The Caboose Restaurant Featured Fare November 20, 2014 Appetizer I-Flash Fried Crab Claws Served with Brandied Mustard Dipping Sauce Soup-Cream of Asparagus Garnished with Chive Crème Fraîche & Asparagus Tips-Low Fat and DELICIOUS! Gumbo-Gulf Seafood with Cajun Tasso Salad-Grilled Romaine Lettuce with House-made Hardwood Smoked Bacon & Crumbled Bleu Cheese, Lightly Drizzled with Balsamic Vinegar & Extra Virgin Olive Oil Fish-Blackened Redfish with Crawfish & Corn Fritters Paired with Sautéed Swiss Chard, Topped with Lemon-Basil Crème & Served with our Garden Salad Cobbler-Roasted Caramel Apple Topped with Candied Pecans & Oat Crumbles, Paired with Vanilla Bean Ice Cream Dessert I-Fresh Ponchatoula Strawberry Shortcake with Vanilla Bean Whipped Cream Wine-MEIOMI Pinot Noir From the Belle Glos-Wagner Family of Caymus. TASTING NOTES Deep, rich garnet color. The wine opens up with aromas of ripe berries, fresh cranberry, candy apple and malted vanilla, some of which carries through to the palate. There’s a hint of Granny Smith apple on first sip that beautifully balances out the rich cream soda and cherry cola notes. It is an extremely layered wine, both in structure and flavor, with a slight earthiness and sweet oak on the finish. The wine almost contradicts itself, managing to display freshness and maturity all at the same time, which is achieved through careful blending. Patience will give you what you want. Ray Charles (601) 684-9191 thecaboosemc LUNCH-M-F 11-1:30 DINNER-Tues-Sat 4-10
Posted on: Thu, 20 Nov 2014 22:41:02 +0000