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 

Thirty-six dollars per person, total table participation required. Tax and gratuity not included.