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SOUPS AND APPETIZERS
Turtle SouP .......................................... ~ ...................... (cup) 6.00
Shrimp and Crab Okra Gumbo ....................... ~ .......................... (cup) 6.00
Crawfish Bisque ............................................................... (cup) 8.00
Bayou Jambalaya ................................................................. 8.50
Tidbits of Fried Freshwater Catfish, Alzina's Special Sauce ............................... 5.00
Fried Crawfish Tails, Alzina's Special Sauce ............................................ 8.50
SALADS
Salad Bon Ton ............ .. ... (sm) 5.00 ........ (lg) 8.00
Asparagus, on Mixed Greens ...... (sm) 7.00 .... ~ ... (lg)10.50
Debbie's Salad ................. (sm) 11.00 ...... (lg) 17.50
Shrimp Remoulade ............. (sm) 8.50 ....... (lg) 14.50
ENTREES
Served with your choice of vegetable and Salad Bon Ton
Crabmeat Imperial. .............................................................. 23.00
,Crabmeat Au Gratin ................. ... .......................................... 23.00
Red Fish Bon Ton ............................................................... 24.50
Red Fish Alzina ................................................................. 24.50
Grilled Fillet of Fresh Gulf Fish Topped with Grilled Louisiana Oysters ..................... 24.50
Grilled Fillet of Fresh Gulf Fish Topped with Grilled Louisiana Shrimp ..................... 24.50
Broiled Fillet of Fresh Gulf Fish, Lemon Butter Sauce .................................. 18.00
Grilled Fillet of Fresh Gulf Fish .................................................... 18.00
Fillet of Louisiana Speckeled Trout (fried or broiled) . ................................... 20.00
Fried Fillet of Fresh Water Catfish, Alzina's Special Sauce ............................... 15.50
Pan Broiled Louisiana Shrimp, Garlic-Lemon Butter Sauce .............................. 19.50
Shrimp Etouffee, Parsley Buttered Rice .............................................. 16.00
Fried Louisiana Shrimp, Cocktail Sauce, Homemade Tartar Sauce ......................... 19.00
Fried Crawfish Tails, Alzina's Special Sauce ........................................... 19.50
Crawfish Etouffee, Parsley Buttered Rice ............................................. 19.50
,Crawfish Bisque, Parsley Buttered Rice .... .. .......... . .......... . .................. 15.50
Crawfish Jambalaya ............................ . ................................. 19.50
Crawfish Dinner (Etouffee, Jambalaya, Laurie, Omelette) ................................ 26.00
Fried Louisiana Oysters, Cocktail Sauce, Homemade Tartar Sauce ......................... 18.50
Oysters Alvin, with Seasoned Rice .................................................. 19.50
Pan Broiled Oysters .............................................................. 19.50
Fried Louisiana Soft Shell Crab, Homemade Tartar Sauce ..... one crab 15.50 ........ two crabs 26.00
Soft Shell Crab Alvin, Topped with Crabmeat. ............. one crab 22.00 ........ two crabs 32.50
90z. Black Angus Ribeye (grilled) . .................................................. 19.50
140z. Black Angus Ribeye (grilled) . ........................... . ..................... 28.50
120z. Black Angus Sirloin Strip, Centercut (grilled) . .................................... 32.00
60z. Center Cut Filet (grilled) . ..................................................... 23.50
~ with Mushrooms in Cabernet W'ine Sauce ....................................... 25.50
100z. Center Cut Filet (grilled) . .......... . ......................................... 34.00
~ with Mushrooms in Cabernet Wine Sauce ....................................... 36.00
VEGETABLES
Choice of
Parsley Buttered Potatoes ......................................... 3.00
French Fried Potatoes ........................................... 3.00
Fried Onion Rings ........... . ................. .. ............... 3.00
Vegetable Du Jour. ...................... . ...................... 3.00
DESSERTS
Bread Pudding with Whiskey Sauce .. . ................ . ............ 6.00
Pecan Crunch Ice Cream ................ , ........................ 4.00
Pineapple Sherbet .............................................. 4.00
Bread Pudding with Whiskey Sauce ............... . ................ 8.00
and Pecan Crunch Ice Cream it la mode
Luzianne Coffee ................................................ 1.50
The Bon Ton Cafe
In Downtown New Orleans
The flickering gas lights and canvas canopy that
announce the entrance to the Bon Ton Cafe are the first hints to
an experience in dining that has almost vanished in our
fast-paced lives.
Housed in the historical 1840's Natchez building, within
earshot of boat whistles on the Mississippi, its checkered red
and white tablecloths, wrought-iron chandeliers and soft-brick
walls create an atmosphere to enjoy Cajun food prepared
stylishly from original family recipes. Combined with the
down-home friendliness of the staff, dining at the Bon Ton
often becomes an event long-remembered.
Originally opened in the early 1900's, it has long been a
favorite of local dining connoisseurs. After a brief recess, Al
and Alzina Pierce came to New Orleans in the early 1950's
from their home along the bayous of South Louisiana and
reopened the Bon Ton. With them came recipes that their
families had created while living deep in the Cajun country of
Lafourche and Terrebonne Parishes .
. Armed with these recipes, they opened one of the first
restaurants in New Orleans· to challenge the city's renowned
Creole cooking with authentic Cajun cuisine that depends
heavily on foods from Louisiana's bayous and the Gulf of
Mexico. Once found only in the kitchens along those bayous,
dishes such as crawfish etouffee, crawfish bisque, shrimp and
oyster jambalaya, now appeared on a restaurant table. Other
Bon Ton specialties made with lump crabmeat, oysters,
crawfish and soft shell crabs began to pamper New Orleans
diners-one of the world's most critical group of gourmets.
Adding to the nostalgia of Cajun lore are two specialties of
the house prepared as only the Bon Ton knows how - its famed
Rum Ramsey cocktail adapted from a recipe handed down
from the early 1900's and known only to the owners, and its
Bread Pudding with Whiskey Sauce that is so delicious it
verges on being wicked.
Today, the traditions started by Al and Alzina Pierce
continue under their nephew, Wayne Pierce, who trained under
them, and his wife Debbie. Since 1967, Wayne and Debbie
have guarded those traditions so well they have gained recognition
of the Bon Ton by many international culinary societies
and have been covered extensively in gourmet, travel and
leisure publications and in newspaper columns.
Restaurant critics are amazed that the Bon Ton maintains its
great popularity though it is open only Monday through Friday
for lunch from 11 a.m. until 2 p.m. and for dinner, with
reservations strongly recommended from 5 p.m. until 9:30
p.m. Exceptions are made on weekends for plivate parties
scheduled in advance.
The Bon Ton s ambience and cuisine flow from the
uncrushable joie de vivre of the Cajun people. When they were
thrown into bitter exile from their home in Maritime, Canada,
they found themselves cast away in a desolate wilderness along
the bayous of what is now Louisiana. Instead of languishing,
they snapped back to a cheerful life and used their native
courage and initiative to turn the humble foods the wilderness
offered into one of the world's most delightful cuisines.
BERN KEATING
•
BONTON
Gafe
