Join chef Ryan Braden at Brenner's Steakhouse on the Bayou and enjoy five courses and carefully selected wines.

Heirloom Tomato Confit
Maple syrup, marinated mozzarella, toasted pine nuts, baby basil, white balsamic ice cream.
Pairing: Stefano Farina, Barbaresco, Piedmont, Italy.

Spice-Roasted Lobster
Buttermilk and leek chutney, candied ginger.
Pairing: Trimbach Riesling, Alsace, France.

Roasted Quail
Heirloom carrots, carrot purée, wild mushrooms, pearl onions.
Pairing: Hahn Estate Pinot Noir, Santa Lucia Highlands, California.

Prosciutto-Wrapped Lamb
Beurre noisette glazed potato, braised Swiss chard, beech mushrooms, cabernet reduction.
Pairing: John Anthony Cabernet Sauvignon, Napa, California.

Coconut Milk Chocolate Bar
Cinnamon-dusted flourless chocolate cake, mocha ice cream, candied orange, caramel corn.
Pairing: Morande, Late Harvest Sauvignon Blanc, Chile.