February Menu

DUCK & SAUSAGE GUMBO

melt in your mouth yard duck and juicy andouille cooked down in a dark duck fat roux with duck bone broth, served with rice & potato salad. silken, decadent, and luxurious.

CHICKEN & SAUSAGE GUMBO

chicken and juicy andouille cooked down in a dark duck fat roux with chicken bone broth, served with rice & potato salad. a classic.

GUMBO Z’HERBES

a mess of seasonal greens cooked down in chicken bone broth with hambone and salt pork. according to my late friend, don didier, for each ingredient used you’ll make a friend that year, as long as cooked in ingredients of three. filé by dusty & john of the sassafras society. harvested from the kisatchie forest, dried and ground in the old ways. served with rice & potato salad. (can be prepared vegan on request prior to event upon booking.)

JESSE’S STICKY CHICKEN (SAUCE PIQUANT)

juicy chicken thighs lightly battered and fried stewed in slow cooked tomato sauce. served with rice.

RICE DRESSING

duck organ meat, chicken livers, pork, beef, and venison.