Culinary Summer Luncheons

Friday, June 10
12:30pm Begins Service
E-mail gpaulson@gntc.edu for reservations.

LOUISIANA CAJUN & CREOLE CUISINE Buffet Menu

culinary

Soups
Chicken and Andouille Sausage Gumbo
Salad & Accompaniment Tomato and Haricot Vert

Salad
Green Salad with Vinaigrette Dressing Entrée

Selections
Fried Trout in Pearly Meal with Remoulade Sauce Crawfish Etouffée over Boiled Rice Creole Jambalaya Starch & Vegetables Smothered Okra Red Beans and Rice

Desserts
Bread Pudding with Whiskey Sauce Bananas Foster