Sunday, April 23rd

BRUNCH 10AM-3PM

QUICHE BREAD PUDDING

Zucchini & Squash, with sweet creole tomato sauce.

ARANCINI(4)

Cajun Chow Chow- Bell Peppers, Celery, Onion, and Garlic, with Dijon-Garlic Crema    8

MEAT PIES(3)

Creole Honey-Mustard Pulled Pork with Braised Cabbage, Apples, and Fondue dipping sauce   8

SOUP

Sweet Potato & Tasso    5.5