Summer on the Bayou

In-Personmission, San Francisco


BYOW,Available for purchase
Large (15-20 Guests)
seafood, cajun/creole, californian
This menu will feature seasonal, summer produce and beautiful seafood from the gulf region. It will be a creative take on classic flavor combinations and showcase my many years cooking in different settings.

Menu detail

yellowfin tuna belly tartare
Small Plate
Gulf tuna which is lightly cured with citrus zest and salt. Mixed with pickled mirliton, radish and served with a creole creme fraiche and basil. (mirliton is a chayote squash popular in southeast louisiana cooking)
Blue crab fettucine, confit garlic & creole tomato ragu, lemon Parsley puree
Small Plate
Fresh fettuccine tossed with a slow-cooked ragu of Louisiana creole tomatoes and garlic. Topped with Louisiana blue crab meat and creole spiced bread crumbs.
molasses glazed pork belly with chicory greens & mustard seed vinaigrette
Small Plate
slow cooked pork belly with a sweet & sour molasses glaze. Slighty bitter chicory greens, mustard seed vinaigrette
Creole spice crusted Ribeye steak, summer corn, okra & chanterelle mushrooms
Ribeye steak crusted with our in-house spice blend, served with brentwood corn, okra and chanterelle mushrooms. Red wine jus
New Orleans Beignets
Fresh New Orleans style beignets served with dulce de leche and milk chocolate dipping sauces and summer berries

Summer on the Bayou

In-Personmission, San Francisco
(Exact Address will be shared upon purchase.)