Menu Guide 2017

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 Porkloin - serves 12-15 - $75 with Spiced Gingersnap Gravy Whole Smoked Garlic Rosemary Chicken - serves 4 - $25 Marinated 24 hours and slow roasted over hard wood 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 6 The Restaurant Critic Diet

Menus 8 Acme Oyster House 10 Ted Brennan’s Decatur 12 The Blue Crab 13 The Bombay Club 14 Briquette 15 Broussard’s 16 The Caribbean Room 17 Carreta’s Grill 18 Curio 19 Galley Seafood & More 20 Heads & Tails 21 Kingfish Kitchen & Cocktails 22 New Orleans Creole Cookery 23 Opal Basil 24 Poppy’s Crazy Lobster 25 R & O’s Restaurant 26 Tommy’s Cuisine 27 Bayona 27 Cafe Beignet 28 Desi Vega’s Steakhouse 28 Gumbo Shop 29 Mr. John’s Steakhouse 29 Riccobono’s Peppermill 30 Sala Restaurant + Bar 30 Steamboat Natchez 31 Andy’s Bistro

Editor-in-Chief

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Managing Editor

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Lori Murphy

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Account Executives

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Advertising Coordinator

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Corrinn Fisher

Menu Guide New Orleans & Northshore is a publication of Inside Publications. ©2017

by Lori Murphy

Local guide for local favorites.

guide to some Inside Publications is proud to present its second annual Our presenting of the best dishes from New Orleans and the northshore. a peek of what you restaurants have highlighted a few favorite dishes that offer ers to dessert. can expect to see on their menus—everything from appetiz with a vast In South Louisiana, we have so many wonderful restaurants do we decide where array of excellent culinary delights to choose from—how to dine? So often, we just go to our old standbys.

Guide Both Inside New Orleans and Inside Northside feature a Dining offer some basic in each issue. Restaurants are listed by neighborhoods and dining guide with the information. Inside New Orleans presents Tom Fitzmorris’ ation. The Dining added benefit of his ratings alongside the restaurant inform we wanted to offer Guide is a unique and helpful reference for our readers, but more—a look at the menus themselves. fine More than just a list of some of the dishes available in these hope you enjoy restaurants, they highlight some of the local favorites. We you to dine out perusing these sample menus, and we hope they will inspire n arises… where more often. This is a resource to draw from when the questio you’ve never been, should we go for dinner this weekend? Maybe some place or return to an old favorite—the choice is yours!

Bon appétit!

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

The Restaurant Critic Diet It’s thought that our bodies evolved to accommodate the foodless times through the mechanism of fattening up. It wasn’t a health problem,

1. You must eat exclusively in restaurants. You may have no meals at home. It’s best if you have no food at all in the house. That was easy for me when I did 6 New Orleans & Northshore

the diet, because I was single and already ate every meal in restaurants.

2. Eat in a different restaurant every day. It’s possible to do that for at least three years.

3. Order the kind of meal you’re accustomed to eating—unless it’s really ridiculous. If you’re in a restaurant where you’d typically have appetizer, salad, entrée and dessert, order it. (That’s what I did.) Don’t order any more courses than usual.

4. Order different dishes and foods at every meal. Try not to eat the same dish twice.

5. When the food arrives, eat only half of it. Send the rest back to the kitchen.

Do not take it home. If you believe that you will not have the will power to stop halfway, cut the portion into two pieces when it arrives, and cover one side with salt or Tabasco to make it inedible.

6. Eat no bread. Unless it’s really good bread. Or unless it’s essential to the dish (poor boys, snails, barbecue shrimp, etc.)

7. Drink a glass of wine with every meal.

That’s the Restaurant Critic Diet, in its entirety.

The objection that most people have to this is that it involves the waste of a great deal of good food. You must use heavy logic to get past this. Fact: the food is already lost to all other potential eaters when it arrives before you.

Your eating or not eating it will not affect the waste factor. If you eat it, more harm is done than if you don’t. Trust me: it will not work to tell the restaurant kitchen to make smaller portions for you. They will never really do that. You

photo: CANDRA GEORGE mycreativereality.com

because you were likely to use up your fat stores—if not become downright emaciated—getting through winter.

Those challenges are gone now. So, we just stay fat. As I well know, looking at the advancing frontier of avoirdupois encroaching upon my keyboard. So. In a spirit of oneness with my caveman ancestors, every Lenten season I eat with an eye to lightening up.

That’s an aspect of the food scene that I’ve never paid much attention to, largely because I think the other food media beat the topic to death. And, to quote Calvin Trillin, health food makes me sick.

But the subject must be addressed if one is to be an avid eater. It’s hard to keep going after the greatest joy in dining if it’s always accompanied by the specter of declining health.

The best weight-loss program I ever undertook allowed me to lose 70 pounds in three years. It was an idea I pieced together from all the other diets I’d seen, taking what they all had in common (eating less and in greater variety) and blending it into my lifestyle.

I’d write a book about my technique, which I call the Restaurant Critic Diet. But I can tell you absolutely everything I can possible say about it in the next few paragraphs. Too bad. “The Restaurant Critic Diet” sounds like a snappy title.

Essentially, to make this diet work, you have to behave like a restaurant critic, with one moderation.

Here are the rules:

have to make the portion cut yourself.

Sometimes chefs who recognized me were alarmed that I seemed to be rejecting their work. No matter how hard I tried to explain what I was doing, they never quite believed me. This will happen to you if you’re a regular somewhere.

My method does work, and in a sound way. You’re not only eating less sheer bulk of food, but you’re eating so many different things cooked so many different ways that you won’t get too much of anything. Any doctor will tell you that’s the only sure way to lose weight.

Best of all, you won’t feel as if you’re depriving yourself of pleasure. For most diners, I suspect this will actually deliver more enjoyment.

Any legitimate dieting strategy you add to this plan will make it work even better. For example, if you decide to eliminate dessert, or cream sauces (forget that sauce-on-the-side gambit—it brings four times the amount of sauce to the table), that’s another ounce lost.

Or you can emphasize more salubrious foods. Here’s my list of the ten best light foodstuffs we find around New Orleans: 1. Raw oysters. Great this time of year. A dozen or two will fill you up harmlessly.

2. Pompano. Tastes best grilled, with no sauce.

3. Cooked greens. Get back to a Creole tradition.

4. Redfish. Poached, broiled, grilled—all are fine preparations for this, as well as drum, snapper and sheepshead.

5. Rice. Unless you make something oily like jambalaya, you have to eat a great deal of it to lay on significant weight.

6. Tuna. Grilled, blackened, or sushi. It’s low in all the bad things.

7. Red beans. Healthful in many ways, and when served with rice form a complete protein. Make sure you cut the portion, though.

8. Strawberries. Just in from Ponchatoula. Great as is.

9. Creole-Italian sauce. The smooth red sauce we make here makes many other foods taste better.

10. Creole cream cheese. With fresh fruit for breakfast.

Let’s all start on this. Tomorrow.

Tom Fitzmorris grew up in Treme and ate red beans every Monday from his CreoleFrench mother until he left home. Not long after that, he began writing a weekly restaurant review column that has continued for 43 years. In 1975, he began a daily radio feature, which grew into The Food Show, currently on 105.3 FM, HD2, WWL FM. 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 2017 7

French Quarter, Metairie & Northshore / Seafood

8 New Orleans & Northshore

Menu Guide 2017 9

French Quarter / Classic French Creole

Ted Brennan’s Decatur APPETIZERS

ENTREES

CREPES DECADENT

TROUT BEAULIEU

Crepe filled with shrimp and sautéed lump

Jumbo crabmeat, with capers and finished

crabmeat, finished with Hollandaise, grated

with our signature lemon butter sauce.

