Cafe Degas Coupon, Newsletter, and Recipe

[Charlie's Neighborhood News]

Cafe Degas
3127 Esplanade Avenue New Orleans, LA 70119
504-945-5635 www.cafedegas.com

Cafe DegasNewsletter

"Paws for Dinner" Thursday June 17th
Please join us for dinner on Thursday, June 17th, for a special
benefit for the
Louisiana SPCA. We will donate 20 percent of our proceeds to the
organization.
Please call 504-945-5635 for reservations or make them online
www.cafedegas.com
http://r20.rs6.net/tn.jsp?et=1103481282238&s=1266&e=001gW9FPq3aWzVI-aMVHVIHh8dmg2S5W6RWcs6zbkfveoNXgsBZ1pA6B0tqnHKmlO8o0hOmvQl-3xX8PCXyuusM-SnICb7JF3g5VhODtfGrT4A2QFdPgBLW3w==
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Father's Day is Sunday, June 20th
Don't forget Dad on Sunday, June 20th! Take him out for Brunch, or
treat him to
a lovely, relaxing dinner. You can even purchase a gift card either
at the restaurant or online.
www.cafedegas.com
http://r20.rs6.net/tn.jsp?et=1103481282238&s=1266&e=001gW9FPq3aWzVI-aMVHVIHh8dmg2S5W6RWcs6zbkfveoNXgsBZ1pA6B0tqnHKmlO8o0hOmvQl-3xX8PCXyuusM-SnICb7JF3g5VhODtfGrT4A2QFdPgBLW3w==
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Bastille Day Street Fete
Saturday, July10th
5 PM - 9 PM
Ponce de Leon @ Esplanade
The Faubourg St. John Merchant's present their annual Bastille Day
Street Fete.
Live music, dancing in the street, food, wine, children's activities
and much more!
Please join us.
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Cafe Degas Hours of Operation
Mon - Tue Closed
Wednesday - Saturday
Lunch 11 AM - 3 PM with a light menu and drinks offered in
between services
Dinner
6 PM - 10 PM
Sunday
Brunch 10:30 AM - 3 PM
Dinner 6 PM - 9:30 PM

Enjoy a complimentary lunch or dinner entree when a second lunch or
dinner entree of equal or greater value is purchased. Up to $15
value.
Not good with any other offer. Maximum of 3 coupons per party.
Please clip this coupon and present it to your server.

Cafe Degas 3127 Esplanade Avenue New Orleans, LA 70119

504-945-5635 www.cafedegas.com

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Just in time for the summer!

Our ever popular Crab Salad with citrus fruit

Ingredients for salad
1 lb jumbo lump crab meat-clean for shells
1 grapefruit - peeled and cleaned of all flesh -then sectioned
1 bulb of fresh fennel-shaved thin
1 container of baby arugula
fresh mint leaves-chopped fine
Ingredients for garnish
3 shallots-sliced like rings
1/4 heavy cream
1/2 cup flour
1 tblsp Crystal Hot sauce
1/2 cup canola oil for frying
Ingredients for dressing
1/2 c rice wine
1 1/2 c olive oil
1/4 c orange juice
1tbsp minced shallots
1/2 tblsp minced garlic
2 tbsp minced tarragon
1/2 tbsp minced thyme
Salt and pepper to taste
Start your garnish first by marinating the shallots in the cream and
hot sauce for an hour. Dust them with flour and pan fry untill golden
brown.
For the dressing, wisk the oil, wine and juice until thickened. Then
add remaing herbs. For the salad, mix the jumbo lump with the minced
mint leaves. Be careful not to break up the crab too much though,
then it won't be jumbo lump anymore. Arrange arugula in the center
with grapefruit around the outer edges. Place the crab atop the
lettuce. Sprinkle with dressing and top off with the fried shallots.