The one theme I am noticing is Cajun spices. And we were told by our gracious host, Adam, that is because the chef likes cooking creole or he is from New Orleans, I can’t remember. Either way, it is tasty. I tried the Lamb sausage (a little on the dry side, but the sauce that looked like baby poop was tasty). And I also had a bowl of the terrific sausage gumbo, made perfectly.
Keep it up.