Parmesan cheese, and glazed.

OYSTERS CASINO Topped with cocktail sauce and a slice of grilled bacon.

BUSTER CRAB PECAN Baby soft shell crab flash fried, topped with roasted pecans and crabmeat, finished with pecan butter sauce.

REDFISH WITTMANN Topped with lump crabmeat and shrimp, finished with Hollandaise sauce.

VEAL MERYL BRENNAN Baby veal sautéed with lump crabmeat, finished with Bearnaise sauce.

CHICKEN SCARLETT Breast of seasoned chicken with pasta and finished with a light cream sauce.

SALADS DECATUR SALAD Romaine lettuce, grated Parmesan cheese, croutons and Creole mustard dressing.

HEARTS OF PALM Vinaigrette dressing.

FILET TMB Prime filet of beef pressed with Boursin

THE DECATUR DINNER First Course

cheese, cracked black peppercorn and

Maude’s Seafood Gumbo

orange Cabarnet reduction sauce.

Turtle Soup

PEPPERED RIBEYE RHYS Ground peppercorn pressed into a prime 14 oz. ribeye, finished with a brandy cream peppercorn sauce.

Crepes Decadent

Second Course Decatur Salad

Third Course Trout Beaulieu

10 New Orleans & Northshore

Desserts

Veal Kottwitz

BANANAS FOSTER BLANGE CREPES TYRRELL LEMON CURD CREPES THOMPSON

Filet TMB

Fourth Course Bananas Foster Blange

BRUNCH ON DECATUR EYE OPENER Absinthe Suissesse Bloody Bull Moscow Mule

THREE COURSE BREAKFAST Appetizers (choice of one) Bananas and Strawberries with Double Cream Creole Onion Soup Decatur Salad

Dessert (choice of one) Bread Pudding Mardi Gras Crepes Tyrrell

Entrees (choice of one) TED’S BREAKFAST

EGGS SARDOU

Entrees SHRIMP AND TASSO GRITS OWEN

2 poached eggs atop artichoke bottoms,

Mr. Herman Eye Opener

with creamed spinach, and finished with

Turtle Soup

Cajun Tasso ham, jumbo shrimp, atop a grit

Hollandaise sauce.

Half Eggs Bayou Bengals

cake, with sautéed mushrooms, tomatoes and

EGGS HUSSARDE

Half Eggs Sardou

green onions, finished with a cream sauce.

2 poached eggs atop Holland rusks,

Crepes Fitzgerald

Canadian bacon, and finished with

Scambled eggs, aside a banana sautéed in

CHEF’S BREAKFAST

Hollandaise sauce

GRILLED HAM STEAK WEINSTEIN butter, cinnamon and brown sugar.

HAMBURGER BRIDGET

EGGS AUDUBON

Glass of Cambria

2 poached eggs atop grilled filet of salmon

Oysters Rockefeller

Scallion stuffed, topped with cheddar

and finished with Hollandaise sauce.

Shrimp and Tasso Grits Owen

cheese, and finished with a red wine

Lemon Curd Crepes Thompson

mushroom sauce.

SEAFOOD SALAD ANDREE MARIE Romaine lettuce tossed with shrimp, jumbo lump crabmeat, avocado and red onions, finished with a Creole mustard dressing.

Ted Brennan’s Decatur is located at 309 Decatur Street in New Orleans. 504-525-7877.

Menu Guide 2017 11

Lakeview / Seafood

The Blue Crab Brunch

Starters

Po-Boys

CRABMEAT AU GRATIN OMELETTE

BLUE CRAB CAKES

SHRIMP, FRIED OYSTER,

Two jumbo lump crab cakes

three eggs with crabmeat

pan sautéed topped with our

au gratin.

signature remoulade sauce.

SHRIMP & GRITS CRAB CAKE BENEDICT

BLUE CRAB DIP

CATFISH (FRIED OR GRILLED)

served with a choice of side.

SHRIMP SCAMPI Louisiana jumbo shrimp sautéed in garlic infused olive

Entrees

oil, served with sun-dried

GULF SHRIMP PLATTER

tomatoes on top of linguini

Our delicious baked crab &

Lightly dredged in our special

pasta, topped with shaved

Crab cake with a poached

spinach dip served with blue

batter and fried to a golden

parmesan and fresh herbs.

egg, and hollandaise.

corn tortilla chips.

brown or grilled to perfection.

BLUE CRAB PLATTER

CRAB CAKE BENEDICT

CRAB TRAP ROOM

Crab cake with a poached

SOUPS

The ultimate seafood dinner

egg, and hollandaise.

SEAFOOD GUMBO, CHICKEN & ANDOUILLE GUMBO, CRAB & CORN BISQUE

includes fried shrimp, oysters

for parties, business functions,

& catfish with a sprinkling of

and holiday festivities.

BLUE CRAB BREAKFAST SANDWICH

GREEK YOGURT with fresh fruit and granola.

WAFFLES

fried crab claws with choice of fried stuffed crab or fried soft-

Cheese biscuit, egg and sausage.

SALADS WEDGE SALAD

shell crab (seasonal).

BASIN BBQ SHRIMP & GRITS

Crisp iceberg wedge topped with

Our Basin BBQ Shrimp served

a double scoop of our savory bleu

with our savory cheese biscuit

(ask server about topping

cheese ice cream, drizzled with a

over a bed of creamy stone

choices)

sweet & tangy balsamic reduction,

ground cheese grits.

PANCAKES

Private event space available

tomato wedges and candied

WHOLE STUFFED FLOUNDER (SEASONAL)

(ask server​about topping

pepper bacon crisps & a side of

choices)

house made bleu cheese dressing.

Crabmeat stuffed flounder,

For more information email:

(add fried oyster or grilled shrimp)

delicately broiled or fried &

info@thebluecrabnola.com

The Blue Crab is located at 7900 Lakeshore Drive in New Orleans. 504-284-2898.

12 New Orleans & Northshore

French Quarter / British-Cajun

The Bombay Club SMALL BITES

LARGE BITES

GINGER BEER BRAISED BEEF SHORT RIBS

GNOCCHI PARISIENNE

SEARED GULF FISH

brown butter, garlic & ginger fried rice,

pork cheek bolognese, nicoise olive

chorizo dirty rice, roasted brocolini and

caramelized savoy cabbage, curry roasted

gremolata, asiago cheese

pepitas, jumbo lump crab, smoked tomato

peanut and herb salad

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

sauce choron

HUNTER’S STYLE CHICKEN

SEAFOOD BOUILLABAISSE gulf fish, shrimp, littleneck clams, mussels,

“twice” fried chicken breast, grana

snow peas, tomato-lemongrass broth, red

Padano grits, roasted baby carrots,

curry rouille

sauce chasseur

CHARRED HANGER STEAK hand-cut fries, marchand de vin, smoked bone marrow butter

FISH AND CHIPS

CHAPPAPEELA FARMS PORK CHOP white hominy, andouille and poblano hash, Tuscan kale, salsa verde

TAGLIATELLE black truffle cream, confit crimini

Abita Beer batter, hand-cut fries, malt

mushrooms, roasted cauliflower, cashew–

vinegar aioli

arugula pesto

CHEESEBURGER b&b pickles, onions, not-so-secret sauce,

SWEETS

hand-cut fries

CHEF’S SEASONAL FRIED PIE with house made ice cream

DULCE BAR dulce de leche ice cream, devil’s food cake, smoked pistachio

baby romaine, chickpea beignets, grilled red onion, cured egg yoks, manchego, cilantrolime caesar dressing

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.

