Café Adelaide & the Swizzle Stick Bar menu

              & the Swizzle StiCk Bar
About
Adelaide
General Info
Bar Menu
Cocktans
Menus
Private
Parties
The "What the !hell! If you can't avoid it, enjoy it, Hurricane" $7.50
Made with Southern Comfort
The Adelaide Swizz.le $6.50
Press
New Orleans Amber Rum, fresh squeezed lime juice, bitters, a splash of soda and
our secret ingredient!
Side Car $8.50
Brandy, Rum, Cointreau, sour mix, lime juice - served with a sugar rim
Prytania St Punch $7.50
New Orleans Crystal and Amber Rum, fresh orange and pineapple juices and
grenadine syrup
Neutral Ground $7.50
Peach Schnapps, Limoncello and sour mix served "up"
Brake Tag $7.50
Southern Comfort, Amaretto, OJ and cranberry
BellaDonna $10.50
Charbay Blood Orange Vodka, orange liqueur, sour mix, lime juice and a splash of
cranberry
Bar Chef Lu Brow's Bloody Mary $7.50
house made to be red, with a bit of a kick
(much like Lui)
Signq_ture Bar Fare
Gumbo Du jour, Soup Du jour -or- Turtle Soup $7.50
Shrimp and Tasso "Comdogs" $9.00
5 pepper jelly, pickled okra. chicory greens, and Crystal Hot Sauce butter
Adelaide's Grilled Chicken Salad $13.00
bourbon spiced pecans, goars cheese and shaved red onions with Nueske's
bacon-molasses vinaigrette
Crispy P&J Oysters $9.00
flaky pastry and French Comte cheese with spinach and artichoke fondue
The Adelaide Burger $13.00
grilled Portabella mushrooms, caramelized onions, Swiss cheese
and "Old Fashioned" steak sauce with crispy fries
New Orleans Shrimp Remoulade $8.00
"shrimp boil" vegetables and preserved lemon
Dirty Duck Calas and Foie Gras $12.00
crispy duck confit calas, blackberry Socage honey, plum raisin jam and foie gras
fondue
Tower of Hand-Cut French Fries $5.00
Crispy Vegetable Fries with Buttermilk Dressing $7.00
This menu is current as of 10112107. Chef Danny likes to shake things up alot, so
our menus are subject to frequent change!
Copyright@2008 CafB Adelaide
Swizzle StiCk Bar
About
Adelaide
General Info
Breakfast
coffee and more
The Juice Bar $5.50
Menus
Custom combination of any of the following selections
shaken tableside:
fresh orange, fresh grapefruit, cranberry, POM,
tomato, pineapple, apple, V-8
Hot off the "Press" $7.00
16 oz. pot of Kana or Kapalua Dark
French Marl<et Coffee & Chicory or Decaf $3.50
Cappuccino $5.25
Espresso/Double Espresso $4.25/$4.75
Tazo Tea $3.75
Refresh, Awake, Calm, Darjeellng, Earl Grey,
Green Ginger, Passion, Wild Sweet Orange
Fiji Water 300ml $2.75
Voss Water 400ml $3.50
Soft Drinks & Iced Tea $3.00
Milk $3.25
bread basket
Adelaide buttermilk biscuit $2.50
VVhite, wheat, rye toast $2.50
Bagel, English muffin, Buttered Brioche $3.75
Danish $2.50
Blueberry or Bran Muffin $3.00
Mixed Basket of Goods ( 3 items) $6.50
Private
Parties
Press
signature sweets
Frozen Hot Chocolate $5.50
Loews' Chefs have teamed up to create this special recipe!
Peanut Butter and Jelly Brioche Sandwich $6.50
Chocolate Sauce
New Or1eans Beignets with Powdered Sugar $5.50
farm fresh eggs
New Or1eans Power Breakfast $13.50
two eggs; apple-smoked bacon, andouille sausage,
or grilled ham; brabant potato hash or stone-ground grits;
buttermilk biscuit
The Faubourg Feast $11 .50
two eggs; honeycomb waffles, apple-smoked bacon and
seasonal fruit with toasted pecan syrup
The Cure For What Ails You $14.00
pain perdu-New Or1eans' answer to French toast-with
two eggs, apple-smoked bacon and tasso brabant potato hash
Custom Three Cheese Omelet (egg whites available) $13.00
with cheddar, mozzarella. and gruyere cheeses.
