Food Flashcards
New Orleans influenced menu. "Using what you have".
Chicken & Andouille Gumbo
House-made andouille sausage, amish chicken, potato salad. Potato salad is a Lafayette area thing. This is a fille-gumbo, thickened with fille powder made from sassafras leaves.
Werp Green Salad
Local Werp farms greens, radish, cucumber, herbs. Tossed in a creole-mustard vinaigrette.
Scotch Egg
From the Boudin capital of America. Made from pork scraps, pork liver and rice. Bread & Butter pickles, mustard, egg.
Smoked Whitefish Dip
Cream cheese, sour cream, mayo, celery. Pickled cucumber on top.
Smoked Mushroom Stuffed Mirlaton
A mirlaton is an alligator pear. This is vegetarian.
Basket of Biscuits
Pot-cooked, with unrefined cane syrup. All butter and buttermilk biscuits. With White Lily flour and all-purpose flour. Served with Steen’s butter and jalepeno pepper jelly.
Roast Beef and Ham Po’Boy
Yellow mustard, creole mustard. Bread from D’Amato’s.
French Fry and Mushroom Debris Po’Boy
French fries and oyster mushrooms. Lettuce, tomatoes, pickles and mayo. Dressing.
Fried Chicken Sandwich
Amish chicken breast with hot sauce, b&b pickles and cabbage slaw. The chicken is brined and buttermilk dressed.
Smoked Head Cheese
Meat from a pig’s head. Smoked. Braised overnight. Served with microgreens and creole mustard on top with saltine crackers on the side.
Hot Sauce
Made of salt and red hotfinger peppers, which are similar to cayenne. Pureed until smooth.
Smelt Loaf
Smelts and bacon. Pickles on the side. Mayo, lettuce, tomato. Smelts are small fish found in freshwater, and both the Atlantic and Pacific oceans.
Chaurice Dog
Chaurice is Cajun, bascially a chorizo. Served on a lobster roll with yellow mustard and pickles.
Mashed Potatoes and Gravy
Gravy made from turkey neck and chicken gizzards.
Candied Yams
Yams candied in Steen’s butter.
