Today's Menu for March 20, 2019

• • Caribbean Jerk Étouffée

  • A RICH ROUX BASED SAUCE WITH JERK CHICKEN, SHREDDED CARROTS, ONIONS, MUSHROOMS AND COCONUT MILK.

  • Gumbo

  • THE ESSENCE OF CREOLE COOKING. A DARK SMOKY ROUX FEATURING SHRIMP/CRAWFISH, SAUSAGE AND CHICKEN. 

  • Red Beans with Smoked Sausage

  • A CLASSIC NEW ORLEANS DISH OF SLOW COOKED RED BEANS AND SMOKED SAUSAGE.  

  • White Chili with Chicken

  • A SPICY SOUTHWESTERN STYLE CHILI WITH NAVY BEANS, PULLED CHICKEN, ROASTED RED PEPPERS, JALAPEÑOS AND TOMATOES.  

  • Chipotle Alexio

  • A RICH CREAM SAUCE WITH CHICKEN, GARLIC AND CHIPOTLE PEPPERS.

  • Drunken Chicken

  • A SPICY STEW OF SHREDDED CHICKEN, ROSEMARY, GARLIC, CRUSHED RED PEPPER, BEER AND BREAD CRUMBS. 

  • Chicken Maque Choux

  • PRONOUNCED “MOCK SHOE”, A SPICY AND SWEET ÉTOUFFÉE WITH CARMELIZED CORN AND CHICKEN.

  • Chili Cheese Étouffée with Crawfish

  • OUR SIGNATURE DISH! A RICH BLONDE ROUX-BASED SAUCE WITH CHILI SEASONINGS, CUMIN AND CORIANDER, FINISHED WITH CHEDDAR CHEESE AND CRAWFISH TAIL MEAT. 

• • Vegetarian Spinach and Mushroom Étouffée

  • A CREAMY VEGETARIAN ROUX-BASED SAUCE WITH MUSHROOMS, SPINACH AND A COMPLEX BLEND OF SPICES, INCLUDING GREEN CURRY.

  • Vegetarian B&B

  • BLACK BEANS AND CARMELIZED CORN IN A SPICY-SWEET CREAM SAUCE. 

  • Vegan White Chili

  • A SPICY SOUTHWESTERN VEGAN CHILI WITH NAVY BEANS, ONIONS, ROASTED RED PEPPERS, JALAPEÑOS AND TOMATOES.