle citronette

Jumbo shrimp, asparagus polonaise, shallot new potatoes, satsuma-dill sauce

Sweet potato farro, blistered corn, andouille, green beans, kirsch cherries, coriander vinaigrette

Fricassee of brussels sprout and cauliflower, cranberries and goat cheese, barolo-mint reduction

Spiced apple-potato hash, creole shallot, hot and sour bourbon sauce

Creamy green chile-toasted garlic rice, green beans, caramelized onion relish, sherry vinegar steak sauce

Pommes puree, seasonal vegetables, warm bacon-mustard vinaigrette

Andouille, jazzman rice

Cut to order 12 oz., 14 oz., 16 oz., 18 oz., 22 oz. larger cut is desired

Locally-made fresh vanilla bean ice cream

Drunken cherry compote, kirsch anglaise

Locally-made fresh dulce de leche ice cream

Caramel sauce, fresh fruit