choose three fillers: tomatoes, onion. bacon, sausage, ham,
mushrooms. peppers. spinach
Scrambled Egg, Bacon, and Cheese Biscuit $8.00
local flavors
Pain Perdue $10.00
New Orleans style French toast. fresh fruit.
and pecans cane syrup and powdered sugar
Adelaide's Eggs Benedict $12.50
Two poached eggs on toasted buttermilk biscuits with
grilled ham and hollandaise sauce
B. L. Creole T $10.00
bacon, lettuce, tomato, fried egg, sandwiched on
N.O. French Bread. with Tabasco aioli
griddle
Buttermilk Pancake Stack $10.00
Honeycomb Waffle $10.00
with toasted pecan syrup
sides
Fruit & Berries Bowl $7.00
with yogurt $8.50
with granola $8.50
Half Grapefruit $5.25
Dry Cereals $4.50
Stoned Ground Grits or Oatmeal $4.50
Bacon, andouille sausage, ham $5.00
This menu is a sample only. Chef Danny likes to shake things up alot, so our
menus are subject to frequent change!
Copyrigh/©2008 Cafe Adelaide
About
Adelaide
Lunch
General Info Menus
Private
Parties
Press
This menu is current as of 1011212007. Chef Danny likes to shake things up alot,
so our menus are subject to frequent change!
Appetizers
Louisiana Shrimp and Okra Gumbo 7.00
jasmine rice and Louisiana file
Honey Butternut Squash Soup 7.00
local honey and cayenne pepitas
Turtle Soup au Sherry 6.50
The Chopped Salad 7.00
hearts of romaine, cherry tomatoes, Gruyere cheese,
apple wood smoked bacon, toasted brioche, pressed egg
and black pepper-buttermilk dressing
Three Tomato & Blue Crab Salad 10.00
Roma, cherry, and com fried green tomatoes
with opal basil vinaigrette and Blue crab ravigote
Adelaide's Spinach Salad 7.00
bourbon spiced pecans, goafs cheese, shaved red onions
and Nueske's bacon-molasses vinaigrette
Shrimp and Tasso "Comdogs" 9.00
5 pepper jelly. pickled okra, chicory greens
and Crystal Hot Sauce butter
Crispy Louisiana Oysters 9.00
P&J oysters, flaky pastry and French Comte cheese
with spinach & artichoke fondue
Entrees
Grand Isle Shrimp and Grits 17.00
andouille stone ground grits, herb roasted tomatoes.
melted leeks and sauce forestiere
Pomegranate Gla:ted Salmon 17.00
sugar snap peas, baby bok choy, shiitake mushrooms,
and a lemongrass seafood broth
Paneed Veal and Blue Crab 18.00
saute of whole roasted shallots, baby spinach
and oyster mushrooms with charred tomato butter
Barbecued Hake and Grand Isle Shrimp 18.00
grilled autumn com, sweet onions, baby spinach
and LeBlanc's sugarcane pepper jelly
Sugar Cane Grilled Pork Porterhouse 17.00
sweet potato and andouille salad, house made pork cracklings,
chipotle onion rings and bourbon molasses syrup
Adelaide's Veg Plate 14.00
Chefs selection of seasonal vegetables
and various cooking techniques
Muscovy Duck and Crispy Oysters 21.00
Confit duck leg, P&J oysters, duck egg fried rice,
sugarcane wilted spinach and creole shrub sauce
TruffJed Chicken Adelaide 15.00
white bean cassoulet, chicken and apple crepinette,
Roma tomatoes. baby spinach and Socage honey & sage demi
Some people merely exist -
Adelaide Brennan lived!
Cafe Adelaide and The Swizzle Stick Bar is a nod to our beloved aunt, Adelaide
Brennan- a dazzling woman who managed to squeeze as much living out of life
as she possibly could. She was as much sophisticated and elegant as she was
carefree and mischievous. After all, one of her favorite sayings was, "Eating,
drinking and carrying on". Very simply, that's what we hope you do while you're
here. So relax, order a drink and enjoy your meal-Adelaide would have insisted.
Ti, Lally and Alex
Chef Danny's Autumn Package
2..Course Special Package 19.00
*choice of either appetizer or dessert with entree•
Starter
Honey Butternut Squash Soup
local honey and cayenne pepitas
or
BBQ Duck and Sweet Potato "Waffle"
barbequed duck debris, caramelized apples,
& sunny side up quail egg
with chicory coffee cane syrup
Entree
Crispy Des Allemandes Catfish
Socage honey glazed cornbread,
Umestone Bibb lettuce, mirlitons, charred peppers
and Tabasco ravigote
and for Dessert ...
