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Cajun/Creole
Family Style Dinner
Hors d'Oeuvres
Louisiana Crab Cakes
Served with a Spicy Pecan Aioli
Shrimp and Andouille Gouda Cheese Cake
With a Creole-Mustard Tomato Coulis
Oyster Rockefeller
Oysters Baked under Creamed Spinach,
With Bacon, Shallots, Pernod and Parmesan Cheese
First Course
Mixed Greens, Dried Cherries, Almonds and Stilton Cheese,
Served with a Cinnamon Tabasco Vinaigrette
Main Course
Crawfish and Prawns Etouffé
In a Spicy Tomato, Vegetable, Garlic Gumbo Stew
Louisiana Chicken and Sausages,
Simmered in Spicy Hot Sauce, Cooked in an Iron Pot
Rice Pilaf
Dessert
Banana Chocolate Chunk Bread Pudding
With a Mint Crème Anglaise
chef@aubergineworldcuisine.com
650-712-1229
Copyright AWC 2005