by Chef Garrick Collins
Wednesday, Oct. 8 and Friday, Oct. 10
11 a.m. to 12:30 p.m.
Sweet Potato Biscuits
Sweet potato biscuits and spicy pecan brown sugar butter.
Chicken and Sausage Gumbo
A rich chicken stock thickened with a Cajun dark roux with roasted pieces of chicken and half medallions of sausage seasoned with onions, celery, bell peppers and Cajun spices.
Cup $1.95/ Bowl $2.25
Creole French Salad
Creole French dressing tossed with chopped romaine lettuce garnished with red onions, croutons, grape tomatoes and parmesan cheese shavings.
Blackened Pork Loin and Pear Salad
A bed of spinach topped with a fanned blackened pork loin and chilled, sautéed diced pears with bacon. Tossed in sweet red wine vinaigrette and garnished with julienned red, yellow and green bell peppers, and minced celery.
A pan-fried Cajun catfish po’boy accompanied by a bowl of red beans and rice and creamy coleslaw.
Chicken Bayou Lafourche
(Served with soup or salad)
A chicken breast stuffed with chopped crawfish dressing with an andoulle tarragon cream sauce. Corn maque choux, purple, red and white fingerling garlic roasted potatoes, and smothered collard greens and cabbage.
Warm white chocolate bread pudding in a pool of white chocolate sauce with a blueberry coulis drizzle and blackberry garnish.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté