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"We're all about local, seasonal, fresh
seafood. If it's not in season, you won't find it on our
menu." - Dickie Brennan
SAMPLE DINNER MENU
Menu selections and prices are subject to change.
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OYSTERS ROCKEFELLER, BIENVILLE, FONSECA OR A TRIO
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½ Dozen 9
Dozen 17 |
FRIED EGGPLANT
with cocktail sauce for dipping |
6 |
CRAB FINGERS
sauteed with garlic and lemon butter |
7 |
SHRIMP COCKTAIL
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8 |
SHRIMP REMOULADE
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8 |
DEVILED STUFFED CRAB
with Creole meuniere sauce |
8 |
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SEAFOOD GUMBO
a roux based gumbo with Louisiana oysters, shrimp, crabmeat, okra and Andouille sausage |
7 |
SOUP DU JOUR
Creations from our Chefs |
6 |
WILD ALLIGATOR SOUP
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Bowl 6 |
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SPINACH SALAD
with pecan-molasses vinaigrette |
7 |
HEART OF ROMAINE "HOUSE SALAD"
with tomato, cucumber, red onion and spicy buttermilk dressing
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7 |
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A selection of fresh shucked Oysters on the Half-Shell
with local Cajun Caviar, Boiled Gulf Shrimp,Marinated Crab Fingers,
& Marinated Seasonal Seafood Salads
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LE GRAND
(for 2-4 ppl)
38
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LOUISIANA OYSTERS ON THE HALF
SHELL |
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½
DOZ
7.50
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DOZ
14
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Or, the way Dick
Brennan Sr. likes to eat them . . .
OYSTERS ON THE HALF SHELL WITH
CAVIAR
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½
DOZ
12
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DOZ
18
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There may be a risk associated with consuming
raw shellfish, as is the case with other raw protein
products. If you suffer from chronic illness of
the liver, stomach or blood, or have other immune
disorders, you should eat these products fully
cooked.
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LOUISIANA STUFFED REDFISH
served over sauteed spinach with brown butter |
24 |
GULF FISH PECAN
with Creole Meunière sauce, spicy roasted pecans, vegetable du jour and whipped Yukon gold potatoes
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19 |
GULF FISH AMANDINE
with classic meunière sauce and spinach Rockefeller timbales |
19 |
GULF FISH IBERVILLE
with a sauté of Gulf shrimp, oysters, long beans, and mushrooms, finished with lemon beurre blanc
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22 |
SHRIMP CREOLE
Simmered with fresh basil and local tomatoes |
18 |
NEW ORLEANS BARBEQUE SHRIMP
sautéed with black pepper, garlic, Worcestershire, and butter
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21 |
NEW ORLEANS STYLE SEAFOOD PLATTER
flash fried Gulf shrimp, Louisiana oysters, Des Allemands catfish, and crab fingers served over pommes frites
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28 |
* REDFISH ON THE HALFSHELL
grilled skin side down and served with new potatoes and lemon butter add additional toppings:
sautéed jumbo lump crabmeat - 10,
crawfish - 8
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24 |
* Denotes one of our Chefs' weekly dinner specials
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INDIVIDUAL FRIED SEAFOOD PLATTERS
choose from jumbo Gulf shrimp, Louisiana oysters or Des Allemands catfish, each served over pommes frites and our house made tarter sauce
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16 |
LOUISIANA DEVILED CRAB STUFFED GULF FISH
served with vegetable du jour, and topped with brown butter |
26 |
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PANEÉD VEAL WITH LOUISIANA CRABMEAT
Served with fettuccine topped with grated Romano |
26 |
GRILLED 8 oz. FILET
with whipped Yukon Gold potatoes, local vegetables and marchands de vin |
31 |
ROSEMARY CRUSTED CHICKEN
half a chicken, partially de-boned, served with savory mushroom bread pudding topped with béarnaise sauce
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17 |
14 OUNCE RIBEYE
Creole seasoned and grilled served over pommes frites with house-made Andouille steak sauce
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28 |
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