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Wine List      4 Course Prix Fixe Menu      A La Carte Menu      Tales of the Cocktail     

4 Course Prix Fixe Menu

Soups

SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO

SOUP OF THE DAY

POTATO, CELERY AND LEEK

 

Appetizers and Salads

MISSISSIPPI QUAIL WITH CHEESE GRITS

With Shitake Mushrooms, Marsala Wine, Foie Gras and Prosciutto  Add 2

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

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

WILD MUSHROOM RAVIOLI

WITH MAINE LOBSTER AND SHRIMP

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,

Creole Meuniere Sauce 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  

1 ½ LB. 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

 

Desserts

COCONUT CREAM PIE

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


MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Prosciutto 12.5

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

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

SEAFOOD MARTINI RAVIGOTE
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

WILD MUSHROOM RAVIOLI

WITH MAINE LOBSTER AND SHRIMP
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 JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables, Creole Meuniere Sauce 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

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






Tales of the Cocktail 2016

Torres Spirited Dinner
July 21st, 2016
8pm

RECEPTION
GROUPER CEVICHE SHOTS AND GROUGERS
TORRES 10 NEW ORLEANS PUNCH (Javier Reynosa)

HEIRLOOM TOMATO TARTLET
With Three Herb Crust and Louisiana Shrimp
LA RAMBLA MILK PUNCH (Lynnette Marrero)

RED SNAPPER CRUDO
With Meyer Lemon Oil, Shaved Garlic Chives and Radish
TORRES 15 HORSES NECK (Javier Reynosa)

CRISPY SOFT SHELL CRAB BLT
With Spoon Bread, Tomato, Arugula and Herbed Aioli
LA ACUSADA WITH TORRES 15 (Ivy Mix)

RARE TWO HOUR DUCK BREAST
On a Duck Fat Pancake with Lavendar-Honey Demi- Glace, Roast Spring Onions and Summer Slaw
PATO AGRIO (Lynnette Marrero)

BLUEBERRY POUND CAKE
With Orange Cream, Citrus Strawberries
And Basil Whipped Cream


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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