CHEF FEATURE 02/24 ~ 03/02

~ MARDI GRAS INSPIRED ~

APPETIZERS

Oysters on the Half Shell
Fresh shucked Chesapeake Bay oysters, served with champagne mignonette

Shrimp Etouffee
Tender gulf shrimp simmered with creole sauce, served over dirty rice

Crab and Crawdad Dip
Warm and spicy cheese dip mixed with lump crab meat and fresh crawdad tails, served with toasted baguette and tortilla chips

SANDWICHES & SUCH

Shrimp Po’Boy
Corn meal breaded shrimp, flash fried and topped with lettuce, tomatoes, pickles, and remoulade sauce on a toasted baguette served with Cajun fries

Southern Fried Chicken Sliders
Marinated chicken breast medallions dredged in seasoned flour and fried golden brown, served on (3) mini brioche rolls with spicy mayo and pickles, onion rings served to the side

Muffuletta
Fresh baguette layered with smoked ham, salami, capicola, swiss cheese, olive relish, and vinaigrette dressing, served with Cajun fries

KNIFE & FORK

Seafood Jambalaya
Pan seared scallops paired with sautéed shrimp, crawdads, and lump crab meat simmered with The Holy Trinity and a mild tomato broth, served over dirty rice

Creole Salmon Cakes
Fresh house made salmon cakes pan seared and topped with Dijon cream sauce and lump crab meat served over Cajun red skin potatoes and steamed broccoli

Blackened Catfish
Cajun spiced catfish filet, chargrilled and served with creole tartar sauce, dirty rice and bacon braised collared greens