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Chef Rameaux's School of Cooking and Louisiana Market 704 N. Person Street Raleigh, NC 27604 919-834-2510 919-834-2910 FAX
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you bring your Team or your family and friends to Chef Rameaux's, you're
in charge of the menu just as you would be at home.
Here's how it works: Just look over the options below for Appetizers, Entrees, and Desserts, and choose one from each. As you can see, a few options cost a bit more than the base price because of more expensive ingredients. APPETIZERS Shrimp and Corn Bisque with Andouille Sausage This rich and creamy bisque, our own creation at Chef Rameaux's, is our most popular appetizer. Fresh shrimp, whole kernel corn, and the finest andouille sausage make this one you'll remember. Chicken and Andouille Gumbo By far the most traditional of all Cajun dishes, Gumbo, which takes its name from the West African word for okra, is a hearty roux-based soup served over rice. We use only the freshest ingredients and authentic andouille sausage from deep in Cajun country. Creole Seafood Gumbo ($3 extra) Rich with shrimp, oysters, crabmeat, and andouille sausage, this classic New Orleans soup becomes "Creole" with the addition of tomatoes. Crawfish Bisque This rich and creamy bisque features the sweet, tender tail meat of Monsieur le Ecrivesse, the crawfish (NEVER crayfish or crawdad!), a smaller, fresh-water cousin of the lobster. Calcasieu Crab & Tomato Bisque ($3 extra) This crimson delight features lots of sweet lump crabmeat, sherry, and cream, garnished with a chiffonade of fresh basil, and thin lemon slices. Can be served chilled in summertime. Shrimp and Okra Gumbo One of the Chef's personal favorites, this is a basic, no-nonsense gumbo that would be found in thousands of Cajun kitchens across Acadiana everyday. ENTREES Shrimp Creole Near the top of the "100 Greatest Dishes of New Orleans," Shrimp Creole is a rich sauce made from green peppers, onions, celery, tomatoes, fresh shrimp, and lots of spices. It is served over a bed of fluffy Creole Rose Rice. Chicken and Andouille Jambalaya Jambalaya draws on the French, African, and Spanish roots of Louisiana cuisine to form a hearty dish in which the rice and other ingredients are cooked together in the same pot. Crawfish Etouffee ($3 extra) Arguably the "Jewel in the Crown" of Cajun cuisine, Crawfish Etouffee is a rich and creamy sauce featuring crawfish tail meat and lots of fresh vegetables smothered together and served on a bed of Creole Rose Rice. Chicken Sauce Piquant As they say, "Some Like it Hot." For those who like it REALLY hot, Sauce Piquant is the dish for you. It is a tomato-based sauce that incorporates "The Trinity," (onion, celery, bell pepper), along with fresh tomatoes, hot peppers, cayenne pepper, and lots of other wonderful sources of pain. Not for the faint-hearted! Crawfish Fettuccine ($3 extra) This is an excellent example of Nuevo New Orleans cuisine because it fuses a traditional Cajun dish with Italian influences. Here we use the same sauce as is found in Crawfish Etouffee, except that we finish it with lots of grated cheese and sweet sherry and then serve it over fettucine noodles. Catfish Rameaux ($5 extra) This is our "signature" dish at Chef Rameaux's. It was inspired by a similar dish at the world-famous Mulate's Restaurant in Breaux Bridge, Louisiana, but we took it our own way. First we make a big pot of Crawfish Etouffee. While that's simmering, we fry up a batch of our own Cajun Fried Catfish Nuggets. We put down a plate of Creole Rose Rice, top this with several Catfish Nuggets, and then cover the whole thing with Crawfish Etouffee. C'est se bon! Cajun Injected Fruited Roast Pork Loin ($5 extra) This is another of our own creations at Chef Rameaux's, and we feature it as one of our Holiday Feasts every year. It consists of a large pork loin which is deep-injected with Cajun marinade, then browned off in a large skillet. We then move it to an even larger oven roaster and cover it with fresh green apples, red grapes, and pears. This is all roasted together to form a truly impressive main course. Blackened Redfish ($5 extra) This modern classic of New Orleans cuisine was created by the great Chef Paul Prudhomme, owner-chef of K-Paul's Restaurant in the French Quarter. Simple, elegant, delicious, unique. Blackened Mahi Mahi in Cilantro & Caper Sauce ($5 extra) Mahi is one of the most desirable game and food fishes in the ocean. We blacken the fillets in the traditional way, then de-glaze the skillet with white wine, fresh cilantro, and capers. The fish is presented on a bed of Creole Rose Rice and drizzled with the Cilantro and Caper sauce. Seafood Beaufort ($5 extra) Our newest "signature" dish, Seafood Acadiana was inspired by a dip that Mrs. Beth Cloutier used to serve at lawn parties at her home, Beaufort Plantation, in Natchitoches. She called it "Fruit of the Bayou." Here, I infuse into a rich butter-cream sauce all the shrimp, oysters, and crawfish that I can, finish it with a dry sherry and serve it over penne pasta. DESSERTS Bananas Foster Created by the late Owen Brennan, this is clearly the most famous dessert associated with The Big Easy. Like all great dishes, the simple elegance of Bananas Foster, combined with its dramatic presentation, make it a magical conclusion to your meal. New Orleans Style Bread Pudding with Whiskey Sauce Another of the classic New Orleans desserts, the popularity of Bread Pudding has spread all across the South. Rich, simple, humble, and hearty, our version is finished with a devilish sauce containing just the right amount of Wild Turkey bourbon. Storyville Pound Cake This dessert is so sinful that Chef Rameaux could think of no name more appropriate for it than "Storyville," New Orleans' famous "red-light" district. It is a chocolate, chocolate chip, walnut pound cake, bathed in a sauce made from butter, Bakers chocolate, heavy cream, Maraschino Cherries, Grand Marnier, and Courvosier. It is served with vanilla ice cream. ($3 extra) Champagne Apple Pie with Chantilly Cream One of our most popular holiday desserts, this is a large apple pie, infused with champagne, and topped with Chantilly Cream. Bourbon Street Pecan Pie with Chantilly Cream Here, we infuse a beautiful pecan pie with Wild Turkey bourbon and top it with Chantilly Cream. French Quarter Praline Sundae Once when a batch of pralines got too soft, the Chef decided to just add some Bakers chocolate and Amaretto, re-heat it, and serve the mix over vanilla ice cream. It has long been one of our most popular desserts. Peaches Lisbon Named for the tiny town of Lisbon, Louisiana, where many of Chef Rameaux's ancestors are buried, this is our homage to the classic French dessert, Peaches Melba, created by the "King of Chefs and the Chef of Kings, August Escoffier. Lisbon is near the center of Louisiana's peach growing region, and wild blackberries also thrive here. We've created a rich sauce that is brought to life with Grand Marnier, Courvosier, and Dark Rum. It is also served over vanilla ice cream with delicate cookies on the side. Very elegant. (subject to seasonal availability of peaches and blackberries) ($3 extra)
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