| 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-Jalapeño Chutney
and Remoulade Sauce
9
|
LOUISIANA BLUE CRAB WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
10.5
|
GOAT CHEESE SALAD
With Arugula and Baby Greens, Toasted Walnuts and Grapefruit,
Tossed in a Creamy Olive Oil Dressing
8.5
|
PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Applewood 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
8
|
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
9.5
|
ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
9 .5
|
MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Benton's Country Ham
12
|
CLAY POT "BARBEQUED SHRIMP"
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce
served with Garlic Bread
10.5
|
~Entrées~ |
TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with Louisiana Citrus
and Cranberry Sauce and Dirty Rice
28
|
PANÉED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables, Creole Meuniere Sauce and
Jalapeño Hollandaise
28
|
NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables with Choice of
Marchand de Vin or Bearnaise Sauce
32
|
AUSTRALIAN RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust
With Truffle Mashed Potatoes, Baby Vegetables
and a Port-Mint Demi-Glace
35
|
SIXTEEN OZ. "USDA PRIME" RIBEYE
With Truffle Mashed Potatoes, Baby Vegetables a Chipotle Orange Barbeque Sauce and Crispy Onion Rings
35
|
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp
Served with Jasmine Rice and Baby Vegetables
28
|
1 LB. MAINE LOBSTER, SHRIMP AND SCALLOPS
Served Butterflied and Stuffed with Pan Seared Diver Sea Scallops and
Jumbo Gulf Shrimp with Brabant Potatoes and Beurre Blanc
56
|
FRIED TOFU WITH CITRUS CHILI SAUCE
With Jasmine Rice and Haricots Verts
18
|
4 Course Prix Fixe Menu
(Price of entrée includes choice of soup, starter or salad, entrée and dessert)
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~ Soups ~
CORN AND CRAB BISQUE
SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO
~ Salads and Starters ~
LUMP CRABMEAT AND SHRIMP CAKES
With a Fried Green Tomato and Pineapple-Jalapeño Chutney
And Remoulade Sauce
PELICAN CLUB BAKED OYSTERS
On the Half Shell with Applewood-Smoked Bacon, Roasted Red Peppers,
Parmesan and Garlic Herb Butter
SEAFOOD MARTINI RAVIGOTE
Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with Potato Salad
MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras
and Benton's Country Ham - Add 3
ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
MAINE LOBSTER WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit with a Creamy Olive Oil Dressing
ITALIAN SALAD
With Basil, Olive Salad, Sweet Onions, Roasted Garlic,
Pepperoncini and Parmesan
~ Entrées ~
TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with
Louisiana Citrus and Cranberry Sauce and Dirty Rice
48
PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Haricots Verts, Creole Meuniere Sauce
and Jalapeño Hollandaise
48
NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables,
Choice of Marchand De Vin or Béarnaise Sauce
53
SIXTEEN OZ. "PAINTED HILLS" RIBEYE
With Truffle Mashed Potatoes, Baby Vegetables,
Chipotle Orange Barbeque Sauce and Crispy Onion Rings
55
RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust
With Truffle Mashed Potatoes, Haricots Verts and
A Port-Mint Demi-Glace
55
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp
Served with Jasmine Rice and Baby Vegetable
49
1.5 LB. MAINE LOBSTER, SHRIMP AND SCALLOPS
Served Butterflied and Stuffed with Pan Seared Diver Sea Scallops and
Jumbo Gulf Shrimp with Brabant Potatoes and Beurre Blanc
Market
FRIED TOFU WITH CITRUS CHILI SAUCE
With Jasmine Rice and Hericots Verts
38
LOUISIANA CIOPPINO - IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels
With a Side of Linguini in a Tomato Basil Sauce
50
~ Desserts ~
WHITE AND DARK CHOCOLATE BREAD PUDDING
VANILLA BEAN AND BRANDY CRÈME BRULEE
BOURBON PECAN PIE WITH VANILLA ICE CREAM
COCONUT CREAM PIE
CHOCOLATE DECADENCE CAKE
LAGNIAPPE
CHEF RICHARD HUGHES' COOKIES
|
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 |
|
