The US southern state of Louisiana is a real culinary crossroad, where colonial French, native Indian and American ingredients and flavors meet and mix.
This unique crossover kitchen is called Cajun or Creole cuisine. There is a slight difference between the two terms, but most gourmets care more about food than about names, right?
Maybe the word crossroad is not even appropriate - melting pot might be better, because also Spanish, English, German, West Indians and Africans have contributed to create this remarkable cuisine. Amongst the many characteristics are the frequent use of seafood, many one-pot-meals and the abundance of spices.

Creating the menu for tonight was a bit a problem. A tasty 'gumbo' or 'jambalaya' would have been very adventurous, but these one-pot meals usually fill up all stomachs instantly. This time we prefer to serve you the traditional three-course-meal.
We start with a spicy Cajun soup full of ground shrimp meat and enriched with potato, carrots and onions.

The main dish combines of a few slices of typical Creole meatloaf with fried peppered potato cubes and a Creole green salad.

The dessert (see photo) is called after Brennan's restaurant in New Orleans where they created this delicious 'banana flambé' dessert in the 1950's, in honor of a customer named Foster. A delightful combination of banana, rum and vanilla ice cream. Hopefully our version will be as good as theirs!

Rp 135.000
including

tropical welcome drink
fresh fruit juice, squash, or soft drink
tea or coffee

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wine and beer available at reasonable prices

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if you are a vegetarian, please contact us in time. then we can discuss and arrange your menu for tonight