New Orleans restaurant offers a myriad of crawfish-based dishes for Lent and beyond
New Orleans, LA (March 6, 2019) – Just in time for crawfish season, Semolina announced the return of one of its most popular events: Crawfish Festival. Beginning March 6, Semolina will serve its limited-time crawfish dishes, ranging from pastas to soups and everything in between.
Semolina diners can sample the array of special menu options over a 12-week period, making it even easier to stay on track during Lent while enjoying Louisiana’s signature seafood. Semolina’s Crawfish Festival menu includes:
- Crawfish & Corn Bisque, $7.50: Velvety, rich, creamy bisque loaded with fresh Louisiana crawfish and sweet corn.
- Crawfish Bread, $12.50: French bread loaf brushed with garlic butter then loaded with fresh Louisiana crawfish tails and green onions in a creamy sauce with melted fontina and provolone cheeses.
- Crawfish Eggplant Napoleon, $12.50: A tower of parmesan crusted eggplant medallions, melted smoked Gouda cheese, diced Tasso and fresh Louisiana crawfish topped with a spicy cream sauce.
- Crawfish Cakes, $10.25: Two crawfish cakes, made with fresh Louisiana crawfish, pan-seared and drizzled with creamy Dijon sauce; served with baby field greens.
- Crawfish Mac n’ Cheese Bites, $9.95: Semolina’s famous mac & cheese and fresh Louisiana crawfish tails fried crisp and served with a sauce for dipping.
- Crawfish Roban, $15.50: Signature dish made with fresh Louisiana crawfish tails sautéed in a rich, spicy cream sauce tossed with Shell pasta. Garnished with green onion.
- Crawfish Au Gratin, $16.50: Louisiana crawfish and mushrooms tossed with Penne pasta in a velvety sherry cream sauce. Topped with fontina provolone cheese and crusted with parmesan bread crumbs.
- Crawfish Cakes and Pasta, $16.75: Three crawfish cakes pan-seared and served on a bed of Angel Hair pasta with a lightly spiced cream sauce and zesty Dijon mustard sauce.
- Crawfish Chauvin, $24.95: Fresh grilled trout filet on a bed of spinach, mushrooms, garlic and Angel Hair pasta. Topped with fresh Louisiana crawfish sautéed in a spicy cream sauce.
Semolina’s crawfish menu starts at only $7.50 and is available until May 5, 2019. To view the full menu, visit Semolina’s website at www.semolina.com. Fans can keep up with all things pasta on Facebook or Instagram.
About Semolina: Semolina is the brainchild of Hans Limburg, Gary Darling, and Greg Reggio who together form the innovative culinary and restaurant development company Taste Buds. The idea for Semolina was to take pasta and create a totally sensational taste experience. Its bold approach to cooking resulted in the inspired combinations of flavors, textures and colors that are found in every dish Semolina offers. Semolina has received national recognition from the publication Restaurants and Institutions and was named “Hot Concept” by Nation’s Restaurant News. The Louisiana Restaurant Association named the Taste Buds – Restaurateurs of the Year in 1994. The Buds provide a great working environment, as well; Taste Buds Management was named among “Best Places to Work” in 2016 and 2017 by New Orleans City Business as well as a “Top Workplace” by The Times-Picayune in 2017 and 2018. For more information, visit www.semolina.com