{"id":18,"date":"2008-06-04T14:10:09","date_gmt":"2008-06-04T18:10:09","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/2008\/06\/04\/columns-hotel-dinner-specials-part-ii\/"},"modified":"2008-06-04T14:10:09","modified_gmt":"2008-06-04T18:10:09","slug":"columns-hotel-dinner-specials-part-ii","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/menus\/columns-hotel-dinner-specials-part-ii\/","title":{"rendered":"Columns Hotel Dinner Specials – Part II"},"content":{"rendered":"

Well I finally documented all the dinner special menu items including appetizers and entrees from the Columns Hotel during my 2 year stint there and the chefs were creative in their style and use of ingredients, some sauce preparations are shared between various items such as rabbit, chicken breast, veal and sweetbreads being the primary entree features.<\/p>\n

Some of my favorite dishes are any of the Stuffed Veal Chop menu items and most of the Rabbit menu items.\u00a0 Check out the attached Word document link below for all the documented menu items, it is 8 pages long.<\/p>\n

DinnerSpecialsMenu.doc<\/a>\u00a0<\/o:p><\/font><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Well I finally documented all the dinner special menu items including appetizers and entrees from the Columns Hotel during my 2 year stint there and the chefs were creative in their style and use of ingredients, some sauce preparations are shared between various items such as rabbit, chicken breast, veal and sweetbreads being the primary […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53,47,54,46],"tags":[2066,2067,2064,49],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t