Bananas Foster Creole Bread Pudding
shaved white chocolate and bruleed bananas
or
Bourbon Chocolate Pecan Pie
with vanilla bean ice cream
Chef Danny's Five Dollar Side Dishes
Buttermilk Crushed New Potatoes
Hand Cut Parmesan Fries
Goat Cheese Stone Ground Grits
Olive Oil Wilted Spinach
The POWER LUNCH gets Playful!
Now offering 25¢ martinis at lunch!
Who knew a "power lunch" could be so much fun?
Umit of three with purchase of entree ('cause thars enough!!)
Classic Martini - Appletini
Cosmopolitan - Commander's Martini
This menu is current as of 1011212007. Chef Danny likes to shake things up alot,
so our menus are subject to frequent change!
Copyright@2008 CaffJ Adelaide
& the Swizzle StiCk Bar
About
Adelaide
Dinner
General Info Menus
Private
Parties
Press
This menu is a sample only. Chef Danny likes to shake things up alot, so our
menus are subject to frequent change!
Some people merely exist -
Adelaide Brennan lived!
Cafe Adelaide and The Swizzle Stick Bar is a nod to our beloved aunt, Adelaide
Brennan-a dazzling woman who managed to squeeze as much living out of life
as she possibly could. She was as much sophisticated and elegant as she was
carefree and mischievous. After all, one of her favorite sayings was, "Eating,
drinking and carrying on·. Very simply, that's what we hope you do while you're
here. So relax, order a drink and enjoy your meal-Adelaide would have insisted.
Ti, Lally and Alex
Appetizers
Chicken and Sas.safras Gumbo 6.50
Slow roasted chicken and Louisiana file
Redfish and Creole Tomato Bisque 6.50
Lafourche Parish Creole tomatoes
Turtle Soup au Sheny 6.50
A Commander's classic spiked with sherry
The Adelaide Trio 7.50
A demi-tasse of all three soups
Louisiana Wild Shrimp Remoulade 8.00
Shrimp boil vegetables, mizuna greens
and preserved lemon
Golden Meadow Oyster Roast 9.00
Blue crab & Brie fondue, shrimp & tasso
creamed spinach & artichoke crowned oysters
Sugarcane Marinated Bean Salad 7.50
Cranberry beans. sugar peas and snap beans
with cherry tomatoes, Feliciana Nevat cheese
and crushed com vinaigrette
Spiced Apple Salad 7.00
Summer greens, roasted pecans,
Fuji, Gala and Granny Smith apples
with crumbled blue cheese and spiced cider vinaigrette
New Orteans Barbeque Shrimp Shortcake 9.00
Toasted garlic, crushed lemon, Abita beer cream
and classic New Orleans barbeque sauce
P&J Oyster and Artichoke Cake 10.00
Champagne poached oysters, roasted artichokes
and Atchafalaya Basin Bowfin roe
Entrees
Louisiana Shrimp and Grits 28.00
Andouille stone ground grits, melted leeks
and truffled woodland sauce
Creole Spiced Filet of Beef 32.00
Roasted garlic boulangere potatoes, Creole tomato jam,
grilled green onions and foraged mushroom fricassee
Lemongrass Glazed Yellowfln Tuna 29.00
Grilled Grand Isle shrimp, marinated summer beans, cherry tomatoes
and ripped Opal Basil with charred orange caramel
Old Fashioned Duck Breast and Crispy Oysters 29.00
Local oysters, duck cracklin' dirty rice, muscovy duck confit,
and "Old Fashioned" duck sauce
Harris Ranch Black Angus Sirloin Strip 36.00
Three potato Lyonaisse, apple smoked bacon,
forestiere butter and "Peychaud's Bitters" steak sauce
Herb Roasted Bay Snapper and Blue Crab 29.00
Fire roasted summer com, oyster mushrooms
and baby spinach with Chardonnay fumet
Citrus Lacquered Mahi Mahi 28.00
Creole spiced Louisiana shrimp, sweet potatoes,
grilled eggplant and Scotch Bonnet pineapple syrup
Louisiana Boucherie 24.00
Socage honey grilled pork tenderloin, tasso & andouille pie.
