Pelican Club Restaurant Reservations Menu Group Menus Special Events Restaurant Tour Accolades Contact Pelican Club Pelican Club Restaurant Home

Menu

4 Course Prix Fixe Reveillon Menu

(Price of entrée includes choice of soup, appetizer or salad, entrée and dessert)

~Soups~
TURTLE SOUP WITH AGED SHERRY CREAM OF OYSTER, MIRLITON AND TASSO POTATO, CELERY AND LEEK

~Appetizers and Salads~
SMOKED MISSISSIPPI RABBIT
With Shitake Mushrooms, Marsala Wine, Foie Gras, Country Ham and 4 Cheese Grits

TURKEY TAMALES WITH PUMPKIN MASA STUFFING
With Black Beans, Tomatillos and Jalapeno Relish

GOAT CHEESE SALAD
Baby Greens, Walnuts, Grapefruit and a Creamy Dijon EVOO Dressing

HOUSE MADE RABBIT & PORK PATE WITH ARUGULA SALAD
With Cranberry Kumquat Chutney, Mustard and Focaccia 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

NEW ORLEANS “BARBEQUED SHRIMP”
In a Cast Iron Skillet with Green Onion Biscuit

JUMBO LUMP CRABMEAT AND MAINE LOBSTER WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce Add 2


~Entreés~
WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with Jasmine Rice and Baby Vegetables
52

PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted Potatoes, Baby Vegetables and Jalapeno Hollandaise
51

USDA PRIME RIBEYE WITH ROASTED GARLIC BORDELAISE SAUCE AND SAUTEED MUSHROOMS
With Truffle Mashed Potatoes and Asparagus
62

PRIME RIB PORK CHOP
With Apple, Sausage, Calvados Cornbread Stuffing Served with Red Onion and Roasted Pepper Confit And Ginger and Molassas Sweet Potatoes
58

TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck With Louisiana Citrus and Fruit Sauce and Dirty Rice
51

RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust with Truffle Mashed Potatoes, Haricots Verts and a Port-Mint Demi-Glace
58

USDA PRIME FILET MIGNON WITH MUSHROOMS
In a Red Wine Sauce with Truffle Mashed Potatoes and Asparagus
62

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, Clams and Mussels With a Side of Linguini in a Tomato Basil Sauce
52


~Desserts~
NAVEL ORANGE AND GRAND MARNIER CRÈME BRULEE
MEYER LEMON TART WITH PECAN CRUST AND CHANTILLY CREAM
WARM WHITE CHOCOLATE BREAD PUDDING
CHOCOLATE DECADENCE CAKE WITH MINT CHOCOLATE ICE CREAM
PUMPKIN PARFAIT WITH CHANTILLY CREAM
Lagniappe
CHEF RICHARD’S COOKIES WITH WHITE AND DARK CHOCLATE AND PECANS

*
20% Gratuity suggested for parties of 8 and larger






New Year’s Eve 2014

(Soup, Choice of Appetizer, Entree and Dessert

~Amuse Bouche~
LOUISIANA FRIED OYSTER ON A MELTED BRIE CROUTON WITH JALAPENO KUMQUAT CHUTNEY

~Soup~
LOBSTER AND ROASTED BUTTERNUT SQUASH BISQUE WITH XO CALVADOS

~Appetizers~
PELICAN CLUB BAKED OYSTERS
Served with Apple Smoked Bacon, Roasted Red Peppers, Parmesan Cheese, Garlic Herb Butter with Chipotle Aioli and 3 Caviars

U-12 HEAD-ON BBQ SHRIMP
With Green Onion Biscuit and Old New Orleans Rum Pepper Butter Sauce

SEARED JUMBO SEA SCALLOPS WITH FOIE GRAS
With Mint Apple Cider Satsuma Reduction, Bruleed Grapefruit Supremes and Buttered Spoon Bread

LOCAL LETTUCES AND ARUGULA
With Walnut Oil and Roasted Bose Pear Vinaigrette, Honey Pecans, Citrus Supremes and Warm Goat Cheese Crouton

CEVICHE OF HAMACHI
With Pickled Onion, Avocado, Roasted Tomatillo, Tomato, Jalapenos, Kumquat Salsa and Shredded Tortilla

PADDLEFISH CAVIAR AND YELLOWFIN TUNA AND AVOCADO TARTARE
With a Sweet Miso Ginger Vinaigrette, Chive Lemon Marscopone, Cucumber and Sweet Onion Salad and Yukon Gold Potato Waffle Chip

MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Benton’s Country Ham

~Entrees~
1 ½ LB MAINE LOBSTER (SHELLED) WITH SEA SCALLOPS
In a Truffle Buerre Blanc with Brie Mashed Yukon Gold Potatoes and Sugar Snaps add $8

PAN ROASTED GULF FISH
With Almond Brown Butter, Seafood Stuffed Mirliton, Hollandaise and Buttered Sugar Snaps

TRIO OF DUCKLING
Confit, Breast and BBQ with Foie Gras, Dirty Rice and a Louisiana Citrus Sauce with Duck Cracklings

FILET MIGNON WITH HUDSON VALLEY FOIE GRAS
With Truffles, Red Wine Sauce, Oyster Mushrooms, Brie Mashed Yukon Gold Potatoes and Asparagus

DUO OF LAMB
Roasted Rack and Braised Shank with Goat Cheese Potato Puree, Roasted Garlic, Rosemary, Wine Sauce and Asparagus

STUFFED DOUBLE CUT PRIME PORK CHOP
With Chorizo Apple Chestnut and Cornbread Stuffing Served with Grilled Comte Polenta and Roasted Red Pepper Chimichuri


~Dessert~
Chocolate Decadence Cake with Rum Raisin Ice Cream
Lemon White Chocolate Bread Pudding with Blueberry Sauce
Coconut Cream Pie
Orange Ginger Crème Brulee with Chrystalized Ginger

5:30 - 6:30 $90 per person     8:30 - 11:00 $110 per person

The Pelican Club
312 Exchange Place in the French Quarter
New Orleans, Louisiana 70130
Phone: 504-523-1504

Visit the sites below for more info on New Orleans!
Experience New Orleans!
New Orleans Restaurants.com | Mardi Gras New Orleans
Site designed & maintained by Compucast Web Design | Copyright© 2004