Mother's Day Menu | New Orleans Wine and Food Experience Menu

MOTHER'S DAY
LUNCHEON / BRUNCH MENU

Sunday May 13th
Open at 11:30  –  Last Seating at 3:00pm
(Closed for the evening)

EYE OPENERS
Bellini
Mimosa
Mojito
Brandy Milk Punch
9

APPETIZERS

Pelican Club Baked Oysters
With Apple Smoked Bacon, Parmesan Cheese, Garlic Butter with Chipotle Aioli 9

Seafood Martini Ravigote
Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with Yukon Gold Potato Salad 9

Escargot in Casserole
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry "Hats" 9.5

Mississippi Quail with Cheese Grits
With Shitake Mushrooms, Marsala Wine, Foie Gras and Country Ham 11

Louisiana Blue Crab with Wild Mushroom Ravioli
With a Mushroom Green-Peppercorn Cream Sauce 10.5

Scallop Stuffed Artichoke
Seared Sea Scallops served with Lemon Beurre Blanc 10.5

Lump Crabmeat and Shrimp Cakes
With a Fried Green Tomato and Pine-apple-Jalapeno Chutney and Remoulade Sauce 9.5

Clay Pot "Barbequed Shrimp"
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple 10.5


SOUPS AND SALADS

Shrimp, Andouille and Chicken Gumbo
cup 6 bowl 8

Lobster Bisque with Cognac
cup 6.5 bowl 8

Goat Cheese Salad
8.5

Hearts of Romaine Salad
With Blue Cheese, Toasted Pecans, Croutons and a Tomato Chutney Vinaigrette 8.5

ENTRÉE

Seared Rare Ahi Tuna and Chinois Salad
With Ginger Soy Glaze and Avocado 24

Crab Cakes and Poached Eggs with Hollandaise Sauce
With Apple Smoked Bacon and Brabant Potaotes 23

PanÉed Gulf Fish
with Jumbo Lump Crabmeat and Jalapeno Hollandaise 27

Crawfish Ettouffee
with Jazzman Thai Rice and Buttered Asparagus 24

Louisiana Cioppino
Gulf Fish and Shrimp, Scallops and Mussels
With a Side of Linguini in a Tomato Basil Sauce 28

Trio of Duck
Confit, Duck Breast and Barbequed Duck with Dirty Rice 27

Grilled Filet Mignon
With Choice of Marchand de Vin or Bearnaise Sauce 31

Grillades and Cheese Grits
Slow Cooked Veal Smothered in "Creole Gravy" with Four Cheese Grits 24

Walnut & Honey Crusted Rack of Lamb 31


DESSERTS
Bread Pudding with Dark and White Chocolate Sauces
Vanilla Bean CrÈme BruleÉ
Flourless Chocolate Decadence Cake
Coconut Cream Pie
Pecan Pie
8

NEW ORLEANS WINE AND FOOD EXPERIENCE

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Owner Chef Richard Hughes
with
Winemaker Steve Reeder of Simi Winery Sonoma County

MAY 23, 2012

DUO OF CEVICHE
Red Snapper Ceviche with Avocado, Creole Tomato, Garlic, Chives,
Jalapeño, and Blue Corn Chips
&
Hamachi and Pablamo-Pineapple Ceviche in an Orange-Ginger Sauce

Simi Sauvignon Blanc Sonoma ‘10
~
CRAWFISH AND DIVER SEA SCALLOP POTSTICKERS
with Caviar, Daikon Salad and Ponzu Sauce

Simi Reserve Chardonnay Russian River '09

~

STUFFED QUAIL WITH FOIE GRAS MOUSSE
Wrapped in Applewood Smoked Bacon
with Herbed Polenta Cake,
Marsala Demi-Glace and Pearl Onions

Simi Pinot Noir Sonoma County '09
~

BERKSHIRE BRAISED PORK BELLY IN A STEAMED BUN
with Scallions, Cucumbers, Hoison Sauce and Sriracha

Simi Petit Syrah Dry Creek Valley '08

~

MEATS BY LINZ 35 DAY DRY AGED COWBOY RIBEYE
with Wild Mushrooms, Haricots Verts, Roasted Garlic Bordelaise Vinaigrette
and Celery Root Purée

Simi Landslide Cabernet Alexander Valley '08

~

KEY LIME PIE WITH DARK RUM CHANTILLY CREAM
Simi Riesling Late Harvest '08

~

$125 Inclusive