High Street Caffe MenuCajun | West Chester Dinner Menu
grilled portabella topped with a blackened crab cake and finished with our infamous creole mustard.
jumbo u-10 sea scallops served with honey mustard.
craw fish sauteed with onion, scallions & tomato in a spiced lemon pepper cream sauce over rice.
creole fried crawfish tails served with creole mustard! finger food at it’s best.
creole fried shrimp sauteed with andouille, onions & amp; tomatoes in a sweet & amp; spicy habenero sauce. served over rice.
sauteed in a roasted garlic beer broth with andouille sausage.
artichoke hearts sauteed with sun-dried tomatoes, red onion & amp; roasted garlic in an herbed buerre - blanc.
served with sour cream and sauteed onions.
you see them everywhere since we started 13 years ago, but our’s are the best! drizzled with our honey mustard.
sauteed in a white truffle, roasted red pepper sauce with jumbo lump crab.
fresh gulf shrimp sauteed in our own xxx spicy bbq sauce. served over rice with sour cream.
smoked louisiana alligator sausage topped with crumbled chevre’ and sauce creole - sub-andouille if unavailable.
served with honey mustard - the kid’s favorite.
served with a cajun slaw & pickled red onions.
served with a warm andouille vinaigrette.
creole fried craw fish tails served on top of our own style of caesar salad and drizzled with creole mustard.
blackened chicken and shrimp sauteed with onions, peppers and andouille sausage. served over fresh gourmet greens with rice, finished with honey mustard.
served on a bed of fresh greens with roma tomatoes and finished with a balsamic vinaigrette.
poached pears tossed with crumbled blue cheese, candied walnuts & baby arugula with a raspberry vinaigrette.
a highly seasoned rice dish flavored in our own creole sauce consisting of tomatoes, onions, peppers, celery and andouille sausage.
means smothered in liquid: ours is smothered in a mahagony roux, with the “holy trinity:” onions, peppers and celery served over rice.
diced chicken sautéed with gulf shrimp and pecans in cajun seasoned cream sauce, flamed with bourbon and served over rice.
mesquite grilled chicken breast served atop of artichoke, sun dried tomatoes, proscuitto & spinach in a white wine broth, tossed with penne pasta and parmesan cheese.
gulf shrimp, scallops & craw fish sauteed with onion, green bell peppers, diced tomato & scallions in a garlic creole sauce, tossed with linguine.
chicken, andouille & craw fish sauteed with the holy trinity in creole rosa sauce-tossed with fettuccine.
served with jumbo lump crab in a white truffle pesto cream.
hanger steak and shrimp scampi tossed with penne pasta.
served atop baby spinach tossed with roasted red peppers, carrots, pickled shallots in a pineapple - mint vinaigrette.
served with a mango-apricot habenero sauce & thai carrot cashew slaw. served rare-med rare only.
served with honey mustard.
served with creole and honey mustard.
served with an artichoke cream sauce.
lamb tenderloin served with a pomegranite - port wine reduction.
served with cajun dirty rice ( onions,peppers and andouille) finished with creole mustard.
topped with caramelized shallots& blue cheese-finished with a port wine reduction.
served with honey mustard.
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