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Wine List      4 Course Prix Fixe Menu      A La Carte Menu


THE PELICAN CLUB RESTAURANT & BAR

(Menus Subject to Change)

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

Appetizers and Salads

CLAY POT “BARBEQUED SHRIMP”
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce
Served with Garlic 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

QUATRO FORMAGGIO RAVIOLI
WITH GULF SHRIMP AND ITALIAN SAUSAGE
With Spinach in a Herbsaint Green-Peppercorn Cream     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

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

TUNA POKE
Vidalia Onions, Seaweed, Avocado, Mango, Sesame Oil,
 Soy, Ginger, Chilies and Sesame Seeds

24 HOUR COOKED BEEF SHORT RIBS
With Roasted Garlic Truffle Mashed Potatoes,
Goat Cheese and Fizzled Leeks

BABY ROMAINE WEDGE
Blue Cheese Buttermilk Dressing, Apple Smoked Bacon,
Croutons and Candied Pecans

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,
Creole Meuniere Sauce and Jalapeno Hollandaise    54

SEARED YELLOWFIN TUNA AND SEA SCALLOPS
With Haricots Verts, Roasted Pepper Green Peppercorn Brandy Cream,
Jasmine Rice and Plantain Chips    53

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 Haricots Verts
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  

1 ½  LB. 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 and Mussels

With a Side of Linguni in a Tomato Basil Sauce   55


 

A La Carte Menu

Soups

SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO   8

SOUP OF THE DAY  8

Appetizers and Salads

CLAY POT “BARBEQUED SHRIMP”
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce
Served with Garlic Bread  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

ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry  11

QUATRO FORMAGGIO RAVIOLI
WITH GULF SHRIMP AND ITALIAN SAUSAGE
With Spinach in a Herbsaint Green-Peppercorn Cream  12  

ITALIAN SALAD WITH TOMATO AND TOASTED BREAD
With Olive Salad, Sweet Onions, Calamata Olives,
Pepperoncini and Shaved Parmesan   9

CRISPY CALAMARI
Served with a Soba Noodle Salad and Curry Aioli  11

TUNA POKE
Vidalia Onions, Seaweed, Avocado, Mango, Sesame Oil,
Soy, Ginger, Chilies and Sesame Seeds  12

24 HOUR COOKED BEEF SHORT RIBS
With Roasted Garlic Truffle Mashed Potatoes, Goat Cheese and Fizzled Leeks  12.50

BABY ROMAINE WEDGE
Blue Cheese Buttermilk Dressing, Apple Smoked Bacon,
Croutons and Candied Pecans  10

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,
Creole Meuniere Sauce and  Jalapeño Hollandaise  30

SEARED YELLOWFIN TUNA AND SEA SCALLOPS
With Haricots Verts, Roasted Pepper Green Peppercorn Brandy Cream,
Jasmine Rice and Plantain Chips  29

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 Haricots Verts
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

1 ½  LB. 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 and Mussels
With a Side of Linguini in a Tomato Basil Sauce  31


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

Appetizers and Salads

CLAY POT “BARBEQUED SHRIMP”
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce
Served with Garlic 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

QUATRO FORMAGGIO RAVIOLI
WITH GULF SHRIMP AND ITALIAN SAUSAGE
With Spinach in a Herbsaint Green-Peppercorn Cream     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

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

TUNA POKE
Vidalia Onions, Seaweed, Avocado, Mango, Sesame Oil,
 Soy, Ginger, Chilies and Sesame Seeds

24 HOUR COOKED BEEF SHORT RIBS
With Roasted Garlic Truffle Mashed Potatoes,
Goat Cheese and Fizzled Leeks

BABY ROMAINE WEDGE
Blue Cheese Buttermilk Dressing, Apple Smoked Bacon,
Croutons and Candied Pecans

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,
Creole Meuniere Sauce and Jalapeno Hollandaise    54

SEARED YELLOWFIN TUNA AND SEA SCALLOPS
With Haricots Verts, Roasted Pepper Green Peppercorn Brandy Cream,
Jasmine Rice and Plantain Chips    53

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 Haricots Verts
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  

1 ½  LB. 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 and Mussels

With a Side of Linguni in a Tomato Basil Sauce   55

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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