When good friends get together to share a meal, something special happens. When it happens in the South, it’s even better. For Angie, Michael, Sean and me, it’s a rare treat to get to sit down, catch up and share a meal – South City Kitchen’s “A Taste of New Orleans” was a perfect choice.
Now through Saturday, February 11, 2012, South City Kitchen Vinings is celebrating a favorite Southern tradition, Mardi Gras, with a limited-time-only menu featuring the flavors and cooking styles found only in the Crescent City. We checked it out on their opening night…and our tastebuds were transported to The Big Easy. I’ve posted the full menu for you, but I’ve pictured a few of our favorites below. Warning: your mouth may water and you may be compelled to make a reservation immediately. Don’t say I didn’t warn you.
We shared our dishes family-style, but once you order, you may not want to share! (I know I could use another plate of the Alligator and Andouille Beignets…all for myself!) Whether you’re just looking for some small bites or a full multi-course, meal, the menu for “A Taste of New Orleans” is perfect for mixing and matching, sharing…or not.
Remember, these special dishes will only be available (in addition to the regular menu) through February 11, so you can go full-on NOLA or just add a small dish or two to bring a little taste of New Orleans to the table. Laissez les bon temps rouler!
CREOLE BARBEQUED SHRIMP shell-on Gulf shrimp, lemon, garlic, French bread 11
OYSTER STEW Herbsaint, fried oyster, smoked bacon, basil butter 7
GULF CRABCAKE fried pickled okra, sauce Ravigote 14.50
GRILLED OYSTERS spinach, pimento cheese, city ham 10
ALLIGATOR & ANDOUILLE BEIGNETS green chili aioli 7
BOUDIN BLANC choucroute, Creole mustard 6
CHOPPED SALAD butter crunch lettuce, satsumas, mirlitons, pickled red onion, cane syrup vinaigrette 8
DEBRIS PO’BOY H&F roll, beef brisket, cheddar, okra pickles, hot mustard aioli 9
CRISPY LOUISIANA CATFISH blue crab maque choux, caper remoulade 18
TROUT MEUNIÈRE Gulf shrimp, caper berries, spring Vidalia onions, bliss potatoes 22
GRITS & GRILLADES pan-roasted veal, stone-ground grits, mushrooms, trinity, tomato gravy 19
MARKET GULF FISH riz jaune, crawfish etouffee M/P
JAMBALAYA shrimp, crawfish, mussels, catfish, popcorn rice, andouille, spicy tomato broth 19
QUAIL & CRAWFISH GUMBO tasso, okra, jasmine rice 20
‘PAIN PERDU’ bread pudding raisins, whiskied cream 7
CHOCOLATE DRUNKEN VOODOO ZOMBIE CAKE 7
POPCORN RICE PUDDING dried apricots, dates, fresh cream 6