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Join chef Jose Parada at Willie G's Seafood and Steak House for Landry's Summer Chef Series. The menu includes five courses with an intermezzo and a wide variety of wine pairings.
Vichyssoise Martini
The finest of all cold soups.
Pairing: Cape Mentelle Sauvignon Blanc, Margaret River, Australia.
Crabmeat Stuffed Avocado Salad with Tomatoes
Avocado, sea salt, fresh lime juice, green onions, romaine lettuce, olive oil, cilantro.
Pairing: Chalone Vineyard "Gavilan" Chardonnay, Sonoma, California.
Halibut with Lemon-Butter and Crispy Shallots
Seared to perfection and topped with crispy shallots and lemon butter.
Pairing: Domaine Chandon Pinot Noir, Carneros, California.
Chateaubriand and Veal Oscar
Two roasted tenderloin and two veal cutlets topped with crab meat and béarnaise sauce.
Pairing: Michael David Winery "Freakshow" Cabernet Sauvignon, Lodi, California.
Willie G's White Chocolate Bread Pudding
Crowned with dark and white chocolate ganache.
Pairing: Rosenblum Cellars "Désirée" California.