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Appetizers |
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Sweet
Potato and Andouille Soup |
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A
sweet and spicy mixture of Andouille sausage and puree of sweet
potato
with a dollop of sour cream |
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Louisiana
Crawfish Cakes with Chipotle Tartar Sauce |
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Experience
a hot night in Louisiana with this fried favorite of the Cajuns |
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Please
Join us in the Bayou April 3rd and May 1st, 2008 at Cafe Laura |
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Entree |
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Jambalaya
Au Gator' |
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Succulent
alligator meat, fresh caught tiger shrimp, and a classic Andouille
sausage
give this Creole favorite a unique taste |
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| Black
and Bleu |
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A
Cajun blackened ribeye steak set in a light creamy bleu cheese sauce
topped with mild bleu cheese crumbles, cooked to your desired temperature |
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Le
vegan Jambalaya |
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Our
classic spiced jambalaya with vegetables only, served over wild
rice |
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Braised
Shrimp and Herb Stuffed Pork Chop with Basil Pomegranate Sauce |
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A
savory blend of shrimp and Creole herb stuffing |
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Grilled
seasoned Salmon with Cajun crème sauce |
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An
8oz. salmon fillet grilled to perfection with a luscious crème
sauce |
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Salad |
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An
Endive and vinaigrette salad with candied walnuts, raspberries,
and a slice of brie cheese will served with all meals |
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Starch
and Vegetables |
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All
entrees will served with: |
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Sugar
brined Carrots and Turnips |
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Wild
Rice |
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Basket
of Jalapeno Cheddar Hush puppies |
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Desserts |
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Bananas
Foster with Beignets |
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A
classic favorite served with vanilla bean ice cream and soft fresh
beignets |
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Xango
with Fresh Blueberry Coolie au gran Marnier |
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A
unique dessert of fried cheesecake with a blend of market fresh
blueberries
infused with sensuous Gran Marnier liquor |
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| Please
Join us in the Bayou, April 3rd and May 1st 2008 at Cafe Laura |
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