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Complete 4 Course Dinner

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

~Soups~
SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO CRAB AND CORN BISQUE

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

SEAFOOD MARTINI RAVIGOTE
Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with Potato Salad

JUMBO LUMP CRABMEAT AND MAINE LOBSTER WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce Add 3

MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras And Country Ham Add 3

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

BABY ROMAINE LETTUCE WEDGE
With Blue Cheese and Buttermilk Dressing and Applewood Smoked Bacon

ITALIAN SALAD
With Olive Salad, Sweet Onions, Calamata Olives, Pepperoncini and Shaved Parmesan

CRISPY CALAMARI
Served with a Soba Noodle Salad and Curry Aioli


~Entreés~
TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus and Fruit Sauce and Dirty Rice
50

PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Haricots Verts and Jalapeño Hollandaise
50

NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables Choice of Marchand De Vin or Béarnaise Sauce
56

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

WHOLE MAINE LOBSTER WITH SEA SCALLOP AND JUMBO SHRIMP
Butterflied and Stuffed with Pan Seared Sea Scallop and Jumbo Shrimp With Brabant Potatoes and Beurre Blanc 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
51


~Desserts~
WARM WHITE CHOCOLATE BREAD PUDDING
VANILLA BEAN AND BRANDY CRÈME BRULEE
BOURBON PECAN PIE WITH VANILLA ICE CREAM
COCONUT CREAM PIE
CHOCOLATE DECADENCE CAKE WITH MINT CHOCOLATE ICE CREAM
*
20% Gratuity suggested for parties of 8 and larger


A La Carte Menu

~Soups~
CRAB AND CORN BISQUE
8

SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO
8


~Salads and Starters~
LUMP CRABMEAT AND SHRIMP CAKES
With a Fried Green Tomato and Pineapple-Jalapeno Chutney And Remoulade Sauce
9

LOUISIANA BLUE CRAB WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
9.5

GOAT CHEESE SALAD
With Arugula and Baby Greens, Toasted Walnuts and Grapefruit, Tossed in a Creamy Olive Oil Dressing
8

PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Apple-Smoked Bacon, Roasted Red Peppers, Parmesan and Garlic Herb Butter
9.5

HEARTS OF ROMAINE SALAD
Served with Blue Cheese Crumbles, Toasted Spicy Pecans, Croutons and Alecia's Tomato Chutney Vinaigrette
7.5

CRISPY CALAMARI
Served with a Soba Noodle Salad and Curry Aioli
9

SEAFOOD MARTINI RAVIGOTE
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with Yukon Gold Potato Salad
9.5

SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc
9

ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
9

MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Country Ham
12

CLAY POT "BARBEQUED SHRIMP"
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce served with Garlic Bread
9.5


~Entrées~
LOUISIANA CIOPPINO - IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels with a Side of Linguini in a Tomato Basil Sauce
27

SEARED SASHIMI GRADE TUNA AND CHINOIS SALAD
Served with Napa Cabbage, Greens, Mango, Avocado, Tomato and Crispy Won Tons in a Sesame Ginger Vinaigrette
23

MILK FED 14OZ. VEAL CHOP
With Lobster and Shrimp Peppercorn Cream Sauce, Truffle Mashed Potatoes and Baby Vegetables
32

FOURTEEN OZ. RIBEYE
With Crispy Fried Onions, Truffle Mashed Potatoes, Baby Vegetables and a Chipotle-Orange Barbeque Sauce
29

TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus and Cranbery Sauce and Dirty Rice
27

PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables, Creole Meuniere Sauce and Jalapeno Hollandaise
26

NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables with Choice of Marchand de Vin or Bearnaise Sauce
29

AUSTRALIAN RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust With Truffle Mashed Potatoes, Baby Vegetables and a Port-Mint Demi-Glace
32

WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with Jasmine Rice and Baby Vegetables
26


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

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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