Seriously, could the timing be any better for Apple Blossom weekend? McGill's is THE spot to be this weekend. Not only is it Cajun week, which is pretty exciting on its own, but we're talking mardi gras time! Yes sirrr-eeeee, Saturday evening come to McGill's to enjoy our Cajun cookin' and then continue the party upstairs at The Junkyard! But remember to wear beads. Why? You wear beads, your first drink upstairs is half price. It's sure to be lots of fun this Saturday at McGill's and The Junkyard! Come on in, the gators are friendly!
Making its rare appearance only in months with a fifth week, the Cajun menu is always a fun treat. If you are looking to try something different, this is the week to do it. Oysters, crab cakes, gumbo, jambalaya . . . definitely not your everyday food. And just in case you had your heart set on trying frogs' legs, the kitchen assures me they have some. So, no excuses. I love the spiciness of this food. It's just fun, fun, fun! And we all need just a little more fun in our lives, right?
I hope you will be joining us. I guarantee the food will be spectacular, the atmosphere cozy and intimate, making for a relaxed dining experience. 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. Give us a call on (902) 681-3225 and let us reserve a table for you. 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
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 and 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 evening menu is available for you to choose from alongside our irresistible Cajun menu.
Appetizer:
Crispy Louisiana Crab Cakes
Panko-breaded and served with mango salsa, spiced tomato glaze and a cilantro-avocado emulsion
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 and 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 evening menu is available for you to choose from alongside our irresistible Cajun menu.
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