Hog's Head en glace, wild shrimp boudin crepinette,
and three mustard glaze
This menu is a sample only. Chef Danny likes to shake things up a/ot, so our
menus are subject to frequent change!
Often dessert should be sipped ...
White Chocolate Martini
an absolutely decadent confection with Godiva white chocolate liqueur and Nocello
Italian walnut liqueur
8.50
Chocolate Mintini
Godiva Dark Chocolate liqueur and fresh mint syrup
8.00
The Beautiful
Grand Mamier and Amaretto di Saronna served in a warm snifter
9.00
Copyrighte2008 Cafe Adelaide
About
Adelaide
Swizzle StiCk Bar
General Info Menus
Private
Parties
Press
Private Parties Planning Guide
Cafe Adelaide & the Swizzle Stick Bar
Private Party Planning Guide
We are so pleased that you are considering hosting your party at Cafe Adelaide.
We want entertaining at Cafe Adelaide to have the same ambiance and hospitality
as that of entertaining in your home.
Attached you will find guidelines and suggestions developed to ensure that your
party will be a great success. Copies of our private party menus are also enclosed
for your review. We request that you plan one set menu for parties of more than 14
guests. If your party includes 14 or fewer guests, you may choose to order directly
from the restaurant menu.
We look forward to having you and your guests dine with us.
Courtney Dubbin
Private Party Coordinator
cdubbin@loewshotels.com
(504) 595-3305
Restaurant Hours:
Breakfast: A La Carte 7 days- Monday- Friday, 7:00-10:00
and Saturday and Sunday 7:00-10:30
Lunch: 11 :30 a.m. - 2:00 p.m. Monday - Friday
Dinner: 6:00 p.m. - 9:00 p.m. Monday - Saturday
-we are closed on Sundays until further notice..,_
Private Dining Areas:
Our Turtle Room can accommodate a maximum of 28 guests. Based on the
dimensions of the room, round tables each seating 7 guests is the best room
configuration for 28 people.
Our Wine Room is a bit larger and is able to accommodate a maximum of 67
people utilizing the banquettes (49 without). Please inform us of the number of
guests you wish to accomodate, and we will be able to discuss the details of each
room.
However, depending upon reservation availability it is often possible to host semi­private
events for a larger number of guests in the regular dining area.
Private Party Planning Guide
Menu & Guest Guarantees:
Your pre-selected menu is requested at least 2 weeks prior to your party. Our
menus offer fresh ingredients and they change seasonally. All prices are subject to
change.
We ask that you guarantee the number of guests attending your party 2 working
days prior to the event. This number will be considered your guarantee for which
you will be charged (food, tax & gratuity) even if fewer guests attend. We will plan
and prepare for 1 0% more than your final guarantee.
Room Decorations:
We are pleased to coordinate services to create a particular theme, be it a
centerpiece or an extensive room arrangement. Balloon bouquets are provided
complimentary upon request. A guest is welcome to supply his or her own
decorations as well.
Audio Visual:
A complete selection of equipment is available for an additional fee. Please advise
the party planning staff of your event requirements and room set-ups. Please
remember that we will only allow presentations and audio visual equipment in our
private dining area.
Transportation & Parking:
Complimentary valet parking is available at the front entrance of the hotel, 300
Poydras Street.
Payment:
Payment in full is expected at the completion of your party. We accept all major
credit cards. A gratuity of 20% will be added to the final bill for any party above 12
people. A New Orleans sales tax of 9. 75% is applicable to all checks. You are
more than welcome to pre-pay with a credit card if it is more convenient for your
party.
Hors d'Oeuvres & Cocktails
Prices do not include gratuity or sales tax
Hors d'Oeuvres
Hors d'oeuvres passed on a silver tray can be an elegant addition to any party.
All items are priced per piece. There is a 25-piece minimum.
Tabasco-Soy Glazed Yellowfin Tuna with Avocado- $2.75
Creole Marinated Jumbo Gulf Shrimp - $2.50
Crabmeat Ravigote Canape - $3.00
Caramelized Onion & Goat Cheese Tart- $1 .50
Johnny Cakes & Atchafalaya Basin Bowfin Caviar - $2.50
Truffled Mushroom Profiterole - $1 .75
Crispy P&J Oysters with Horseradish Cream - $2.00
Cocktails
- Prices are based upon consumption -
All private bar setups include a selection of domestic and imported beer,
white and red wine, soft drinks, juices, and garnish.
