Just a glimpse at the menu for tonight's play and take on a nawlins' classic. An interpretation. A rendition. An inspired movement towards Bourbon Street! Photos of the chefs gone wild will surely follow...stay tuned.
marinated creole enhanced chicken gumbo
with louisiana smoked tasso ham, peppers and okra
spicy sauteed shrimp "bayou"
dirty grits, smoked cipolline onions and pecans
southern style buttermilk fried onion rings
tasso spiced remoulade with granny smith apples
"big easy" fried catfish "po-boy"
cornmeal crusted with pickled jalapenos, arugula, andouille aioli and a crisp vegetable slaw
"french quarter" muffaletta
ham, swiss, salami, provolone, peppers and lemony chickpeas
dungeness crab "sardou"
carrot creamed spinach, artichokes, sous vide egg, spicy brisket oil hollandaise
mardi gras buttermilk-pecan beignets
with banana pudding