A Taste of the Bayou: March 19th Menu - $38
Brodie Wiles
First Course
Crispy Fried Alligator Filets: Tenderized alligator tail meat hand-battered in a zesty cornmeal crust. Served with a chilled, piquant Creole Remoulade sauce.
Entrée Selections
Served with toasted garlic French bread.
Crawfish Étouffée: A "smothered" Louisiana classic. Succulent crawfish tails simmered in a rich, buttery golden roux with the "Holy Trinity" (onions, celery, bell peppers) and fresh parsley.
Garnish: Crowned with a single, spice-boiled whole crawfish for a dramatic seasonal presentation.
OR
Chicken & Andouille Jambalaya: Authentic Creole "red" jambalaya—a savory rice dish cooked with tomatoes, herbs, and tender chicken. Topped with a grilled, house-made heritage pork sausage link to add a smoky, charred depth.
Dessert (Family Style)
New Orleans "Bites" & Trio of Dips: A platter of petite, pillowy fried beignets, dusted heavily in confectioner’s sugar. Served with three dipping sauces; Strawberry Coulis, Dark Chocolate Ganache and Local Wildflower Honey.
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