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Cajun Pacific Menu available for pick up, Tuesdays through Fridays, 4:30-9:30pm from our Mission kitchen 1710 Mission Street @ Duboce in Brick & Mortar Music Hall email cajunpacific@sbcglobal.net with orders & questions; your order will be confirmed with the pick up time |
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- gumbo, salad & starters - fried green tomatoes, with remoulade . . . $9
andouille sausage corndogs, with Dijon mustard . . . $8 six bite-sized corndogs made with a Creole-seasoned sausage
mixed green organic salad . . . $9 with lime Tabasco vinaigrette, local cherry tomatoes & grated Parmesan cheese
andouille sausage & chicken gumbo, on rice & a chipotle cornbread muffin . . . $10 16-ounce bowl of the classic Cajun hearty soup
green gumbo, on rice . . . $8 vegan, 16-ounce bowl of gumbo
- entrees - red beans & rice . . . $10 vegan/gluten-free, seasoned red beans on rice, add grilled andouille sausage +3.
Portobello mushroom Wellington . . . $16 Vegetarian, Portobello mushroom stuffed with goat cheese & shallots, Creole cream sauce
Creole crawfish & pasta . . . $18 Crawfish tail meat, Creole-seasoned cream sauce, pasta
blackened chicken on jicama slaw . . . $13 gluten-free, blackened chicken breast, on a salad of shoestring jicama, habanera pepper & a citrus/cilantro dressing
andouille sausage & chicken jambalaya . . . $15 gluten-free, seasoned rice with trinity (onion/celery/bell pepper), spiced sausage & chicken
- side dishes - half dozen chipotle cornbread muffins . . . $6 vegetarian sweet potato gratin . . . $6 vegetarian/gluten-free sautéed blue lake beans . . . $6 vegan/gluten-free ratatouille . . . $6 vegan/gluten-free jicama slaw . . . $5 vegetarian white rice . . . .$3 vegan/gluten-free
dessert bread pudding chocolate chip bread pudding finished with whiskey sauce . . . 8
The posted menu may be subject to change . . . as always, until next time, laissez les bon temps roules! |
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Charles "Chuck" Maddox, Executive Chef/Owner Charles ("Chuck") Maddox received his training in classical French culinary techniques from the California Culinary Academy (CCA) in San Francisco, graduating in August of 1997. After graduating from CCA, Chuck underwent his "baptism by fire" in Creole cooking at Mister B's Bistro in New Orleans' French Quarter, where he first interned and later joined the staff. Chuck returned to San Francisco and opened Cajun Pacific in 1999, advancing his skills over the years in his own little New-Orleans-by-the-Ocean, coming up with creative menus with authentic Cajun/Creole taste. |