Presented by
Let us make a dish, or your whole holiday meal! Contact us for delivery rates and holiday hours. APPETIZERS Available with 24 hour notice Crab Stuffed Bacon Wrapped Shrimp - 25 pieces - $57 Smoked Salmon on Pumpernickel - 25 pieces - $50 Pickled fennel & Shallot, Mustard Tarragon Aioli Gruyere Tart (V) - 25 pieces - $38 Caramelized Onion, Bacon, Dried Cranberries, Pistachios Assorted Deviled Eggs - 24 pieces - $36 Pimento Cheese, Crabmeat Remoulade, “Loaded”- Bacon, Chives, Sour Cream, Cheddar Assorted Nuts (V) - 3 pints - $45 Candied Pecans, Truffled Cashews & Walnuts, Cayenne Curry Peanuts Red Bean Hummus (V) - serves 16-20 - $36 Pickled Vegetables, Chips & Toasts Breads Mock Turtle Soup -quart - serves 4 -$25
SIDES - Available with 24 hour notice– All Serve 6-8 Roasted Brussels Sprouts - quart - $12 with Caramelized Onions and Bacon Creamed Sweet Potatoes (V) - quart - $12 with Roasted Pecan Oat Crunch Topping Traditional Oyster Dressing - quart - $25 Andouille Cornbread Dressing - quart - $14
Homemade Cranberry Relish (V) - quart - $12 Grilled Baby Vegetables (V) - $25 Apple Pecan Raisin Rice (V) - serves 4 - quart - $12 Shitake Salad-Shitake Mushrooms & Asparagus marinated in Lemon & Soy (V) - quart - $18 Gravy - quart - $12 Traditional Turkey, Cajun Tasso, Spiced Gingersnap, Apple Cider
ENTRÉES - Available with 48 hour notice Root Beer Glazed Spiral Slice Ham - 9-10 pounds - $60 Roasted Pork Loin - serves 12-15 - $75 with Spiced Gingersnap Gravy Smoked Cornish Game Hens with Apple Cider Gravy - serves 6-12 - $65 Whole Roasted Creole Turkey - 12-14 lb - $85 Served with a quart of Traditional Gravy Cajun Fried Turkey - 12-14 lb - $85 Smoked Beef Tenderloin with Herbed Horseradish Crust - serves 20-24 - $225
DESSERT - Available with 24 hour notice Traditional Pecan Pie - serves 8 -$20 Brownie, Blondie & Ooey Gooey “Santa Hats” - 24 pieces - $36 Fresh Berry Crisp - serves 10-12 - $28 Peppermint White Chocolate Sugar Cookies - 24 pieces - $30 Assorted Holiday Bars - 24 pieces - $45 Pumpkin Cheesecake, White Chocolate Cranberry Pecan, Peppermint Double Chocolate Brownies, Pecan Brown Sugar Shortbread
(504) 262 - 0412 • pigeoncaterers.com
Table of Contents 4 Welcome letter 5 Specialties of the House 23 Bring Me a Sazerac Menus 6 Acme Oyster House 8 The Bombay Club 9 Boulevard 10 Broussard’s 11 Carreta’s Grill 12 The Crazy Lobster 13 Kingfish 14 Lafitte’s Landing Seafood House 15 New Orleans Creole Cookery 16 R & O’s Restaurant 17 Tommy’s Cuisine 18 The Blue Crab 18 Cafe Beignet 19 The Chimes Restaurant & Taproom 19 Desi Vega’s Steakhouse 20 Gumbo Shop 20 Messina’s at the Terminal 21 Mr. John’s Steakhouse 21 Steamboat Natchez 22 Bayona 22 Nola Beans 22 Riccobono’s Peppermill
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Menu Guide New Orleans & Northshore is a publication of Inside Publications. ©2016
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Note: The listings displayed in the following pages are menu samplings and not complete menus. Of the samplings listed, items and prices are subject to change without notice.
4 New Orleans & Northshore
by Tom Fitzmorris
Specialties of the House
photos: CANDRA GEORGE mycreativereality.com
The reason that waiters in most restaurants don’t automatically give the price of specials is that most people who dine in restaurants ambitious enough to have specials are mildly offended when the price is given. It comes across as suggesting that the customer might not have enough money to pay for the dish, or that the diner is primarily interested in a low price rather than culinary excellence. The main reason people go out to dine is to be more luxurious than staying at home. At home, you eat leftovers and simple food. When you’re out, you’re in celebration mode, even if it’s a restaurant you go to all the time. You may not believe that what I say is true, but I can prove it. Find ten restaurants that verbally give the prices for the specials, and you will see that most of them are low-price, neighborhood restaurants. Few or none of them will be upscale places. Three other points. 1. Restaurants that have printed cards with their daily specials almost always include the prices on those cards. It’s only when the menu is verbal that the effect above takes place. But listen to this: having the cards seems to have the effect of making the prices of specials a little higher than they would be with a verbal menu. That’s because there is no possibility of embarrassing a customer who reads the prices instead of hearing them. 2. All of these issues began to be seen in the 1970s, when the function of daily specials changed. Before 1972 or so, restaurant specials were almost always motivated by a lower price. They were essentially on sale–marked down to get people excited about
spending less money. But during the 1970s the specials began to be about unusual ingredients or special recipes, most of which actually cost more than the old, on-sale-prices used to be. This confused a lot of people for a long time, but I don’t hear about it much anymore. Most diners have become accustomed to the idea that specials are almost always more expensive than regular-menu prices. 3. There is no shame in asking for the price of anything in a restaurant (or in any other business). You should never buy anything without knowing the price, any more than you should ever give someone a signed, blank check. Tom’s Law #5254-C: Never, ever say the following sentence in a restaurant: “Bring me the best Cognac in the house!” It might be priced at over $100 a shot.
