What You'll Get
Eating at restaurants delays the need to go grocery shopping or clear your stolen snowman heads out of the freezer. Keep your secrets on ice with this Groupon.
Choose from Four Options
- $7 for $15 worth of Cajun, Caribbean, and Thai lunch cuisine for two
- $25 for $50 worth of Cajun, Caribbean, and Thai lunch cuisine for six
- $15 for $30 worth of Cajun, Caribbean, and Thai dinner cuisine for two
- $45 for $90 worth of Cajun, Caribbean, and Thai dinner cuisine for six
The menu begins with Cajun calamari served with creole sauce ($9) and vegetable gumbo ya ya—a Cajun roux with okra—accompanied by a slab of corn bread ($7). Boneless chicken breast mingles in a spicy mango sauce with jasmine rice and fresh vegetables ($17), whereas jerk pad thai is tossed with rice noodles, chicken, bell peppers, and onions ($16).
The Fine Print
Promotional value expires Feb 27, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table of two and 2 per table of six or more. Valid only for option purchased. Dine-in only. Reservations required at least 24 hours in advance. Call 519-858-2000 to make reservations. Not valid on Budweiser Garden event nights. Not valid 12/31/12, 1/1/13, and 2/14/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Jambalaya Restaurant
Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.
The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.