Jeff and Leslie Fischer Mardi Gras Celebration
Saturday, February 20, 2016
Dinner for 55 people
Canape-Style Appetizers and Finger Food-ish Fun
- Fresh Whole Boiled Louisiana Crawfish in Traditional Spice Broth
- Crawfish “Bread” - Crawfish Tails, Onions, Celery, Garlic, Sharp Cheddar and Mozzarella Cheeses, Gluten-Free and Classic Artisan Baguettes
- Grilled Fresh Louisiana Oysters in Shell
- Garlic Butter, 2-Year Parmesan
- Petite Crab Cakes with Cajun Remoulade
- Grilled Pork Boudin Sausage with Apricot Mustard Sauce
- Salad of Hearty Greens and Watermelon Radish
- Baby Spinach, Baby Kale, Baby Chard, Cumin-Buttermilk Vinaigrette
On The Way to the Main Event
- Shrimp and Goat Cheese Grits
- “Kitchen Sink” Gumbo
- Chicken Thigh, Oysters, Frody's Andouille Sausage, Gumbo File, Cayenne
The Mains
- Whole Roasted Filet of Corvina (Drum Fish) with Pecan Crust and Lemony Vinaigrette
- “Cochon du Lait”....Mountain Style
- Smoked and Dressed Clifford Farms Berkshire Pork Shoulder, Citrus Zests
- Garlic, Spiced Cole Slaw
Dessert
- Bananas Foster with Good Vanilla Ice Cream