Excitement Boils Over for Semolina’s Annual Crawfish-Everything Menu
Crawfish-inspired dishes will grace Semolina’s menu from March through May
New Orleans, LA (March 3, 2020) – Crawfish season has officially kicked off at Semolina this year with its crawfish-inspired menu available now through May 3. Semolina’s limited-time only menu features a plethora of can’t-miss options for all crustacean lovers ranging from classic pasta dishes or fish specialties, all brimming with crawfish.
“Crawfish is a part of our city’s culture,” said chef Greg Reggio, owner of Taste Buds Management. “Whether it’s crawfish bread, crawfish cakes or crawfish mac n’ cheese, Semolina’s menu gives our diners the opportunity to enjoy crawfish in a variety of ways.”
Crawfish dishes available throughout the month include:
· Crawfish and Corn Bisque: Velvety, rich, creamy bisque loaded with fresh Louisiana crawfish and sweet corn.
· Crispy Crawfish Florentine (New Dish): Lightly seasoned fresh Louisiana crawfish tails fried with crispy baby spinach. Served with pesto aioli.
· Crawfish Bread: French 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: 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: 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: Semolina’s famous mac & cheese and fresh Louisiana crawfish tails fried crisp and served with a sauce for dipping.
· Crawfish Roban: Our 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: 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 & Pasta: 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: Fresh grilled trout fillet on a bed of spinach, mushrooms, garlic and Angel Hair pasta. Topped with fresh Louisiana crawfish sautéed in a spicy cream sauce.
In addition to the menu, Semolina will have boiled crawfish after 5 p.m. every Friday until May 3. To view the full menu, visit here. Fans may also keep up with Semolina and its specials on Facebook and Instagram. Photos of Semolina’s crawfish dishes can be found here.
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, 2017 and 2019 by New Orleans City Business and a Top Workplace by The Times-Picayune | The New Orleans Advocate in 2017, 2018 and 2019. For more information, visit www.semolina.com.
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