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
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
Jalapeno Cheese Cornbread Hazzard Free Farm Althea’s white cornmeal bread studded with jalapenos and Hook’s aged Cheddar
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
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
Thirty-six dollars per person, total table participation required. Tax and gratuity not included.