Ex-CRAB-aganza

For those who know crab, summertime is peak season for the succulent blue crabs. Chef Danny Trace has prepared an epic tasting menu to get the most of these blue crustacean beauties. This menu will be available every Friday dinner in July. 

Cost: $65 / person

Menu Presented: 

Louisiana Blue Crab Bisque
Charred Tomatoes, Saffron, Deviled Crab Boulette and Marinated Claws

Crispy Des Allemands Softshell Crab
Covey Rise Heirloom Tomatoes, Cucumber Ribbons, Petite Greens and Pickled Okra Tartar

Brennan's Blue Crab Cake
Texas Creamed Corn, Chayote Squash and Moonflower Sprouts

Blue Crab Fondue
St. Andre Cheese and French Bread Croustade

Crepe Suzette Souffle