The Fruits of Our Labor

Thursday, January 1st

12:00am - 12:00amSpirited Dinner® Series


3835 Iberville Street New Orleans, LA 70119

Presented by Berentzen Liqueur

Chef – Greg Picolo

Bar Chef – Ava Kopieczek


Reservation Phone Number – (504)231-6529


The Fruits of Our Labor

A cocktail and dinner pairing that emphasizes the importance of fresh ingredients in the culinary and cocktail world.  With a farm to table approach, Executive Chef Greg Picolo combines the freshest fare, coming directly from local farms and the Gulf, to create dishes with true Louisiana flair.  Ava Kopieczek crafts cocktails that utilize organic or all-natural spirits and local produce to create a dining experience that represents the bountiful offerings of a Louisiana summer.




First Course

Flash Fried Louisiana Oysters, served with Berentzen Pear Scented Smoked Pear, Cucumber, and Melon Relish, served in Lime and Salt Tortilla Cup

Paired with

“ Midsummer Dance”

Berentzen Pear, Pisco, Elderflower Liqueur, Melon, Champagne



Second Course

Grilled Peach, Lavender, and Ginger Bisque, served with Avocado and Jumbo Lump Crab Toast

Paired with

“Lady In Waiting”

Berentzen Pear, White Whiskey, Peaches, Lavender, Ginger Beer, Peach Bitters



Third Course

Waldorf Salad of Louisiana Yam, Golden Raisin, Granny Smith Apple, and Pistachio, served with Berentzen Apple and Chevre Vinaigrette

Paired with

“Summer In The South”

Berentzen Apple, Cucumber Vodka, Ginger, Avacado, Chili Oil



Fourth Course

Roasted Breast of Duck, Foie Gras and Duck Liver “Dirty Rice” Risotto, Berntzen Cherry and Fig Reduction

Paired with

“A Night To Remember”

Berentzen Cherry, Rum, Figs, Balsamic Reduction



Fifth Course

Chocolate and Dark Rum Soup, Served with Blackberry and Dark Chocolate “Ding Dong”

Paired with

“The Last Word”

Berentzen Apple, Blackberries, Dry White Wine, Lemon Foam, Bittersweet Chocolate