From the pages of our Spring + Summer 2016 issue, take a culinary tour with Messina’s!
Ponchatoula Strawberry Shortcake – Local Ponchatoula strawberries, scratch shortcake biscuit with house made whipped vanilla berry creme. Romaine Bouquet – romaine lettuce filled with goat cheese and grape tomatoes.
Grilled Lamb Lollipop – marinated with fresh herbs, topped with a pomengranate glaze.
Seafood Ceviche – Bay Scallops and Gulf Shrimp combined with avacado and a delicate hint of local citrus.
Shrimp Spring Roll – chopped vegetables and poached shrimp infused with the flavors of Thai cuisine.
Taco Trio – pork with pineapple slaw, sesame crusted tuna with wasabi drizzle and roasted duck with mango salsa.
Pulled Pork Canape’> pork shoulder braised with a tangy Carolina style bbq sauce atop a jalapeno cornbread, garnished with pineapple slaw.
PHOTOGRAPHER: Theresa Elizabeth Photography | ON-LOCATION + CUISINE: Messina’s at the Terminal | MAKEUP: Dee Rouzan for Faces of Virtue | MODEL: Helena Koclanes