Tom Fitzmorris grew up in Treme and ate red beans every Monday from his Creole-French mother until he left home. Not long after that, he began writing a weekly restaurant review column that has continued for 42 years. In 1975, he began a daily radio feature, which grew into his current three-hour daily talk show on 1350, 3WL. He is the author of several cookbooks, more than a dozen restaurant guidebooks, a daily online newsletter (nomenu.com), and At the Table for Inside New Orleans and Inside Northside. Menu Guide 2016 5
Covington, French Quarter, Metairie / Seafood
6 New Orleans & Northshore
Menu Guide 2016 7
French Quarter / British-Cajun
The Bombay Club SMALL BITES
LARGE BITES
GNOCCHI PARISIENNE pork cheek bolognese / nicoise olive gremolata / asiago cheese FRIED BRUSSEL SPROUTS bacon jam / sauce maltese STEAMED P. E. I. MUSSELS caramelized apples / sweet peppers / cojita cheese / white wine / smoked vidalia onion cream BOUDIN SCOTCH EGG bacon braised black eyed peas NEW ORLEANS BBQ SHRIMP ciabatta / creole meuniere garlic sauce BRAISED LAMB Abita Root Beer glaze / croustade / pickled fennel / grain mustard ANDOUILLE FRIED GULF OYSTER SALAD bibb lettuce / roasted artichoke / tomato confit / hard boiled quail egg / smoky blue cheese dressing “SPANISH” CAESAR SALAD baby romaine / chickpea beignets / grilled red onion / cured egg yoks / manchego / cilantro-lime caesar dressing
SEARED GULF FISH chorizo dirty rice / roasted brocolini and pepitas / jumbo lump crab / smoked tomato sauce choron HUNTER’S STYLE CHICKEN “twice” fried chicken breast / grana Padano grits / roasted baby carrots / sauce chasseur CHARRED HANGER STEAK hand-cut fries / marchand de vin / smoked bone marrow butter FISH AND CHIPS Abita Beer batter / hand-cut fries / malt vinegar aioli CHEESEBURGER b&b pickles / onions / not-so-secret sauce / hand-cut fries GINGER BEER BRAISED BEEF SHORT RIBS brown butter / garlic & ginger fried rice / caramelized savoy cabbage / curry roasted peanut and herb salad
SEAFOOD BOUILLABAISSE gulf fish / shrimp / littleneck clams / mussels / snow peas / tomato-lemongrass broth / red curry rouille CHAPPAPEELA FARMS PORK CHOP white hominy / andouille and poblano hash / Tuscan kale / salsa verde TAGLIATELLE black truffle cream / confit crimini mushrooms / roasted cauliflower / cashew–arugula pesto
SWEETS CHEF’S SEASONAL FRIED PIE with house made ice cream PONCHATOULA STRAWBERRY PANNA COTTA lemon sorbet / vanilla strawberry coulis DULCE BAR dulce de leche ice cream / devil’s food cake / smoked pistachio
Live Jazz • $4 Happy Hour 4-7pm 52 Signature Cocktails
The Bombay Club is located at 830 Conti Street, in New Orleans. 504-577-2237. bombayclubneworleans.com. 8 New Orleans & Northshore
Metairie / American
Boulevard American Bistro STARTERS BUCK’S DEVILED EGGS sweet pickle relish topped with hickory smoked bacon
HOUSE CREAM SPINACH artichoke hearts with melted Monterrey
AMERICAN BLUE WEDGE SALAD Maytag blue cheese served the traditional way
HOUSE SALAD
toast points, lemon herb aioli
BOULEVARD OYSTERS crispy Gulf oysters, cream spinach, Crystal aioli
SOUP DU JOUR
GRILLED CHICKEN SALAD house greens, citrus vinaigrette with a touch of Thai peanut sauce
SEARED TUNA SALAD Ahi tuna, house greens, mango, spicy ginger vinaigrette
CAESAR SALAD fresh romaine, Reggiano, sourdough croutons (add grilled chicken or fried oysters)
and coleslaw
BARBEQUE RIBS slow cooked overnight and finished on the
sourdough croutons
grill, paired with French fries and coleslaw
PRIME RIB
ENTREES
slow roasted, accompanied by au jus, and a
FIRE ROASTED CHICKEN
loaded baked potato
seasoned and rotisserie cooked with natural jus, served with mashed potatoes
PANKO CRUSTED PAN FRIED SNAPPER with jumbo lump crabmeat and lemon
SALADS
jumbo lump crab cakes, French fries
house greens, chopped egg, bacon,
jack, salsa, sour cream, warm tortilla chips
SMOKED SALMON
PAN SEARED CRAB CAKE
butter served with broccoli and mashed potatoes
CEDAR PLANKED SALMON
FILET MIGNON 10 oz. center cut, paired with steamed broccoli and mashed potatoes
HAWAIIAN RIBEYE marinated in pineapple and ginger served with house cut French fries
WOOD GRILLED REDFISH
filleted in house, flame broiled with
with lemon butter sauce and crabmeat
creamy coleslaw
paired with seasonal vegetables
SLOW ROASTED PORK CHOP double-cut bone-in chop served
Social Hour • Mon-Fri 3pm-6pm
with red cabbage
$6 well drinks $7 wine $8 small plates
Boulevard American Bistro is located at 4241 Veterans Memorial Boulevard in Metairie. 504-889-2301. boulevardbistro.com. Menu Guide 2016 9
French Quarter / Creole
Broussard’s STARTERS CORNMEAL CRUSTED OYSTERS ROCKEFELLER With herbsaint creamed spinach, Applewood-smoked bacon, and fennel aioli. RED CHILI GLAZED FRIED CHICKEN BISCUIT With pepper jack cheese, pineapple citrus slaw, and sweet potato biscuit. CRAB AND SHRIMP SEAFOOD CAKE With celery root remoulade, spicy boil sweet corn, and jicama slaw.
SOUPS AND SALAD TURTLE SOUP AU SHERRY SOUP DU JOUR Chef’s seasonally inspired soup, with accoutrements. CREOLE SPINACH SALAD With baby spinach, Applewoodsmoked bacon, cremini mushrooms and blue cheese with creole tomato vinaigrette, and Tabasco deviled eggs.
LUMP CRAB RAVIGOTE SALAD With Louisiana blue crab tossed with capers, herbs and champagne vinaigrette over chilled asparagus, and Belgian endive.
ENTREES BROILED BLACK DRUM ROSALIE With rosemary and mustard crust, haricots verts, and ginger apple glaze. PAN-ROASTED BREAST OF CHICKEN (winner best in show, N. O. W. F. E. 2015) With creole corn maque choux, house smoked oysters, and spiced tomato jam. DUCK A L’ORANGE With pan-seared duck breast with manchego duck confit crepes, and Haricot verts almondine. CREOLE BOUILLABAISSE With pan-roasted sea scallops and mirliton with sesame sticky rice, and saffron-lump crab rouille. CARIBBEAN LONG LINE FISH DU JOUR With coconut rice, grilled pineapple, fried plantains, smoked black bean sauce, and chile compound butter.
BROUSSARD BURGER With half-pound house ground beef patty, smoked cheddar, red onion haystack, homemade tomato ketchup, oven-roasted potatoes, and creole mustard aioli. PECAN-CRUSTED GRILLED PORK LOIN CHOP With creole honey mustard, ginger whipped sweet potatoes, and warm chicory salad. GRILLED LAMB RACK CHOPS With blackberry BBQ glaze, Israeli couscous, toasted root vegetables, and goat cheese stuffed phyllo. FILET MIGNON BROUSSARD With jump lump crab meat stuffed portobella mushroom cap, grilled asparagus, Yukon gold mashed potatoes, and mustard cream glaze.
Broussard’s is located at 819 Conti Street in New Orleans. 504-581-3866. broussards.com. 10 New Orleans & Northshore
Covington, Harahan, Metairie, Slidell / Mexican
Carreta’s Grill Appetizers TORTILLA SOUP
MESQUITE GRILL FOR 2 5.25/chicken add 1.00
28.00
CHIMICHANGA
Asada (flank steak) and chicken breast serve
Deep-fried burrito top with Carreta’s dip,
Fried tortilla strips, Asadero cheese and
with rice, beans, guacamole, sour cream, pico
rice, beans.
avocado.
de gallo and two orders of flour tortillas.
