Laissez les bon temps rouler!

A Louisiana Mardi Gras Odyssey

Andersonville Restaurant Week, February 22 – March 3, 2019 5-10 p.m. daily

Table d’Hote, choose one per course

First

Gumbo z’Herbes seven greens for good luck steamed in potlikker, served with aromatic Braggadocio rice, pickled okra, green onions

Cajun Boudin Fritters crispy breaded pork and rice sausage, cayenne mayonnaise, green tomato relish

Shrimp and Chow-chow Pancake Creamy rice flour pancake with Key West pink shrimp, chow-chow, and petite herb salad

Bread Service

Jalapeno Cheese Cornbread Hazzard Free Farm Althea’s white cornmeal bread studded with jalapenos and Hook’s aged Cheddar

Entrée

Alligator & Andouille Sauce Piquant Louisiana alligator tail, housemade andouille, piquant tomato & wine sauce, steamed Braggadocio rice

Gumbo Fat Fried Chicken our regular recipe with the added bonus of being fried in gumbo skimmings, served with red beans and rice & voodoo greens, choose light or dark meat

Crawfish Pie Louisiana crawfish tails, onion, and celery in wine sauce, baked in flake butter pastry

Sweet Potato and Barley Jambalaya Local sweet potatoes and Anson Mills blue barley simmered in rutabaga puree, served with roasted local organic maitake mushrooms

Dessert

Calas, ca. 1890 hot sourdough rice fritters, citron curd, coconut, palm sugar, benne

Winter Bread Pudding brandy and orange peel bread pudding, spiced apple butter salted sorghum ice cream, toasted oat streusel

Boca Negra TCHO chocolate and red chili galette, toasted butter almonds, horchata sorbet, kumquat glace