Who's ready for Cajun cookin'?

This is my favourite fun week by far - writing the blog is entertaining, finding the perfect image to show you makes me giggle!  I mean, doesn't our fabulous Chef, Daniel Craig (affectionately known as our very own Bond) look fetching here?  You're doing a fine job there, Bond!

You may have guessed by now, but I'll let you in on the secret just in case you haven't.  We are bringing you our Cajun cookin' as it's the fifth week in the month.  It's just fun, fun, fun all the way.  The last time we featured the Cajun menu was May, and I have to say the dishes were superb!  I even tried the frogs' legs.  I swear, if you didn't see what you were eating, you'd think it was chicken.  Who's brave enough to try them?  Both the jambalaya and the gumbo are fantastic with just the right amount of heat.  This time around I'm going to try the fish.

Are you going to be joining us?  I do hope so.  I guarantee the food will be spectacular, the atmosphere cozy and intimate, making for a relaxed dining experience.  Or why not enjoy your evening on the patio and make the most of our quickly disappearing summer nights.  And remember you can enjoy this flavourful cuisine three nights this week - Thursday, Friday and Saturday from 5.00pm until 8.00pm.  All our dishes are freshly prepared, but the wait is so worth it!

You don't want to miss your opportunity to try some Cajun cooking.  Your next chance won't roll around again until November.  Give us a call on (902) 681-3225 and let us reserve a table for you.  Reservations are strongly encouraged.  You'll find us at 18 Kentucky Court, New Minas.  We'd love to have you join us.

Here is what we have to offer you this week:

Appetizer:

Crispy Louisiana Crab Cakes
Panko breaded and served with mango salsa, spiced tomato glaze and a cilantro-avocado emulsion

Fried Frog Legs - High Protein, Low Fat
Jumbo frogs' legs, marinated and battered, fried golden brown and served with a chipotle lime dip

Fresh Oysters:  Mix & Match 6
Fresh Malagash oysters served 3 ways:  on the half shell, with grated fresh horseradish and lemon; or  Oysters Rockefeller, baked; or Dragon's oysters - a rich cream with blue Dragon's Breath cheese, pan-fried breaded oysters topped with diced tomatoes

Main Course:

Ham and Sausage Jambalaya
Our own honey-chipotle glazed ham and Canning Village Meat Market's hot jambalaya sausages, simmered with tomatoes, green peppers, onions, rice and zesty Cajun spices.  Aaaiiiieeee!!!

Spicy Blackened White Fish
Market fresh white fish, dredged in a spicy blackening mixture and pan-fried in butter.  Served with a brown rice blend, and a side of Chef's select vegetables

New Orleans Gumbo
Canning Village Meat Market's Cajun sausages, crumbled, and mixed with fresh okra, garlic, tomatoes, brown rice, in a chicken broth with Cajun spices and chopped scallions

Dessert:

Pecan Pie
Loads of pecans, mixed with brown sugar, eggs and vanilla.  Baked in a flaky pie crust and served with crème Chantilly, and a spicy Cajun sea salt praline dust

Chocolate Bread Pudding
Soft and creamy New Orleans bread pudding, made with French baguette then kicked up with rich Cacao Barry dark chocolate and served with crème Chantilly.  A spicy meal calls for a smooth dessert and this is it!

As always, our new and exciting evening menu is available for you to choose from alongside our irresistible Cajun menu.