Shredded chicken, ground
POPEYE DIP
9.25
Spinach and artichokes mixed with Carreta’s cheese dip and served with wheat chips.
Add chorizo
2.50
FAJITAS
or shredded beef
11.25
Grilled chicken, steak
Portabella mushrooms
12.75
or Portabella mushroom
11.95
Chicken
13.50
Shrimp
13.50
Chopped jumbo shrimp, cooked in lime
Steak
13.95
juice then mixed with onions, cilantro and
Shrimp
14.50
Order of three tacos. Served with lime, onion,
fresh tomatoes. Served with a choice of
Chicken and steak
14.25
cilantro, Chiles Toreados and beans on the side
saltines or tostadas.
Shrimp chicken and steak
14.95
with your choice of meat: carnitas, chorizo,
11.95
steak, grilled chicken or pastor.
CEVICHE
9.95
CARETTA’S DINNER
Salads LA PAZ SALAD
Beef Burrito, Enchilada, Chalupa, and taco
10.25
QUESADILLA DINNER
10.95
TAQUERIA STYLE TACOS
12.95
BAJA STYLE TACOS
7.95
Two soft corn tortillas tacos with shrimp
Chopped romaine lettuce topped with hand
Shredded chicken quesadilla, beef enchilada
or fish either fried or grilled with chopped
battered fried shrimp corn tortilla strips and
and rice.
cabbage topped with chipotle dressing and
POLLO LOCO
your choice of dressing.
MAYAN SALAD
10.25
13.95
Grilled chicken breast topped with spinach
Chopped romaine lettuce topped with grilled
and asadero cheese. Served with a side of
mahi mahi and your choice of dressing.
steamed vegetables.
CARETTA’S MEXICAN SALAD
8.25
MONTEREY SHRIMP
14.95
Select jumbo shrimp served with Carreta’s
greens tossed in your choice of dressing and
cheese dip, rice and steamed vegetables.
MONTEREY MAHI MAHI EL POBLANO
ENTREES SIZZLING PLATES
14.25
Sub fried or grilled mahi-mahi
9.45
Desserts
Chopped romaine lettuce and fresh baby top with tortilla strips and queso fresco.
pico de gallo.
14.95 13.95
SOPAPILLAS FLAN TRES LECHES CAKE FRIED ICE CREAM
4.25 4.95 4.95 4.95
Chile relleno (cheese), enchilada (cheese),
Ice cold margaritas served on the rocks or
taco, rice, and beans.
frozen. Prepared with Jose Cuervo especial
Served with rice, beans, and flour tortillas,
tequila, signature Dobel tequila or tequila
plus grilled onions and bell peppers. Sour
of your choice. Flavors include: regular,
cream, pico de gallo, guacamole and lettuce
strawberry, mango, peach, raspberry,
upon request.
Chambord, sangria.
CARNE ASADA Delicious season grilled flank steak with sautéed onions.
Daily lunch specials served Monday through Friday 11 AM to 2 PM
Carretas Grill is located at 137 Taos Street in Slidell. 985-847-0020; 2320 Veterans Boulevard in Metairie. 504-837-6696; 70380 Highway 21 in Covington. 985-871-6674; 1821 Hickory Avenue in Harahan. 504-305-4833. CarettasGrill.com. . Menu Guide 2016 11
Riverfront / Seafood
The Crazy Lobster COME JOIN THE FUN AT THE CRAZY LOBSTER, WHERE INDOOR DINING MEETS OUTDOOR ATMOSPHERE ON THE BANKS OF THE MISSISSIPPI RIVER, WITH LIVE MUSIC AND THE BEST SEAFOOD IN NEW ORLEANS!
POPPY’S VOODOO JUICE 12.00/refill 8.00 So strong it will cast a spell on you! Light
GULF SHRIMP BOURBON STREET COMBO
25.00 32.00
rum, Malibu coconut, Malibu melon, and 151
A combination of Gulf shrimp and snow
mixed with pineapple juice.
crab clusters.
LOBSTER PASTA
48.00
Succulent blackened lobster sautéed in our robust Creole sauce served over pasta.
STUFFED LOBSTER
48.00
Blackened lobster stuffed with crab meat
Signature drinks ROLLIN’ ON THE RIVER
Oysters 13.00
Malibu coconut rum, Skyy strawberry vodka,
dressing served with jambalaya.
CHARGRILLED half 12.00/dozen 18.00 ON THE HALF SHELL half 9.00/dozen 13.00
melon liqueur, pineapple juice and a splash
favorites
of grenadine.
BACON BLOODY MARY
12.00
Bacon vodka, finest call mix, smoked bacon salt rim, garnished with a slice of bacon,
CRAWFISH ÉTOUFFÉE sauce served over white rice.
19.00
Jambalaya, crawfish étouffée and red beans
Appetizers
All served with Cajun fries.
FRIED SHRIMP FRIED OYSTER BBQ SHRIMP
15.00 17.00 16.00
CHEESEBURGER
14.00
Crawfish tails simmered in a spicy Cajun
TASTE OF NEW ORLEANS
spicy beans and celery.
19.00
New Orleans Po-Boys
Handcrafted blend of short ribs, brisket and chuck served on a ciabatta bun.
and rice.
GATOR BITES 9.00 FIRECRACKER SHRIMP 10.00 CREOLE SEAFOOD GUMBO cup 5.50/bowl 8.00 Okra, fresh chopped vegetables, tomatoes, and
CREOLE RED BEANS AND RICE
14.00
All plates served with Cajun fries and hush
sausage and simmered to perfection served
puppies.
SHRIMP AND CATFISH LOUISIANA OYSTER PLATE COMBEAUX PLATTER
with grilled andouille sausage.
garlic sautéed and blended with a Creole roux and seafood stock, with shrimp and crab meat.
Fried seafood
Creamy red beans seasoned with andouille
House specialties CREOLE PASTA
25.00
Cajun boiled seafood
Holy Trinity, chicken, shrimp and sausage
The sweet spot
BOUNTY OF THE SEA
smothered in a thick Creole sauce tossed
BANANAS FOSTER CHEESECAKE
MARKET PRICE
2 pound lobster, snow crab, shrimp, clams
with penne pasta.
22.00 21.00 29.00
8.00
Caramel flavored cheesecake mixed with
and mussels served with boiled potatoes,
a banana purée, graham cracker crust and
corn on the cob and Cajun sausage. Add one
topped with caramel and whipped cream.
additional 2 pound lobster 38.00
The Crazy Lobster is located at Spanish Plaza, 500 Port of New Orleans Place in New Orleans. 504-569-3380. thecrazylobster.com. 12 New Orleans & Northshore
.
