Carnival, and Soon, Mardi Gras! Plus winter menus…

So, the Carnival season is underway, and it’s a matter of time before Mardi Gras is here, so stay tuned for our announcements about specials for Parade Week. We’ll also be launching our new Winter menu soon, probably early next week, and it will witness the return of some old favorites, such as the Braised Pork Shank with Pintos and Chow-Chow, Tasso Ham and Pimiento Cheese Sandwich, and (vegan) Wild Mushroom Etouffee. This weekend, we are test running a delicacy that has taken the Gulf Coast by storm, that being Char-Grilled Oysters! I am fairly certain by now that this is the best way to eat an oyster known to man. The flavor and aroma of smoke and char combine with pungent garlic, succulent drawn butter, salty Parmesan cheese, and the lovely briny flavor of fresh shucked oysters. So, without further adieu, this weekend’s specials:

  • Gumbo z-Herbes
  • Sweet Potato-Ginger Soup

Appetizers:

  • Char-Grilled Bevans Prime Oysters (3)   10
  • Roasted Organic Beet Salad with Frisee, Cherry Compote, Almonds, and Parmesan Crisp

Entrees:

  • Poached Alaskan Sockeye Salmon with Lemon Vinaigrette, Steamed Broccoli, Fingerling Potatoes, and White Truffle Oil   21
  • Paneed Gunthorp Farm Chicken Breast with Crawfish-Mushroom Cream, Linguine, and Greens   18

For Brunch:

  • Creole Croque Madame   12   Grilled Tasso & Cheese Sandwich with O’Brien Potatoes, Topped with Sunny Side Up Eggs
  • Blackened Prime Rib and Eggs   14   Organic Prime Rib with Grits and Greens
  • Coconut Pancakes with Rum Cream   10