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Hearty Garden Greens 12 apple matchsticks candied pecans crumbled bleu cheese citrus vinaigrette Iceberg Wedge 9 gf bleu cheese bacon cherry tomatoes bleu cheese dressing Brutus146 Ca. 5 BABY GREENS dried cherries feta toasted pi ne nuts honey balsamic vinaigrette 75 CAESAR SALAD grated parmigiano reggiano croutons asiago cheese crisp 7 STRAWBERRY PISTACHIO red onion parmi giano reggiano sherry vinaigrette 9 STARTERS FRESH SHUCKED SPICY CREOLE GUMBO 9 MAINE LOBSTER BISQUE 10 BABY GREENS watercress, feta, toasted pine nuts, honey balsamic vinaigrette 7.5 CAESAR grated parmigiano reggiano, croutons, asiago ICEBERG WEDGE burgers f Bottles over $100 PRETZEL CRUSTED TROUT frisee, grilled asparagus, Yukon gold potatoes, bacon, whole grain mustard vinaigrette (ADD $5) OR CRAB CAKE (ADD $5) seasonal sides GRILLED RAINBOW TROUT LARGE HOT ANDOUILLE SAUSAGE """"""""""$3.25HOUSE MADE BUTTERMILK-PECAN COFFEE CAKE !!!!!$4.25GOES WITHOUT SAYING...We only use the freshest local produce ...our eggs are 100% natural, from a family ow Seafood Gumbo Cup $4 Bowl $6 SOUPS House Salad $3 (add chicken/shrimp or steak/tuna SALADS Buffalo Shrimp Salad add house salad to any entr Fill out this application and faxto 877) 591 - 1754 long with the rules of $ 35 by January 28th 5 Please contact Karen Tooley at 903) 816 2811 or Heather LaRosa at 214) 6295825 with any questions. A Simple Approach to. Sentiment and Style Transfer. Juncen. Li. 1. , Robin Jia. 2. , He He. 2. , and Percy Liang. 2. 1. Tencent . 2. Stanford University. (Me). Text Attribute Transfer. Original . A Simple Approach to. Sentiment and Style Transfer. Juncen. Li. 1. , Robin Jia. 2. , He He. 2. , and Percy Liang. 2. 1. Tencent . 2. Stanford University. (Me). Text Attribute Transfer. Original . Hearty Garden Greens 12 apple matchsticks, candied pecans, crumbled bleu cheese, farm honey-dijon vinaigrette Iceberg Wedge 9 gf bleu cheese, bacon, cherry tomatoes, bleu cheese dressing Brutu EPUB Gumbo Tales Finding My Place at the New Orleans history and lyrics.As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Howard Mitcham, renowned chef, poet, artist, and storyteller, has practiced the inventive art of New Orleans cuisine for three decades. A delightful book with excellent recipes... Mimi Sheraton, The New York Times Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen. The Today Show The Desired Brand Effect Stand Out in a Saturated Market with a Timeless Brand