Culinary Masters Featured Menu for the Month of November By Chef Tony Mandola Tony Mandola’s Lunch First Courses Mama’s Gumbo~Mama Mandola’s family recipe for shrimp and crab Creole Gumbo served over rice. Crab Bisque~Lump crabmeat in a classic cream bisque with a touch of brandy Smoked Corn and Crab Chowder~Lump crab meat and smoked corn in a classic cream chowder. Second Courses Tony’s ‘Talian Tuna Salad~Canned Tuna caught off the shores of Sicily. Tossed with celery, fennel, green onions, cherry tomatoes, pimento stuffed olives, black olives minced garlic, chopped parsley, dried oregano and extravirgin olive oil with lemon juice. Grilled Chicken & Hearts of Romaine Salad~Char-grilled chicken strips stacked over hearts of romaine lettuce dressed with a lemon cream vinaigrette, tomato wedges, shaved fennel and pimentos. Mama’s Pasta~Mama’s recipe for shrimp and crab meat spaghetti. Shrimp, Oyster, Catfish, Crawfish or Meatball~Served with French Fries and Cajun Cole Slaw. Third Courses Phillys Mandola’s Banana Key Lime Pie~Creamy Key Lime custard in a Graham Cracker crust lined with fresh bananas. Old Fashioned Chocolate Cake~ No frills dark chocolate cake with chocolate frosting. Praline Crepes~ Homemade crepes with warm Mascarpone cheese & praline liquor. Topped with caramel sauce & candied pralines. $25 ( +tax & gratuity) Chef Tony Mandola has pledged to donate $3 per featured dinner menu sold, to The Houston Food Bank.