French Quarter / Southern
Kingfish LIL’ EATS LOUSIANA SPORTSMAN’S GUMBO Crowley popcorn rice. BLOODY MARY GAZPACHO Roasted okra, pickled green beans and hearts of celery. SHAVED FENNEL & WASHINGTON APPLE SALAD Sweet red onions, drunken raisins, and peanut vinaigrette. PANZANELLA SALAD Mixed greens, tomatoes, fried bread and charred cucumber basil vinaigrette. CRISPY SQUASH PUPPIES Sweet potato-molasses butter. BLACKENED BBQ SHRIMP & CRISPY GRIT CAKE Piquant chili butter. KINGISH CHARCUTERIE Assorted pickles, mustard and marmalade. OFFAL OF THE HOUR Chef’s choice. FRIED BOUDIN BALLS Cane syrup mustard. JAMBALAYA RISOTTO
Smoked chicken and andouille sausage. SMOKE ALLIGATOR “WINGS” Café au lait BBQ sauce. ARTICHOKE & COLLARD GREEN GRATIN Roasted garlic-bacon béchamel and brown butter bread crumbs. PULLED PORK NACHOS Cracklin’, pimento cheese, tomatoes, B&B pickles and sour cream.
BIG EATS SEARED “HOOK AND LINE” GULF FISH Roasted squash, cherry tomatoes, artichokes, grilled corn and pecan arugula pesto. PECAN SMOKED HALF CHICKEN Black eyed pea succotash, confit tomatoes and parmesan chili broth. “EVERY MAN A KING” Whole Gulf fish, shaved Brussels sprout slaw, and smoked tomato beurre blanc. WILD LOUISIANA BLACK DRUM ON THE HALF SHELL TACOS Corn tortillas, collard green chimichurri, green tomato chow chow, and sriracha aioli. LOUISIANA ALLIGATOR BOLOGNESE
Tomato ragu, sassafras hand cut pasta and shaved grana padano cheese. MOLASSES CURED DUCK BREAST Sweet potato andouille hash and bourbon cane syrup. SWEET TEA BRINED PORK CHOP Dirty rice, bacon braised collard greens and vidalia onion gravy. LOW COUNTRY BOIL “PEEL & EAT” Louisiana shrimp, Kingfish smoked sausage, boiled corn and red potatoes. PEPPER CRUSTED 16 OZ BONE-IN RIBEYE Red potatoes confit and bacon marchand de vin.
Happy Hours 3:30p.m. - 6:00p.m. All brews and all wines by the glass 1/2 off. Fried Boudin Balls • Pork Cracklin’s Mississippi “Peel and Eat” Peanuts Louisiana Sportsman’s Gumbo Char Siu Smoked Pork Steamed Bun $5 each
Kingfish is located at 337 Chartres Street, in New Orleans. 504-598-5005. kingfishneworleans.com. Menu Guide 2016 13
Harvey / Seafood
Lafitte’s Landing Starters
PASTA ORLEANS
FIRECRACKER SHRIMP CRAB STUFFED MUSHROOMS SPINACH AND ARTICHOKE DIP SEAFOOD QUESO
10.00 9.00 8.00 10.00
25.00
LAFITTE’S LANDING SHRIMP AND CRABMEAT SALAD SEAFOOD SALAD
12.00
Pan seared and topped with sautéed
grape tomatoes in a Creole mushroom sauce.
jumbo lump crab meat with a delicate herb
SHRIMP AND GRITS HAMBURGER STEAK
19.00 18.00
STUFFED LOBSTER
29.00
Blackened lobster stuffed with crab meat dressing served with jambalaya.
20.00
Crispy fried catfish served with jambalaya.
25.00
tomatoes tossed with a citrus vinaigrette
Pecan crusted batter fried and topped
dressing topped with lump crabmeat.
with a Creole meuniere sauce. Served with Creole green beans and heirloom potatoes.
Soup
beans and heirloom potatoes.
potatoes and green beans.
PECAN CRUSTED REDFISH
Shrimp, crawfish, mixed greens and
hollandaise accompanied with Creole green
and bell peppers served with heirloom
CATFISH DECATUR 14.00
32.00
Sautéed shrimp over linguine, spinach and
Smothered with mushrooms and onions
Salads
REDFISH PONCHATRAIN
FRA DIABLO
20.00
Shrimp sautéed and tossed with linguine in our spicy Diablo sauce. Substitute lobster for an additional 10.00.
REDFISH ALMANDINE
27.00
Almond crusted batter, fried and topped with a Creole meuniere, served with Creole
CORN AND CRAB BISQUE cup 5.50/bowl 8.00 CREOLE SEAFOOD GUMBO cup 5.50/bowl 8.00 Okra, fresh chopped vegetables, tomatoes and garlic sautéed and blended with a Creole roux and seafood stock with shrimp and crab meat.
House specialties CRABCAKE NAPOLEON
green beans and heirloom potatoes.
24.00
Five masterful layers baked to perfection, topped with dill Beurre Blanc.
BLACKENED REDFISH
27.00
Pan seared redfish topped with a dill Beurre Blanc sauce, served with Creole green
Oysters
beans and heirloom potatoes. Add lump
CHARGRILLED half 12.00/dozen 18.00 ON THE HALF SHELL half 9.00/dozen 13.00
crab meat for 11.00.
VOODOO PORK CHOP
Po boys burgers sandwiches FRIED OYSTER FRIED SOFTSHELL (1) FRIED SHRIMP GOURMET CHEESEBURGER
15.00 20.00 13.00 12.00
Handcrafted blend of short ribs, brisket
25.00
and chuck. Add applewood bacon for $2.00.
Grilled to perfection, topped with a
Seafood BOUNTY OF THE SEA
45.00
2 pound lobster, snow crab, shrimp, clams and mussels served with boiled potatoes
blueberry Demi, served with fresh green
Sweet endings
beans and heirloom potatoes.
BANANA FOSTER 8.00 WHITE CHOCOLATE BREAD PUDDING 8.00 BANANA FOSTER BREAD PUDDING 10.00
corn on the cob and Cajun sausage.
SHRIMP AND CATFISH PLATE SOFTSHELL CRAB PLATE TWO COMBEAUX PLATTER
19.00 22.00 29.00
EVERY DAY SPECIALS INCLUDE: Red beans and rice with smoked sausage, shrimp and okra stew, meatloaf served with rice and gravy, stuffed bell peppers, white
Local favorites STUFFED CATFISH served with
beans and rice served with smoke sausage,
18.00
our crawfish étouffée
HAPPY HOUR M-F 3-6PM
fried catfish plate served with potato salad, shrimp pasta Lafitte.
