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January 19-21
 

Crawfish Egg Roll

Plump Tails folded with Andouille Red Beans and Rice Noodles wrapped in a Wonton Fried and Served with Creole Dippin Sauce   
 

Sesame Chicken Salad

Sesame Brazed Chicken Breast on Baby Spinach rolled with Sesame P-Nut Dressing and topped with Gingered Carrot Sticks
 

Hoisin Five Spiced Filet

   Filet Mignon Rubbed with Five Spice and Hoisin Smoked then rested on Tasso Fried Rice then Smothered with Shichimi Prawn Cream 
     

Honey Soy Tuna

Ahi Tuna Glazed and Seared placed on Stir Fried Noodles and Veggies

 Coconut “N” Chocolate Lemongrass Pie

Lemongrass Custard baked with Coconut and Chocolate finished with Fresh Whipped Cream