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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 LUNCH MENU
Menu selections and prices are subject to change.
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FRIED EGGPLANT
with house-made cocktail sauce |
6 |
CRAB FINGERS
bordelaise style with lemon and garlic |
7 |
DEVILED STUFFED CRAB
with Creole meuniere sauce |
8 |
SHRIMP COCKTAIL
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8 |
FLASH FRIED GULF CALAMARI
tossed with Parmesan, served with chipotle aioli |
8 |
SHRIMP REMOULADE
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8 |
SPINACH SALAD
with a pecan-molasses vinaigrette |
7 |
HEART OF ROMAINE SALAD
with tomato, cucumber, red onion and spicy buttermilk dressing
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7 |
BOURBON GLAZED SHRIMP
with roasted corn |
8 |
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WILD ALLIGATOR SOUP
a local favorite. Finished with lemon and sherry
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6 |
SEAFOOD GUMBO
a dark roux based gumbo with Louisiana oysters, shrimp, crabmeat, okra, and Andouille sausage
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7 |
SOUP DU JOUR
creations from our Chefs |
6 |
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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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Served "dressed" on toasted
Leidenheimer French bread
with pommes frites and pickled okra |
LOUISIANA OYSTERS
Platter 15 |
10 |
GULF SHRIMP
Platter 15 |
10 |
ROAST BEEF DEBRIS
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9 |
DES ALLEMANDES CATFISH
Platter 14 |
9 |
OYSTER ROCKEFELLER
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12 |
NEW ORLEANS STYLE SEAFOOD PLATTER
fried Gulf shrimp, oysters, Des Allemands catfish, crab fingers & pommes frites
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19 |
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SHRIMP CREOLE
simmered with fresh basil & local tomatoes
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18 |
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 IBERVILLE
with a sauté of Gulf shrimp, oysters, long beans, and mushrooms, finished with lemon beurre blanc
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22 |
LOUISIANA DEVILED CRAB STUFFED GULF FISH
served over sautéed spinach with brown butter |
26 |
REDFISH ON THE HALFSHELL
grilled skin side down and served with new potatoes and lemon butter
add sautéed crawfish tails, additional 6
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24 |
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HERB MARINATED CHICKEN SALAD
field greens, local tomatoes, zucchini, and squash tossed in a Chipotle vinaigrette with salata
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12 |
GRILLED 8 oz. FILET
with whipped Yukon Gold potatoes, local vegetables, and tasso Marchands de Vin
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31 |
14 OUNCE RIBEYE
Creole seasoned and grilled served on pommes frites with Andouille steak sauce
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28 |
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BOURBON HOUSE SALAD
chopped romaine lettuce tossed with a roasted garlic & balsamic dressing garnished with cherry tomatoes, cucumbers, red onion and parmesan cheese
topped with your choice of grilled chicken 12,
or grilled shrimp 14
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SHRIMP COBB SALAD
fresh romaine lettuce tossed in a house made Thousand Island dressing, topped with diced tomatoes, chopped egg, diced red onion, crumbled bacon, and sliced avocado
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15 |
BLACKENED GULF FISH NICOISE
fingerling potatoes, Kalamata olives, cherry tomatoes and fried capers on a bed of mixed greens tossed with a Dijon-herb vinaigrette
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15 |
FRIED OYSTER and SPINACH SALAD
crispy fried Gulf oysters & baby spinach tossed with our signature pecan-molasses vinaigrette topped with feta cheese and sliced mushrooms
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12 |
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