CURBSIDE TO GO AVAILABLE
Lafitte’s Landing is located at 1700 Lapalco Boulevard in Harvey. 504-252-9613. lafitteslandingseafoodhouse.com. 14 New Orleans & Northshore
French Quarter / New Orleans Cuisine
New Orleans Creole Cookery EXPERIENCE NEW ORLEANS WITH OUR TRADITIONAL CREOLE MENU, FLAVORFUL DRINKS AND COURTYARD DINING FOR YOUR NEXT DATE NIGHT, OUTING WITH FRIENDS, OR NEXT EVENT. SNAPPER PONCHATRAIN
37.00
Pan-seared and topped with sautéed jumbo lump crab meat with a delicate herb hollandaise accompanied with Creole green
Starters
beans and heirloom potatoes.
CRABCAKE NAPOLEON THE COOKERY TRIO
12.00 17.00
Shrimp remoulade, crab Maison, and crab stuffed mushrooms.
GATOR BITES
9.00
BLACKENED REDFISH
29.00
Pan-seared redfish topped with dill Buerre Blanc sauce, served with Creole green beans and heirloom potatoes. Add jumbo lump crab meat, 11.00.
Alligator andouille sausage.
GUMBO
cup 5.50/bowl 9.99
Creole seafood.
Bounty of the sea
MARKET PRICE
2 pound lobster, snow crab, shrimp, clams and mussels served with boiled potatoes, corn on the cob and Cajun sausage. No
Oysters
substitutions. Add one additional lobster, 38.00.
CHARGRILLED half 12.00/dozen 18.00 ON THE HALF SHELL half 9.00/dozen 13.00 ROCKEFELLER, BIENVILLE OR TOULOUSE 18.00 TRILOGY 18.00 Two Rockefeller, two Bienville and two Toulouse.
From the grill 14 OUNCE ANGUS 1855 NEW YORK STRIP
37.00
Topped with veal demi and served with asparagus and heirloom potatoes.
8 OUNCE PRIME FILET MIGNON
Creole favorites SHRIMP AND GRITS
40.00
Topped with a veal demi and served with asparagus and
21.00
heirloom potatoes.
Gulf shrimp sautéed with Andouille sausage, the Holy Trinity, and
Fried seafood platter
smothered in a magical Cajun sauce served with grits.
SHRIMP CREOLE
23.00
Thick Creole sauce of tomatoes, seasoned with Louisiana spices and fresh peeled Gulf shrimp, served over white rice.
TASTE OF NEW ORLEANS
Served with heirloom potatoes and hush puppies.
SHRIMP AND CATFISH PLATE COMBEAUX PLATTER
22.00 29.00
24.00
Jambalaya, crawfish étouffée, shrimp Creole and red beans and rice.
Finishing touch BANANA FOSTER BREAD PUDDING
10.00
Cookery traditions CRAB CAKES
22.00
Crab cakes served over spring mix with dill Buerre Blanc.
DUCK LAFITTE
33.00
Seared duck breast topped with raspberry glaze, served with creole risotto and fresh asparagus.
New Orleans Creole Cookery is located at 508 Toulouse Street in New Orleans. 504-524-9632. neworleanscreolecookery.com.
.
Menu Guide 2016 15
Bucktown / Casual Dining SHRIMP OYSTER MEATBALL
8.40 9.30 6.50
12.70 17.70 8.80
6.50 7.50 6.00 8.50 MARKET
8.80 9.80 8.30 10.80 PRICE
With mozzarella.
ITALIAN SAUSAGE GRILLED CHICKEN SMOKED TURKEY BREAST VEAL PARMESAN SOFT SHELL CRAB
Specialty Sandwiches R & O SPECIAL
R & O’s Restaurant
5” HALF
9” WHOLE
8.30
10.50
7.50 8.30
9.80 10.50
Ham & Roast beef with Swiss cheese.
ROAST BEEF ITALIAN COMBO
Appetizers
Meatball, Italian sausage with red gravy & cheese.
HOT TAMALE BALLS HUSH PUPPIES CRAWFISH PIE CRAB CLAWS (FRIED) STUFFED ARTICHOKE CHEESE FRIES WITH GRAVY SHRIMP REMOULADE ONION RINGS
(6) 7.90 (12) 11.60 (8) 3.00 7.00 MARKET PRICE 14.30 Small 6.00/Large 7.90 10.70 8.50
MUFFALETTA
10.40
14.60
Pizza With 18 different fresh toppings (Housemade thin or thick crust).
Dinners ROLAND JR’S STEW
14.60
With rice or pasta.
SEAFOOD PLATTER
Soups SEAFOOD GUMBO OYSTER SOUP VEGETABLE WITH BEEF
5 shrimp, 5 oysters, fish, French fries.
Cup 5.90 Bowl 7.90 Cup or Bowl MARKET PRICE Cup 5.40 Bowl 7.40
Salads
With Italian dressing.
Sandwiches HOT SAUSAGE
With Soft Shell Crab.
VEAL PARMESAN SHRIMP PLATE
Small 11.00/Large 13.00 5” HALF
9” WHOLE
6.00
8.30
OYSTER PLATE
18.70
With French fries.
LASAGNA SHRIMP FETTUCCINI OVER ANGEL HAIR PASTA MEATBALLS AND SPAGHETTI EGGPLANT PARMESAN With mozzarella and pasta.
Children’s Plates and Lunch Specials available
R & O’s is located at 216 Hammond Hwy., in Metairie. 504-831-1248. 16 New Orleans & Northshore
19.25 26.60 14.60 15.80
With French fries.
SHRIMP SALAD Small 9.70/Large 12.60 ITALIAN TOSS SALAD Small 7.50/Large 9.00 ARTICHOKE HEARTS & LETTUCE Small 7.80/Large 10.40 GRILLED CHICKEN SALAD
With Stuffed Crab.
14.10 19.90 11.30 14.30
Warehouse District / Creole Italian
Tommy’s Cuisine APPETIZERS
ENTREES
CHEF’S SPECIALS
OYSTERS TOMMY
FRESH FISH FILET
CRABMEAT AU GRATIN
Baked in its shell with Romano cheese,
Pan sautéed with grilled shrimp, roasted red
Jumbo lump crabmeat baked in casserole
pancetta & roasted red pepper.
pepper & beurre blanc, served with corn
with fresh herbs & imported cheese.
MUSSELS MARINARA Fresh mussels steamed in white wine, sautéed with roma tomatoes, caramelized garlic & fresh basil.
CRABMEAT CANAPE Jumbo lump crabmeat fold in béchamel sauce, with green onions & fresh herbs, baked with parmesan cheese.
SOUPS
maque choux & julienne sweet potatoes.
VEAL SORRENTINA
crabmeat, with a side of Brabant potatoes &
eggplant, & mozzarella, topped with a
vegetable du jour.
green onion & mushroom Marsala sauce & vegetable du jour.
LAMB A LA PROVENCIAL mashed potatoes & a rosemary port wine demi, served with a side of haricot verts.
SALADS
DUCK TCHOUPITOULAS
TOMATOES MAISON
Roasted crispy & deglazed with raspberry
Vine ripe Creole tomatoes and basil, served
reduction, served over wild rice & fresh
with fresh mozzarella or Maytag blue cheese.
spinach with toasted pecans and bacon.
