Here is a sampling of some of the wonderful dishes we enjoyed on our many visits to New Orleans. It was difficult to choose which dishes to include, so at best, consider this a nicely rounded out menu.
The Oysters Royale when served as an hors d'oeuvre and spooned from the casserole, will need some small plates and forks close by. When served in individual ramekins, it can be served as an hors d'oeuvre or as a first course. The Cajun Cornmeal Beef Pie can be cut into squares or wedges. The Etouffée is one of the best-tasting and lovely served with Corn & Crabcakes. Alternatively, the Spicy Fried Chicken with the classic Corn & Red Pepper Sauté and Cajun Rice is a great main course.
Two delicious muffins, Orange Date Nut and
Cajun Honey Corn are a nice addition to the table. For dessert
the classic bread pudding with Bourbon Street Sauce and Pecan
Bars as an optional cookie.
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