French Quarter

Coolinary menu

July 27 2017 | News

2017 Coolinary menu – August 1 – 31, 2017 (Dinner only)


Appetizers (Choice of:)


Cup of Seafood Gumbo – A combination of shrimp, crab and andouille sausage in a rich roux base broth


Shrimp Beignets – Sweet gulf shrimp folded into pillow of fried savory donuts, crab boil aioli, housemade pickles


Evelyn’s Boudin Balls – A blended combination of slow cooked pork, crawfish, rice and Cajun seasonings rolled and deep fried; served with a red pepper coulis, B&B pickles


Beer Garden Salad – Baby greens, vine ripe tomatoes, calamata olives, crispy cucumber and housemade croutons, buttermilk ranch dressing


Entrees – (Choice of:)


Shrimp and Grits – Seared jumbo gulf shrimp, seasoned and served with southern grits and cured ham. Finished in a hot buttery sauce


Grilled Skirt Steak – Choice outside skirt steak cooked medium topped with a chimichurri sauce and French fried potatoes


Redfish Acadiana – Fresh gulf fish broiled with corn and crawfish maque choux and served with broccoli raab


Southern Roasted Duck – Slow roasted duck quarter partially deboned. Served with homemade andouille cornbread dressing and southern greens, glazed with a pepper jelly au jus


Dessert – (Choice of:)


Bread Pudding with Praline sauce


Crème Brulee



$30 + tax and tip