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COURSE ONE

New Orleans Hot Tamales ground goat. corn meal. chipotle tomato sauce

Goat Terrine

pickles. house made mustard. grilled bread

COURSE TWO

Trinidad Goat Curry

coconut rice.field peas. pickliz

Chanfana

kale.roasted potato

COURSE THREE

Honey Goat Cheese Crepes

aigre doux fig. orange chantilly

$45 per person

Reservations can be made through Opentable - seatings are available from 5pm to 10pm.

To make a Reservation call 504-569-9979 or email info@meauxbar.com

WELCOME PLATE   Bread Service gougère. Bellegarde bread. butter. radishes   COURSE ONE   Salmon mousse deviled eggs. crudités. pickles   COURSE TWO   Poulet Bonne Femme roast chicken. onion. bacon. mushroom cream sauce. potato. soubise   COURSE THREE   Ile flottante meringue. creme anglaise. caramel   Reservations can be made through Opentable -    seatings are available from 5pm to 10pm.    $45 per person

WELCOME PLATE

Bread Service gougère. Bellegarde bread. butter. radishes

COURSE ONE

Salmon mousse deviled eggs. crudités. pickles

COURSE TWO

Poulet Bonne Femme roast chicken. onion. bacon. mushroom cream sauce. potato. soubise

COURSE THREE

Ile flottante meringue. creme anglaise. caramel

Reservations can be made through Opentable -

seatings are available from 5pm to 10pm.

$45 per person

WED JULY 31

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SUMMER DINNER SERIES

GLOBALLY INSPIRED VEGETARIAN

WED JULY 31

COURSE ONE

Caponata with Grilled Ciabatta

Callaloo

Zucchini Socca with Pesto

Red Bean & Rice Arancini with Pickled Onion

COURSE TWO

Quinoa Stuffed Peppers

Braised Chickpeas with Grilled Okra

Banh Xeo

Spaetzle

Polenta with Smoked Tomato

COURSE THREE

Peaches and Cream Short Cake

Carrot Cake Tart w/ cashews

Brûlée Fruit

Tasting menu served in three courses. All courses will be served family style - dishes are designed to be enjoyed together. Reservations can be made through Opentable - seatings are available from 5pm to 10pm.

$45 per person

To make a Reservation call 504-569-9979 or email info@meauxbar.com

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SINGLE SERVING

1.5 oz Rosemary infused
London Dry Gin (such as
Beefeater) or Vodka
.5 oz Aperol
.5 oz Grapefruit juice
.5 oz lemon juice
.5 oz honey syrup
2 dashes Peychaud’s bitters
2 oz Sparkling Rosé

PUNCH (serves 12)
18 oz Rosemary infused London Dry Gin (such as Beefeater) or Vodka
6 oz Aperol
6 oz Grapefruit juice
6 oz lemon juice
6 oz honey
24 dashes Peychaud’s bitters 24 oz Sparkling Rose (roughly 1 bottle)
10 oz water

Infuse 4-5 fresh rosemary sprigs into one bottle of London dry
gin or Vodka for at least 24 hours (can use more or less rose-
mary depending on how prominent you’d like the flavor to be.
This can also be swapped out with another hearty herb of your
choice!). Strain gin or vodka before making cocktail.
To make honey syrup, use 1 part honey to 1 part hot water.
Stir to incorporate, and refrigerate to cool.
For Single Serving:  Combine gin or vodka, fresh lemon and
grapefruit juice, honey syrup, and bitters into shaker tin.
Add ice and shake. Strain into wine glass over ice. Top with
sparkling rosé and garnish with fresh rosemary sprig.
For Punch:  Combine all ingredients into punch bowl, stir, and
refrigerate.  (If you would like to make this ahead, combine
everything except sparkling wine and add right before present-
ing).  Add ice before serving. Garnish with lemon and grape-
fruit wheels and rosemary sprigs.