Tags: Cajun/Creole, Menu
gulf shrimp, jumbo lump crabmeat, avocado, hard boiled eggs, vine ripe tomatoes, provolone cheese and iceburg lettuce tossed with creole mustard vinaigrette.
creole soup made with an assortment of fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs.
baby lettuces, mandarin oranges and toasted pecans with poppyseed vinaigrette.
grilled portabella mushroom, spinach, tomatoes, provolone cheese and roasted red pepper rouille.
baked wild salmon topped with jalapeno and romano cheese souffle' served with sauteed spinach.
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Creative Loafing Atlanta
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