WFDT

Shrimp scampi with grilled asparagus and a glass of wine

skittles and pita bread

Chicken in peanut/coconut sauce.

Cooking at the field...pork chops,dove breasts,duck breasts,green beans loaded with bacon,baked beans with bacon,sausage and japs, and boudin for apps.

I Course:
Crawfish pate stuffed wonton flash fried and finished with an Abita
Amber Asian glaze.
Served with Abita Amber

II Course:
Classic Beer Cheese Soup infusing Jockamo IPA and Byronz special blend
of cheeses, garnished with a garlic rubbed crostini.
Served with Abita Jockamo IPA®

III Course:
Drunken Fish - fish poached in Satsuma fume set atop a mesculin salad tossed in fresh
herb vinaigrette, finished with a Satsuma reduction.
Served with Abita Satsuma Wit

IV Course:
Balsamic Cherry Pork Chop - French cut pork chop set atop caramelized Granny Smith apple rounds, finished with Purple Haze balsamic cherry glaze.
Served with Abita Purple Haze®

V Course:
Turbodog Cheesecake - vanilla cheesecake with a Turbodog toffee reduction, garnished with candied toffee bites.
Served with Abita Turbodog®

Abita Dinner Series

Leftover pork chops