Download the Table 10 Dinner Menu PDF

Dinner Starters

New Orleans style Gumbo
Seafood and andouille sausage with steamed rice

Roasted Tomato Bisque with white cheddar croutons

Sautéed Escargot
Garlic, lemon and red wine butter over garlic toast

Blue Crab Beignets
Savory crab fritters with creamy corn and spinach dipping sauce

Crispy Calamari
Fried calamari with piquant banana peppers, lemon parsley aioli and spicy citrus dipping sauce

Carnitas Pork Roll
Crispy fried with charred tomato BBQ sauce

Dinner Salads

Table 10 Salad
Baby greens tossed with balsamic onion dressing, romanita tomatoes, cucumbers and a parmesan cheese tuile

Ahi Tuna Carpaccio
Bibb lettuce, creamy cilantro dressing, pickled banana peppers, soy nuts and Creole tomato glaze

Crab Trinity
Snow crab cocktail, lump crab remoulade and jumbo lump citrus onion salad

Wilted Spinach Salad
Fresh spinach, sliced red onions and warm malt vinegar dressing with baked goat cheese

Emeril’s Wedgie Salad
Wedges of fresh iceberg lettuce, buttermilk blue cheese dressing, crispy bacon and hard cooked egg

Dinner Entrees

Pan Roasted Mahi Mahi
Creole spiced and served with polenta fries and tomato, seafood & andouille court bouillon

Grilled Farm Raised Salmon
Grilled and served with homemade chorizo sausage and tortilla hash, fire roasted corn and tomatillo relish and corn coulis

Pasta Jambalaya
Jumbo gulf shrimp, chicken, andouille sausage and fresh fettuccini tossed with roasted tomato cream sauce

Lobster Pot Pie
Fresh Maine Lobster baked in a pastry dome with sweet corn, mushrooms, leeks and spinach in truffle sherry cream

Grilled Free Raised Veal Bone-in Strip

Grilled CAB Natural Ribeye

Grilled CAB Filet of Beef

Dinner Add Ons

7oz. Australian Lobster Tail

Jumbo Lump Crabmeat & Chive Butter Sauce

From the Rotisserie

Berkridge Farm Kurobuta Pork Loin Served with Southern cooked greens and apple brandy reduction sauce

Rotisserie Half Chicken Served with Yukon gold potatoes and pearl onion reduction

Cedar Springs Roasted Leg of Lam Served with Kalamata olive mashed potatoes and black truffle reduction

Dinner Sides

Frites

Country Smashed Potatoes

Garlic Sautéed Mushrooms

Sautéed Broccoli

Yukon Gold Potatoes with Onion & Kale

Baked Lobster Mac & Cheese

Dinner Desserts

Tiramisu Crème Brulee
layers of rum spiked mascarpone cheese, Kahlua soaked lady fingers and espresso crème brulee

Spiced Apples and Waffles
made to order with warm baked apples and maple syrup ice cream

White Chocolate Malassadas rolled in cinnamon sugar with vanilla bean crème anglaise

Banana Cream Cheesecake
banana cheesecake baked with chocolate cookie crust, whipped cream and peanut butter sauce

Strawberry Velvet Cupcake with strawberry cream cheese frosting, chocolate ice cream and warm chocolate sauce

Flourless Bourbon Chocolate Cake with tart cherry compote and brown sugar crème fraiche

Cinnamon Roll Bread Pudding served warm with pecan praline sauce

Trio of Homemade Sorbet

Cheese Plate
a selection of three cheeses served with toasted bread, natural honey, berries and quince paste