Executive Chef Dominique Macquet presents a varied menu that includes contemporary French selections, complemented with Louisiana influences.

The menu changes according to the season and the availability of the best and freshest ingredients. All pastries, breads, and pastas are made fresh every day in house.

Trained in classic French cooking and well versed in California cuisine, Macquet has easily embraced the use of Louisiana ingredients to create dishes that blend the robust flavors of the West with the more subtle ones of the East (mastered while cooking in Asia). Incorporating the refined spices of his native island home imparts a fresh taste to his dishes.

~ Appetizers ~

Turks & Caicos Baby Conch Ceviche
With Crispy Green Papaya Relish and Tamarind-Grapeseed Oil
7
Indian Ocean "Fleur de Sel" Cured Wild Salmon
On Local Blue Crab Claw meat, Hearts of Palm, Horseradish cream, Brioche Crouton, with American Caviar
9
Seared Foie Gras and Roasted White Peaches
On "Pain d'Epices" with Peaches and Duck Essence
14
Yellow Fin Tuna "Two Ways"
Sashimi Tuna and Pineapple Chips "Mille Feuille," Escabeche of Tuna Empanada, with  Avocado Crème Fraiche
9
Sugarcane Skewered Kobe Beef Sweetbreads
On Spiced Lentil White Corn Fritter with Veal Jus and Parsley Oil
8
Caviar Selections

Russian Beluga or Russian Osetra
Served with Traditional garnishes

65-85

~ Soups ~

Louisiana Blue Crab and Coconut Soup
With Lemongrass Essence
7
Baby Conch and Truffled White Bean Chowder
With Lobster Essence and Haitian Barbancourt Rhum
7

~ Salads~

Baby Romaine and Watercress
Oven-Dried Tomato, Crispy Corn, and Citrus Mustard Vinaigrette
6
Duck Quatre Façon
Duck Confit, Prosciutto, Crackling, and Essence with Baby Spinach and Nectarine Vinaigrette
9
Baby Mesclun Greens
With Toasted Pinenuts and 8-year old Balsamic Vinaigrette
5

~ Entrees ~

Sautéed Farm-Raised Cracked Conch
On Smothered Corn-Chayote Risotto with Scotch Bonnet-Scented

Grapefruit Mojo
22
Seared Key West Yellowtail Snapper
Wrapped in Banana Leaf, Fricassee of Crawfish and Hearts of Palm, with

Lobster-Lemon Oil
24
Pan-Seared Louisiana Shrimp
With Boniato and Rock Shrimp Croquette, Green Mango Chutney, and Star Anise-Shrimp and Ginger Essence
23
Grilled Tamarind Glazed Whole Maine Lobster
With Caribbean Spiny Lobster-Plantain Baked Spring Roll and Lobster and Roasted Corn Nage
26
Citrus Spice Crusted Pheasant Breast "Farci"
Stuffed with Braised Veal Cheeks and Morel Mushrooms, Sweet Potato Gnocchi, Young Vegetables, and Jus Natural
24
Grilled Filet of Beef "Farci"
With Chimichurri Cream Cheese, Twice Baked Potato Pancake, and Roasted Shallot Jus
26
Trio of Lamb
Grilled Double Chop of Lamb, Merguez Sausage, Lamb Confit, Goat Cheese, and Malanga Terrine, and a Chorizo Spiced Tropical Ratatouille with Lamb Jus
26
Vegetarian tasting prepared by the Chef

18

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Dominique's Restaurant
DominiquesRestaurant.com
Maison Dupuy Hotel
1001 Rue Toulouse
New Orleans, LA 70112

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