March 28th to May 20th

They say too many cooks spoil the Gumbo. But at Big Daddy’s Cajun Festival 3 Chefs are better than one!

Come experience the food and flavours of New Orleans in a special menu collaboration.

The ChefsChef Ralph Bettany of Tabasco teamed up with renowned Cajun

Chef Patrick Mould to create a special Cajun Festival Menu for our Corporate Chef Lyndon O’Hearn and the Big Daddy’s Culinary team

Patrick Mould Chef, educator, TV personality, cookbook author & culinary innovator, Chef Patrick Mould has been at the forefront of Cajun & Creole Cuisine for over 27 years. He is the producer & Chef-Host of the new Louisiana Lifestyle Series, “Cooking Up A Good Life” & has been featured in the New York Times, Gourmet Magazine, Time/CNN as well as Southern Living, Food & Wine and Town & Country.

Ralph Bettany Corporate Chef for TABASCO® brand in Canada since 2003, with 40 years of rich experience, Chef Bettany’s focus on educating Canadian chefs on emerging trends & creative ways to incorporate excitement into menus has

earned him a reputation as a knowledgeable, skilled & committed chef. As he is retiring this March, this will be Chef Bettany’s last official menu as Tabasco’s culinary

ambassador.

FEATURED COCKTAIL SpICE IT Up CAjUn CAESAR COCKTAIL $8.75

2 oz of Smirnoff Vodka with Mott’s Clamato topped with Lemon, a Peel ‘N’ Eat Shrimp and an Extreme Bean, then add your own spice- served with your choice

of TABASCO® Brand Red or Chipotle Pepper Sauce on the side.

AppETIzERS OySTER ROCKEFELLER SOUp $7

A creamy veloute with spinach, onions, lightly smoked spiced bacon, oysters and TABASCO® Brand Red & Green Pepper Sauces.

ShRImp & CRAb bEIgnETS $7Lightly fried dumplings with corn, smoked cheese, grilled onions and TABASCO® Brand Red Pepper Sauce served with Bayou Dipping sauce.

mAInS zyDECO ShRImp SALAD $19

Mixed greens with apples and glazed spiced pecans, crumbled blue cheese tossed with a molasses herb vinaigrette and topped with fire grill shrimp

brushed with a TABASCO® Brand Green Pepper Sauce glaze.

SEAFOOD CREOLE STEw $22A mixture of shrimp, Blue crab, Bay scallops and fresh fish in a light Creole tomato pepper sauce with TABASCO® Brand Green Pepper Sauce, served over

rice with seasonal vegetables.

CATFISh & ShRImp En pApILLOTE $24Seasoned with Creole spice, TABASCO® Brand Red Pepper Sauce and topped

with fresh seasonal asparagus, sweet peppers, onions on garlic red skin potatoes with a white wine beurre blanc.

FIERy gRILLED nEw yORK STEAK $30A 12oz steak marinated with southern spices and TABASCO® Brand Chipotle

Pepper Sauce, sliced and served with caramelized onions, seasonal vegetables and roast garlic red skin potatoes.

DESSERT bAnAnAS FOSTER $6.50

Fresh slices of banana sautéed in butter, cinnamon, brown sugar, banana liquor, dark rum with a dash of TABASCO® brand Red Pepper Sauce.

Served with vanilla ice cream.

TABASCO® is a registered trademark for sauces and other goods and services; TABASCO, the TABASCO bottle design and label designs are the exclusive property of McIlhenny Company, Avery Island, Louisiana, USA 70513. www.TABASCO.com