Jacques-Imo's Menu

SWEET AND SOUR GLAZE.

LIVERS IN CABERNET SAUCE

STUFFED WITH PEPPERJACK CHEESE

WITH CORN & TASSO CREAM, CRAWFISH & CHEESE

WITH SHRIMP REMOULADE

WITH POTATO SALAD.

WITH SPICY BROWN GARLIC SAUCE & JALAPENO.

WITH MAGNOLIA SAUCES

CRAWFISH, TOMATO, MUSHROOM, & LEMON BASIL SAUCE

OVER RICE

GRILLED WITH CRABMEAT DRESSING & HOLLANDAISE

OVER RICE

OVER RICE

MIXED SEAFOOD IN A SAFFRON TOMATO SHELLFISH STOCK.

MIXED SEAFOOD & LEMON PARMESAN CREAM.

FILET WITH POACHED DYSTER, BLEU CHEESE ONION, HOLLANDAISE

PEPPERY MUSHROOM PAN GRAVY

ORANGE SOY GLAZE, MUSHROOM AND PECANS

ACORN SQUASH, CURRIED VEGGIES.

POTATOES, TASSO, MUSHROOMS & BEARNAISE

OVER PARMESAN TROFIE PASTA

WITH TOMATO BASIL & MASHED POTATOES

SPICY SO4-GINGER GLAZE

WITH CHCIKEN & SAUSAGE

WITH GRAVY

WITH COCONUT MILK, IPA, CURRY, PECANS OVER LENTILS

SERVED ON BLEU CHEESE MASH, GOAT CHEESE, BALSAMIC CRISPY ONION RINGS

WITH PECAN MEUNIERE

OVER RICE

WITH CAPER BEURRE BLANC

WITH GRILLED SHRIMP, ASPARAGUS AND PISTACHIO SAUCE

OVER SHRIMP AND TASSO PASTA

RED FLANNEL HASH & CREOLE MUSTARD CREAM