Festival Menu

Festival International de Louisiane

April 25, 26, 27, 28, and 29, 2012

 

Cajun Pork Skins:

Deep fried and cajun seasoned pork skins.

 

Roasted Corn Grits:

Creamy polenta with roasted whole kernel corn - Served hot.

 

Cajun Pork Tenderloin Po-Boy:

Pork tenderloin rubbed with cajun spices, deep fried, sliced, and served on an 8 inch po-boy dressed to order.