The Ultimate Mardi Gras Menu
Savory Crawfish Beignets with Cayenne Powdered Sugar
Louisiana’s favorite fritter isn’t limited to the sweet morning variety. Our beignets incorporate jalapenos, crawfish, and a kicky dusting of cayenne-powdered sugar, perfect for commencing any Big Easy feast.
Potato Chip–crusted Fried Oysters
How to improve upon golden fried oysters? It’s all in the crust. Dredge fresh bivalves in a combination of buttermilk, flour, and crushed kettle chips (such as Zapp’s Voodoo). Then give them some extra heat courtesy of our spicy remoulade brimming with horseradish and Creole mustard.
Duck Confit Dirty Rice
Go next-generation with this Acadian classic by getting “dirty” with shards of prepared duck confit in place of sausage or ground meat.
- Recipe: Duck Confit Dirty Rice
Barbecue Shrimp Po' Boys with Fried Green Tomatoes
Have it all with our towering po-boy stacked with fried green tomatoes and luxuriously rich barbecue shrimp sautéed in butter, Creole seasoning, and Abita beer.
Turnip Green Salad with Tabasco Vinaigrette
Don’t be afraid to go raw with hearty, fibrous greens. Simply massage turnip (or collard, or kale) leaves with our Tabasco-tinged vinaigrette to soften, top with toasted pecans and ricotta salata, and dig in!
King Cake Bread Pudding with Chicory Ice Cream
Turn this year’s king cake (we suggest ordering those from Haydel's Bakery or Joe Gambino's Bakery in New Orleans) into the best ever bread pudding. Just make sure to complement each warm, sugar-spangled slab with a scoop of our chicory ice cream.