DEEP SOUTH MENU
COMPLEMENTARY COCKTAIL
Ramos Gin Fizz // invented in New Orleans in 1888
SHARED PLATTER
Pimento Cheese // capsicum cheese spread sometimes referred to as ‘the pâté of the south’ served with saltines.
Boudin // homemade pork sausage (Pronounced BOO-dahn)
Pickled watermelon rind // A sweet & smokey habanero infused pickle.
Babettas bread and butter pickles // a tumeric infused pickled cucumber from a Louisianan mama.
Cajun Cracklin’ // Fried pork rinds.
Oyster Po’ Boy // The classic Louisianan sub sandwich.
SALAD
Shrimp Remoulade // A rural Créole version of this classic prawn dish served as a salad.
ENTREE
Cajun Alligator // Sweet potato & green tomato salsa with North Queensland crocodile.
MAIN
Fried Chicken & Andouille Gumbo // A soupy stew with a Cajun roux base with homemade andouille sausage and fresh okra.
Prejean’s Potato Salad // this can be mixed into your gumbo to cool and to add a creamy element.
DESSERT
Pecan Pie // a southern delight, a classic version with cream cheese pastry.
NOLA coffee // French coffee blended with roasted chicory.
*subject to change without notice
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