This version has a dressing much like a remoulade, along with croutons and an abundance of crawfish tail meat. Sometimes the kitchen staff is heavy-handed with the dressing. The dressing worked fine with the tasty duck meat and was great with the red pepper, but it overwhelmed the greens. Soup specials change daily. This is gumbo at its very mildest, so use one of the many hot sauces available.
Frog legs are a rarity locally.
The four cheeks have a firm texture. Wild rice mix is served on the side. The cherry pecan flavor is unnoticeable on the scallops, but tastes fine on the side of sliced carrots, another of Klug's best items. The escabeche preparation is marinated in vinegar and served with olives, onions, sweet peppers and yellow rice. The fish has a fine, fresh flavor.