Appetizer Fried Alligator Bites with Spicy Croele Remoulade
Buttermilk marinated Alligator Tenderloin from the Louisiana Basin,
cornmeal crusted and deep fried to golden brown.
~ Boscos Isle of Skye Scottish Ale ~
Soup Pickled Shrimp Salad with Blacked Artichoke Hearts
Fresh Spring Mix and diced tomatoes topped Jumbo Shrimp, marinated in fresh herbs and red wine vinaigrette, crumbled Gorgonzola cheese and blackened artichokes
~ Boscos Bombay IPA ~
Entree Grit and Grillades
Served for Midnight breakfast at the Mardi Gras balls, creamy cheese grits
topped with tender beef tips in a rich Creole gravy
~ Boscos Famous Flaming Stone Beer ~
Stuffed Crab au Gratin Jumbo Lump Crab in a rich creamy cheese sauce, topped with buttered bread crumbs bBaked to golden brown Served with a mini tart of Corn Maque Choux
~ Boscos Brown Ale ~
Dessert Mardi Gras King Cake a Mardi Gras Tradition Flambé d Bananas Foster