Menu Guide 2017 13

Warehouse / Seafood

Briquette To begin

Off the Grill

EntrEes

LOBSTER TAMALE

YELLOWFIN TUNA - Steak COBIA - Filet HALIBUT - Filet POMPANO - 1/2 Half Shell REDFISH - Whole SNAPPER - Whole SPECKLED TROUT - Whole, Seasonal

BROILED BONELESS SHORT RIB

Sauces

BROILED SEA SCALLOP

Jubilee Farms Beef Chorizo, Fried Egg, Bisque Sauce.

PASILLA CHILI CRAWFISH Fontina crumble, flat bread, roasted Pear, fried leeks, molasses BBQ Sauce.

GRILLED OCTOPUS Gulf shrimp, tomato, cilantro, lemon buttered broth.

Bacon risotto, wilted spinach, Calvados sauce.

WHITE GRIT CRUSTED SEA BASS Lobster chorizo, yellow pepper salsa, citrus butter.

CILANTRO SHRIMP Gnocchi, queso fresco, Crystal butter.

ADOBE RUBBED CHICKEN BREAST Tasso corn pudding, charred tomato stew.

Salads

VERA CRUZ

LUMP CRAB

Bell pepper, olive, caper, sauce.

avocado, pickled Mirliton, blue corn Crisp, jalapeño lime vinaigrette.

ROMESCO Red pepper, almonds, red vinegar aioli.

BRISKET

TARRAGON BUTTER

bleu cheese, spinach, pickled peppers, Dry smoked onion, chipotle honey dressing.

BRIQUETTE SALAD

Tarragon demi butter sauce.

Cheddar grits, green tomato chili salad, balsamic butter reduction.

SMOKED CHILI PORK TENDERLOIN Lump crab, charred romaine, red pepper, sweet potato mash.

GRILLED NEW YORK STRIP Crispy oyster Jewels, bleu cheese, brussel sprout hash, tarragon Demi.

tomato steak, locally sourced garden greens, roasted corn, queso fresco, charred lemon dressing.

BEER BATTERED POMPANO Almond cauliflower mash, fennel tartar, lobster butter.

Sides

LOUISIANA REDFISH PIL PIL

ANDOUILLE BUTTERED FRIES MARINATED, GRILLED VEGETABLES SWEET POTATO BRÛLÉE TASSO PINENUT CORN PUDDING

Artichokes, Spanish green olives, peppers, Lemon, Housemade pasta.

All entrees served with pairing option

Briquette is located at 701 South Peters Street in New Orleans. BRIQUETTENola.com.

14 New Orleans & Northshore

French Quarter / Creole

Broussard’s JAZZ Brunch

Starters

Entrees

Saturdays and Sundays

CREOLE TURTLE SOUP

GULF FISH ALMANDINE

Turtle boudin, aged sherry

RASPBERRY MASCARPONE STUFFED FRENCH TOAST Berries, toasted almonds, apple wood

SPINACH ROCKEFELLER SALAD Fried oysters, herbsaint aioli, crispy bacon, shaved vidalia onions

GULF SHRIMP TOAST

smoked bacon

FRIED CHICKEN AND WAFFLES Buttermilk waffle, Steen’s cane syrup, candied pecans

Avocado, Creole tomato glaze

SOUTHERN FRIED CHICKEN BISCUIT Pepper Jack cheese, red chili glaze, sweet

BBQ SHRIMP AND GRITS New Orleans style barbecue sauce, stone ground grits

POMPANO PONCHARTRAIN Lump crab, lemon butter sauce, grllled asparagus

DUCK MARENGO Cured duck breast, herbs de Provence, Lyonaise potatoes, duck glace

SEARED PORK CHOP

potato biscuit

Braised winter greens, brown sugar mashed

SEAFOOD GRATINEE

sweet potatoes, root beer-cane syrup glaze

Herb crust, Bellegarde baguette

CRAB CAKE BENEDICT

Haricots verts, brown butter almandine

FILET MIGNON Roasted garlic mashed potatoes, sauce

Pan fried crab cakes poached eggs, herbed-lemon hollandaise

perigueux

GRILLED LAMB CHOPS Goat cheese mashed potatoes, hazelnut beurre noisette, mint pepper jelly

Broussard’s is located at 819 Conti Street in New Orleans. 504-581-3866. broussards.com.

Menu Guide 2017 15

Garden District / Contemporary Creole

The Caribbean Room Sunday Brunch:

Appetizers

Desserts

CARIBBEAN ROOM BENEDICT

SOFT SHELL SHRIMP SAKI

MILE HIGH ICE CREAM PIE

Tomato jam, lardo, sauce noisette.

STEAK AND EGG

Sweet garlic, lemon.

CRISPY OYSTERS

Boulangère potato, leeks, truffle.

“EGGS AND TOAST”

Bacon, blue cheese, jalapeño.

SHRIMP & OKRA GUMBO

Crab, truffle, green hill cheese.

CROQUE MADAME

Chocolate sauce tableside.

SILVER WHISTLE BLUEBERRY MUFFIN BREAD PUDDING Dulcey ice cream.

Jazzmen rice.

SHORT RIB RAVIOLI

Corn cured ham, mimolette.

Smoked mozzarella, tomato, black kale.

CRAB & CHANTERELLES Tagliatelle, brown butter, poached egg.

SOFT SHELL SHRIMP

Entrees FILET OF BEEF

Egg yolk grits, pork belly.

Onion marmalade, truffle, madeira demi glace.

RED SNAPPER PONTCHARTRAIN Hollandaise, shrimp, wild mushroom.

CHAPPAPEELA PORK CHOP Boulangere sweet potatoes, sauce Robert.

PANEED VEAL Smoked grits, cured egg, espagnole sauce.

POMPANO EN PAPILLOTE Blue crab, fingerling potatoes.

DUCK BREAST Pho broth, brown butter noodles.

The Caribbean Room is located at 2031 St. Charles Avenue in New Orleans. 504-323-1500. thecaribbeanroom.com.

16 New Orleans & Northshore

Covington, Harahan, Metairie, Slidell / Mexican

Carreta’s Grill Appetizers

MESQUITE GRILL FOR 2 TO 3

NACHOS CARRETA

29.00

Carne Asada, grilled chicken breast, and our

MONTEREY MAHI MAHI MONTEREY SHRIMP

14.95 14.25

Shredded lettuce, pico de gallo, sour cream,

house chorizo, along with 4 grilled shrimp.

Select jumbo shrimp served with Carreta’s

jalapeños and beans.

Served with two plates of rice, beans, sour

cheese dip, rice and steamed vegetables.

Cheese

6.25

Ground beef or shredded chicken

7.95

Steak or grilled chicken

CHIMICHANGA DINNER

cream, pico de gallo, and guacamole.

FAJITAS

Deep-fried burrito topped with Carreta’s dip,

9.25

Served with rice, beans, and flour tortillas,

rice, beans over shredded lettuce.

10.25

plus grilled onions and bell peppers. Sour

Shredded chicken, ground beef.

Spinach and artichokes mixed with Carreta’s

cream, pico de gallo, guacamole and lettuce

Grilled chicken, steak

cheese dip and served with wheat chips.

upon request.

or Portabella mushroom

POPEYE DIP

CEVICHE

10.25

11.95 13.25

Portabella mushrooms

13.95

Chopped jumbo shrimp, cooked in lime juice

Chicken

14.25

then mixed with onions, cilantro and fresh

Steak

14.95

Order of four taqueria style tacos. Served with

tomatoes. Served with a choice of saltines

Shrimp

15.50

Chiles Toreados and beans on the side with

or tostadas.

Chicken and steak

15.25

your choice of meat: carnitas, chorizo, steak,

Shrimp, chicken and steak

15.95

grilled chicken or pastor.

