November 8 – 13

Seafood Special:

Crawfish Étouffée:

Slow simmered, Traditional Creole Crawfish Tails and Shrimp in a Cajun Holy Trinity Sauce of Onions, Bell Peppers and Celery over Basmati Rice

Pasta Special:

Sliced Smoked Duck Breast atop Pappardelle Pasta with Peas, Pearl Onions, and Mushrooms in a Rosemary Lemon Cream Sauce

Sandwich Special:

Three BBQ Pulled Pork Sliders topped with Pickles and Cole Slaw served with House-cut Pommes Frites

No changes or substitutions to specials