NWBB’s MARDI GRAS 2013
Creole Lobsta’ Bisque
Baked Stuffed Oyster Trio 10
Rousseau (tomato-bacon, casino style)
Ric a Feller (spinach-pernod-bearnaise topping)
Fresh Bayou Mudbugs 12
‘Dirty Water’ steamed with pilsner and cajun spices,‘peench de tails,suck de heads’!
Cajun Peppered Shrimp 10
three big Gulf Shrimp in lemon-pepper-rosemary sauce
Big Cajun Bowls 23
Bayou Swamp Gumbo – deep dark roux, Gator, Duck, and Mudbugs
Fried Seitan and Red Bean Vegan Gumbo with greens, blonde roux, dark spices
American Gulf Shrimp and Andouille Sausage Jambalaya baked with brown rice
or do a trio of all three for the same price!
Boudin Stuffed Pork Chop 26
with à ma jus, sweet potato mashers and braised greens
‘Big Easy’ Grouper 27
with Tasso ham & black eyed pea succotash, finished with sauce piquante
Salmon Belly Puttanesca 18/23
over house made red linguini with a tomato, garlic, caper and anchovy sauce
Featured Brewskis: Dixie Lager or Dixie Voodoo Black 4.75
from Tulane Avenue, NOLA…how much more authentic can you get!
Featured Cocktail: Collinwood Sazerac 9
A New Orleans classic with Premium Rye, Herbsaint Absinthe, and Peychaud’s bitters
Featured Wine: Le Moore Romagna Sangiovese 2011 9/34
Back by popular demand, a stand alone or food friendly fruit bomb!