Spring menu is here!

Come and check out our new spring menu: Try Hand rolled Crawfish Lasagna with herbed ricotta and light tomato-cream sauce.  Or the Green Fairy Mussels  Steamed Mussels in Absinthe Broth, Wild Boar Bacon, fresh herbs, grilled baguette.

Who is making my food?

We have an amazing team both in front and back of the house. Our executive chef Kevin Crouse has cooked at several Cajun restaurants including Nouveau Tavern (executive chef) and Moe Joe’s, as well as fine dining spots such as the Mid-America Club and Fairways (executive chef).  “This is my favorite cuisine in all the world.  I’m simply trying to give it as much respect as possible, here in Chicago” says Chef Kevin.

What is cooking?

We are combining the authentic cooking techniques of Cajun-Creole cuisine with a modern interpretation of the many cultures that the food is derived from. Our modern twist on the classic dish of fried green tomatoes includes house made giardinera in addition to the traditional remoulade.

Our new spring menu features Alligator Wings with ‘Bayou Dragon Sauce’, sesame, scallions, pickled vegetables and fish sauce. Flavors that are influenced by the East New Orleans Vietnamese culture.

Our establishment is friendly for guests with many dietary restrictions. We feature vegetarian, gluten free and vegan options.

For example we offer two different styles of gumbo. Mama’s Gumbo: which is made with filé, duck, chicken and andouille and is gluten and shellfish free. Our Gumbo Fifolet is made with dark roux, shrimp, crawfish, house made alligator sausage and okra.

We have several great gluten free, vegetarian and vegan options.

In addition to the usual suspects such as gumbo and jambalaya, we feature an Alligator and Crawfish Etouffee, Shrimp & Grits, Porkchop & Pineapple Sauce and Rabbit Daube for guests looking for different protein  choices.  We use all local products whenever possible. Our rabbits come from Slagel farms and our shrimp and crawfish come from the Gulf.

Pictured below are our two new salads:

Blackened Shrimp Salad  mango, cucumber, candied sunflower seeds, arugula, citrus-mint vinaigrette and

Spring Green Salad sugar snap peas, pickled celery, cucumber, kale, rhubarb-crème fraiche, pistachios (v)

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