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    This document is the supper menu from Dick & Jenny's restaurant in New Orleans during Jazz Fest 2008. It lists appetizers such as alligator boudin and fried oysters, soups and salads including gumbo and gazpacho, main dishes like blackened redfish and pecan smoked filet mignon, options for children, and desserts like Mexican chocolate torte and lemon meringue pie. The menu highlights Louisiana cuisine and ingredients with many seafood and Cajun-inspired dishes. It also provides information on the chef and location of the restaurant in New Orleans.

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    Main Menu

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    eatlocalmenus
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    This document is the supper menu from Dick & Jenny's restaurant in New Orleans during Jazz Fest 2008. It lists appetizers such as alligator boudin and fried oysters, soups and salads including gumbo and gazpacho, main dishes like blackened redfish and pecan smoked filet mignon, options for children, and desserts like Mexican chocolate torte and lemon meringue pie. The menu highlights Louisiana cuisine and ingredients with many seafood and Cajun-inspired dishes. It also provides information on the chef and location of the restaurant in New Orleans.

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    This document is the supper menu from Dick & Jenny's restaurant in New Orleans during Jazz Fest 2008. It lists appetizers such as alligator boudin and fried oysters, soups and salads including gumbo and gazpacho, main dishes like blackened redfish and pecan smoked filet mignon, options for children, and desserts like Mexican chocolate torte and lemon meringue pie. The menu highlights Louisiana cuisine and ingredients with many seafood and Cajun-inspired dishes. It also provides information on the chef and location of the restaurant in New Orleans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views3 pages

    Main Menu

    Uploaded by

    eatlocalmenus
    This document is the supper menu from Dick & Jenny's restaurant in New Orleans during Jazz Fest 2008. It lists appetizers such as alligator boudin and fried oysters, soups and salads including gumbo and gazpacho, main dishes like blackened redfish and pecan smoked filet mignon, options for children, and desserts like Mexican chocolate torte and lemon meringue pie. The menu highlights Louisiana cuisine and ingredients with many seafood and Cajun-inspired dishes. It also provides information on the chef and location of the restaurant in New Orleans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Dick & Jenny’s » Supper Menu http://dickandjennys.

    com/supper-menu/

    Dick & Jenny’s


    What's With The Plates?

    Supper Menu
    JAZZ FEST 2008

    STARTERS

    Fried Alligator Boudin with a Spicy Creole Mustard Sauce Alongside a Mixed Charcuterie Salad Tossed in
    Port-Truffle Gastrique
    $10.50
    Warm Crawfish & Andouille Cheesecake with Chipotle Aioli
    $9.50
    Corn Fried Louisiana Oysters with Southern Slaw & New Orleans Remoulade
    $8.50
    Garlicky Escargot with Prosciutto, Garlic Confit & Smoked Mushrooms in Creole Mustard Demi Glace
    $9.00
    Fried Green Tomatoes Topped with Pickled Gulf Shrimp
    $8.50
    Grilled Tenderloin Beef Tips & Smoked Portobello Mushrooms Topped with Melted Point Reyes Blue
    Cheese & Roasted Garlic Demi Glace
    $9.50
    Caprese Potstickers with Grilled Creole Tomato & Pesto
    $8.00
    Dick & Jenny’s Appetizer Sampler: Crawfish & Andouille Cheesecake, Fried Oysters & Fried Green
    Tomatoes with Pickled Shrimp
    $25.00

    1 of 3 9/18/2008 6:44 PM
    Dick & Jenny’s » Supper Menu http://dickandjennys.com/supper-menu/

    SOUPS & SALADS

    Jenny’s Salad – Mixed Baby Greens with Sliced Green Apple, Spiced Pecans & Blue Cheese tossed in Blue
    Cheese Vinaigrette
    $7.00
    Herb Crusted Seared Ahi Tuna Salad – Mixed Baby Greens with Creole Tomatoes, Hearts of Palm,
    Cucumber Ribbons & Shaved Red Onion tossed in Tapenade Vinaigrette
    $10.00
    Chef James’ Barnyard Gumbo
    $9.00
    Oyster Herbsaint Soup with Corn Fried Louisiana Oysters
    $9.00
    Cool Green Gazpacho with Grilled Jumbo Gulf Shrimp
    $8.50

    ENTRÉES

    Blackened Louisiana Redfish with Stone Ground Grits, Leeks & Smoked Mushrooms topped with Lemon
    Beurre Blanc
    $22.00
    Pecan Smoked Filet Mignon & Seared Hudson Valley Foie Gras with Port-Balsamic Syrup Over Garlic
    Whipped Potatoes
    $35.00
    Corn Fried Louisiana Flounder Fillet with Black Bean Relish, Red Cabbage Slaw & Avocado-Jalapeño Cream
    $21.00
    Duck Duet: Pan Seared Duck Breast & Crispy Confit Leg with Dirty Risotto, Southern Greens & Dried
    Cherry Demi Glace
    $26.00
    Sesame Crusted Atlantic Salmon with Curried Rice Noodles, Snow Peas & Sesame Fried Cabbage
    $19.00
    Bronzed Pork Loin Stuffed with Goat Cheese, Basil & Pine Nuts with Sweet Potato Mash & Warm Smoked
    Tomato-Balsamic Vinaigrette
    $20.00

    2 of 3 9/18/2008 6:44 PM
    Dick & Jenny’s » Supper Menu http://dickandjennys.com/supper-menu/

    Seared Diver Scallops & Grilled Gulf Shrimp with a Crawfish-Brie Beggars’ Purse & Grapefruit-Prosecco
    Butter
    $26.00
    Abita Turbodog Braised Short Rib with Sweet Potato Mash, Southern Greens, BBQ Peanuts & Pan Gravy
    $22.00
    Crispy Soft Shell Crab with Thai Green Coconut Curry Seafood Hot Pot (Provided there are Crabs in the
    Traps!)
    $-Market Price-
    Polenta Pasticciata – Herbed Sun Dried Tomato Polenta Cakes Layered with Smoked Mushroom Ragout &
    Topped with Italian Cheeses
    $16.00

    FOR THE CHILDREN


    Fried Shrimp with Stone Ground Grits & Vegetable
    $6.50
    Red Beans & Rice
    $5.50
    Pasta with Alfredo Sauce or Butter & Cheese
    $4.50

    DESSERTS

    Mexican Chocolate Torte with Agave Nectar


    $7.50 (à la mode $9.00)
    Crème Brulee du Jour
    $7.00
    Louisiana Strawberry Stack – Pound Cake Layered with Ponchatoula Strawberries & Cane Syrup’d
    Mascarpone
    $8.50
    Chocolate Chip Cookie Ice Cream Sandwich Sundae
    $7.00
    Gran’s Lemon Meringue Pie
    $8.50

    Chef – James Leeming


    Sous Chef – Tim Swepston

    Supper Menu
    Wine List
    The Chef
    Recipes
    Reviews

    4501 Tchoupitoulas Street, New Orleans, LA 70115


    (504) 894-9880

    3 of 3 9/18/2008 6:44 PM

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