Dinner Specials
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