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Jy DINNER MENU
Executive Chef: Emeril Lagasse
Chef de Cuisine: David Slater
NEW ORLEANS Reservations: (504) 528-9393
APPETIZERS
Homemade Andouille and Boudin with Southern Cooked Greens, Beer Braised Onions,
Whole Grain Mustard and Emeril's Worcestershire Sauce
Sauteed Escargot with Orecchiette Pasta, Sundried Tomato Pesto, Parmesan and Mint
Sweet & Sour Lamb Spareribs with Jalepeno-Mint Salad, Spicy Peanuts and Sesame
Warm Mississippi Rabbit Remoulade with Fried Green Tomatoes, Benton's Bacon, Local
Citrus Salad and Horseradish Gastrique
Tonight's Oysters
Elneril's Originals
"Emeril's" New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives
Creole Marinated Calamari - Flash Fried with Olive Salad, Smoked Tomato Sauce and Parmesan
Savory Smoked Salmon Cheesecake with Green Onion Coulis
Fresh Angel Hair Pasta with Louisiana Crawfish Tails in a Creole Cream Sauce
- or-with
Smoked Mushrooms and House Made Tasso Cream Sauce
SOUPS AND SAL .. ADS
Soup of the Day
Gumbo of the Day
Abita Root Beer Braised "Fresh Bacon" Salad with Citrus Slaw, Marinated Yucca, Heirloom
Radish, Shaved Jalapeno, Goat Cheese and Pork Cracklings
Truffled Gulf Shrimp "Louis" with Butter Lettuce, Citrus, Smoked Bacon, Chopped Egg,
Asparagus and Tobiko Caviar
Baby Spinach Salad with Ponchatoula Strawberries, La Serena, Crisp Potato, Marcona
Almonds and Warm Chorizo Vinaigrette
Enleril ~ s Originals
Our Emeril's Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes,
Pepper Jack Cheese and Seasoned Croutons
Arugula, Endive & Radicchio Tossed in a Walnut Vinaigrette with Maytag Blue Cheese
and Candied Walnuts
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ENTREES
Maple-Rosemary Glazed Tanglewood Farms Chicken Breast and Confit Leg with
Caramelized Root Vegetables, Lacinato Kale, Benton's Bacon and Mustard Jus
Cast Iron Roasted Filet of Beef - Creamy Mascarpone Polenta, Roasted Pork Belly, Swiss
Chard, Confit Tomato and Goat Cheese
Chef David Slater's Creative Fish of The Day
Gulf Seafood Bolognese with Orecchiette Pasta, Sweet Fennel Sausage, Sylvetta Arugula
and Shaved Parmesan
Paneed Veal & Crisp Sweetbreads with Wild Mushrooms, Radicchio, Brabant Potatoes,
Prosciutto, Sage and Lemon-Caper Crab Butter
Saffron-Chili Dusted Jumbo Gulf Shrimp with Sweet Potato-Smoked Corn Grits, Skillet
Beans, Benton's Bacon and Mango Chow Chow
Grilled Harris Ranch Ribeye with Crisp Vidalia Onion Rings, Heirloom Tomatoes, Fresh
Watercress and May tag Blue Cheese-Aged Balsamic Vinaigrette
Elneril 's Originals
Andouille Crusted Texas Redfish with Grilled Vegetables, Shoestring Potatoes,
Glazed Pecans and Creole Meuniere Sauce
Grilled Niman Ranch Double Cut Pork Chop with Caramelized Sweet Potatoes,
Tamarind Glaze and Green Chile Mole Sauce
Roasted Farm Raised Quail IIMiiton" with Mushroom-Crabmeat Stuffing,
Brabant Potatoes and Haricots Verts
Sweet Barbecue Glazed Salmon with Andouille-Potato Hash, Crispy Onions
and House Made Worcestershire
DESSERTS
Vanilla Bean Creme Brulee with Seasonal Cookie
Dark Chocolate Torte with Whipped Double Cream, Candied Pine Nuts, Cocoa Nibs and Berry Coulis
Coconut Rum Cheesecake - Brown Butter Cookie Crust and Pineapple Compote
Local Blood Orange Ice Box Pie with Oreo Crust and Torched Meringue
Ice Cream or Sorbet Trio
Elneril's Originals
Emeril's Banana Cream Pie with Graham Cracker Crust, Caramel Sauce and Chocolate Shavings
J.K:s Chocolate Souffle
Peanut Butter Pie with Oreo Crust and Caramel
Strawberry Shortcake - with Macerated Strawberries, Vanilla Pound Cake,
Fresh Whipped Cream and Strawberry Balsamic
Mr. Lou's Bread Pudding with Vanilla Ice Cream and Bourbon Sauce
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FROM. TIlE CI-IEES:E BOAI~D
Lincolnshire Poacher - England - Neal's Yard Dairy; Unpasteurized Cow's Milk (Served with
Marinated Cerignola Olives)
Cypress Grove Humboldt Fog - Arcata, CA - Pasteurized Ripened Goat Milk (Served with
Smoked Red Grapes)
Dancing CowllBourree" - Vermont - Raw Cow's Milk (Served with Seasonal Preserves)
Crater Lake Blue - Rogue Creamery, Oregon (Served with Fresh Honeycomb)
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