| A | B |
|---|
| Name the Salads | Maison, Creole Caesar, Spinach Salad |
| What is in the Maison? | fresh mesclun greens tossed in a toasted pecan vinaigrette |
| Define mesclun. | A mixture of young leafy greens, often including young lettuces, used as salad |
| What is in the creole caesar? | well, duh caesar....with gulf shrimp for $3 extra! |
| Ingredients in the Spinach Salad? | roasted peppers, portabello mushrooms and a warm bacon-balsamic vinaigrette |
| Name those soups.....(3) | Seafood gumbo, shrimp bisque, and billi bi |
| What's in the soups babe? | stew of shrimp, oysters, crabmeat and okra... |
| What's okra again? | Long green peapod from the tropical okra plant...aka gumbo |
| Shrimp bisque is what again? | Thick, creamy soup (rich and velvety) with sherry and shrimp |
| Last but not least, billi bi...? | cream of mussel and leek w/ garlic, thyme and white wine...mmmmm leeks...! |
| How about dem appetizers? Name all 7: | Pan-seared foie gras, bayou crab cakes, steamed black mussels, fried alligator sirloin, rare seared ahi, bruschetta, oysters mosca |
| 1) Pan-seared foie gras | truffled mashed potatoes, sun-dried cherry-balsamic reduction |
| yeah, what's foie gras? | fatty liver, yum yum.... :o |
| 2) bayou crab cakes | w/ roasted red pepper veloute and rosemary-creole mustard sauce |
| veloute is a white sauce made with what vs. what? | stock vs. milk |
| 3) steamed black mussels | with andouille sausage, tomato and white wine |
| how do you say andouille and what is it? | said, an-dooey A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking. |
| 4) fried alligator sirloin | with crabmeat marinara and citrus buerre blanc |
| 5) Rare Seared Ahi | with sweet chili sauce, tobbiku caviar and sesame seaweed |
| 6) Bruschetta | roasted garlic, tomato, basil and goat cheese on toasted sourdough |
| 7) Oysters Mosca | baked with garlic-parmesan crumb |
| What is in the entree, Crawfish Diablo? | tender crawfish tails, scallions, reggiano parmesan, penne rigate and andouille cream sauce |
| What is in the entree, Shrimp Chippewa? | Char-grilled gulf shrimp, spinach, sun-dried tomatoes, linguine, romano cheese and olive oil. |
| What is stuffed in the rack of lamb in the Lamb Brusca? | Orange and mint |
| What is served on the side of the Lam Brusca? | Sweet potato mash and wine demi-glace |
| What type of pasta is used for the Penne Portobello? | ahhhh, penne rigate! |
| What are the ingredients for Penne Portobello? | sauteed portabellos, fennel, plum tomatoes, olive oil and reggiano parmesan |
| Describe the Chicken St. Charles | Oven crisped boneless half chicken, garlic mashed potatoes, haricots vert and pan jus |
| What is Bouillabaisse Creole Style? | Shrimp, scallops, mussels, gulf fish and crab in a saffron fennel broth |
| What is a haricot? | bean |
| Pork Tchoupitoulas, huh? | char-grilled center cut pork chop, garlic mashed potatoes, sun-dried cherry demi-glace |
| Ooo, your favorite! the Trio of Duck? | pan-seared breast, foie gras and confit, serrano sweet potato mash, roasted shallot demi-glace |
| What is demi-glace? | sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry |
| What's confit? | Meat, such as duck, that has been salted and then cooked and preserved in its own fat. |
| What is the Steak Evangeline? | pepper-seareed filet mignon, sauteed crabmeat, garlic mashed potatoes, red wine demi-glace |
| What is the Mixed Grill Mamou? | Petit filet, semi-boneles quail, grilled shrimp and lam chops, garlic mashed potatoes and red wine demi-glace |
| Describe the Shrimp Breaux Bridge.. | Seared gulf shrimp with crawfish etouffee, jasmine rice andtomato confit |
| And what is the Scallops Dauphine? | Seared sea scallops, serrano sweet potato mash, corn maque choux and citrus buerre blanc |
| name the entrees that use the red wine demi-glace | Lamb Brusca, Steak Evangeline, and Mixed Grill Mamou |
| What entrees are served on pasta? | Crawfish Rigate, Shrimp Chippewa, Penne Portabello |
| maque choux means? | shack up cabbages |
