Shrimp po’ boy sandwich
Garlic-toasted hoagie roll with fresh shrimp, lettuce and remoulade.
I really enjoyed my sandwich: the local shrimp were hot out of the fryer, very lightly breaded and perfectly deveined. The remoulade sauce was the perfect garnish with its flavors from mayo, capers and whole grain mustard. The sandwich came with a bag of sea salt or other variety chips from a specialty manufacturer.
House-made brioche, black forest ham, poached eggs and topped with Hollandaise sauce.
My wife Robin loves eggs Benedict but is often disappointed by lackluster Hollandaise. Not at Café Lachine where she loves the creamy texture and the lemony flavor. The pair of eggs is perfectly poached with buttered brioche as an appropriately light platform for the flavorful dish.