Announcing our Mardi Gras Celebration with a week-long Special Menu
Special Dining Event: February 6, 2013
We're pleased to announce our plans for Mardi Gras 2013. We are planning a special menu for the final week of the Mardi Gras season culminating on Fat Tuesday. The special menu will run from February 6-12 and is available from 5-9 p.m. daily, 5-11 p.m. on Fat Tuesday.
Especially exciting is the return of one of most popular family meals, A Cajun Country Ramble, ca. 1955. The family-style dinner includes both crawfish and liver boudin balls served with crispy house crackling, Sunday Gumbo with Cajun-style potato salad, a homage to the community gumbo pot which after church on Sunday would inevitably wind up with a little bit of everything in it, andouille and alligator sauce piquant with Delta rice, and Gateaux de Sirop for dessert, the traditional Cajun cane syrup cake which will be served with tac-tac a.k.a. caramel corn, and ice cream. The family meal is available every evening from February 6-12 from 5-10 p.m.
Special items on the savory menu include barbecued shrimp, cooked in the traditional way with U-10 head-on shrimp in a tangy gravy of hot sauce, house-made worcestershire, and butter, and peacemaker po boys, the iconic fried oyster po boy that has sated many a late-night reveler, red beans and rice cooked with pickled pig's feet and served with grilled chaurice, and traditional chicken & sausage jambalaya.
Desserts on tap include the Cajun Gateaux de Sirop and calas, the Creole soured-rice fritter that was popular street food in the 19th century, and homemade king cake.
Reservations are highly recommended for the weekend before Mardi Gras and Mardi Gras day, and recommended the rest of the week. Reservations can be made by calling 773-275-5725
Celebrate New Years Eve Southern Style at Big Jones
We are pleased to announce our special New Year's Eve tasting menu, which will be offered from 5 p.m. until midnight on January 31 in lieu of the regular menu. The tasting menu is five courses with a vegetable option. Pricing is seventy -five dollars per person with beverage pairings priced at thirty dollars per person.
Chef Paul Fehribach draws on more contemporary inspiration than usual for this special dinner yet still with a nod to ancient tradition and classical preparations, believing the New Year is a special time to remember the best of past times but more importantly to look toaward the possibilities of the future.
Reservations can be made by calling 773-275-5725
A Gullah Good Luck Charm
Sea Island Red Pea “Cappuccino” Carolina gold rice stick, chopped collards, bacon froth
Heirloom Purple Barley Risotto cauliflower puree, leeks, roasted black trumpet mushrooms
Awendaw Spoonbread winter truffles and candied quince butter
Roasted Hearts of Palm petite mustard greens, satsuma, cracked benne brittle, pea greens
Cast Iron-Seared Shareholders’ Alliance Red Grouper brown butter roasted plantains, pineapple, smoked chicory, kumquat chutney
Henry Moore Corn Hominy & Goat Cheese Love Letters crispy fried kale, buttered pecans, hidalgo pepper sauce, quince honey
Wood-grilled New York Strip Crawfish Newburg, fire-roasted mustard greens,
rose finn potato, Marchand-du-vin
Salsify “Oysters” ca. 1840 absinthe-scented sea island benne bisque,
braised little gem lettuce, Sally Lunn toast
Red Velvet Cake cream cheese semifreddo, cocoa nib brittle, vanilla bean and orange juice sabayon
Meyer Lemon Tart salted sorghum ice cream, torn meringue, baby coconut, crystallized coffee
Seventy-five dollars per person
Beverage pairings, thirty dollars
Posted 12/10/13 - Share this entry