2012 Mardi Gras Menu

A Note from Chef Kelly English:

“We thought a lot about what to offer for dinner on mardi gras, and we decided to serve what people actually eat today in new orleans on our vieux carre (french quarter) menu .  You won’t find anything blackened (locals don’t eat blackened food, to be completely honest it is nothing more than tourist food).  You won’t find any seafood unless it has some other protein with it (locals are about to eat seafood until easter, it is the last thing they want).  There is nothing pretentious or expensive about the food of mardi gras.  The day is about one big pot of andouille gumbo or red beans that you share with anyone who passes by.  It is about splitting an oyster poboy with a friend.  It is about walking way too far down st. charles and eating popeye’s chicken and biscuits.  It is about eating that last king cake of the season and hoping you get the baby so you can buy the first one next year.

Laissez Les Bons Temps Rouler!”

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vieux carre 2012

to begin:

lafayette duck and andouille gumbo

or

roasted boudin with dijon and cane syrup

to continue:

fried chicken thigh with my grandpa’s red beans and a biscuit

or

cochon de lait “hot ham and cheese” poboy with fried pickles

to finish:

warm apple fritters with vanilla iced cream

thirty dollars