DUCK SALAD
Topped with Meuniere sauce & jump lump
Pan seared veal layered with prosciutto,
Seared lamb chops with roasted garlic
Turtle soup or shrimp or corn bisque.
FILET OF FISH MAISON
CRABMEAT SARDOU Fresh steamed artichoke, layered with spinach, jumbo lump crabmeat & hollandaise sauce.
FISH CAPRI Pan sautéed fish topped with jumbo lump crabmeat, crawfish, capers, artichokes, & beurre blanc sauce.
SEAFOOD STUFFED EGGPLANT Shrimp, crabmeat, & crawfish baked with eggplant & fine herbs.
Smoked duck breast sliced over spinach,
FILET ROYAL
drizzled with orange reduction, sautéed
Filet Mignon with béarnaise sauce, with a side
mushrooms & candied pecans.
of Brabant potatoes & vegetable du jour.
Tommy’s Cuisine is located at 746 Tchoupitoulas Street in New Orleans. 504-581-1103. tommysneworleans.com. Menu Guide 2016 17
Lakeview / Seafood
French Quarter / Café
The Blue Crab Starters
Entrees
BLUE CRAB CAKES
GULF SHRIMP PLATTER
Café Beignet BEVERAGES Coffees (hot, Iced and frozen), tea, soft beverages, and juices.
Lightly dredged in our special
BREAKFAST
pan sautéed topped with our
batter and fried to a golden
SOUTHERN BREAKFAST
signature remoulade sauce.
brown or grilled to perfection.
BLUE CRAB PLATTER
Our delicious baked crab &
The ultimate seafood dinner
spinach dip served with blue
includes fried shrimp, oysters
corn tortilla chips.
& catfish with a sprinkling of
Served with French bread.
GUMBO New Orleans style soup with
Two jumbo lump crab cakes
BLUE CRAB DIP
chicken & andouille sausage.
Scrambled eggs, bacon, & grits.
CAJUN HASH BROWNS Home-style potatoes, Andouille sausage, bell pepper & red onion.
BREAKFAST SANDWICH
chicken & andouille sausage. Served with rice & French bread.
ROAST BEEF PO-BOY Hot roast beef in gravy. Served on French bread with lettuce, tomatoes & pickles.
MUFFALETTA
fried crab claws with choice of
Scrambled egg, bacon & white
New Orleans sandwich with
SOUPS
fried stuffed crab or fried soft-
cheddar on croissant or bagel.
Genoa salami, ham, swiss,
SEAFOOD GUMBO, CHICKEN & ANDOUILLE GUMBO, CRAB & CORN BISQUE
shell crab (seasonal).
SALADS WEDGE SALAD Crisp iceberg wedge topped with a double scoop of our savory bleu
FRENCH STYLE OMELETTES
BASIN BBQ SHRIMP & GRIFTS Our Basin BBQ Shrimp served
Crawfish, Ham & Cheese, Veggie,
Battered and fried on French bread
with our savory cheese biscuit
Western, Mushroom, or Veggie.
with lettuce, tomatoes & pickles.
over a bed of creamy stone ground cheese grits.
WHOLE STUFFED FLOUNDER (SEASONAL)
BELGIAN WAFFLE OR PECAN WAFFLE Served with fruit & maple syrup.
FRENCH TOAST
cheese ice cream, drizzled with a
Crabmeat stuffed flounder,
Made with French bread, dusted
sweet & tangy balsamic reduction,
delicately broiled or fried &
with cinnamon sugar & served
tomato wedges and candied
served with a choice of side.
with fruit & maple syrup.
pepper bacon crisps & a side of
provolone & olive salad.
SHRIMP OR FISH PO-BOY
Served with French Bread & Grits.
SHRIMP SCAMPI
house made bleu cheese dressing.
Louisiana jumbo shrimp
(add fried oyster or grilled shrimp)
sautéed in garlic infused olive
FRESH HANDMADE BEIGNETS 3 per order
Po-Boys
tomatoes on top of linguini
SHRIMP, FRIED OYSTER, CATFISH (FRIED OR GRILLED)
pasta, topped with shaved
RED BEANS
parmesan and fresh herbs.
Served with fries, fried okra & tartar sauce.
SPECIALTY SANDWICHES Louisiana Ham, Oven Roasted Turkey Breast, Tuna Salad, Royal Croissant, Decatur Club, Bourbon Croissant, Veggie.
New Orleans Specialties
oil, served with sun-dried
FRIED SHRIMP, FISH OR CRAWFISH CAKE OR COMBO PLATTER
Menu subject to change by season or location.
Slow cooked creamy beans with andouille sausage. Served with rice & French bread.
JAMBALAYA Cajun style rice dish with
The Blue Crab is located at 7900 Lakeshore Drive in New Orleans. 504-284-2898. 18 New Orleans & Northshore
Café Beignet is located at 334 Royal Street and 311 Bourbon Street in New Orleans. cafebeignet.com.
Covington / Louisiana Cuisine
Downtown / Steakhouse
The Chimes APPETIZERS LOUISIANA ALLIGATOR CRABMEAT-STUFFED MUSHROOMS SPINACH & ARTICHOKE DIP CRAWFISH & 3-CHEESE MACARONI
11.00 10.00 9.00 9.50
SALADS BLACKENED SHRIMP REMOULADE BLACKENED SALMON SALAD
13.00 18.00
Desi Vega’s Steakhouse APPETIZERS
From the oyster bar RAW OYSTERS ON THE HALF SHELL half 7.00/dozen 12.00 CHARGRILLED OYSTERS half 13.50/dozen 18.50 GRILLED TIGER TOWN SHRIMP 10.00
SPECIALTIES SEAFOOD LASAGNA 22.00 NEW ORLEANS-STYLE BBQ SHRIMP 17.00 Jumbo shrimp in a spicy butter served on a fried tasso grit cake.
BLACKENED TUNA NAPOLEON
USDA PRIME BEEF 16.00
THE T-BIRD CHIMES CLUB
43.00
The most tender cut of corn-
Sliced & blackened Yellowfin tuna with house-made pickled
fed Midwestern beef.
NEW YORK STRIP
48.00
cucumbers, avocado, Daikon
This USDA prime cut has a full-
sprouts, sriracha & wasabi aiolis.
bodied texture that is slightly
WHO DAT SHRIMP
16.00
Bacon wrapped Gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce.
SANDWICHES
FILET MIGNON
firmer than a rib eye.
COWBOY STEAK
55.00
A huge bone-in version of the USDA prime cut rib eye.
BONE-IN FILET MIGNON 56.00 10.00 8.50
SOUPS
A larger bone-in version of the
TURTLE OR FRENCH ONION 9.00
classic filet mignon; tender, delicious and full of flavor.
