Friday, February 8, 2013

Creole Lobsta’ Bisque

Baked Stuffed Oyster Trio   10

Bienville (shrimp-mushroom-sherry)

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 & pearl onion succotash, finished with sauce piquante

Creole Prima Vera  17/23

house made red pepper fettucine with root veggies, tomato and

CAGE seasonings -topped with blackened chicken or tofu


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!


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