New Dinner
Menu Great chefs are always changing
their menus and adapting to the seasons, and our great
chefs are no different. We are very proud to now offer
you our new and improved dinner menu. It is very
exciting and we can't wait for you to try it! We will
begin serving the new menu on Friday, August 17th!
Popular dishes will remain but we know some new dishes
will become favorites too! Find out more . . . Click
Here |
Stogies & Steaks
Dinner MEN'S ONLY EVENT! I'm not sure if
we can top the last men's event but we're definitely
going to try. Enjoy some male bonding while experiencing
premium cigars, specialty ales, and delectable food.
Thursday, September 6th at 6:00 pm - $75.00 per person
(not including the cigars). Reservations Required
(225-635-2635). |
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Coming Soon . .
.
We will be serving a
dinner buffet on Sunday nights in October and will soon
be open on Mondays for lunch and dinner. Stay tuned for
more details. And, it is not too early to start planning
your office Christmas party. Don't forget to call us for
your holiday
needs! |
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So, there's something for everyone: new menu,
tailgate catering, and a men's only night. I know I've
gotten your attention, so now just make the reservation
and let us do the rest. It's what we do
best.
Sincerely,
Doughty
Varnedoe
Varnedoe's Carriage House
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| GEAUX TIGERS! |
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Pick up your tailgate food from us before you head
to the game. Call for our new & improved tailgating
/ picnic menu
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Featured Chef
Eric
Sibley
Chef Eric Sibley has been with us for 1 year and
has wowed guests with his cuisine. Make sure you
don't miss out on his specials before he leaves for
culinary school in Chicago in October.
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| Featured Recipe |
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Voodoo BBQ Shrimp
olive oil, 1 white onion,
1 qt. Worcestershire, 2 Abita Amber beers, 1 cup bloody
mary mix, 1/2 cup diced tomatoes, 3 T. lemon juice, 1/2
at. water, 3 sprigs fresh rosemary, 4 sprigs fresh
thyme, 1 t. dried oregano, 2 T. pesto, 1/4 cup minced
garlic, Tabasco and Creole Seasoning to taste, 2 T.
chicken base, 1 T. lobster base, 1 T. shrimp
base
Saute onion in olive oil and then add the
rest of the ingredients. Simmer and thicken with a corn
starch slurry. Saute 5-6 shrimp until done thoroughly.
Mount with butter. Can serve over Gouda cheese grits and
French bread.
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