POBOYS ROAST BEEF POBOY NEW ORLEANS-STYLE BBQ SHRIMP POBOY
SALADS 11.00 13.00
BURGERS JALAPENO BACON BURGER BLACK & BLEU BURGER
9.50 9.50
DESI VEGA’S HOUSE SALAD 12.00 Mixed baby greens with
CHEESECAKE DU JOUR WHITE CHOCOLATE BREAD PUDDING With praline sauce.
6.00 6.00
SURF AND TURF
63.00
grape tomatoes, candied
Petite Filet Mignon and an 8 oz.
walnuts, and avocado tossed
lobster tail served on a sizzling
in a mandarin orange fig Grey
plate.
Goose vinaigrette.
TOMATO AND MOZZARELLA 14.00
DESSERTS
ENTREES
COLORADO LAMB CHOPS 48.00 Four broiled, succulent lamb
Marinated tomatoes and fresh
chops served with a flaming
buffalo mozzarella topped with
Mojito glaze, over garlic
fresh basil, extra virgin olive oil,
mashed potatoes.
and aged balsamic reduction.
GULF FISH OF THE DAY 35.00 Pan seared and served with a vegetable medley, topped with jumbo lump crabmeat in a lemon butter sauce.
The Chimes is located at 19130 W. Front Street in Covington. 985-892-5396. thechimes.com/restaurants/3
Desi Vega’s Steakhouse is located at 628 St. Charles Avenue in New Orleans. 504-523-7600. Menu Guide 2016 19
French Quarter / Creole
Lakeview / New Orleans Cuisine
Messina’s at the Terminal Runway Omelettes
Gumbo Shop
WRIGHT BROTHERS
APPETIZERS 4.99 4.99
SALADS 4.99 Small 7.99/Large 12.99 Small 7.99/Large 12.99 10.99
ENTREES SEAFOOD OKRA GUMBO CHICKEN ANDOUILLE GUMBO JAMBALAYA SHRIMP CREOLE RED BEANS AND RICE WITH SMOKED SAUSAGE CREOLE COMBINATION PLATTER
rich brown gravy on top of creamy
with crawfish etoufee.
grits and served with a biscuit.
9.50 9.50 12.50 15.50 10.99 14.99
Open-faced omelette with
Lunch Menu
potatoes, smoked ham,
DEBRIS FRIES
chorizo, applewood smoked
Side-winder fries topped with
bacon and cheddar cheese.
slow roasted beef, melted cheddar cheese and green
First Class Specials CHEF LEON’S CRAB CAKES
dipping sauce.
hollandaise sauce served with brabant potatoes.
EGGS HUSSARDE
18.99 16.99 17.50 17.50 17.50 14.99 13.99
Gumbo Shop is located at 630 St Peter Street in New Orleans. 504-525-1486.
Grilled chicken, avocado, bleu cheese, bacon, tomato, boiled egg on a bed of romaine with
topped with canadian bacon,
ranch dressing.
merchant de vin sauce,
potatoes.
EGGS BOUDIN
of local flavor, ask your server for today’s selection
CRAWFISH ETOUFFEE CRAWFISH AND PASTA IN TASSO CREAM FRESH FISH FLORENTINE BLACKENED FISH FRESH FISH CREOLE CHICKEN ESPAGNOLE GRILLED OR BLACKENED CHICKEN
COBB SALAD
Two toasted english muffins
sauce served with brabant
meatless beans and rice with plenty of seasoning and lots
(3) Boudin balls fried golden brown and served with creole
poached eggs, and hollandaise
9.99
FRIED BOUDIN BITES
topped with poached eggs and
(to substitute crawfish etoufee for red beans, add 2.00)
VEGETARIAN DISH OF THE DAY, CREOLE STYLE
onions.
Two Louisiana Blue Crab cakes
a large platter of Shrimp Creole, jambalaya and red beans & Rice
20 New Orleans & Northshore
Veal smothered in a reduction of
Three cheese omelette topped
DOOLITTLE
SEAFOOD OKRA GUMBO (CUP) CHICKEN ANDOUILLE GUMBO (CUP)
SEASONAL GREEN SALAD SHRIMP REMOULADE CRAWFISH REMOULADE BLACKENED CHICKEN SALAD
VEAL GRILLES AND GRITS
Runway Sandwiches Served with side-winder fries
LAYOVER BURGER
Two hand formed boudin
8oz hand-formed beef pattie
patties topped with fried eggs
with applewood smoked
and hollandaise sauce served
bacon, and cheddar cheese
with brabrant potatoes.
with a hickory bbq sauce.
SHRIMP AND GRITS Classic New Orleans BBQ Shrimp over crazy cheese grits served with a biscuit.
Messina’s at the Terminal is located at 6001 Stars and Stripes Boulevard in New Orleans. 504-241-5300. messinasterminal.com.
Garden District / Steakhouse
French Quarter / New Orleans Buffet
Mr. John’s Steakhouse APPETIZERS BARBECUED SHRIMP
USDA PRIME BEEF 15.00
FILET MIGNON
43.00
Louisiana jumbo shrimp
The most tender cut of corn-
sautéed with beer, garlic,
fed Midwestern beef.
NEW YORK STRIP
rosemary & homemade Worcestershire sauce.
SIZZLING CRAB CAKE
15.00
Jumbo lump Louisiana crabmeat with a blend of
Steamboat Natchez Steamboat NATCHEZ Dinner Jazz Cruise
48.00
This USDA Prime cut has a
New Orleans Buffet
full-bodied texture that is
7:00 p.m. Dinner Jazz Cruise Nightly,
slightly firmer than a ribeye;
Seating at 6:00-7:15 p.m or 7:45 p.m.
our signature cut.
Chef’s spices served on a hot sizzling plate.
FILET OF BEEF CARPACCIO 14.00 Baby argula, truffle essence, capers, Parmesan Reggiano,
COWBOY STEAK
Balsamic vinegar.
NATCHEZ TOSSED SALAD Iceberg Lettuce, overnight
New Orleans Classic with andouille
cut Ribeye.
tomatoes, praline bacon, herb
sausage, served over rice.
crostini, tossed in our Steen’s
SWEET AND GOLDEN BRABANT POTATOES CREOLE CREAMED SPINACH
PETIT FILET
33.00
A smaller, but equally tender filet. 43.00
An outstanding example of USDA Prime at its best. Well
SOUPS
marbled for peak flavor,
TURTLE OR FRENCH ONION 9.00
deliciously juicy.
cane syrup vinaigrette served family style.
SOUP DU JOUR BLACKENED FISH LAFITTE Topped with crawfish etoufee.
PORK LOIN Served with Peach Jezebel
SALADS SPINACH SALAD
ENTREES 13.00
RED BEANS AND RICE
A huge bone-in USDA Prime
RIBEYE
Porcini infused reduced
55.00
TUSCAN VEAL CHOP
sauce. 38.00
STEAMBOAT ROUND
Spinach and artichoke hearts in our creamy Cajun cheese sauce.
