RESTAURANT WEEK | JUNE 19-25

THREE-COURSE DINNER | $55

Offered in conjunction with New Orleans' annual citywide Restaurant Week.

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First Course

VICHYSSOISE

Covey Rise green garlic, spring onions, potatoes, herbed crema, Cajun caviar

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Second Course

CHICKEN ROULADE

oyster pecan dressing, house-cured tasso ham, sautéed summer squash, marsala velouté 

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Third Course

ORANGE BOURBON CRÉME BRULEE