Houmas House Plantation and Gardens   
January 2010

 Houmas House in snow

Valentine's Day at Latil's Landing 

  Latil's Landing Welcomes you to

My Plantation Valentine



 Crab and Mango Cake

Crispy saut�ed and served with chipotle remoulade sauce


  Roasted Oysters

Louisiana oysters roasted in a Bittersweet Plantation Dairy's Creole cream cheese mornay sauce topped with pickled mirliton salad and Cajun caviar


Rabbit and Andouille Gumbo


Bisque of Curried Pumpkin Crawfish and Corn



Houmas House Salad

 Saga blue cheese, fire-roasted pecans and organic greens tossed with cranberry vinaigrette and garnished with  julienne pears     



Cosmopolitan sorbet  



 Lobster and Creole Tomato Risotto

Papaya stuffed lobster tail, fire roasted shrimp and Louisiana crawfish tails on Creole tomato risotto


Seared Rare Tuna

Served on butternut squash orzo pasta with oven dried tomato and champagne bubbles


Filet Mignon of Beef

  Charbroiled filet drizzled with a oyster mushroom demi-glace, served on mashed yukon gold potatoes infused with white truffle oil, crispy spinach and baby carrots 


  Breast of Duck 

Grilled breast of duck fanned on smashed candied yams served with asparagus, parsnips and drizzled with

praline pecan sauce



Red Velvet Bread Pudding

Served with cr�me anglaise and peppermint ice cream


Baked Louisiane

Chocolate sponge cake with Creole cream cheese ice cream with flaming meringue



Plus tax and Gratuity


 Reservations now being taken for seatings from          2 PM- 8 PM.  Call 225-473-7841
Open Daily
Daily Tours: Monday, Tuesday 9 AM- 5 PM
Wednesday- Sunday 9 AM-7 PM 
Cafe' Burnside: 11 AM- 2 PM daily
Latil's Landing: Wednesday through Saturday 6 PM- 9 PM, Sunday Brunch 2 PM- 8 PM; Reservations Required 
Secrets from Latil's Landing at Houmas House
 Chocolate Pate
Chocolate Pate  

3 cups heavy cream
2 large egg yolk
24 ounces semi-sweet chocolate
2/3 cup corn syrup
1/2 cup butter or margarine
2 teaspoon vanilla extract
Whipped cream, garnish

Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
Combine 1/2 cup cream with egg yolks; set aside.
Combine chocolate, corn syrup and butter or margarine in a medium saucepan. Cook over low heat until melted, stirring frequently.
Remove from heat. Add cream mixture to saucepan.
Cook 1 minute over medium heat, stirring constantly. Let cool to room temperature.
Beat remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream.
Pour into pan.
Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.
  Garnish with whipped cream.
Makes 10 servings.
Recipe courtesy of Jeremy Langlois,
Executive Chef, Latil's Landing and Cafe'Burnside.
Mardi Gras in South Louisiana

If you visit Houmas House Plantation and Gardens during Mardi Gras season, now through February 16, make time to see a few parades and endulge in the most festive time of year in South Louisiana.
Mardi Gras came to America in 1699 with the French explorer Iberville. Mardi Gras had been celebrated in Paris since the Middle Ages, where it was a major holiday. Iberville sailed into the Gulf of Mexico, from where he launched an expedition up the Mississippi River. On March 3 of 1699, Iberville had set up a camp on the west bank of the river about 60 miles south of where New Orleans is today. This was the day Mardi Gras was being celebrated in France. In honor of this important day, Iberville named the site Point du Mardi Gras.
 Egret and Fountain
Houmas House Plantation and Gardens
40136 Hwy 942
Darrow, LA 70725