SOUTHERN STYLE GREEN BEANS WHITE CHOCOLATE NATCHEZ BREAD PUDDING A New Orleans soufflé of French
Baby spinach, grape tomatoes, crispy
Baby veal rib chop marinated
American Kobe Roast, with
bread in rich custard with white
apple wood bacon, blue cheese
in olive oil, garlic & Tuscan
natural au jus, horseradish
chocolate chips and vanilla
tossed in a balsamic vinaigrette.
herbs broiled to perfection
MR. JOHN’S HOUSE SALAD 12.00 Mixed baby greens with roasted onions, peppers, grape tomatoes, garlic croutons and
cream and truffle mustard.
sautéed spinach.
Seasonal vegetables, sundried
SPICED LOBSTER AND SHRIMP FETTUCCINI
tomatoes, parmesan cheese –
Community Coffee and Iced
tossed in a zesty basil pistou.
Tea included.
36.00
shaved parmesan with a red
Crushed red pepper, fresh
wine vinaigrette.
garlic, lemon, grape tomatoes.
Mr. John’s Steakhouse is located at 2111 St Charles Avenue in New Orleans. 504-679-7697.
ROTINI PASTA PRIMAVERA
Bourbon Milk Punch sauce.
CHEF’S SPECIALITY DESSERT LA LOUISIANE DINNER ROLLS
served with roasted potatoes &
Steamboat Natchez is located at Toulouse Street & the Mississippi River in New Orleans. 504-569-1401. steamboatnatchez.com. Menu Guide 2016 21
French Quarter / Mediterranean
Lakeview / Café
Bayona
Nola Beans
Starters
A New Orleans neighborhood café in the heart of Lakeview offering breakfast, lunch & dinner along with gourmet coffee & pastries. And don’t overlook our healthy, organic options.
EGGPLANT CAVIAR AND TAPENADE
8.00
Herb croutons.
GOAT CHEESE CROUTON
11.00
Mushrooms in Madeira cream.
GRILLED SHRIMP
12.00
Fresh Crisp Salads STUFFED AVOCADO
Black bean cake and coriander sauce.
Soups and Salads CREAM OF GARLIC SOUP BAYONA SALAD
7.00 7.50
Metairie / Italian
Riccobono’s Peppermill Appetizers OYSTERS RICCOBONO
Succulent oysters, fresh mushrooms, garlic,
Avocado stuffed with chicken, tuna, or egg
and olive oil sprinkled with breadcrumbs and
salad over mixed greens & tomato wedges.
Italian cheese; baked in casserole to perfection.
SPANISH FORT Romaine lettuce, topped with avocado, grilled
Entrees
Balsamic vinaigrette and Parmigiano
chicken, pico de gallo, corn & black beans
EGGPLANT MADELAINE
Reggiano cheese with Great Hill Blue.
served with our avocado ranch dressing.
CAESAR-STYLE SALAD
9.00
CRISPY SMOKED QUAIL SALAD
14.00
Pears, spiced pecans and bourbon molasses.
THE ARGONNE Roasted turkey, sprouts, Havarti, avocado & tomatoes served on a 7 grain bread.
Main Courses KING SALMON
GRILLED VEGGIE PROVOLONE 30.00
Grilled portabella mushrooms, zucchi, provolone
Choucroute, gewurztraminer sauce and
cheese, shredded lettuce and tomatoes with
warm red bliss potato salad.
custom spread in a whole wheat wrap.
VEAL SWEETBREADS
30.00
Lemon-caper or sherry-mustard butter.
SEARED DUCK BREAST
28.00
Sweet potato puree, callaloo leeks and pepper jelly.
CHORIZO-STUFFED RABBIT ROULADE 28.00 Fried leg, red bean pupusa, grilled squash, salsa verde.
GRILLED PORK CHOP
29.00 33.00
Herbed goat cheese and zinfandel sauce.
HANGER STEAK
32.00
Hasselbeck potatoes, roasted mushrooms, green peppercorn sauce.
Chef Spicer prepares seasonal specials daily.
roma tomatoes and pecorino romano cheese, baked until bubbly; served with spaghetti.
VEAL JOSEPHINE
18.95
Delicate baby white veal gently pan sautéed, graced with lump crabmeat and shrimp, topped with bearnaise; served with brabant potatoes.
SHRIMP MEUNIERE
16.95
Golden fried shrimp sitting in a rich brown lemon butter sauce; served with a stuffed potato.
Breakfasts NOLA BEANS BREAKFAST PLATE Eggs to order, grits, biscuit, choice of sausage, bacon, or ham.
ORGANIC BREAKFAST SANDWICH
TORTELLINI ANGELIQUE
14.95
Cheese filled tortellini tossed in our creamy tomato basil kissed alfredo.
VEAL PARMIGIANA
15.95
Tender cuts of paneed veal crowned with golden
Sprouted-grain English muffin with egg
fried eggplant, Italian red gravy, mozzarella, and
whites, organic turkey and Havarti cheese.
parmesan; served with spaghetti.
EGGPLANT PARMIGIANA
Polenta, Italian rapini, and Marsala sauce.
PEPPERED LAMB LOIN
14.95
An homage to our Sicilian roots. Tender slices of eggplant pan fried, layered with sweet stewed
Sandwiches & Wraps
Romaine and arugula.
10.95
13.95
GOURMET COFFEES AND PASTRIES
Pan fried eggplant layered and topped with
HOT, ICED OR FROZEN COFFEES SCONES, DANISHES, MUFFINS, COOKIES, CAKES AND PIES
baked until bubbly; served with spaghetti.
Italian red gravy, mozzarella, and parmesan
Breakfast • Lunch • Dinner
Wine, Beer, and Cocktails are also available for your drinking pleasure.
Bayona is located at 430 Dauphine Street in New Orleans. 504-525-4455. bayona.com. 22 New Orleans & Northshore
NOLA Beans is located at 762 Harrison Avenue in New Orleans. 504-267-0783. nolabeans.com.
Riccobono’s Peppermill is located at 3524 Severn Avenue in Metairie. 504-455-2266. riccobonospeppermill.com.
Bring Me a Sazerac Fond New Orleans’ celebrations and memories often start with a chilled old fashioned glass. A New Orleans specialty and tradition, the Sazerac has spent its time as a favorite among many New Orleanians and visitors alike. Apothecary Antoine Amedee Peychaud has been coined the inventor of this Cognac cocktail in 1838. His special elixir, named bitters, became the first ingredient followed by Cognac. By 1873, the Cognac was replaced by American rye whiskey. With a chilling old fashioned glass on standby, mix simple syrup, bitters (Peychaud’s bitters, to be exact), rye whiskey and ice. In the chilled glass add absinthe to rinse. If you’re brave, you can toss the glass in the air to give it a swish; otherwise, a quick swirl with the wrist will do! Pour out the remaining absinthe and strain the chilled whiskey mix into the newly oiled glass. Complete it with a lemon peel for essence and garnish. In 2008, it was named New Orleans’ official cocktail.
Menu Guide 2016 23