2020 02 24

Heading down to the bayou for mardi gras…

GRILLADES and stone ground Grits: a New Orleans classic.  Thinly sliced BEEF steaks seared and sauced with a tomato onion gravy.  Garlic sauteed spinach. (not a grits fan? Sub mashed cauliflower. Can be made Vegetarian with Tempeh)

CHICKEN & ANDOUILLE Jambalaya: a savory stew of chicken and rice.  (can be vegetarian) Butter lettuce salad, coarse dijon vinaigrette.

Country CAPTAIN: Savannah classic, a creative combination of Southern-style smothered bone-in CHICKEN, accented with Indian spices. Served with long grain rice.  Green beans.

DUCK CONFIT and Andouille Gumbo, garnished with cornmeal crusted fried okra.  Mushroom dirty rice. (can make Gumbo VEGETARIAN with celery root and seitan)

Creole jumbo lump CRAB cakes.  Petite roasted new potatoes. Gently steamed asparagus & roasted bell pepper strips. Meyer lemon cream sauce. (can do whitefish cakes)

Blackened RAINBOW TROUT.  Julienned Celery Root & leaf Remoulade.  Carolina Gold Rice.  Roasted baby Carrots.