The menu starts with passed hors d’oeuvres with assored Tin Roof beers — red beans and smoked sausage spring rolls with green onion aioli and reduced Cajun pepper sauce and fried oysters on a bed of wilted spinach with absinthe butter sauce. The Prairie Course, served with Tin Roof’s Blonde Ale, will be a cream of fresh roasted corn maque choux soup with crumbled bacon. Next is the Bayou Course, an herb-roasted quail set atop andouille risotto garnished with fried okra and a drizzle of gumbo sauce and served with Tin Roof Perfect Tin Amber Ale. The Swamp Course, served with Tin Roof Voodoo Bengal Pale Ale, is turtle served with layers of smothered potatoes and onions with pickled shallot jewels, sherry redux drizzle and a crumbled hard-boiled egg. The dessert, or City Course, served with Tin Roof Parade Ground Coffee Porter, is a rum-soaked banana cupcake topped with bananas foster by Christina Stevens.
Tickets are $60 apiece and can be purchased here.