March 22 and March 24: Cajun/Creole
Corn Bread Muffins
With Cajun compound butter.
Roasted Red, Yellow and Green Bell Pepper Soup
A creamy pepper soup with Tasso ham, tomatoes and garnished with basil, bell peppers and Louisiana hot sauce.
$1.95 cup / $2.25 bowl
Tomato and Haricots Verts Salad
Julienne tomatoes with Haricot Verts and thinly sliced onions accompanied by a Dijon mayonnaise dressing and garnished with fresh basil.
Blackened Salmon Salad
Seared blackened salmon fillet served with dirty quinoa on a bed of fresh romaine with julienne bell peppers and tomatoes with croutons and a balsamic vinaigrette.
Shrimp Po’Boy with Remoulade Sauce
Crunchy fried shrimp served on a French roll with a Remoulade spread topped with lettuce, pickles and tomatoes and served with spicy coleslaw and Cajun sweet potato fries.
A sautéed chicken breast served with Barbant potatoes, mushrooms and diced ham with Beamaise garnished with parsley. This is served with Creole baked eggplant and roasted asparagus.
Boudin Stuffed Pork Chops with Honey Creole Mustard Glaze
A 6 oz. pork chop stuffed with Boudin, grilled and finished with a honey Creole mustard glaze. This is served with red beans and rice, smothered okra and Cajun corn.
Bread Pudding with Whiskey Sauce
French bread pudding with cinnamon and creamy custard topped with a New Orleans-style whiskey sauce with grilled fresh peaches.
Soft drinks, regular iced tea and flavored tea of the week.
March 29 and March 31: Californian
April 5 and April 7: Scandinavian
April 12 and April 14: Brazilian
April 19 and April 21: Live Action Buffet