APPETIZERS

CRAB CAKE

Pan sautéed, served with jicama slaw and chipotle aioli

 

           OYSTERS ROCKEFELLER

baked on the half shell with cream spinach spiked with Pernod, topped with fried oysters and grated parmesan

 

 

CAJUN CALAMARI

lightly breaded and served with spicy tomato basil sauce

 and tartar sauce

 

 

SALADS

 

WEDGE SALAD

Gorgonzola dressing, apple smoked bacon, and diced tomatoes, garnished with balsamic vinegar reduction

 

CREOLE CAPRESE SALAD

 Slices of tomatoes and fresh mozzarella seasoned with extra virgin olive oil and Cajun herbs & spices

 

 CÆSAR SALAD

 garnished with croutons and freshly grated parmesan cheese

 

 

ENTRÉES

 

   FISH OF THE DAY ST. GEORGE

 pan sautéed, topped with sautéed crabmeat,

served over herb beurre blanc

 

SALMON ROCKEFELLER

blackened, topped with sautéed crabmeat, served over  cream spinach and herb beurre blanc

 

BLACKENED SHRIMP

over crawfish étouffée, served with white rice

 

GRILLED PORK TENDERLOIN

over raspberry chipotle sauce and sweet potato tasso purée,

served with apple bacon wrapped jumbo shrimp

 

8 OZ. BEEF TENDERLOIN ROBERT

blackened, topped with grilled jumbo shrimp & mushroom cream sauce, served over red wine reduction

 

8 OZ. BEEF TENDERLOIN GEORGE

blackened, topped with sautéed blue crabmeat & béarnaise sauce, served over red wine reduction

 

 

Full Gumbo’s dinner menu available by request.

www.gumbosdowntown.com