the deep south

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