PLATEAUX DE FRUITS DE MER Dinner Specials

A selection of fresh shucked Oysters on the Half-Shell

with local Cajun Caviar, Boiled Gulf Shrimp, Mussels,
Clams, Marinated Crab Fingers & Seasonal Seafood Salads Appetizers
LE GRAND 46 LE ROYALE 86 Salad Selene 9
sweet watermelon with feta cheese, kalamata olives,
fresh herbs, crisp greens and citrus
LOUISIANA OYSTERS ON THE HALF SHELL balsamic vinaigrette
½ DOZ 8 DOZ 14 Scallop Halaszyn 12
Or, the way Dick Brennan Sr. likes to eat them . . . seared sea scallop with cider-braised bacon
and a natural jus
OYSTERS ON THE HALF SHELL WITH CAVIAR
½ DOZ 12 DOZ 22 Entrée
There may be a risk associated with consuming raw shellfish, as is the case with other Herb Roasted Flounder 24
raw protein products. If you suffer from chronic illness of the liver, stomach or blood, over warm spinach salad with peppered goat cheese
or have other immune disorders, you should eat these products fully cooked. crostini, smoked red peppers, grape tomatoes
and brown butter vinaigrette
BAKED OYSTERS
OYSTERS ROCKEFELLER ½ doz 11 doz 20 Le Terrain et Mar 30
OYSTERS BIENVILLE ½ doz 11 doz 20 pepper crusted strip steak, roasted shrimp,
brabant potatoes and armagnac butter
OYSTERS FONSECA ½ doz 11 doz 20
TRIO OF OYSTERS ½ doz 11 doz 20 Dessert
Please allow 15 minutes baking time
All of our oyster dishes feature P & J Select oysters Port Pear en Croute 9
baked in flaky pastry, with port coulis,
APPETIZERS & SALADS crème anglaise with pear sorbet
CRAB FINGERS BORDELAISE sautéed with lemon, 11
garlic, parsley and Creole seasoning
We ask that gentlemen please refrain
BOURBON SHRIMP our unique take on barbeque 9 from wearing hats in our main dining room
shrimp with tasso and cornbread
FRIED EGGPLANT with house-made cocktail sauce 6 FISH & SHELLFISH
SHRIMP COCKTAIL Zatairan’s boiled shrimp and pickled 8 REDFISH ON THE HALFSHELL served with new potatoes 24
vegetables balsamic glazed red onions and lemon butter
JUMBO LUMP CRAB “CAKE” buttery pastry filled with 11 add jumbo lump crabmeat - 10
jumbo lump crab over Creole butter and marinated crab claws SHRIMP CREOLE simmered with fresh basil & tomatoes, 19
served with popcorn rice
FLASH FRIED CALAMARI tossed with parmesan 8
and served with chipotle aioli GULF FISH PECAN with Creole meuniere sauce, toasted pecans, 19
popcorn rice and seasonal vegetables
SHRIMP REMOULADE baby shrimp in a spicy remoulade 9 BBQ SHRIMP “peel and eat” New Orleans style BBQ shrimp, 22
dressing over fresh greens with a tasso stuffed egg and caper oil
served in the shell with a peppery butter sauce and French bread
SPINACH SALAD with red onion, spiced pecans 7 “FISH AND GRITS” IBERVILLE garlic crusted fish with 26
and feta in a pecan molasses vinaigrette
sautéed shrimp, creamy andouille grits and lemon thyme buerre blanc
BOURBON “HOUSE” SALAD chopped romaine, 7 CARIBBEAN SHRIMP lemon butter poached shrimp over 23
tomatoes, cucumber, red onion, grated Romano and black beans with a pineapple relish and rum gastrique
spicy buttermilk dressing
CRABMEAT STUFFED GULF FISH oven roasted fillet with 24
SOUPS crabmeat dressing, seasonal vegetables & brown butter sauce
WILD ALLIGATOR PIQUANTE a hearty south Louisiana 7 FRIED SEAFOOD DINNER 17
choose from jumbo Gulf shrimp, Louisiana oysters or Des Allemands
favorite with local tomatoes and vegetables
catfish, each served over pommes frites
SEAFOOD GUMBO a dark roux based gumbo with 8 NEW ORLEANS STYLE SEAFOOD PLATTER 28
okra, Louisiana oysters and shrimp flash fried shrimp, oysters, catfish and crab fingers, served with
SOUP DU JOUR creations from our Chefs 7 pommes frites, coleslaw and garlic bread

SIDES ENTRÉES
BOURBON GLAZED COCHON cooked till fork tender, 21
ASPARAGUS with tarragon butter 7 then glazed with Bulleit bourbon served over smoked hominy and
GARLIC SMASHED POTATOES 5 butter bean succotash
BROCCOLI & WHITE CHEDDAR GRATIN 8 ABBEVILLE CHICKEN Steen’s cane syrup glazed roasted 20
POMMES FRITES 4 chicken with andouille sweet potato hash and natural jus
ROASTED WILD MUSHROOMS 6 12 OUNCE RIBEYE Creole seasoned and grilled served over 29
pommes frites with house-made andouille steak sauce
We welcome you as our guest this evening. GRILLED 8 oz. FILET with onion confit, garlic smashed 32
For parties of 8 or more, please accept the inclusion of an 18% gratuity. potatoes and marchands de vin sauce
add roasted wild mushrooms ~ 5
9/6/08