Mardi Gras Specials – March 8

Tuesday, March 8

Join us to celebrate carnival in Manhattan!

– Menu –

– Special Appetizer –
Boudin Blanc – made with locally-raised Duroc pork and long grain Louisiana rice, seasoned and stuffed into sausage links, served with toasted sourdough bread, Dijon mustard remoulade sauce, and homemade chili-orange “hot sauce”

– Special Entree –
Cornmeal-crusted Gulf Soft Shell Crabs pan-seared and finished with a roasted red pepper-cream sauce, served on a bed of dirty rice with homemade Andouille sausage

– Special Dessert –
Maple-Bourbon Bread Pudding

– Special Cocktails –
1850s New Orleans Classic. Absinthe-lined glass with rye whiskey and Peychaud’s bitters, finished with a lemon twist.
As most of you know, I am on a noble quest for the perfect Sazerac, this is 4 Olives favorite drink!

Ramos Gin Fizz – This New Orleans twist on the gin fizz is a combination of Plymouth Gin, fresh citrus, soda, orange flower water, and egg white. It HAS to be shaken for 12 MINUTES, so we are asking that it be ordered in rounds of four at a time please. (I’m sorry bar staff, I had to do it)

Special Appetizer 16- Special Entree 38-
Special Dessert 9- Mardi Gras Beads – Free

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