14.95

Shrimp or Mahi Mahi

Salads & Wraps LA PAZ SALAD

CARNE ASADA 10.25

Chopped romaine lettuce topped with hand-battered fried shrimp corn tortilla strips and your choice of dressing.

MAYAN SALAD

Chopped romaine lettuce topped with grilled

sautéed onions, beans, rice, pico de gallo.

POLLO LOCO

13.25

and asadero cheese. Served with a side of steamed vegetables.

CHILE RANCHERO

mahi mahi and your choice of dressing.

EL FELIPITO

wrapped with carne asada. Severd with rice.

14.95

13.95

EL POBLANO

Desserts SOPAPILLAS FLAN TRES LECHES CAKE FRIED ICE CREAM

4.25 4.95 4.95 4.95

11.95

Chile poblano stuffed with queso fresco and

ENTREES

13.75

12.95

Delicious seasoned grilled skirt steak with

Grilled chicken breast topped with spinach

10.25

Shrimp

TAQUERIA STYLE TACOS

13.95

Specialty Drinks Mojito, Michelada, Tequila Sunrise, Sangria.

ICE COLD MARGARITAS

Our Carne Asada served on a bed of papas

Chile relleno (cheese), enchilada (cheese),

Served on the rocks or frozen. Prepared

de casa topped with asadero cheese and

taco, rice, and beans.

with Jose Cuervo especial tequila, signature

grilled Portabella mushrooms. Served with a

Dobel tequila or tequila of your choice.

side of beans.

Flavors include: regular, strawberry, mango,

FAJITA BURRITO

13.25

peach, raspberry, Chambord, sangria.

Choice of steak or grilled chicken, rice, beans, grilled bell peppers, all wrapped in a flour

Daily lunch specials served Monday

tortilla topped with Carreta’s cheese dip.

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. carretasgrill.com. .

Menu Guide 2017 17

French Quarter / American Cuisine

Curio Starters SHRIMP BOULETTES Buttermilk chive dip

ROAST DUCK & BLACK EYED PEA GUMBO Poche’s andouille, popcorn rice

LOCAL FIELD GREENS SALAD Feta, red onion, tomato, Curio vinaigrette

SUSHI GRADE TUNA & SEA SCALLOP CARPACCIO Ginger citrus vinaigrette, fresh mint,

Entrees SEARED SUSHI GRADE TUNA Local citrus, shaved fennel, toasted pecans,

House-made Vaudouvan curry with roasted

Bernard’s honey - shallot vinaigrette

vegetables, garbanzo beans, and

SPRINGER MOUNTAIN FARMS CHICKEN CLEMENCEAU

jalapeño gremolata

BISTRO BOARD

VEGETABLE CURRY

Louisiana popcorn rice

GRILLED BAKKAFROST SALMON

Artisanal cheese, cured meat, roasted garlic,

Sweet pea puree, sauteed mushrooms,

Faro heirloom tomato salad, lemon shallot

seasonal fruit preserve

brabant potatoes

vinaigrette, smoked pine cone oil

STEAMED WHITEWATER MUSSELS Coconut ginger broth, shaved fennel salad

GRIT TOTS with roasted red pepper coulis

CHILLED BLUE CRAB CLAWS Chili-basil vinaigrette, radish escabeche Brown sugar cayenne glaze

Roman artichokes, Swiss chard, kalamata olive butter, grana padano cheese

White cheddar stone ground grits served

CANDIED FRIED PORK RIBS

SEARED SEA SCALLOPS

PAN ROASTED GULF FISH Sauteed greens, garlic rice, lemon pecan

GRILLED RIBEYE Kale salsa verde, charred onion, garlic frites

CANE SYRUP GLAZED BEEF SHORT RIB Creamy cheddar grits, marinated tomato, smoked fleur de sel

brown butter sauce

CORIANDER BLACKENED RED FISH

Saturday and Sunday Brunch

Lump crab salad, honey creamed

Lunch Daily

mustard greens

Curio is located at 301 Royal Street, in New Orleans. 504-717-4198. curionola.com.

18 New Orleans & Northshore

Dinner Nightly

Metairie / Seafood

Galley Seafood Restaurant & More HOME OF THE FAMOUS SOFT-SHELL CRAB & CATFISH FILET PO-BOYS SERVED AT THE NEW ORLEANS JAZZ & HERITAGE FESTIVAL SINCE 1977.

APPETIZERS

DINNERS

SEAFOOD GUMBO SOUP DU JOUR STUFFED ARTICHOKE CRAB CAKES WITH CRAWFISH SAUCE JUMBO COCONUT SHRIMP FRIED CALAMARI CRAWFISH HUSHPUPPIES WITH CRAWFISH SAUCE FROGS LEGS SAUTEED OR FRIED CRAB CLAWS

served with dinner salad, side item & toast

HOMEMADE FRIED CHICKEN SOFT-SHELL CRAB SHRIMP & GRITS sautéed shrimp with a delicious shrimp stock blend of onions, peppers, celery & garlic to make a delicious sauce served over rice.

HOUSE SPECIALS served with dinner salad, side item & toast

SEAFOOD PLATTERS

SALADS

catfish, shrimp & oysters with soft shell

SPINACH CRABMEAT

crab or with stuffed crab.

Baby spinach, walnuts, cranberries, tomatoes topped with crabmeat and oriental ginger dressing.

FRIED TOMATOES

BOILED SEAFOOD by the pound REDFISH blackened or grilled topped with grilled shrimp, crabmeat served with new potatoes

Iceberg lettuce, fried red tomatoes topped with crabmeat and remoulade dressing.

SHRIMP SALAD

& steamed broccoli.

TUNA, TROUT OR SALMON blackened or grilled served with choice of

Iceberg lettuce, croutons, tomatoes, topped with peeled boiled shrimp & remoulade dressing.

any two sides.

SOFT-SHELL CRAB topped with crabmeat and served with

PO-BOYS SOFT SHELL CRAB 1/2 SHRIMP, 1/2 OYSTER PATTON’S HOT SAUSAGE ITALIAN GRILLED SHRIMP

alfredo pasta.

SIDES

CRAWFISH ETOUFEE

SWEET POTATO FRIES HOMEMADE BAKED MACARONI STEAMED BROCCOLI CORN GRITS FRENCH FRIES

Crawfish tails smothered in a butter blend of onions, peppers, celery & garlic to make a

topped with olive salad and mozzarella cheeses

SHRIMP OYSTER CRAWFISH TAILS CATFISH ROAST BEEF MEATBALL

delicious sauce served over rice.

LASAGNA BIG BUTTERFLY GULF SHRIMP FRIED CRAB CAKES OR PANEED VEAL topped with crabmeat with alfredo pasta.

DESSERTS BREAD PUDDING WITH RUM SAUCE BOURBON PECAN PIE KEY LIME PIE

The Daily Specials are like a menu in itself!

Order your Holiday sides from the Galley including raw oysters and boiled crawfish.

The Galley Seafood Restaurant is located at 2535 Metairie Road in Metairie. 504-832-0955. thegalleyseafood.net.

