Tags: Music Venue, Creole/ Cajun, Menu
Features: Private Party Facility
lump crabmeat with green and red bell peppers dressed with a garlic-lime butter
a classic made with andouille sausage.
made with hearts of palm, walnuts, artichoke hearts, bleu cheese crumbles dressed with raspberry vinaigrette.
airline breast stuffed with herb cheese, topped with lemon beurre blanc.
INDY Week publishes all kinds of comments, but we don't publish everything.
Enter your address
Indy Week • 302 E. Pettigrew St., Suite 300, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation