The Caboose Restaurant Featured Fare October 3, 2014 Appetizer-Flash-fried Crab Claws Served with Brandied Mustard Dipping Sauce Soup-Gulf Shrimp Creole Garnished with LA Rice Gumbo-Traditional Seafood with Roasted Okra Fish-Crab & Crawfish Stuffed Florida Flounder, Oven-roasted & Paired with Sautéed Asparagus, Drizzled with Citrus Hollandaise & Accompanied by our Garden Salad Cobbler-Bourbon Caramel Apple with Candied Pecans Topped with Oat Crumbles, Paired with Vanilla Bean Ice Cream Dessert I-Fresh Ponchatoula Strawberry Shortcake with Vanilla Bean Whipped Cream Wine Steele California Cuvee Chardonnay The Cuvee consistently exhibits excellent depth of flavor, wonderful acidity and complex aromas. The Santa Maria vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple, and papaya. The Sonoma vineyards attribute citrus character and acid to the cuvee. The Mendocino vineyards flavor profile leans toward citrus fruit and minerality from DuPratt and Lolonis contributes the warmest-climate grapes to the cuvee with flavors and aromas of baked apples and cinnamon. . A man thinks he knows, but a woman knows better. Chinese Proverb (601) 684-9191 thecaboosemc LUNCH-M-F 11-1:30 DINNER-Tues-Sat 4-10
Posted on: Fri, 03 Oct 2014 20:11:41 +0000
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