Menu Guide 2017 19

Harahan / Seafood

Heads & Tails • Seafood & Oyster Bar LOUISIANA GULF OYSTERS

SALADS STRAWBERRY SPINACH SALAD

CHARBROILED half 11/dozen 18 RAW ON THE HALF SHELL half 7/dozen 12

SOUPS CHICKEN & ANDOUILLE GUMBO cup 6/bowl 9 SEAFOOD GUMBO cup 6/bowl 9 CHEF’S CHOICE MARKET PRICE

STARTERS CREOLE QUEEN

9

EGGPLANT BARBARA 10

Baby spinach leaves with fresh strawberries,

sautéed seafood; served on a bed of linguini

apple wood smoked bacon, feta cheese &

tossed in a crawfish cream sauce and

candied pecans tossed in a sugarcane vinaigrette

topped with fresh shredded parmesan and

(add grilled or fried chicken or shrimp 5)

toast points

CRAB & ASPARAGUS SALAD

15

Double cut chop stuffed with classic south LA pork sausage and served with sweet

capers and served with crispy fried

potato casserole and brocollini

asparagus, tomato and croutons

CHEF’S SPECIALTIES

de Brie and crushed bacon

BBQ SHRIMP AND GRITS

FRIED PLATTERS served with choice of 2 sides

18

Blackened jumbo Gulf shrimp served Creole

9

18

tossed with ravigote sauce, topped with

creamed spinach and topped with Crème’

Lake Pontchartrain blue crab cake sautéed

BOUDIN STUFFED PORK CHOP

Mixed field greens topped with crabmeat

Flash fried oysters served on a bed of

JUMBO LUMP CRAB CAKE

17

A stack of eggplant rounds layered with

and French bread

SEAFOOD PLATTER

22

tomatoes and smoked gouda grits, & topped

Oysters, jumbo shrimp, fish and crawfish beignets

with an Abita Amber BBQ cream sauce.

(add a crab cake or soft shell crab 9)

to a golden brown and served with our

PAN SAUTEED SNAPPER

signature remoulade sauce

23

SOFT SHELL PLATTER

23

Skin on snapper filet topped with shrimp, artichoke hearts, mushrooms & capers

SIDES

A fried dough consisting of fresh LA

served on a bed of mashed potatoes and

crawfish, the “holy trinity” along with other

broccolini with a lemon buerre blanc

SWEET POTATO CASSEROLE CREAMED SPINACH BAKED MACARONI JAMBALAYA

CRAWFISH BEIGNETS

herbs, spices and seasonings then deep fried to a beautiful golden brown. Served

8

4 4 3 5

with remoulade sauce

Heads & Tails Seafood and Oyster Bar is located at 1820 Dickory Avenue in Harahan. 504-533-9515. headsandtailsrestaurant.com.

20 New Orleans & Northshore

.

French Quarter / Southern

Kingfish Kitchen & Cocktails STARTERS

CRAB CHOP

CHICKEN & SMOKED SAUSAGE GUMBO Popcorn rice

DINOSAUR KALE SALAD

SHRIMP & GRITS

Jumbo lump blue crab, avocado,

Andouille sausage, roasted corn, Creole

sweet chili sauce

tomatoes, creamy stone ground grits

PULLED PORK NACHOS

CREOLE PAELLA

Pepitas, parmesan, sourdough croutons,

Cracklin’, pimento cheese, tomatoes,

Gulf shrimp, mussels, smoked sausage,

radish, lemon anchovy dressing

b&b pickles & sour cream

Castelvetrano olives, Louisiana popcorn

RED & GOLDEN BEET SALAD

rice

Bacon and honey-glazed almonds, honey

ENTREES

mustard, Creole cream cheese

CRISPY FRIED CHICKEN

SALMON TARTARE

Half boneless chicken, bacon braised collard

Diced salmon, frisee, miso aioli, 5-spice gaufrette sweet potatoes

MARINATED BLUE CRAB CLAWS Jalapeño, fennel, pineapple, ginger

KINGFISH CHARCUTERIE Assorted pickles, mustard and marmalade

ALLIGATOR “WINGS” Café au lait bbq sauce

BOUDIN BALLS

greens, buttery fermented hot sauce

MOLASSES CURED DUCK BREAST Sweet potato Andouille hash and bourbon cane syrup

NEW ORLEANS BARBECUED SCALLOP FETTUCCINE Blackened Louisiana shrimp, black olives, pressed garlic, and caper-basil butter

PEPPER CRUSTED 16OZ BONE-IN RIBEYE

Mustard aioli, red bell pepper jam

JAMBALAYA RISOTTO Chicken and Andouille sausage

CRAWFISH GRATIN Louisiana crawfish tails, artichoke, roasted garlic bechamel, parmesan, tortilla chips

Bone marrow butter, street corn, cotija cheese

SEARED “HOOK & LINE” GULF FISH Local vegetables with daily preparation

ROAST SUCKLING PIG Charred mustard greens, peach tasso marmalade, cracklin’

LOUISIANA BLACK DRUM ON THE HALF SHELL TACOS Hola Nola corn tortillas, collard green chimichurri, lima bean chow chow, and Sriracha aioli

WHOLE GULF FISH Arugula, baby heirloom tomatoes, pickled shallots, red wine vinaigrette

ALLIGATOR GRILLADES Braised Louisiana alligator, traditional

Saturday & Sunday Brunch

grillades sauce, creamy stone ground grits

*$12 Bottomless mimosas Lunch Daily Happy Hour Daily

Kingfish is located at 337 Chartres Street, in New Orleans. 504-598-5005. kingfishneworleans.com.

Menu Guide 2017 21

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 Pan-seared and topped with sautéed jumbo lump crab meat with a delicate herb hollandaise accompanied with Creole green

Starters CRABCAKE NAPOLEON THE COOKERY TRIO Shrimp remoulade, crab Maison, and crab stuffed mushrooms.

GATOR BITES

beans and heirloom potatoes.

BLACKENED REDFISH 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/bowl 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 CHARGRILLED ON THE HALF SHELL ROCKEFELLER, BIENVILLE OR TOULOUSE TRILOGY Two Rockefeller, two Bienville and two Toulouse.

substitutions. Add one additional lobster,

From the grill 14 OUNCE ANGUS 1855 NEW YORK STRIP Topped with veal demi and served with asparagus and heirloom potatoes.

8 OUNCE PRIME FILET MIGNON

Creole favorites

Topped with a veal demi and served with asparagus and

SHRIMP AND GRITS

heirloom potatoes.

Gulf shrimp sautéed with Andouille sausage, the Holy Trinity, and smothered in a magical Cajun sauce served with grits.

SHRIMP CREOLE Thick Creole sauce of tomatoes, seasoned with Louisiana spices and fresh peeled Gulf shrimp, served over white rice.

Fried seafood platter Served with heirloom potatoes and hush puppies.

SHRIMP AND CATFISH PLATE COMBEAUX PLATTER

TASTE OF NEW ORLEANS Jambalaya, crawfish étouffée, shrimp Creole and red beans and rice.

Finishing touch BANANA FOSTER BREAD PUDDING

Cookery traditions CRAB CAKES Crab cakes served over spring mix with dill Buerre Blanc.

DUCK LAFITTE 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.

22 New Orleans & Northshore

.

Warehouse / Breakfast, Lunch, Tapas

Opal Basil Pastries

Stuffed breads

small plates

MUFFINS

CHIPOTLE CHICKEN

BAJITOS

Blueberry, pecan cranberry, toasted banana.

SCONES

Red peppers, spinach, tomato, goat cheese.

CHOPPED TURKEY

bacon manchego, Orange Brie, blueberry.

CROISSANTS

Bacon, mushrooms, green chili, chopped egg.

PULLED PORK

Original, jalapeño cheddar, honey lemon.

Glazed onion, brie, cranberry mayo, pickles celery.

Breakfast on toast

BRISKET VERDE

FRIED EGGS Spinach, bacon, sliced tomato, melted

SCRAMBLED EGGS

Wilted arugula, grilled bacon, lemon caper hollandaise.

SEAFOOD TACO Pickled cabbage salsa Verde, chipotle mayo.

HOUSE CHORIZO Potato hash, green chili queso flat bread,

jalapeño barbecue sauce.

roasted corn hummus.

Spinach, potato salad, tomato, mozzarella,

Chorizo, roasted poblano, hollandaise.

