Lunch Specials Cajun-style at Bourbon on 2nd

Monday, April 18
Pasta Carnival: Shrimp, chicken, crawfish and sausage sauteed with garlic sauce served on linguine and garlic toast

Tuesday, April 19
Chicken a la France: Sauteed boneless chicken breast with chardonnay and lemon juice served over fettuccine and a garlic toast

Andouille sausage is featured in Bourbon on 2nd menus

Wednesday, April 20
Beef Etoufee: Tender chunks of beef, pan-seared and simmered in a rich, mellow Cajun sauce served on rice with garlic toast

Thursday, April 21
Shrimp and Andouille: Tender gulf shrimp sauteed with spicy smoked sausage in a creamy sauce served on fettuccine with garlic toast

Shrimp is featured in many of the Bourbon on 2nd menus

Friday, April 22
Sole Marguery: Delicate white filet sole with shrimp, scallops and crawfish baked with Newburg sauce served on rice with snow peas and garlic toast

Monday, April 25
Chicken Kelley: Boneless chicken breast, topped with grilled shrimp, roasted red pepper and Bearnaise sauce served with garlic mashed potatoes, vegetables and garlic toast

Tuesday, April 26

Pasta Mardi Gras: Chicken, crawfish, sausage and shrimp sauteed with confetti vegetable in light creamy sauce, served with fettuccine and garlic toast

Wednesday, April 27
Steak Habanero: Grilled flank steak sliced and topped with sauteed onion, mushrooms, peppers and a habanero hollandaise served on rice with garlic toast

Thursday, April 28
Chicken Marsala: Boneless breast sauteed with a mushroom Marsala wine sauce served over fettuccine with garlic toast

Friday, April 29

Shrimp and Grits: Tender gulf shrimp and crispy cheese grits with creamy tasso sauce, snow peas and garlic toast

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