Corn and Crab Bisque
Blackened Quail Salad with Cane Syrup Vinaigrette
and Filet Rouge
Prepared by: Chef Lonnie Pope

½ stick of Butter
1 Onion chopped
½ Bell Pepper chopped
1 stalk Celery chopped
2 cloves Garlic chopped
¼ cup flour
2 cups Seafood stock or water
1 cup Heavy Cream
1 cup Corn
1 pound Claw Crab Meat
Salt and Pepper to taste
Garnish with chopped Green Onion or Parsley

In a 4 quart sauce pan, over medium high heat, add butter, onions, bell pepper, celery, and garlic. Cook for 5 minutes. Add flour and mix well. Add stock and cream. Cook for 5 minutes. Add Crabmeat and cook for 5 more minutes. Add salt and pepper, garnish, and serve.

Blackened Quail Salad with Cane Syrup Vinaigrette

Quail
1 whole Quail de-bone
½ teaspoon Blackened seasoning
1 tablespoon Butter

Cook over high heat for 2 minutes per side.

Salad
¼ head Romaine
1 cup Spring Greens
½ Tomato
¼ Cucumber
¼ Fresh Carrot (treaded or julienne)
¼ cup Prepared Balsamic Vinaigrette
2 tablespoons Cane Syrup

Cook Quail and slice in halves. Wash greens and pat dry. Place greens in bowl and toss with dressing. Arrange greens in center of plate. Place tomato and cucumber around greens. Place Quail on top and garnish with carrot threads.

Filet of Beef Topped with Crawfish and Tasso Herb Cream

9 oz. Beef Tenderloin
Salt and Pepper

Cook 6 minutes per side for medium.

Sauce
½ heavy Cream
1 oz. Chopped Tasso
2 oz. Fresh Crawfish tails
Seasoning
Green Onions and Parsley Garnish

Combine all ingredients in skillet and reduce heat until thickened. Pour over filet and enjoy!