New Orleans Cajun/Creole Lunch Menu
Seafood Gumbo
Red Snapper, Oysters, Shrimp and Crayfish simmered in a Rich Stock with Okra and Gumbo File
Gumbo Ya Ya
Chicken and Andouille Sausage Gumbo
Appetizers
Cajun Sampler Basket
Fried Eggplant and Artichoke Hearts, Grilled Cajun Sausage and Coconut Beer Battered Shrimp
Shrimp Remoulade
Chilled Shrimp Spiced with Cajun Seasonings and tossed in authentic Creole Remoulade Sauce
Oysters Rockefeller
Baked Oysters with Spinach, Cream and Pernod
Cajun Popcorn
Deep Fried Crawfish Tails with Sherry Wine Sauce
Chicken and Sausage Jambalaya
A Classic combination of Chicken and Sausage with a zesty Creole Sauce served over Dirty Rice
Blackened Red Snapper
Lightly seasoned and blackened, served over a bed of crisply sautéed julienne of vegetables and Lemon Sauce
Sirloin Coliseum
A grilled Top Sirloin Steak, topped with a
Crab stuffed Artichoke Bottom
Piquant Demi-Glace and Sauce Béarnaise
Eggs Creole
Two Poached Eggs on Crispy Cheesy Grit Cakes
Creole and Béarnaise Sauces
Trout with Pecans
A New Orleans Classic. Pan fried Trout topped with Pecans and a Creole Meuniere Sauce
Muffaletta
ATraditional New Orleans Sandwich
Mortadella, Soppressata, Fontina and Fresh Arugula layered with an Olive Tapenade
Shrimp Etoufée
Shrimp simmered in a classic Red Roux Sauce with
Scallions and Red Peppers
All Entrees served with a side of Red Beans and Rice and Hushpuppies
Pecan Pralines, Bread Pudding or Bananas Foster
Our students rotate through each station in the kitchen, which includes:
Soups-Salad, Pantry-Sandwiches-Expediting-Grill, Appetizers-Sauté, and Pasta-Desserts and Cheese.
Because this is a teaching facility, we recommend that you order a variety of foods to allow our students to maximize their learning experience. We apologize in advance if we are temporarily out of a menu item.
Thank you and bon appetite!
- Eating raw seafood, raw meat, poultry, and/ or dairy products has a greater food safety risk than eating properly cooked products.
- Products may be prepared with peanut oil.