Here is the main course from the dinner. The buffalo was center-cut tenderloin that was peppercorn crusted and seared in hot oil to create a hard crust on the outside. The crawfish tails were sauteed with roasted garlic, heirloom tomatoes, spinach, shallots, demi glace, and butter. The dish was very straight forward with lots of complex flavors built into each bite. Everyone was very happy with this course and the plates all came back clean.