4 Course Prix Fixe Menu
(Price of entrée includes choice of soup, starter or salad, entrée and dessert) |
~Soups~ |
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SHRIMP, CHICKEN AND ANDOUILLE SAUSAGE GUMBO CRAB AND CORN BISQUE
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~Salads and Starters~ |
LOUISIANA BLUE CRAB WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
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LUMP CRABMEAT AND SHRIMP CAKES
With a Fried Green Tomato, Pineapple-Jalapeno Chutney And Remoulade Sauce
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GOAT CHEESE SALAD
With Arugula and Baby Greens, Toasted Walnuts and Grapefruit,
Tossed in a Creamy Olive Oil Dressing
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PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Apple-smoked Bacon, Roasted Red Peppers,
Parmesan and Garlic Herb Butter
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SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc
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SEAFOOD MARTINI
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with
Yukon Gold Potato Salad
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ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
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~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
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LOUISIANA CIOPPINO IN ITS OWN POT
Gulf Fish and Shrimp, Scallops and Mussels with a Side of Linguini
in a Tomato Basil Sauce
47
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CERTIFIED BLACK ANGUS RIBEYE
With Crispy Fried Onions,Truffle Mashed Potatoes, Baby Vegetables and
a Chipotle-Orange Barbeque Sauce
49
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TRIO OF DUCKLING
Leg Confit, Pan-Seared Breast and Asian BBQ Duck with
Louisiana Citrus Sauce and Dirty Rice
47
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PANEED GULF FISH WITH JUMBO LUMP CRABMEAT
With Roasted New Potatoes, Baby Vegetables, Creole Meuniere Sauce
and Jalapeno Hollandaise
46
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NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables with Choice of
Marchand de Vin or Bearnaise Sauce
49
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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
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WHOLE CRISPY FLOUNDER
With Citrus Chili Sauce, Sea Scallops and Jumbo Shrimp Served with
Jasmine Rice and Baby Vegetables
46
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~Desserts~ |
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VANILLA BEAN AND BRANDY CREME BRULEE |
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BOURBON PECAN PIE WITH VANILLA ICE CREAM |
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WHITE CHOCOLATE BREAD PUDDING |
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CHOCOLATE DECADENCE CAKE |
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BERRIES AND BERRY SORBET |
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COCONUT CREAM PIE
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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
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PELICAN CLUB BAKED OYSTERS
Served on the Half Shell with Apple-Smoked Bacon, Roasted Red Peppers, Parmesan and Garlic Herb Butter
9.5
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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
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SEAFOOD MARTINI RAVIGOTE
Maine Lobster, Gulf Shrimp and Jumbo Lump Crabmeat with
Yukon Gold Potato Salad
9.5
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SCALLOP STUFFED ARTICHOKE
Seared Sea Scallops served with Lemon Beurre Blanc
9
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ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
9
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MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Country Ham
12
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CLAY POT "BARBEQUED SHRIMP"
Jumbo Shrimp with Rice Noodles, Chiles and Pineapple in a Spicy Sauce
served with Garlic Bread
9.5
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~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
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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
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Children's Menu |
Fried Shrimp with Creamy Pasta
14
|
Paneed Gulf Fish with Jumbo Lump Crabmeat
Served with Brabant Potatoes and Jalapeno Hollandaise
14
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Chicken Breast
Served with Truffle Mashed Potatoes, Fresh Vegetables and Hollandaise Sauce
14
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Petite Filet Mignon
Served with Truffle Mashed Potatoes, Baby Vegetables with
Choice of Marchand de Vin or Bearnaise
14
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NEW ORLEANS
WINE AND FOOD EXPERIENCE
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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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2010 REVEILLON MENU
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December 1st thru January 6th
Not Available New Year’s Eve
Closed Christmas Day
Open New Year’s Day
(Price of entrée includes choice of soup, starter or salad, entrée and dessert)
~Soups~
TURTLE SOUP WITH SHERRY
CREAM OF OYSTER, MIRLITON AND TASSO
with Louisiana Fried Oysters
~Salads & Starters~
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
MISSISSIPPI QUAIL WITH CHEESE GRITS
With Shitake Mushrooms, Marsala Wine, Foie Gras and Country Ham Add 4
ESCARGOT IN CASSEROLE
Baked with Mixed Mushroom Duxelle, Garlic Butter and Puff Pastry
CHARCUTERIE PLATE
Foie Gras Mousse, Soppressata, Prosciutto, Duck and Pork Terrine
With Toast, Creole Mustard and Cranberry Relish Add 4
LOUISIANA BLUE CRAB WITH WILD MUSHROOM RAVIOLI
With a Mushroom Green-Peppercorn Cream Sauce
GOAT CHEESE SALAD
Baby Greens, Toasted Walnuts, Grapefruit
With a Creamy Olive Oil Dressing
~Entrees~
SHRIMP AND CHEESE GRITS
Jumbo Louisiana Shrimp and Aged Cheddar Cheese Grits with
an Apple Wood Smoked Bacon Butter Shrimp Sauce and Maque Chou 45
SHORT RIBS
With Bone Marrow Marsala Demi-Glace,
Butternut Squash and Baby Vegetables 50
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 Jalape–o Hollandaise 46
NINE OZ. FILET MIGNON
With Truffle Mashed Potatoes, Baby Vegetables
Choice of Marchand De Vin or BŽarnaise Sauce 49
AUSTRALIAN RACK OF LAMB
Marinated and Roasted with a Rosemary Pesto Crust
With Truffle Mashed Potatoes, Haricots Verts
and a Port-Mint Demi-Glace 51
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 58
~Desserts~
WHITE AND DARK CHOCOLATE BREAD PUDDING
With Makers Mark Eggnog Sauce
VANILLA BEAN AND BRANDY CRéME BRULEE
BOURBON PECAN PIE WITH VANILLA ICE CREAM
COCONUT CREAM PIE
CHOCOLATE DECADENCE CAKE
~Lagniappe~
SURPRISE!
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