200 Monroe Restaurant – FCC Hospitality, Culinary & Tourism Institute Menu

Cornmeal fried catfish smothered with creole shrimp etouffee over rice.

Smoked pork loin chop, cherry pepper chow chow, stone ground cheddar grits, pecan butter carrots.

Chicken leg and thigh with a satsuma glaze, ginger whipped sweet potatoes, sesame roasted green beans.

Cajun spiced rice dish with roasted vegetables and red beans. Served with grilled eggplant and a creole tomato sauce and sauteed shrimp.