Chicago Restaurant Week 2019

 

Laissez les bon temps rouler!

A Louisiana Mardi Gras Odyssey

Chicago Restaurant Week, January 25-February 7, 2018 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

Cochon de Lait crispy seared suckling pig, creamy grits, gratons, redeye gravy,
sweet and hot chow-chow

Deviled Crab Croquettes   “Tampa-style”, with black bean remoulade and pickled peppers

Bread Service

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

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 Etouffee a la Breaux Bridge, ca 1930   Louisiana crawfish tails smothered in wine and butter with onions and spices, served with steamed Braggadocio rice

Sweet Potato and Barley Jambalaya   Local sweet potatoes and Anson Mills blue barley simmered in rutabaga puree, served with roasted black trumpet 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

   Gateaux Na-Na   A specialty of the Grand Coteaux, flaky butter pastry filled with decadent pecan praline, tres leches ice cream

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