Evangeline's - Tuscaloosa, AL

daily inspired creation from the freshest ingredients / cup or bowl

accompanied by a creole remoulade

half dozen oysters with chef's selection of traditional toppings

oven roasted with crab and goat cheese stuffing with citrus beurre blac on bed of baby greens

local green tomatoes topped with a creamy roasted red peppers, adouille and crawfish sauce

spinach, artichoke, apple wood smoked bacon, and parmesan cheese broiled together served with fried wonton points

daily soup accompanied by a petite salad of first three listed cup/ bowl

hearts of romaine tossed with shredded paremsan , apple wood smoked bacon, and marinated red onion kalamata olives and house made bleu cheese dressing

alaskan salmon fillet , pan seared and served atop an entree portion of our gourmet mesclum salad

entree porton of mesclum, cardini or wedge topped with crab cakes, chicken shrimp or salmon

ice berg wedge with vine-ripened grape tomatoes, apple wood smoked bacon, marinated red onion, kalamata olives and house made bleu cheese dressing

hearts of romaine, artichoke, and palm, tossed in evoo & aged balsamic vinegar, topped with toasted pine nuts & ground black pepper

mixed greens tossed with toasted almonds, sun-dried cranberries, mandarin orange, grape tomatoes and shredded parmesan cheese with honey balsamic vinaigrette

rosemary roasted rack of lamb over potatoes du jour roasted golden beets with a red wine natural us

veal shanks braised in white and root vegetables atop a bed of mashed potatoes du jour with traditional gremolata

pan fried and accompanied by saffron scented polena sauteed baby carrots and lemon caper sauce

roasted breast of duck a top a bed of sweet potato mash, sauteed haricot vert & finished with a cherry brandy sauce

12 ounce hereford prime new york strip with potato du jour & sauteed asparagus, finished with red wine balsamic -glace

12 ounce of center cut pork chop with sweet potato mash, sauteed haricot verts jack daniels pan sauce

oven roasted with creole crab stuffing and apple wood smoked bacon accomopanied by saffron scented polenta and roasted golden beets

potatoes dumpling are dumpling in a mascarpone sauce with mushrooms shallots, tomatoes and herbs

8 ounces of prime fillet mignon over potato du jour and sauteed asparagus finished with a red wine balsamic -glace