Mardi gras

Plate of Creole Eggs Sardou - poached eggs on a bed of sauteed, chopped artichoke hearts and creamed spinach, drizzled with homemade hollandaise sauce.

Creole Eggs Sardou

What could be more perfect for the end of Mardi Gras than a luxurious and decadent brunch of Creole Eggs Sardou? It’s hangover food, but with a kick! Creamed spinach, sauteed artichokes, and poached eggs are layered in a bowl and topped with velvety hollandaise sauce for a greener, more decadent take on a classic Eggs Benedict.

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Bowl of shrimp, chicken, and sausage gumbo

Florida Gumbo

A rich, flavorful shrimp dish that is slightly spicy and full of succulent shrimp, juicy chicken, and spicy sausage.  Serve with white rice and a

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