Seriously, could the timing be any better for Apple Blossom weekend? McGill's is THE spot to be this weekend. 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, catfish . . . definitely not your everyday food. 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? Come on in, the 'gators are friendly!
I hope you will be joining us this week. I guarantee the food will be spectacular, the atmosphere cozy and intimate, making for a relaxed dining experience. Or perhaps the weather will cooperate and you could enjoy your meal outside on the patio. 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; 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:
Smoked & Blackened Catfish
House-smoked, blackened and pan-seared catfish. Served with El Diablo hollandaise sauce, dirty rice and a gathering of seasonal 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
Housemade Southern pecan pie. Topped with a dollop of crème Chantilly and a spicy Cajun sea salt praline dust
Classic New Orleans Bread Pudding with Bourbon Sauce
New Orleans-style bread pudding. French baguette bathed in bourbon custard cream with plump sultana raisins. With the added crunch of pecans, walnuts and almonds
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; 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:
Smoked & Blackened Catfish
House-smoked, blackened and pan-seared catfish. Served with El Diablo hollandaise sauce, dirty rice and a gathering of seasonal 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
Housemade Southern pecan pie. Topped with a dollop of crème Chantilly and a spicy Cajun sea salt praline dust
Classic New Orleans Bread Pudding with Bourbon Sauce
New Orleans-style bread pudding. French baguette bathed in bourbon custard cream with plump sultana raisins. With the added crunch of pecans, walnuts and almonds
As always, our evening menu is available for you to choose from alongside our irresistible Cajun menu.
