Up

Theme Menu

New Orleans Jazz Nite Menu

Soup Course

Spicy Prawn Bisque
or
Chicken & Corn Chowder

Starter

Mississippi Mushrooms
Mushrooms stuffed with cream cheese coconut & celery breaded deep‑fried & served with a spicy American Salsa

Creole Tartlet
Fine strips of chicken tossed in Creole spices named with onions, mushrooms and sweet peppers in a Pastry tartlet

Cajun Cheesy Nibbles
Breaded Camembert cheese served on a bed of, mixed leaves drizzled with a curried Cajun mayonnaise

Main‑course

Mardi Gras Chicken
Chicken fillet stuffed with a sweet pepper and roast garlic buffer
and dusted with a lemon Pepper crumb drizzled with lemon & blackpepper mayonnaise

Blackened Redfish Kebab
Pieces of Salmon peppers and
onions skewered blackened in a blend of our spices and chargrilled served with red Pepper rice & garnished with Cajun marmalade

Hickory Smoked Pork Chops
Two succulent pork chops chargrilled & served with southern B.B.Q sauce

Big Band Steak
Grilled Sirloin Steak with Southern Fried onion rings

Louisiana Style Mash               Corn on the Cob
Southern Fried Wedges       Buttered Green Beans & Carrots

Mixed Salad & Chef's Dressing

Desserts

Mississippi Mud Pie

Ice‑cream & Fruit

Tea or Coffee

Tariff 20.00 (to include Jazz Band)


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E-mail the Webmaster :- richard.gray @ kenbane.freeserve.co.uk                  

Copyright - Grand Lodge of Ireland 2002