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Patio Party!

The chefs at Acadiana want to help you
get ready for summer by teaching you
how to throw your own Crawfish or Shrimp Boil.
This casual and festive Louisiana tradition is
sure to turn your patio into a party.

Boil Throw Down
May 17, 2008 (raindate: May 31st)
11 am-1 pm
$75 per student
To register, contact Darnell Howell at
202-222-0987 or darnell.howell@dccoast.com.

Students will learn to make the customary Boil,
with a hefty helping of "mud bugs," potatoes, and
corn on the cob, all spiced and seasoned to perfection,
and accompanied by buckets of ice cold beer –
with all of the above to be enjoyed at the class!

And everyone can look forward to the season with
the return of Acadiana’s weekly
Crawfish Boils
every Friday, starting May 2, 2008
3:30-6:30 pm
on the patio (weather permitting)

Guests have their choice of
crawfish ($13 per pound) or shrimp ($17 per pound),
plus potatoes and fresh corn on the cob.
Add a bucket of four ice-cold Abita Lights for $12.
The Crawfish Boil is available on the patio only,
first-come, first-served - no reservations necessary!



UPCOMING at TENPENH

1001 Pennsylvania Ave., NW
Washington, DC 20004 :

As a special salute to the festival,
Chef Cliff Wharton will offer on its opening day,
Saturday, March 29th, (11 AM-1 PM),
The Cherry Blossom
Cooking Class
,

to teach attendees to prepare the dishes in the tasting menu.
Wine & sake pairings will be served, $75 per person.

National Cherry Blossom
Cooking Class Menu
:

Hamachi Sashimi
Yuki No Bosha, Junmai Ginjo

Unagi Tempura Roll
Pinot Gris, Trimbach, Reserve, Alsace, France, 2003

Teriyaki Ribeye, Caramalized Shrimp
Cabernet/Shiraz, Truth, Lindsey’s Cuvee, Santa Rosa, California, 2005

Cherry and Kalamansi Lime Pie
Toasted coconut meringue, salted pistachios
Sake, Momokawa, “Raspberry”

Executive Chef Jeff Tunks
Chef de Cuisine Cliff Warton
Pastry Chef Norman Messer

Contact Darnell Howell at (202) 222-0987 or darnell.howell@dccoast.com to register for the class.

 



Upcoming at DC Coast:

The Difference Between
Shaken & Stirred

Join Wine & Beverage Director Scott Clime
for a
Vodka Tasting.

Learn all of the essentials –
the differences between potato and grain vodkas;
how flavored vodkas are made;
how to infuse vodka at home;
and, perhaps most important,
how to mix a mean martini.

Saturday, April 12, 2008
1 - 3 pm
DC Coast
1401 K St., NW
Washington DC 20005

Cost is $75 per attendee and includes
tasting of 10 vodkas and lunch.
To register, contact Darnell Howell at
202-222-0987 or darnell.howell@dccoast.com.

 


Sunday Brunch Menu
$32

(select one from each course)
appetizers
smoked chicken and andouille sausage gumbo

roasted sweet corn and blue crab soup

classic turtle soup
traditional garnishes, dry sherry splash

“pain perdu”
new orleans style french toast, pecans, bananas foster sauce

fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade

chopped “b.l.t.” salad
 maytag blue cheese dressing, benton bacon, cherry tomatoes

trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar

charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread

seafood crepe gratin
fresh shrimp, jumbo lump crab, louisiana crawfish

entrees
eggs acadiana
two poached eggs, louisiana crawfish crabcakes, tasso hollandaise

eggs sardou
two poached eggs, fresh artichoke bottoms, creamed spinach, hollandaise


eggs benedict
two poached eggs, canadian bacon, hollandaise sauce

blackened tilapia
sweet corn pudding, collard greens, crawfish lemon tabasco butter

chicken and smoked andouille sausage jambalaya

louisiana crawfish étouffée
mahatma long grain rice

southern shrimp & grits
sautéed gulf shrimp, cheddar cheese grits cake, tasso ham

“grillades and grits”
smothered medallions of  veal, creamy jalapeno cheese grits

desserts
pecan tart
praline caramel, milk chocolate ice cream

warm raisin bread pudding
butterscotch sauce, tahitian vanilla ice cream

beignets du vieux carre
chicory coffee creme anglaise

sorbet seasonal sampler
champagne, white peach, raspberry

EYE OPENERS
All cocktails are 9.00

bloody mary
acadiana’s own secret recipe accented with pepper infused three olives vodka

ramos fizz
beefeaters gin, powdered egg whites, powdered sugar orange water, cream

mint julep
wild turkey, fresh mint, simple syrup, and splash of soda water

brandy milk punch
e & j brandy, cream, vanilla extract, and nutmeg

blood orange mimosa
sparkling wine, fresh squeezed orange juice, and blood orange
puree


_________________________________________________________________

 

Acadiana is now open on Sunday evenings!!!

Acadiana will be open on Sunday evenings year round. Sunday hours are: 5:30 pm - 9:30 pm.


Award Winning Dessert

Chef de Cuisine Chris Clime won Best Dessert in the Icelandic Food and Fun Competition held in Reykjavik, Iceland.


 

 

Simone Rathlé
simoneink, llc
(703) 534-8100
simonepr@aol.com