4 Course Prix Fixe Menu | A La Carte Menu

4 Course Prix Fixe Menu

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

~Soups~

Soup of the Day
Shrimp, Chicken, and Andouille Sausage Gumbo

~Salads and Starters~

Lump Crabmeat and Shrimp Cakes
With a Fried Green Tomato and Pineapple-Jalapeño Chutney

Goat Cheese Salad
With Arugula and Baby Greens, Toasted Walnuts and Grapefruit,
Tossed in a Creamy Olive Oil Dressing

Pelican Club Baked Oysters
Served on the Half Shell with Apple-smoked Bacon, Roasted Red Peppers,
Parmesan and Garlic Herb Butter

Scallop Stuffed Artichoke
Seared Sea Scallops served with Lemon Beurre Blanc

Seafood Martini
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat
with Yukon Gold Potato Salad

Escargot in Casserole
Baked with Mixed Mushroom Duxelle, Garlic Butter and
Puff Pastry “Hats”

Roasted Locally Grown Beets with Goat Cheese
Served with Walnuts and Arugula in a White Balsamic Viniagrette

~Entreés~

Seared Sashimi Grade Yellowfin Tuna
Served Rare with a Shrimp, Pineapple and Chili Sauce served over Thai Rice Noodles with Asparagus and Baby Beans 46

Certified Black Angus Ribeye and Foie Gras
With Truffle Mashed Potatoes, Baby Vegetables and a
Cranberry-Orange Barbeque Sauce 49

Trio of Duckling
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus Sauce and Dirty Rice 47

Paneed Gulf Fish with Jumbo Lump Crabmeat
With roasted New Potatoes, Baby Vegetable and Jalapeño Hollandaise 46

Grilled Filet Mignon with Lump Crabmeat and Shrimp Cake
With Truffle Mashed Potatoes, Baby Vegetables and Béarnaise 49

Seafood Fricassee
Gulf Fish, Sea Scallops, Jumbo Gulf Shrimp, Mussels and Lobster with Creole Risotto, Garlic Black Bean Sauce and Stir-Fried Vegetables 48

Australian Rack of Lamb
Marinated and Roasted with a Rosemary Pesto Crust
With Truffle Mashed Potatoes, Baby Vegetables
And a Port-Mint Demi-Glace 52

Louisiana Cioppino - in its Own Pot
Gulf Fish and Shrimp, Scallops and Mussels with a Side of Linguini in Tomato Basil Sauce 47

~Desserts~

Vanilla Bean and Brandy Créme Brulee
Bourbon Pecan Pie with Vanilla Ice Cream
White Chocolate Bread Pudding
Grand Marnier New York Style Cheesecake
Chocolate Decadence Cake
Berries and Berry Sorbet

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A La Carte Menu

~ Salads and Starters ~

Lump Crabmeat and Shrimp Cakes With a Fried Green Tomato and a Pineapple-Jalapeno Chutney 9     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     Clay Pot “Barbequed Shrimp” Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce served with Garlic Bread 9.5     Roasted Beets with Goat Cheese Served with Toasted Walnuts and Arugula in a Balsamic Vinaigrette 9     Scallop Stuffed Artichoke Seared Diver Sea Scallops served with Lemon Beurre Blanc 9      Escargot in Casserole Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry “Hats” 9

Soup of the Day 7 Shrimp, Chicken, and Andouille Sausage Gumbo 7

~ Entrées ~

Seared “Sashimi Grade” Yellowfin Tuna Served Rare with a Shrimp, Pineapple and Chili Sauce served over Thai Rice Noodles with Asparagus and Baby Beans 26

CBA Ribeye and Foie Gras With Truffle Mashed Potatoes, Baby Vegetables and a Citrus Barbeque Sauce 29 Trio of Duckling Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus Sauce and Dirty Rice 27

Panéed Gulf Fish with Jumbo Lump Crabmeat With roasted New Potatoes, Baby Vegetable and Jalapeño Hollandaise 26

Filet Mignon with a Lump Crabmeat and Shrimp Cake Served with Truffle Mashed Potatoes, Baby Vegetables and Béarnaise 29     Seafood Fricassee Gulf Fish, Diver Sea Scallops, Jumbo Shrimp, Mussels and Lobster Served with Saffron Risotto and Garlic Black Bean Sauce 28      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

14oz Certified Black Angus Ribeye and Foie Gras With Truffle Mashed Potatoes, Baby Vegetables and a Cranberry-Orange Barbeque Sauce 29      Louisiana Cioppino - in its own pot Gulf Fish and Shrimp, Scallops and Mussels with a Side of Linguini in a Tomato Basil Sauce   27     Grilled Black Drum with Barbequed Jumbo Shrimp Served with Brabant Potatoes and Baby Vegetables 26

18% gratuity is added to tables or six or more/ no separate checks

~ Wine List ~


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