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~New Years Even Emnu 2014~


4 Course Prix Fixe Reveillon Menu

(Price of entrée includes choice of soup, appetizer or salad, entrée and dessert)

~Soups~
TURTLE SOUP WITH AGED SHERRY CREAM OF OYSTER, MIRLITON AND TASSO POTATO, CELERY AND LEEK

~Appetizers and Salads~
SMOKED MISSISSIPPI RABBIT
With Shitake Mushrooms, Marsala Wine, Foie Gras, Country Ham and 4 Cheese Grits

TURKEY TAMALES WITH PUMPKIN MASA STUFFING
With Black Beans, Tomatillos and Jalapeno Relish

GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit and a Creamy Dijon EVOO Dressing

HOUSE MADE RABBIT & PORK PATE WITH ARUGULA SALAD
With Cranberry Kumquat Chutney, Mustard and Focaccia Bread

PELICAN CLUB BAKED OYSTERS
On the Half Shell with Applewood Smoked Bacon, Roasted Red Peppers, Parmesan and Garlic Herb Butter

SEAFOOD MARTINI RAVIGOTE
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat With Yukon Gold Potato Salad

NEW ORLEANS “BARBEQUED SHRIMP”
In a Cast Iron Skillet with Green Onion Biscuit

JUMBO LUMP CRABMEAT AND MAINE LOBSTER WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce Add 2


~Entreés~
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with Jasmine Rice and Baby Vegetables
52

PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted Potatoes, Baby Vegetables and Jalapeno Hollandaise
51

USDA PRIME RIBEYE WITH ROASTED GARLIC BORDELAISE SAUCE AND SAUTEED MUSHROOMS
With Truffle Mashed Potatoes and Asparagus
62

PRIME RIB PORK CHOP
With Apple, Sausage, Calvados Cornbread Stuffing Served with Red Onion and Roasted Pepper Confit And Ginger and Molassas Sweet Potatoes
58

TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck With Louisiana Citrus and Fruit Sauce and Dirty Rice
51

RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust with Truffle Mashed Potatoes, Haricots Verts and a Port-Mint Demi-Glace
58

USDA PRIME FILET MIGNON WITH MUSHROOMS
In a Red Wine Sauce with Truffle Mashed Potatoes and Asparagus
62

WHOLE MAINE LOBSTER WITH SEA SCALLOP AND JUMBO SHRIMP
Butterflied and Stuffed with Pan Seared Sea Scallop, Jumbo Gulf Shrimp With Brabant Potatoes and Beurre Blanc ... Market Price

LOUISIANA CIOPPINO – IN ITS OWN POT
Gulf Fish and Shrimp, Scallops, Clams and Mussels With a Side of Linguini in a Tomato Basil Sauce
52


~Desserts~
NAVEL ORANGE AND GRAND MARNIER CRÈME BRULEE
MEYER LEMON TART WITH PECAN CRUST AND CHANTILLY CREAM
WARM WHITE CHOCOLATE BREAD PUDDING
CHOCOLATE DECADENCE CAKE WITH MINT CHOCOLATE ICE CREAM
PUMPKIN PARFAIT WITH CHANTILLY CREAM
Lagniappe
CHEF RICHARD’S COOKIES WITH WHITE AND DARK CHOCLATE AND PECANS

*
20% Gratuity suggested for parties of 8 and larger


A La Carte Menu

~Soups~
TURTLE SOUP WITH AGED SHERRY
8

CREAM OF OYSTER, MIRLITON AND TASSO
8

POTATO, CELERY AND LEEK
8


~Salads and Starters~
LOUISIANA SHRIMP AND JUMBO LUMP CRAB CAKES
With a Fried Green Tomato, Pineapple-Jalapeño Chutney And Remoulade Sauce
9.5

SMOKED MISSISSIPPI RABBIT
With Shitake Mushrooms, Marsala Wine, Foie Gras, Country Ham and 4 Cheese Grits
12.5

GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit And a Creamy Dijon EVOO Dressing
8.5

NEW ORLEANS “BARBEQUED SHRIMP”
In a Cast Iron Skillet with Green Onion Biscuit
11.5

PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Applewood Smoked Bacon, Roasted Red Peppers, Parmesan and Garlic Herb Butter
10.5

SEAFOOD MARTINI RAVIGOTE
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with Yukon Gold Potato Salad
10.5

HOUSE MADE RABBIT & PORK PATE WITH ARUGULA SALAD
With Cranberry Kumquat Chutney, Mustard and Focaccia Bread
11

SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc
10.5

ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
10.5

JUMBO LUMP CRABMEAT AND MAINE LOBSTER WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
11.5

ITALIAN SALAD WITH TOMATO AND TOASTED BREAD
With Olive Salad, Sweet Onions, Calamata Olives, Pepperoncini and Shaved Parmesan
8.5

TURKEY TAMALES WITH PUMPKIN MASA STUFFING
With Black Beans, Tomatillos and Jalapeno Relish
10.5


~Entrées~
TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus and Fruit Sauce and Dirty Rice
29

PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables and Jalapeño Hollandaise
29

USDA PRIME FILET MIGNON WITH ROASTED GARLIC BORDELAISE SAUCE AND SAUTEED MUSHROOMS
With Truffle Mashed Potatoes and Asparagus
38

RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust With Truffle Mashed Potatoes, Baby Vegetables and a Port-Mint Demi-Glace
37

PRIME RIB PORK CHOP
With Apple, Sausage, Calvados Cornbread Stuffing Served with Red Onion and Roasted Pepper Confit And Ginger and Molassas Sweet Potatoes
32

WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with Jasmine Rice and Baby Vegetables
30

WHOLE MAINE LOBSTER WITH SEA SCALLOP AND JUMBO SHRIMP
Butterflied and Stuffed with Pan Seared Sea Scallop, Jumbo Gulf Shrimp With Brabant Potatoes and Beurre Blanc

USDA PRIME RIBEYE WITH ROASTED GARLIC BORDELAISE SAUCE
With Haricots Verts and Mushroom And Apple Smoked Bacon Bread Pudding
38

LOUISIANA CIOPPINO-IN ITS OWN POT
Gulf Fish and Shrimp, Scallops, Clams and Mussels With a Side of Linguini in a Tomato Basil Sauce
31


Children's Menu
Fried Shrimp with Creamy Pasta
14

Paneed Gulf Fish with Jumbo Lump Crabmeat
Served with Brabant Potatoes and Jalapeno Hollandaise
14

Chicken Breast
Served with Truffle Mashed Potatoes, Fresh Vegetables and Hollandaise Sauce
14

Petite Filet Mignon
Served with Truffle Mashed Potatoes, Baby Vegetables with Choice of Marchand de Vin or Bearnaise
14

20% Gratuity suggested for parties of 8 and larger
18% gratuity is added to tables or six or more/ no separate checks

Menu subject to change.

~ Wine List ~
~A La Carte Menu~


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The Pelican Club
312 Exchange Place in the French Quarter
New Orleans, Louisiana 70130
Phone: 504-523-1504

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