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Wine List      4 Course Prix Fixe Menu      A La Carte Menu     

4 Course Prix Fixe Menu

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

~Soups~


SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO
SOUP OF THE DAY
POTATO, CELERY AND LEEK

~Appetizers and Salads~


SMOKED MISSISSIPPI RABBIT
With Shitake Mushrooms, Marsala Wine, Foie Gras,
Country Ham and 4 Cheese Grits    Add 2
NEW ORLEANS "BARBEQUED SHRIMP"
In a Cast Iron Skillet with Green Onion Biscuit
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
SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc  Add 2
GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit and a Creamy Dijon EVOO Dressing
JUMBO LUMP CRABMEAT AND MAINE LOBSTER
WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce     Add 3
ITALIAN SALAD WITH TOMATO AND TOASTED BREAD
With Olive Salad, Sweet Onions, Calamata Olives,
Pepperoncini and Shaved Parmesan
CRISPY CALAMARI
Served with a Soba Noodle Salad and Curry Ailoi

~Entrees~


TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck
With Louisiana Citrus and Fruit Sauce and Dirty Rice   53 
PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted Potatoes, Baby Vegetables and Jalapeno Hollandaise    54
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp
Served with Jasmine Rice and Baby Vegetables   56
EIGHT OZ. FILET MIGNON
With Truffle Mashed Potatoes and Asparagus
And Your Choice of Marchand de Vin or Bearnaise Sauce  61
RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust with Truffle Mashed Potatoes, Haricots Verts and a Port-Mint Demi-Glace   62  
PRIME PORK CHOP
With Louisiana Boudin Stuffing
Served with Red Onion and Roasted Pepper Confit
And Ginger and Molassas Sweet Potatoes   54 
BUTTER POACHED LOBSTER WITH SCALLOPS, SHRIMP
AND APPLEWOOD SMOKED BACON
With Meyer Lemon Beurre Blanc, Truffle Mashed Potatoes,
Buttered Asparagus and Haricots Verts      Market Price
LOUISIANA CIOPPINO – IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels
With a Side of Linguni in a Tomato Basil Sauce   55

~Desserts~


COCONUT CREAM PIE
With Chantilly Cream and Raspberry Sauce
WARM WHITE CHOCOLATE BREAD PUDDING
CHOCOLATE DECADENCE CAKE WITH MINT CHOCOLATE ICE CREAM
BOURBON PECAN PIE WITH VANILLA ICE CREAM
VANILLA BEAN AND BRANDY CRÈME BRULEE

 

 


 

 

A La Carte Menu

~Soups~


SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO   8
SOUP OF THE DAY  8
POTATO, CELERY AND LEEK  8

 

~Salads and Starters~


SMOKED MISSISSIPPI RABBIT
WitH Shitake Mushrooms, Marsala Wine, Foie Gras,
 Country Ham and 4 Cheese Grits  12.5
NEW ORLEANS "BARBEQUED SHRIMP"
In a Cast Iron Skillet with Green Onion Biscuit  12.5 
PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Applewood Smoked Bacon, Roasted Red Peppers, Parmesan and Garlic Herb Butter  11.5
SEAFOOD MARTINI RAVIGOTE
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat
 With Yukon Gold Potato Salad  12
SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc  11.5
ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry  11
MAINE LOBSTER AND LOUISIANA JUMBO LUMP CRABMEAT
 WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce  12 
ITALIAN SALAD WITH TOMATO AND TOASTED BREAD
With Olive Salad, Sweet Onions, Calamata Olives,
Pepperoncini and Shaved Parmesan   9
GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit and a Creamy Dijon EVOO Dressing   9
CRISPY CALAMARI
Served with a Soba Noodle Salad and Curry Aioli  11

 

~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 LOUISIANA JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables and Jalapeño Hollandaise  30
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp
Served with Jasmine Rice and Baby Vegetables   32
EIGHT OZ. FILET MIGNON
With Truffle Mashed Potatoes and Asparagus
 And Your Choice of Marchand de Vin or Bearnaise Sauce  37
 RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust
With Truffle Mashed Potatoes, Baby Vegetables
And a Port-Mint Demi-Glace  38
PRIME PORK CHOP
With Louisiana Boudin Stuffing
Served with Red Onion and Roasted Pepper Confit  
And Ginger and Molassas Sweet Potatoes   30
BUTTER POACHED LOBSTER WITH SCALLOPS,
SHRIMP AND APPLEWOOD SMOKED BACON
With Meyer Lemon Beurre Blanc, Truffle Mashed Potatoes,
 Buttered Asparagus and Haricots Verts     Market Price
LOUISIANA CIOPPINO – IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels
With a Side of Linguini in a Tomato Basil Sauce  31


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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