Additional items may be added upon request.
Eye Openers: Mimosas, Bloody Mary's, Milk Punch, White wine, Red wine. These
are available and priced either per individual or by the pitcher.
Wine: Our wine list and cocktail menu are available for your review upon request.
Wine prices are based upon consumption unless a pre-ordered amount of pours is
given.
Non-alcoholic beverages: Iced tea, soft drinks, coffee, hot tea - $2.00 per person
This menu is a sample only. Chef Danny likes to shake things up alot, so our
menus are subject to frequent change!
Dinner Menu - 2.006
One set menu is required for parties of more than 12 guests. Entree price includes
a selection of one appetizer and/or one salad, one entree and one dessert. Prices
are exclusive of beverages, gratuity and sales tax. If you have a party of 30 or
more a 4 course meal is necessary. If the party is under 30 people, you are able to
have a 3 course meal with no salad for $5 less.
APPETIZERS
Soup du Jour
Gumbo du Jour
Turtle Soup
New Orleans BBQ Shrimp Shortcakes
Crab Cakes (add $2.00)
SALADS
Harvest Salad
Summer greens, roasted pecans, Fuji, Gala and Granny Smith apples
with Maytag blue cheese and spiced cider vinaigrette
Seasonal Salad du Jour
A fresh choice with all the seasonal trimmings
ENTREES
Bourbon Laquered Bob White Quail $45
Foie Gras, peach and brioche stuffing, baby mustard greens
and Buffalo Trace-molasses syrup
Spiced Filet of Beef $48
Toasted garlic boulangere potatoes, fire-roasted tomato jam,
grilled green onions and foraged mushroom fricassee
Harris Ranch Black Angus Strip $52
Three potato Lyonaisse, apple-smoked bacon, forestiere butter
and "Old Fashioned" steak sauce
Gulf Fish and Blue Crab $47
Herb-roasted summer vegetables, baby spinach
and charred Creole tomato butter
Louisiana Boucherie $47
Socage honey glazed pork tenderloin, tasso and andouille pie,
Hog's Head en glace, wild shrimp boudin crepinette and 3 mustard glaze
DESSERTS
Choose one from the dessert menu below.
'"*Please let your party planner know of any
food allergies that Chef should be aware of**
Lunch Menu - 2006
One set menu is required for parties of more than 12 guests. Entree price includes
a selection of one appetizer, one or two entrees and one dessert.
Prices are exclusive of beverages, gratuity and sales tax.
APPETIZERS
Soup du Jour
Gumbo du Jour
Turtle Soup
Adelaide Chopped Salad
Hearts of romaine, Gruyere cheese, applewood smoked bacon,
toasted brioche, pressed egg and black pepper-buttermilk dressing
Harvest Salad
Summer greens. roasted pecans, Fuji, Gala and Granny Smith apples,
Maytag blue cheese and spiced cider vinaigrette
New Orleans BBQ Shrimp Shortcakes (add $2)
ENTREES
Herb-Grilled Chicken Adelaide $25
Cherry tomatoes, Creole potatoes, rum soaked citrus
and charred pepper glaze
Peach Glazed Pork Tenderloin $28
Three potato salad, caramelized onions, baby mustard greens
with peach and chicory coffee syrup
Gulf Fish and Blue Crab $27
Herb-roasted summer vegetables, baby spinach
and charred Creole tomato butter
Toumedos of Beef $31
Toasted garlic boulangere potatoes, fire-roasted tomato jam,
grilled green onions and foraged mushroom fricassee
DESSERTS
Choose one from the dessert menu below.
**Please inform your party planner of any
food allergies Chef should be aware of*"'
Dessert Menu
One selection is included with your entree price.
Coffee/hot tea service is available for $2.00 per person, plus gratuity and sales tax.
Creole Bread Pudding
With warm bourbon cream sauce
Creme BrOiee
Sugarcane tuile and ginger-plum jam
New Roads Pecan Pie
Dark chocolate and Buffalo Trace bourbon cream
Trio of Seasonal Sorbets
With assorted cookies
Dessert Bomb
Chef Danny's selection of confections served "Family Style" around the table
$5.00 per person
**Ask your party planner about any seasonal desserts we may offer**
This menu is a sample only. Chef Danny likes to shake things up alot, so our
menus are subject to frequent change!
Copyright@2006 Cafe Adelaide