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.