Opening Fare

Question 1

Tobasco butter shrimp

Answer 1

Gulf shrimp smothered in rich tobasco butter sauce, with French bread and lime
Slight kick, topped with Parmesan, parsley, creole tomatoes

$15

Pairs with lagers and IPA’s OR moscato and Riesling

Question 2

Crawfish Carolyn

Answer 2

Rich and heavy brandy cream sauce poured on top of crawfish tails, topped with mozzarella and Parmesan mix and broiled.
3 slices French bread

Place on top of French bread to eat.
Garnish: Parm, parsley, creole tomatoes, lime wedge
$15

Pairs with pale ales and wheat beers OR sauv Blanc and chard

Question 3

Muffuletta olive bruschetta

Answer 3

Served as tapanade on top of grilled bread.
Green and black olives, onions, celery, pickled veg
Salty
Garnish: parm, parsley, creole tomatoes
$13

*Can be made on romaine wraps for gluten free dish
Pairs with Red, amber and golden ales OR Pinot Gris, chard/ Pinot noir, merlot

Question 4

Shrimp remoulade

Answer 4

Shrimp dipped in remoulade (tangy, creamy, hint of spice) sprinkled with parm, served cold
$15

Pairs with golden or pale ales OR blends and rieslings

Question 5

Boudin balls

Answer 5

Boudin poem sausage from Schubert’s, house breaded in panko and fried.
Served with house made slightly sweet and mild 5 pepper jelly
5 balls
$15

Pairs: red, amber, golden ales OR Pinot Gris, chard/ Malbec tempernillo