Mardi Gras Menu

NCHF Brewers Dinner

October 3^rd, 2003

First Course

Crawfish Hushpuppies

Vegetable Hushpuppies

Served with a Chicory Coffee Gravy

Second Course

Big Easy Salad

Mixed Organic Greens, Tossed with Creole Mustard Ale Vinaigrette

Mixed with Baby Tomatoes, Bell Peppers and Sesame Seed Praline

Third Course

Shrimp and Roasted Garlic Etouffée

Sweet Potatoes Etouffée

Parisian Sour Dough Rounds

Fourth Course

New Orleans Crayfish Boil

Fresh Louisiana Crayfish, Corn and Yukon Gold Potatoes Boiled in Beer

Creole Tofu Boil

Firm Tofu, Sweet Corn and Yukon Gold Potatoes Boiled in Beer

Fifth Course

Cajun Jambalaya

Tasso Ham, Andouille Sausage, Chicken Breast, Trinity, Spices and Rice

Eggplant Jambalaya

Fried Eggplant, Zucchini, Sweet Onions, Trinity, Lots o Spice,

Beer Vegetable Broth and Rice

Deep Fried Wild Turkey

Brined and Injected with Speakeasy’s Untouchable Pale Ale

Blackened Catfish

Served with Remoulade Sauce

Southern Fried Okra

Sixth Course

Chocolate Whiskey Bread Pudding

Jim Beam Pecan Pie

King Cake, Baby & All