Valentine’s Day is Thursday, February 14, and we’re going to help you celebrate with your sweetest by extending our Restaurant Week menu through the weekend, with a few modifications to make it fit the holiday. This menu will be available dinner service from February 13 through February 17.
Laissez les bon temps rouler!
A Louisiana Mardi Gras Odyssey
Chicago Restaurant Week, January 25-February 12, 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 Balls crispy breaded liver and rice sausage with cayenne mayonnaise and green tomato relish
Deviled Crab Croquettes “Tampa-style”, with black bean remoulade and pickled peppers
Jalapeno Cheese Cornbread Hazzard Free Farm Althea’s white cornmeal bread studded with jalapenos and Hook’s aged Cheddar, bbq rub
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 local organic maitake mushrooms
Calas, ca. 1890 hot sourdough rice fritters, vanilla cream, candied peanuts, salted caramel, and chocolate
Winter Bread Pudding brandy and orange peel bread pudding, spiced apple butter salted sorghum ice cream, toasted oat streusel
Boca Negra TCHO chocolate and chili panisse with salted buttered almonds, kumquat glace, Carolina Gold Rice horchata sorbet