For this Friday night menu chefs are inspired by the cuisine of New Orleans and the traditions of Mardi Gras. Shrimp Étouffée. Holy Trinity. Carolina Gold Rice. Baked Oysters. Bear nose butter. Breadcrumbs. Parsley. Seasonal Salad. Sourdough Beignets. Organic flour. Powdered sugar. A glass of wine, beer or iced tea. $50 per person includes gratuity.