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| Cajun Pacific Restaurant is open weekends: Thursdays, Fridays (6-10pm) and Saturdays (5-10pm), with a menu that changes each week and features traditional Cajun and Creole dishes, along with dishes inspired seasonal and local ingredients. To receive the weekly menu and notice of seasonal events, please email to be added to our distribution list. The weekend menu is posted on posted on Wednesdays. |
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Thursday 6-10pm | Friday, Saturday 5-10pm reservations are recommended: email cajunpacific@sbcglobal.net or call 415.504.6652 Menu for February 2nd through the 4th gumbo, salad & starters andouille sausage & chicken gumbo on rice . . . 5.50 cup 7. bowl mixed green organic salad with house lime Tabasco vinaigrette & grated grana padano cheese . . . 8. sweet potato & eggplant wontons served with sweet red chili sauce | vegetarian . . . 8. pan-seared crab cakes finished with Bourbon brown butter . . . 11. Coquilles St. Charles day-boat scallops, Tasso ham baked in a Creole cream sauce au gratin . . . 11. andouille sausage corndogs six bite-sized corndogs served with mustard . . . 8.50
coriander crusted lamb chops finished with minted tomato sauce & creme fraiche
. . . 11. eggplant Creole fried eggplant, finished with Creole sauce & melted cheese, served with your choice of one side dish |vegetarian . . . 17. fried catfish po-boy & a cup of gumbo traditional Cajun sandwich: lettuce, tomatoes, pickles & remoulade on house-made French bread, served with a cup of andouille sausage & chicken gumbo, add one side dish for $2 . . . 17. Creole crawfish & pasta a house specialty: pasta & crawfish tossed in a Creole-spiced cream sauce – add one side dish for $2 . . .18. New Orleans barbecue shrimp a house specialty: large shrimp sautéed in a beer-butter-garlic-Worstershire sauce, served with your choice of two side dishes . . . 20. seafood etouffee traditional roux-and-trinity-based Creole sauce with shrimp, crawfish & catfish, served on white rice . . . 19. pan-seared duck breast on fried yellow grits, served with your choice of one side dish . . . 18. smothered pork chop grilled 14-ounce chop, covered in caramelized onions & Tasso ham, served with your choice of two side dishes . . . 22. grilled skirt steak finished with Bourdelaise sauce, with your choice of two side dishes . . . 19. choice of sides: white rice, garlic-mashed potatoes, sweet potato gratin, sauteed blue lake beans, honey-braised collard & mustard greens dessert bread pudding with whiskey sauce . . . 6. the menus and prices may change throughout the weekend due to availability of ingredients . . .we apologize when your first choice is not available |
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Charles "Chuck" Maddox, Executive Chef/Owner Charles ("Chuck") Maddox received his training in classical French culinary techniques from the California Culinary Academy (CCA) in San Francisco, graduating in August of 1997. After graduating from CCA, Chuck underwent his "baptism by fire" in Creole cooking at Mister B's Bistro in New Orleans' French Quarter, where he first interned and later joined the staff. Chuck returned to San Francisco and opened Cajun Pacific in 1999, advancing his skills over the years in his own little New-Orleans-by-the-Ocean, coming up with creative menus with authentic Cajun/Creole taste. |