4 Course Prix Fixe Menu
(Price of entrée includes choice of soup, starter or salad, entrée and dessert) |
~Soups~ |
|
SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO CRAB AND CORN BISQUE
|
~Salads and Starters~ |
LOUISIANA BLUE CRAB WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
|
LUMP CRABMEAT AND SHRIMP CAKES
With a Fried Green Tomato, Pineapple-Jalapeno Chutney And Remoulade Sauce
|
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
|
~Entreés~ |
SEARED SASHIMI GRADE TUNA AND CHINOIS SALAD
Served with Napa Cabbage, Greens, Mango, Avocado, Tomato and
Crispy Won Tons in a Sesame Ginger Vinaigrette
43
|
LOUISIANA CIOPPINO ? IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels with a Side of Linguini
in a Tomato Basil Sauce
47
|
CERTIFIED BLACK ANGUS RIBEYE
With Crispy Fried Onions,Truffle Mashed Potatoes, Baby Vegetables and
a Chipotle-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 Vegetables, Creole Meuniere Sauce
and Jalapeno Hollandaise
46
|
NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables with Choice of
Marchand de Vin or Bearnaise Sauce
49
|
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
|
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with
Jasmine Rice and Baby Vegetables
46
|
~Desserts~ |
|
VANILLA BEAN AND BRANDY CREME BRULEE |
|
BOURBON PECAN PIE WITH VANILLA ICE CREAM |
|
WHITE CHOCOLATE BREAD PUDDING |
|
CHOCOLATE DECADENCE CAKE |
|
BERRIES AND BERRY SORBET |
|
COCONUT CREAM PIE
|
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
|
NEW ORLEANS
WINE AND FOOD EXPERIENCE |
DAVIS BYNUM - RODNEY STRONG
MAY 26TH, 2010
RECEPTION : “J” SPARKLING WINE
§
SHRIMP, CRAB AND BOSTON SALAD
With Green Goddess Dressing, Applewood Smoked Bacon,
Avocado and Creole Tomatoes
DAVIS BYNUM CHARDONNAY RUSSIAN RIVER ‘07
§
CREOLE STUFFED MIRLITON WITH CRAWFISH ETOUFFEE
With Crispy Pickled Vidalia Onions and Mango 5 Pepper Relish
RODNEY STRONG CHARLOTTE’S
HOME SAUVIGNON BLANC SONOMA ‘08
§
CREAMY BISQUE OF LOUISIANA OYSTERS
With Garlic Crouton and Hackleback Caviar
RODNEY STRONG RESERVE CHARDONNAY CHALK HILL ‘07
§
INTERMEZZO
BROCCATO’S LEMON ICE
With a Splash of Frozen Orange Goose
§
MISSISSIPPI QUAIL
With Cheese Grits, Shitake Mushrooms, Marsala Wine,
Foie Gras and Country Ham
DAVIS BYNUM RUSSIAN RIVER PINOT NOIR ‘07
§
PAINTED HILLS SHORT RIBS
With a “Pudding” of Cauliflower and Lemon Zest, Black Truffles,
Morel Mushrooms and Demi-Glace
with Aged Madeira and Vintage Port
RODNEY STRONG SYMMETRY ALEXANDER VALLEY ‘07
§
BANANA AND BLUEBERRY BREAD PUDDING
With Coconut Milk Rum Custard
RODNEY STRONG GENTLEMEN’S PORT SONOMA COUNTY ‘06
§
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