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| Cajun Pacific is open most weekends, Thursday through Saturday with a menu that changes each week according to a theme or season. To get the weekly menu, please email us to be added to our distribution list. The following provides a sample of what you may find on the menu on any given week: cajunpacific@sbcglobal.net Sides & Starters |
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Jalapeno Corn Bread vegetarian starters are seasonal and may include fried zucchini, fried green tomatoes with remoulade, roasted eggplant rolled around goat cheese with sauce Piquant, asparagus puffs, and others . . . crawfish beignets - with remoulade |
oysters - barbequed, fried, prepared Bienville |
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Gumbo |
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andouille sausage and chicken or seafood gumbo |
Salads |
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Cajun Ceasar salad Romaine lettuce tossed with a Cajun spiced Ceasar dressing and Padano cheese mixed organic green salad tossed with lime Tobasco vinaigrette |
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Entrees |
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New Orleans barbecue shrimp A signature dish at Cajun Pacific, the shrimp is offered on every weekend menu . . . large shrimp sauteed in beer, butter, Worstershire and garlic crawfish & pasta A favorite dish at Cajun Pacific, our crawfish & pasta is an homage to the crawfish Monica® you may have enjoyed on the Fair grounds at the New Orleans Jazz & Heritage Festival, it is offered on every weekend menu . . . pasta tossed with a Creole-spiced white wine, cream and cheese sauce and crawfish tail meat eggplant Creole (vegetarian) A Cajun Pacific original, thinly sliced, deep-fried eggplant layered and topped with Creole sauce and three cheeses Cajun Meatloaf Platter Cajun spiced meatloaf with Andouille sausage, smothered with cheese and Creole sauce, served with roasted garlic mashed potatoes Stuffed Pork Chops Grilled pork chops with oyster and Tasso ham stuffing, smothered in sweet potato gravy, served with roasted seasonal vegetables Blackened Ribeye 10 oz. ribeye steak, blackened and smothered with Blackened Voodoo onions, served with garlic mashed potatoes |
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Desserts |
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Old N'Awlins Bread Pudding Pecan Pie |
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