CRISPY OYSTER ON THE HALF SHELL

Fintina, Green tomato, pickled cabbage,

ROASTED EGGPLANT

queso, salsa.

Buffalo smoked duck legs, French bleu cheese.

basil pesto.

SLOW ROASTED BRISKET

GLAZED SHRIMP Marinated chili peppers, avocado wedge.

PULLED PORK Crispy manchego, Poblano salad toast sliders.

Wraps

Salsa, queso fresco, poblanos, aioli.

MUFFALATA

EntrEe salads

Ham, salami, mortadella, olive salad, toasted

SEAFOOD CHOPPED SALAD

sesame.

Shrimp, crawfish, spinach, chopped eggs,

BLACKENED SHRIMP

fontina, roasted red peppers, red onions,

Club Llano Ramadan, almonds, celery,

garlic cream dressing.

spinach.

Desserts BUTTERNUT SQUASH CHEESECAKE CREAUX-NUT Key Lime sabayon, Sugar toasted berries.

PALEO CHOCOLATE (made with superior chocolate, coconut oil)

CHICKEN SALAD Cauliflower crusted chicken, arugula,

Flatbreads

queso fresco, Grilled poblano,

FOUR CHEESE

tomato vinaigrette.

Paleo grab and go Paleo delivered meal service

Mozzarella, fontina, manchego, goat cheese,

BRISKET

in house sun-dried tomato, roasted garlic.

ROASTED VEGETABLE TRILOGY

Blue cheese, Romain, pickled peppers, Dr. Smith onion, chipotle honey dressing.

Mozzarella, spinach, roasted corn pesto.

Opal Basil is located at 719 South Peters Street in New Orleans. opalbasil.com.

Menu Guide 2017 23

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 So strong it will cast a spell on you! Light

GULF SHRIMP BOURBON STREET COMBO

rum, Malibu coconut, Malibu melon, and 151

A combination of Gulf shrimp and snow

mixed with pineapple juice.

crab clusters.

LOBSTER PASTA Succulent blackened lobster sautéed in our robust Creole sauce served over pasta.

STUFFED LOBSTER Blackened lobster stuffed with crab meat

Signature drinks

Oysters

ROLLIN’ ON THE RIVER

CHARGRILLED ON THE HALF SHELL

Malibu coconut rum, Skyy strawberry vodka, melon liqueur, pineapple juice and a splash

BACON BLOODY MARY

CRAWFISH ÉTOUFFÉE

Bacon vodka, finest call mix, smoked bacon salt rim, garnished with a slice of bacon,

Crawfish tails simmered in a spicy Cajun sauce served over white rice.

TASTE OF NEW ORLEANS

spicy beans and celery.

Jambalaya, crawfish étouffée and red beans

Appetizers GATOR BITES FIRECRACKER SHRIMP CREOLE SEAFOOD GUMBO

New Orleans Po-Boys All served with Cajun fries.

favorites

of grenadine.

dressing served with jambalaya.

FRIED SHRIMP FRIED OYSTER BBQ SHRIMP CHEESEBURGER Handcrafted blend of short ribs, brisket and chuck served on a ciabatta bun.

and rice.

CREOLE RED BEANS AND RICE cup/bowl

Okra, fresh chopped vegetables, tomatoes, and

All plates served with Cajun fries

sausage and simmered to perfection served

and hush puppies.

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

SHRIMP AND CATFISH LOUISIANA OYSTER PLATE COMBEAUX PLATTER

CREOLE PASTA

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.

Caramel flavored cheesecake mixed

and mussels served with boiled potatoes,

with a banana purée, graham cracker

corn on the cob and Cajun sausage. Add one

crust and topped with caramel and

additional 2 pound lobster.

whipped cream.

The Crazy Lobster is located at Spanish Plaza, 500 Port of New Orleans Place in New Orleans. 504-569-3380. thecrazylobster.com.

24 New Orleans & Northshore

.

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

19.25 26.60 14.60 15.80

With Soft Shell Crab.

VEAL PARMESAN SHRIMP PLATE 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.

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

14.10 19.90 11.30 14.30

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.

Menu Guide 2017 25

Warehouse District / Creole Italian

Tommy’s Cuisine APPETIZERS PANEED OYSTERS & GRILLED SHRIMP Pan-sautéed in Italian bread crumbs with spinach, tossed in raspberry vinaigrette

ESCARGOTS AUX CHAMPIGNONS Escargots simmered in vermouth with garlic and leeks, served in mushroom caps over crostini

MIXED GREENS SALAD

DUCK TCHOUPITOULAS

Tossed with roma tomatoes, red onion,

Roasted half duck glazed with raspberry

garlic croutons, and balsamic vinaigrette

reduction, served with wild rice, spinach,

CAESAR SALAD Crisp romaine lettuce with herbed croutons and shaved parmesan cheese

CHEF’S SOUP SELECTION

SHRIMP REMOULADE

toasted pecans, and bacon

VEAL PICCATA Pan seared veal with a lemon-caper butter sauce, haricots verts and lump crab linguine

VEAL MARSALA

Spicy boiled Louisiana Gulf shrimp, served

ENTREES

Pan-seared veal with sautéed mushrooms

with traditional New Orleans remoulade and

SHRIMP LINGUINI

deglazed in Marsala wine, served with

a deviled egg

CRABMEAT CANAPÉ Jumbo lump crabmeat with green onions and fresh herbs, baked with parmesan cheese

OYSTERS TOMMY

Jumbo shrimp pan-sautéed with garlic, extra virgin olive oil, fresh basil and roma tomatoes, tossed in marinara

FRESH FISH FILLET

haricots verts and tagliatelle

POLLO DI PARMA Sautéed breast of chicken layered with prosciutto, eggplant and mozzarella, with

Pan sautéed with grilled shrimp, roasted red

roma tomatoes, mushrooms and fresh basil,

Baked with Romano cheese, pancetta, and

pepper and beurre blanc, served with corn

served over linguini pasta

roasted red pepper

maque choux

OYSTERS ROCKEFELLER Baked with spinach, fresh herbs, and herbsaint

OYSTERS BIENVILLE Baked with crawfish, shrimp, and fresh herbs

SOUPs & SALADs TOMATOES MAISON Vine-ripened Creole tomatoes and basil, served with fresh mozzarella or blue cheese

JUMBO LUMP CRAB & AVOCADO SALAD

GRILLED POMPANO FILLET

CHICKEN ROSEMARINO Roasted with white wine, extra virgin olive

Heirloom tomato sauce vierge, shaved

oil and rosemary garlic jus, served with a

fennel, and arugula salad

side of pasta marinara

SEAFOOD STUFFED EGGPLANT Shrimp and crabmeat, baked with eggplant

CHEF’S SPECIALITIES

and fresh herbs

FISH CAPRI Pan-sauteed fish topped with jumbo lump crabmeat, crawfish, capers, and artichokes in a beurre blanc sauce

FILET ROYAL

Avocado half, vine-ripened tomato, and

Filet Mignon with bearnaise sauce, served

Creole vinaigrette

with a side of lyonnaise potatoes and fresh

CREOLE TURTLE SOUP AU SHERRY

steamed broccoli

Tommy’s Cuisine is located at 746 Tchoupitoulas Street in New Orleans. 504-581-1103. tommysneworleans.com.

26 New Orleans & Northshore

French Quarter / Café

French Quarter / Mediterranean

Bayona

Café Beignet BEVERAGES

Soups and Salads

Starters EGGPLANT CAVIAR AND TAPENADE

8.00

Balsamic vinaigrette.

CAESAR-STYLE SALAD

Herb croutons.

GOAT CHEESE CROUTON 12.00 Mushrooms in Madeira cream.

