Here is news sent to me from Little Dom’s Seafood at 686 Linden Avenue in Carpinteria:
Little Dom’s Seafood is once again offering its annual Mardi Gras feast of iconic Cajun and creole-inspired dishes! Leading up to Fat Tuesday, New Orleans native Chef Brandon Boudet will offer this festive menu exclusively from February 18 – 21 to celebrate the occasion, which includes cocktail specials and Mardi Gras-inspired desserts created by Pastry Chef Ann Kirk.
Available for dine-in during dinner service only, Little Dom’s Seafood’s Mardi Gras menu is outlined below:
– Smoked Roast Beef Po Boy $13 | Smoked Top Round Beef braised with beer, celery, garlic, onions & creole spice, sliced thin, and served on New Orleans French bread topped with marinated shredded cabbage, Beylik tomatoes & spicy mayo
– Fried Oyster Mushroom Po Boy (vegan) $14 | Grilled oyster mushrooms dredged in corn flour, seasoned with creole spice and fried. Served on New Orleans French bread topped with marinated shredded cabbage, Beylik tomatoes & spicy vegan mayo
– Crawfish Monica $17 | Louisiana Crawfish tail meat sautéed with fusilli pasta in a cream sauce with creole seasoning
– BBQ Oysters (3 per order) $13 | Wood Grilled BBQ Oysters with butter, paprika, garlic, lemon, parmesan and hot sauce
– Jambalaya Balls (3 per order) $11 | Arborio rice cooked with andouille sausage, chicken, celery, garlic, onions and finished with shrimp
– Chicken & Andouille Gumbo $7 | Chicken thigh, Andouille Sausage, Dark Roux & Green Onion
– Beignets with Raspberry Sauce $6
– King Cake Slice $6
– Apple Bread Pudding with Hard Sauce $6
Cocktail specials like a Traditional Sazerac with Rye, Herbsaint, Sugar and Lemon twist; and a Brandy Crusta with Brandy, Orange Curacao, Maraschino, and lemon with sugar rim will also be available.
In addition, Little Dom’s Seafood will be offering a Southern twist to its weekly, three-course Tuesday Night Supper ($25) on February 21, offering a meal Crawfish & Andouille Fritters with Remoulade sauce, Blackened Pork Chops with Corn Maque Choux and Collard Greens, and a Bananas Foster Gelato Sundae.
