Posted by Janet Goodrich on Sunday, June 20, 2010

                                     A Taste of Louisiana 2010
 
APPETIZERS
   Oyster’s Rockefeller Garnished with Garden Variety Toxins   $,$$$,$$$.$$
   Oyster’s on the Half-Shell with Crude Oil Dip   $,$$$,$$$.$$
   Gulf Shrimp in Bubbling Crude   $,$$$,$$$.$$
   Floating Petroleum Crab Dip   $,$$$,$$$.$$
 
SALAD
   Seafood Salad with
      Blacken Shrimp, Blacken Crab, Blacken Snapper served
         with BP Vinaigrette & Crude Oil Dressing   $,$$$,$$$.$$

SOUP
   Seafood Gumbo en Black Gold   $,$$$,$$$.$$
 
ENTRÉEs
   Fried Speckled Trout à la carte Dispersants   $,$$$,$$$.$$
   BP Pompano Sheen   $,$$$,$$$.$$
   Pan-Seared Red Snapper au Crude Oil topped with Tar Balls   $,$$$,$$$.$$
   Chunked Blacken Redfish with 64 Dispersants   $,$$$,$$$.$$
   Fried Seafood Dinner with Oysters, Shrimp, Crabs, Speckled Trout,
      Drum, Flounder, Pompano, with your Choice of Toxins   $,$$$,$$$.$$
   Broiled Flounder, a Black-And-White Fish
      Piled High on a Bed of Suspect Materials   $,$$$,$$$.$$
   Gushing oil Jambalaya Complete with Corexit    $,$$$,$$$.$$
                                                 Sorry No Rotifers available
ENTRÉES SERVED WITH
   Hydrocarbon Gulf Stream Seaweed Caviar and Spill Sargassum   $,$$$,$$$.$$
   Minerals Management Stuffed Potato   $,$$$,$$$.$$
                                                   Headache, eye, nose and throat irritation Extra

BEVERAGE
   Texas Tea served with lemon and sprig of mint Sucked Up With a Straw   $,$$$,$$$.$$

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