Oliviers Restaurant

204 Decatur St, New Orleans, LA 70130
Wednesday's hours: 11:00am - 9:00pm (Hours of Service May Vary)
Shrimp Cocktail

Fresh gulf shrimp boiled in crab boil seasonings and served with our housemade classic cocktail sauce.

Mushroom Ragout

An array of mushrooms cooked in white wine, garlic, spices, and a heavy cream; reduced until richly thick. Served with a cheese stuffed crouton, this dish is a vegetarian delight.

New Potatoes With Caviar

New potatoes, steamed, hollowed and ?lled with dill sour cream, then topped with caviar.

Louisiana Bbq Shrimp

Large gulf shrimp (head & shell-on), pan-seared and seasoned with our family recipe. Served with a rosemary buscuit.

Gumbo Sampler

The Olivier family has prepared a wonderful sampler of their three versions of gumbo: Chef Armand's creole Gumbo, Papa Armand's File and Mama Okra Gumbo. The last two were offered at the original Olivier's restaurant on Dreux Ave.

Armand's Creole Gumbo

This robust, rich version is chef Armand's interpretation: Chicken Andouille Sausage and shrimp in a thick roux, seasoned with a mix of fresh and dried spices, sautéed bell pepper, celery and green onions. Served with rice.

Creole Rabbit

Rabbit was a staple of the 19th century New Orleans table. There are several Creole versions of this specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. Cooked until tender to the fork, served with a rich oyster dressing seasoned with sage. This dish came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is Papa Armand’s favorite Sunday dinner, so we keep up the tradition.

Great Grandma Jeanne's Shrimp Creole

Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and pepper. Served with rice.

Grandmother Audrey's Shrimp Scampi

We sautée shrimp in white wine and lemon butter, season it with garlic and chives, add diced mushrooms, and then thicken the sauce with parmesan cheese.

Mama Cheryl's Crawfish Etouffee

A light roux, chopped, bell peppers, green onion, yellow onion and celery added to a chicken stock with a touch of tomato paste, ?avored with basil, thyme, and garlic. Spicy, sautéed Craw?sh tails are added to the ?nished sauce.

Crab And Salmon Cakes

We take the select meat of fresh Louisiana Blue crab, blend it with poached salmon and Mama Cheryl’s special dressing, form it into patties, then roll them in seasoned bread crumbs. Served with green onion aoli.

Roast Half Duckling

Moist, half duckling, lightly seasoned, roasted and served with raspberry plum port sauce.

Honey Glazed Medallions Of Pork

Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a ?avorful pineapple-plum mint sauce.

New Orleans Classic Trio

Blackened Fish Filet, Shrimp & Chicken Andouille Jambalaya, and Craw?sh Etouffe. All three are prepared in the Creole styles and re?ects the traditional preparation of the individual neighborhood in which it originated.

Taster’s Platter

Superb Louisiana seafood, battered and deep-fried, is a staple of the Creole table.We dip the seafood into a milk egg wash, then roll it in yellow cornmeal seasoned with garlic, and salt, and deep fry it in light pure vegetable oil. This Platter includes: Fish, Shrimp, a Crab & Salmon Cake, Greens and Red Beans.

Jambalaya with Fried Cat?sh

The quintessential Louisiana rice-based dish. Rice steeped in a traditional sauce of rich and subtle spices, along with chicken andouille sausage and shrimp. Served with lightly seasoned cat?sh fried to perfection.

Vegetarian Pasta

Penne pasta and a medley of sautéed garden vegetables, in a garlic cream sauce.

Ribeye Steak

12 ounce Ribeye seaseoned with black peppercorn. Grilled to perfection and served on a sizzling platter.

Roasted Half Chicken

Rosemary and garlic roasted chicken served with corn maque choux.

Crab Ravioli

Crabmeat stuffed pasta, battered and fried, with a shrimp, craw?sh, tasso and parmesan cream sauce.

Ribeye Steak

12-ounce ribeye seasoned with black peppercorns. served with sweet potato, yukon gold and purple potato hash. accompanied by roasted asparagus.

Half Roasted Chicken

rosemary and garlic roasted chicken served with traditional creole dirty rice and corn maque choux.

Crab Ravioli

crabmeat-stuffed pasta, battered and fried, with a shrimp, crawfish and spinach alfredo sauce. served with oven-roasted asparagus.


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