GRILLED SHRIMP

CREAM OF GARLIC SOUP 7.00 BAYONA SALAD 7.00

12.00

9.00

Romaine and arugula.

CRISPY SMOKED QUAIL SALAD

14.00

Black bean cake and

Pears, spiced pecans and

coriander sauce.

bourbon molasses.

Coffees (hot, Iced and frozen),

New Orleans style soup with

tea, soft beverages, and juices.

chicken & andouille sausage.

BREAKFAST

SOUTHERN BREAKFAST Scrambled eggs, bacon, & grits.

CAJUN HASH BROWNS Home-style potatoes, Andouille

VEAL SWEETBREADS

Served with French Bread &

30.00

Lemon-caper or sherry-mustard butter.

GRILLED DUCK BREAST

29.00

Roasted sweet potatoes, spinach, shallot, apple, pinot noir-bing cherry vinaigrette.

MISSISSIPPI RABBIT ROULADE AND FRIED LEG

29.00

Mushroom risitti cake, broccoli raab, marsala sauce.

GRILLED PORK CHOP

28.00

Polenta, Italian rapini, and Marsala sauce.

PEPPERED LAMB LOIN

32.00

MOROCCAN NIMAN RANCH PRIME HANGER STEAK Cous cous, grilled leeks, cauliflower and charmoula.

Chef Spicer prepares seasonal specials daily.

Grits. Crawfish, Ham & Cheese, Veggie, Western, Mushroom, or Veggie.

BELGIAN WAFFLE OR PECAN WAFFLE Served with fruit & maple syrup.

FRENCH TOAST

37.00

provolone & olive salad.

SHRIMP OR FISH PO-BOY Battered and fried on French bread with lettuce, tomatoes & pickles.

FRIED SHRIMP, FISH OR CRAWFISH CAKE OR COMBO PLATTER Served with fries, fried okra & tartar sauce.

SPECIALTY SANDWICHES Louisiana Ham, Oven Roasted

Made with French bread, dusted

Turkey Breast, Tuna Salad,

with cinnamon sugar & served

Royal Croissant, Decatur Club,

with fruit & maple syrup.

Bourbon Croissant, Veggie.

FRESH MADE-TO-ORDER BEIGNETS 3 per order

Herbed goat cheese and zinfandel sauce.

tomatoes & pickles.

MUFFALETTA Genoa salami, ham, swiss,

cheddar on croissant or bagel.

Choucroute, gewurztraminer sauce and warm red bliss potato salad.

on French bread with lettuce,

New Orleans sandwich with

Scrambled egg, bacon & white

32.00

Hot roast beef in gravy. Served

onion.

FRENCH STYLE OMELETTES WILD KING SALMON

Served with rice & French bread.

ROAST BEEF PO-BOY

sausage, bell pepper & red

BREAKFAST SANDWICH

Main Courses

GUMBO

Menu subject to change by season or location.

New Orleans Specialties RED BEANS

Slow cooked creamy beans with andouille sausage. Served with rice & French bread.

JAMBALAYA

Bayona is located at 430 Dauphine Street in New Orleans. 504-525-4455. bayona.com.

Cajun style rice dish with chicken & andouille sausage.

Served with French bread.

Café Beignet is located at 334 Royal Street, 311 Bourbon Street and 600 Decatur St., in New Orleans. cafebeignet.com.

Menu Guide 2017 27

Downtown / Steakhouse

French Quarter / Creole

Desi Vega’s Steakhouse APPETIZERS BLACKENED TUNA NAPOLEON

USDA PRIME BEEF 16.00

FILET MIGNON

43.00

The most tender cut of corn-

Sliced & blackened Yellowfin tuna with house-made pickled

fed Midwestern beef.

NEW YORK STRIP

Gumbo Shop APPETIZERS SEAFOOD OKRA GUMBO (CUP) CHICKEN ANDOUILLE GUMBO (CUP)

48.00

cucumbers, avocado, Daikon

This USDA prime cut has a full-

SALADS

sprouts, sriracha & wasabi aiolis.

bodied texture that is slightly

SEASONAL GREEN SALAD SHRIMP REMOULADE CRAWFISH REMOULADE BLACKENED CHICKEN SALAD

WHO DAT SHRIMP

16.00

Bacon wrapped Gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce.

firmer than a rib eye.

COWBOY STEAK

55.00

A huge bone-in version of the

SOUPS

A larger bone-in version of the

TURTLE OR FRENCH ONION 9.00

classic filet mignon; tender, delicious and full of flavor.

DESI VEGA’S HOUSE SALAD 12.00 Mixed baby greens with

4.99 Small 7.99/Large 12.99 Small 7.99/Large 12.99 10.99

USDA prime cut rib eye.

BONE-IN FILET MIGNON 56.00

SALADS

4.99 4.99

ENTREES SURF AND TURF

63.00

ENTREES SEAFOOD OKRA GUMBO CHICKEN ANDOUILLE GUMBO JAMBALAYA SHRIMP CREOLE RED BEANS AND RICE WITH SMOKED SAUSAGE CREOLE COMBINATION PLATTER

9.50 9.50 12.50 15.50 10.99 14.99

grape tomatoes, candied

Petite Filet Mignon and an 8 oz.

a large platter of Shrimp Creole, jambalaya and red beans & Rice

walnuts, and avocado tossed

lobster tail served on a sizzling

(to substitute crawfish etoufee for red beans, add 2.00)

in a mandarin orange fig Grey

plate.

Goose vinaigrette.

TOMATO AND MOZZARELLA 14.00

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

VEGETARIAN DISH OF THE DAY, CREOLE STYLE

9.99

meatless beans and rice with plenty of seasoning and lots 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

18.99 16.99 17.50 17.50 17.50 14.99 13.99

lemon butter sauce.

Desi Vega’s Steakhouse is located at 628 St. Charles Avenue in New Orleans. 504-523-7600.

28 New Orleans & Northshore

Gumbo Shop is located at 630 St Peter Street in New Orleans. 504-525-1486.

Garden District / Steakhouse

Metairie / Italian

Riccobono’s Peppermill

Mr. John’s Steakhouse APPETIZERS BARBECUED SHRIMP

USDA PRIME BEEF 15.00

FILET/PETIT FILET 43.00/33.00

Appetizers OYSTERS RICCOBONO

10.95

Succulent oysters, fresh mushrooms, garlic, and olive oil sprinkled with breadcrumbs and Italian cheese; baked in casserole to perfection.

CREAMY CRAWFISH DIP WITH CROSTINI

9.95

Louisiana jumbo shrimp

The most tender cut of corn-

Tender crawfish pan sautéed with fresh green onions and our house seasoning

sautéed with beer, garlic,

fed Midwestern beef.

blend, gently folded into our creole cream sauce, served with buttered crostini.

NEW YORK STRIP

rosemary & homemade Worcestershire sauce.

SIZZLING CRAB CAKE

15.00

Jumbo lump Louisiana

48.00

This USDA Prime cut has a

Soups

full-bodied texture that is

CRAWFISH BISQUE CREOLE SEAFOOD GUMBO

slightly firmer than a ribeye;

crabmeat with a blend of

cup 6.75/bowl 9.95 cup 6.75/bowl 9.95

our signature cut.

Chef’s spices served on a hot sizzling plate.

