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. NOW TEP Messinas Spring Food 55Romaine Bouquet – romaine lettuce filled with goat cheese and grape tomatoes.

NOW TEP Messinas Spring Food 67Grilled Lamb Lollipop – marinated with fresh herbs, topped with a pomengranate glaze.

NOW TEP Messinas Spring Food 78Seafood Ceviche – Bay Scallops and Gulf Shrimp combined with avacado and a delicate hint of local citrus.

NOW TEP Messinas Spring Food 102Shrimp Spring Roll – chopped vegetables and poached shrimp infused with the flavors of Thai cuisine.

NOW TEP Messinas Spring Food 57Taco Trio – pork with pineapple slaw, sesame crusted tuna with wasabi drizzle and roasted duck with mango salsa.

NOW TEP Messinas Spring Food 85Pulled 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

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