this week's specials:
Morrocan vegetable stew (vegan) $4.00
Pineapple watermelon gazpacho (vegan) $3.50
Red beans and rice $5.00
side- creamy crawfish and rice $3.00
bourbon pecan pie
white chocolate macadamia nut creme brulee
watermelon sorbet
Monday, May 24, 2010
Tuesday, April 13, 2010
SOMEONE'S IN THE KITCHEN@ARTSPACE!!! 2:36 PM
MAY 11, 2010
happy to showcase our very own chef Sydney Bell for the month of may!! reserve soon.
happy to showcase our very own chef Sydney Bell for the month of may!! reserve soon.
Sunday, April 11, 2010
Wednesday, April 7, 2010
SOMEONE'S IN THE KITCHEN@ARTSPACE!!! 11:04 AM
chef dave bridges wishes he could be here this month. sometimes even when you follow the recipe closely, it doesn't always come out right. he and chef stephanie parkman will be back with us later in the season. you wouldn't want to miss them!
thankfully, chef dave reminded me of a young man who i believed had left our city to pursue big chef dreams. I had no idea he was still satisfying here in shreveport.
after spending some time with chef dave and i at bella fresca, he moved from private restaurants to private clubs. you have had his food before and you just didn't know it. whether it was his time in the kitchens of the shreveport club and the shreveport country club or the 500 people he fed last sunday as part of the culinary team for southern trace, he continues to cook simply for the love of it.
we are pleased to introduce and have this very talented SOMEONE IN THE KITCHEN @artspace.
Chef Jeremy T.Harrell menu
roasted corn salad with molasses glace' and braised pork belly.
blackened pork loin on a bed of tasso grits and braised turnip greens with a crawfish cream sauce.
( you can substitue blackened scallops for the pork loin if you can resist it)
apricot tart with roasted pecans a caramel sauce and chantilly.
$65 per person/ includes excellent wine pairings by Republic beverage.
tax and gratuity not included
reserve your seat today ! 673-6535
thankfully, chef dave reminded me of a young man who i believed had left our city to pursue big chef dreams. I had no idea he was still satisfying here in shreveport.
after spending some time with chef dave and i at bella fresca, he moved from private restaurants to private clubs. you have had his food before and you just didn't know it. whether it was his time in the kitchens of the shreveport club and the shreveport country club or the 500 people he fed last sunday as part of the culinary team for southern trace, he continues to cook simply for the love of it.
we are pleased to introduce and have this very talented SOMEONE IN THE KITCHEN @artspace.
Chef Jeremy T.Harrell menu
roasted corn salad with molasses glace' and braised pork belly.
blackened pork loin on a bed of tasso grits and braised turnip greens with a crawfish cream sauce.
( you can substitue blackened scallops for the pork loin if you can resist it)
apricot tart with roasted pecans a caramel sauce and chantilly.
$65 per person/ includes excellent wine pairings by Republic beverage.
tax and gratuity not included
reserve your seat today ! 673-6535
Monday, January 25, 2010
New Year and New Things 10:47 AM
It's amazing that another year has come and gone! We at the cafe@artspace want to start this year out on the right foot by offering you healthy food choices, amazing soups, and delightful desserts. It's easy to keep a new years resolution of losing weight or just eating healthier here.
This week we are serving up a tummy pleasing sandwich known as the Croquet Monsieur. This wonderful sandwich is a ham sandwich on toasted bread and Dijon mustard and has a delightful cheese known as Gruyere melted into it.
For our hobo stew we have a warm bean soup topped with melted Cheddar and sour cream.
As as usual we saved the best for last : dessert. This weeks dessert is a light and fluffy marscarpone cheesecake topped with hazelnut, chocolate syrup. It went fast last week and I'm sure it won't last long this week! Be sure to get a piece!
This week we are serving up a tummy pleasing sandwich known as the Croquet Monsieur. This wonderful sandwich is a ham sandwich on toasted bread and Dijon mustard and has a delightful cheese known as Gruyere melted into it.
For our hobo stew we have a warm bean soup topped with melted Cheddar and sour cream.
As as usual we saved the best for last : dessert. This weeks dessert is a light and fluffy marscarpone cheesecake topped with hazelnut, chocolate syrup. It went fast last week and I'm sure it won't last long this week! Be sure to get a piece!
Wednesday, December 2, 2009
Bacon is always good. 11:32 AM
If you're a bacon lover then you'll love this week's special! A classic BLT but it's served with delicious apple-mayo. We also have our roast beef po-boy with tasty au ju dip still and the mixed green salad with pear slices, goat cheese, and cranberry vinigrette. These two items are on our menu to stay!
We're trying to keep people warm in this chilly weather so stop by and have a cup of hot oven roasted tomato soup to warm those bones. Or if you would just like to relax, come join the big read and enjoy a great space for a good book and a good cup of coffee or hot tea.
Don't forget we still have holiday goodies for you to order!
We're trying to keep people warm in this chilly weather so stop by and have a cup of hot oven roasted tomato soup to warm those bones. Or if you would just like to relax, come join the big read and enjoy a great space for a good book and a good cup of coffee or hot tea.
Don't forget we still have holiday goodies for you to order!
Monday, November 23, 2009
Time to give thanks 11:15 AM
Hard to believe that Thanksgiving is right around the corner. There are so many things to be thankful for this year. We've been providing the downtown Shreveport area great cuisine for a year now! This year we want you to take a break from all of that cooking and order a holiday pie or cake! Today is the last day before Thanksgiving to order your treat. It's not to late to order for Christmas though.
For our special this week we will be doing a pulled pork roast po-poy with horseradish-mayo, lettuce, and tomatoe. If you want something lighter then try our wild mushroom and veal soup. Come in and enjoy!
For our special this week we will be doing a pulled pork roast po-poy with horseradish-mayo, lettuce, and tomatoe. If you want something lighter then try our wild mushroom and veal soup. Come in and enjoy!