PORTERHOUSE FOR 2

80.00

This USDA Prime cut combines

FILET OF BEEF CARPACCIO 14.00 Baby argula, truffle essence, capers, Parmesan Reggiano,

Entrees VEAL JOSEPHINE

23.95

EGGPLANT MADELAINE 14.95

the rich flavor of a strip with

Delicate baby white veal gently pan

An homage to our Sicilian roots.

the tenderness of a filet.

sautéed, graced with lung crabmeat

Tender slices of eggplant pan fried,

and shrimp, topped with béarnaise;

layered with sweet stewed roma

served with brabant potatoes.

tomatoes and pecorino romano

COWBOY STEAK

55.00

Porcini infused reduced

A huge bone-in USDA Prime

Balsamic vinegar.

cut Ribeye.

RIBEYE

VEAL PARMIGIANA

17.95

cheese, baked until bubbly; served

43.00

Tender cuts of paneed veal crowned

SOUPS

An outstanding example of USDA

with golden fried eggplant, Italian red

TURTLE OR FRENCH ONION 9.00

Prime at its best. Well marbled for

gravy, mozzarella, and parmesan;

Rustic Italiian cooking straight from

peak flavor, deliciously juicy.

served with spaghetti.

the heart of Italy. Pan sautéed pork

SALADS SPINACH SALAD

13.00

Baby spinach, grape tomatoes, crispy

SHRIMP AND CALAMARI FRA DIAVOLO 14.95

ENTREES TUSCAN VEAL CHOP

38.00

apple wood bacon, blue cheese

Baby veal rib chop marinated

tossed in a balsamic vinaigrette.

in olive oil, garlic & Tuscan

MR. JOHN’S HOUSE SALAD 12.00

herbs broiled to perfection.

Mixed baby greens with

GULF FISH OF THE DAY 32.00

Tender jewels of the sea tossed

with spaghetti.

PANCETTA CON VINO

14.95

belly bacon and onions in a red wine reduction. Tossed with Linguine.

CHICKEN POSITANO

19.95

with linguine in our spicy rustic

Tender chicken breast seasoned

tomato sauce.

with Italian herbs and spices,

RICCOBONO TRINITY

22.95

sautéed in olive oil with roasted

The very best of our favorites.

garlic tomatoes, topped with

roasted onions, peppers, grape

Pan seared Gulf fish served with a

Eggplant Madelaine, Panned Veal

fresh mozzarella and served with

tomatoes, garlic croutons and

sautéed vegetable medley topped

and Cannelloni.

spaghetti bordelaise.

shaved parmesan with a red

with jumbo lump crabmeat in a

wine vinaigrette.

lemon butter sauce.

Mr. John’s Steakhouse is located at 2111 St Charles Avenue in New Orleans. 504-679-7697.

Riccobono’s Peppermill is located at 3524 Severn Avenue in Metairie. 504-455-2266. riccobonospeppermill.com.

Menu Guide 2017 29

West End / Italian/New American

French Quarter / New Orleans Buffet

Sala Restaurant + Bar Small Plates CURED SALMON BOARD

14

Herbed cream cheese and accompaniments.

OYSTERS PANNE

Steamboat Natchez

Large Plates

11

BROILED GULF FISH BEURRE BLANC

New Orleans Buffet

Grilled asparagus and new

7:00 p.m. Dinner Jazz Cruise Nightly,

potatoes.

Seating at 6:00-7:15 p.m or 7:45 p.m.

PANNE CHICKEN LINGUINE 19

Horseradish cream sauce.

ST. JAMES CHEESE BOARD 15 DUCK EMPANADAS 12 Sweet chili sauce.

Tomato cream sauce.

BRAISED SHORT RIB

25

Mushroom red wine demi, braised cabbage and creamed

Brunch

potatoes.

EGGS SARDOU

14

PASTA FRA DIAVOLO

21

Creamed spinach and

Shrimp, calamari and spicy red

artichoke.

pepper tomato sauce.

CRAB CAKES BENEDICT

16

Jumbo lump crab cakes.

EGGS PONTCHARTRAIN

15

Sautéed crawfish, mushrooms & green onions.

ZEPPOLE

6

Fried powdered sugar donuts, cream cheese icing.

KENTUCKY HOT BROWN

12

Open faced turkey and bacon sandwich topped with Mornay

GOLDEN FRIED DRUM ALMONDINE

22

Lemon butter sauce, toasted almonds and Brabant potatoes.

FRIED SEAFOOD PLATES WITH FRIES Catfish Oyster Shrimp Mixed CHICKEN CAPRESE

16 22 18 22 18

cream sauce, pimentos, diced

Roasted tomato, basil, fresh

tomatoes, and a sunny side up egg.

mozzarella, and angel hair pasta.

Lunch coming soon.

Sala is located at 124 Lake Marina Avenue in New Orleans.

504-513-2670. salanola.com.

30 New Orleans & Northshore

Dinner Jazz Cruise

24

Reservations Required

NATCHEZ TOSSED SALAD Mixed greens, tomato, praline bacon, croutons, tossed in our

SWEET AND GOLDEN BRABANT POTATOES CREOLE CREAMED SPINACH

Steen’s cane syrup vinaigrette and

Spinach and artichoke hearts

served family style.

in our creamy Cajun cheese

SOUP DU JOUR BLACKENED FISH LAFITTE Topped with crawfish etoufee.

PORK LOIN Served with Peach Jezebel sauce.

STEAMBOAT ROUND American Kobe Roast, with natural

sauce.

SOUTHERN STYLE GREEN BEANS Southern style green beans topped with almond slivers.

WHITE CHOCOLATE NATCHEZ BREAD PUDDING

au jus, horseradish cream and

A New Orleans soufflé of

truffle mustard.

French bread in rich custard

ROTINI PASTA PRIMAVERA

with white chocolate chips and

Seasonal vegetables, sundried

vanilla Bourbon Milk Punch

tomatoes, parmesan cheese –

sauce.

tossed in a zesty basil pistou.

RED BEANS AND RICE

CHEF’S SPECIALITY DESSERT LA LOUISIANE DINNER ROLLS

New Orleans Classic with andouille

Community Coffee and Iced Tea

sausage, served over rice.

included.

Steamboat Natchez is located at Toulouse Street & the Mississippi River in New Orleans. 504-569-1401. steamboatnatchez.com.

Metairie / Bistro

Andy’s Bistro small plates

U.S.D.A. Prime Steaks

COLOSSAL CRAB COCKTAIL Lump pacific blue crabmeat, remoulade, drawn butter.

WOOD FIRED RED FISH COWBOY RIBEYE For two. Friday and Saturday only.

SIZZLING HOUSE CUT BACON Andy’s house sauce.

FRIED ONION STRINGS Served with ranch dressing.

CRABMEAT NAPOLEON

ANDY’S OVEN BAKED SHRIMP Bread crumbs, garlic butter.

WOOD FIRED OYSTERS Parmigiano reggiano & havarti, peppercorn mélange.

On half shell, lemon butter, wood fired vegetables.

THE SHANK Pork, potato puree, walnut-apple cider slaw.

PETITE FILET MIGNON

RIBEYE

Center cut.

U.S.D.A. Prime.

BONE-IN NY STRIP

FILET MIGNON

U.S.D.A. Prime.

Center cut.

Fried green tomatoes, fresh claw crabmeat, homemade remoulade.

main courses

JUMBO SEA SCALLOPS Pan seared scallops, veg of the day, roasted red pepper butter, fried capers

THE CHOP Double cut pork chop, flash fried sweet

Sides HOMEMADE FRIES LYONNAISE POTATOES SAUTÉED MUSHROOMS GRILLED ASPARAGUS CREAMED SPINACH

potatoes, baby spinach, roasted garlic and steen’s reduction.

FANCY FRIED CHICKEN Sautéed brussels sprouts, cider slaw.

WHOLE GULF FISH Wood fired, rosemary butter.

Andy’s Bistro is located at 3322 North Turnbull Drive in Metairie. 504-455-7363. andysbistro.com.

.

Menu Guide 2017 31