Lion's Table

Wallace State Culinary Arts presents

Mardi Gras Celebration Menu - Week 2 and 3: February 25th and March 4th

Traditional New Orleans Muffuletta: Artisan buns hollowed and layered with a savory trio of salami, capicola, and ham, paired with  sharp provolone. Topped with a signature olive salad featuring chopped giardiniera, capers, and Kalamata olives, pressed to allow the flavors to meld beautifully. $8

Dark Roux Chicken & Sausage Gumbo: A deep, "dark chocolate" hand-stirred roux serves as the soul of this stew. Simmered with the "Holy Trinity" of vegetables, succulent chicken thighs, and smoky Andouille sausage, then topped with crisp, oven-roasted okra for a modern texture. $8

Jumbo Shrimp Remoulade Salad: Chilled jumbo shrimp tossed in a creamy, piquant Remoulade sauce of Creole mustard, horseradish, and smoked paprika. Served over a crisp bed of fresh lettuce, julienned yellow peppers, and shaved red cabbage. $8

Classic Cajun Jambalaya: A robust, one-pot celebration of long-grain rice toasted with Cajun aromatics, crushed tomatoes, and Zatarain’s spices. Folded with browned chicken and savory Kielbasa sausage for a hearty, authentic finish. $8

Blackened Chicken Cajun Fettuccine tossed in a luxurious, hand-whisked Parmesan cream sauce with sautéed peppers and onions. Topped with blackened chicken breasts, seared with a bold spice crust and finished with fresh parsley. $8