a new twist on an old new orleans favorite! sweet banana bread pudding, sliced bananas, and traditional foster sauce
a coconut chiffon cake layered with an italian buttercream, toasted coconut, and topped with a vanilla crème anglaise
a traditional custard dessert with caramelized sugar
a classic new orleans creole cream cheese cheesecake with seasonal fruit reduction
a rich chocolate mousse flavored with praline liquor, topped with sweet cream and housemade pralines
a buttery pecan pie baked golden, drizzled with caramel and chocolate sauce and served with sweet cream
a five layer dark chocolate cake filled with white and milk chocolate mousse then covered with a chocolate buttercream ganache
Bulleit Rye, Carpano Anitca, Angostura, Luxardo Cherry
Pierre Ferrand, pear, pomegranate, lemon, Sparking Wine
Knob Creek, pumpkin, cane syrup, house made Holiday Bitters
Benedictine, Crown Apple, cranberry, apple cider shrub, Angostura bitters, house made Holiday Bitters
Makers Mark, Pecan Ale, Amaretto, cane syrup, chicory-pecan bitters, Angostura bitters
Pear, pomegranate, cranberry, soda
Cranberry, verbena, ginger beer
served with house made creole dipping sauce
jumbo lump crabmeat folded with traditional ravigote sauce set atop a sweet roasted corn sauce
fresh gulf shrimp boiled and served with a chiffonade of greens, touched with house made rémoulade or cocktail
fried p&j oysters served with a mcilhenny chipotle tabasco cream sauce
thick tomato slices layered with danish bleu cheese, shaved red onion, topped with our housemade rémoulade sauce and garnished with a garlic aïoli crouton
a crisp wedge of iceberg lettuce served with our house made bleu cheese dressing, finished with cherry tomatoes, bacon and crispy fried sweet onions
mixed baby greens tossed with a lavender-honey vinaigrette with blueberries, roasted pecans and shaved red onions
romaine lettuce touched with a classic caesar dressing, shaved parmesan, house made croutons and fresh white anchovies
4 oz. filet served with lobster mac and cheese, wilted spinach and marchands du vin
pan roasted gulf shrimp and spaghetti served in a classic creamy carbonara sauce with bacon and egg
USDA prime ground beef served with thick cut bacon, choice of cheddar or bleu cheese, red onion jam, dressed, a side of garlic aioli & house fries
served with romaine lettuce, house made ranch dressing and finished with shaved red onions, mushrooms and cherry tomatoes.
fried p&j oysters with hearts of romaine, shaved onions, bleu cheese and topped with a house made tabasco chipotle buttermilk dressing
12 oz. rib-eye served over lyonnaise potatoes and roasted mushrooms
seared 4 oz. filet over half a romaine heart, portobello mushrooms, balsamic red onions, cherry tomatoes, feta & chimichurri dressing
tender prime beef and louisiana shrimp skewered with peppers, onions and mushrooms, served on pontalba potatoes touched with our house made worcestershire
jumbo gulf shrimp sautéed in a new orleans style barbecue sauce spiked with abita beer & served with a creole
6 oz filet with creamed spinach and pontalba potatoes, topped with flash-fried oysters & finished with béarnaise sauce
the freshest fish from the Gulf served over corn & tomato maque choux with a roasted garlic butter sauce
dick brennan, sr's favorite cut
idaho potatoes baked golden brown in a gruyére cheese cream sauce
made with brabant potatoes, tasso and green onions sautéed with creole seasonings
hand-cut and fried golden brown
fresh spinach in a creamy béchamel
served with hollandaise sauce
vodka, lime juice, cognac and ginger beer
Benchmark Bourbon, Dolin sweet vermouth, Reagan's orange bitters
Black truffle essence, parmesan cheese
Creole pepper aioli
Chipotle aioli
Cornbread crust, New Orleans BBQ sauce
Grilled fish, remoulade, cabbage
ask your server for details
Named top 5 burgers in new orleans by new orleans magazine. Usda prime ground beef served with thick cut bacon, choice of cheddar or bleu cheese, red onion jam, dressed, a side of garlic aioli & house fries
Artisan toast, honey comb, house made preserves and pickled vegetables
Sautéed shrimp, Abita Amber, garlic, rosemary, jalapeno cheddar grits
Foie gras aioli, caramelized onions, Gruyere cheese, sweet sourdough buns
Fried oysters, house made pimento cheese, shredded iceberg, house fries
Mini buttermilk biscuits, fried chicken thighs, pickled vegetables, black pepper honey butter
fried p&j oysters served with a mcilhenny chipotle tabasco cream sauce and creole toast point
local blue crab claws marinated in a house made tarragon vinaigrette, served with shrimp butter crostinis
jumbo louisiana shrimp boiled and served with a chiffonade of greens, touched with house made rémoulade or cocktail
tender escargot sautéed with smoked bacon, fennel and wild mushrooms in roasted garlic butter over a flaky vol-au-vent shell
jumbo lump louisiana crabmeat folded with traditional ravigote served with a roasted corn sauce
jumbo shrimp sautéed with garlic and abita beer, served with jalapeño and cheddar grits in a traditional new orleans barbecue sauce
a new orleans favorite! enriched with fresh lemon and lots of sherry
inspirations from the chef
gulf shrimp, p&j oysters, seasonal fish, okra and andouille sausage simmered in a rich crab broth and dark roux
a crisp wedge of iceberg lettuce served with our house made bleu cheese dressing, finished with cherry tomatoes, bacon and crispy fried sweet onions
mixed baby greens tossed with a lavender-honey vinaigrette with blueberries, roasted pecans and shaved red onions
romaine heart touched with a classic caesar dressing, shaved parmesan, house made croutons and fresh white anchovies
thick tomato slices layered with danish bleu cheese, shaved red onion & garlic aïoli croutons, topped with our house made rémoulade
Rubbed with honey and our house blend Creole seasoning served with horseradish cream
Dick Brennan, SR's favorite cut - creole seasoned & seared in a hot cast iron skillet
the freshest fish from the Gulf served over corn & tomato maque choux with a roasted garlic butter sauce
varying from one to three pounds, served with the tail split in half, claw and knuckle meat exposed, and clarified butter for dipping
20 oz Tenderloin served with asparagus, au gratin potatoes, roasted vegetable gratinee, mushroom sauté and three house made sauces
a 6 oz filet served with creamed spinach and pontalba potatoes, topped with flash fried oysters and finished with béarnaise sauce
14 oz veal chop served with bone marrow, asparagus spears, drizzled with bordelaise sauce
idaho potatoes cooked in a gruyère cheese cream sauce and baked golden brown
hand-cut, fresh idaho potatoes and fried golden brown and crisped to perfection
a jumbo baker served steaming hot, topped to order with your favorite accompaniments
topped with warm creole pecan butter
diced, roasted potatoes sautéed with garlic, caramelized onions, wild mushrooms, ham and scallions
thin slices of onion flash fried and served with a house made creole dipping sauce
a sharp white cheddar béchamel with a hint of black truffle
local seasonal vegetables roasted and topped with shaved parmesan
served with hollandaise sauce
sweet onions grilled with honey-butter
fresh spinach in a creamy béchamel
a savory sauté of wild mushrooms enhanced with madeira wine and fresh thyme
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.