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20th .•.... • ANN I
199 - 201 j
March 1 sf: .. 31 st
E Y
appetizers
Creole Corn Pancake
with choupiquette caviar and
creme fraiche
12
Saute of Louisiana Crawfish Tails
over angel hair pasta
10
Crabmeat and Corn Ravioli
with fire roasted corn
reduction sauce
9
Savory Smoked Salmon Cheesecake
with green onion coulis
8
Arugula, Endive And Radicchio
tossed in a walnut vinaigrette
with Maytag blue cheese and
candied walnuts
11
Wilted Spinach Salad
with andouille sausage vinaigrette
and three nut crusted goat cheese
12
Smoked Rabbit &
Wild Mushroom Strudel
with sauce piquante
9
entrees
Creole Mustard Crusted
Colorado Lamb Chops
with apple-mint relish
and rosemary jus
25
Double Cut Pork Chop
with braised red and green cabbage
and roosted shallot reduction sauce
27
Sweet Barbecue Glazed Salmon
with andouille-potato hash,
crispy onions and house made
Worcestershire sauce
25
Grilled Ribeye
with creamed potatoes,
onion rings and house made
Worcestershire sauce
32
Quaill'Miiton"
Roasted farm raised quail with
a mushroom-crabmeat stuffing
and Brabant potatoes
32
Chocolate Peanut BuHer Pie
7
Ponchatoula Strawbeny Shortcake
6
Mr. Lou's Bread Pudding
6
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I DINNER MEN·U
V Executive Chef: Emeril Lagasse
Chef de Cuisine: David Slater
Reservations: (504) 528-9393
NEW ORLEANS
APPETIZERS
"Emeril's" New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives
Smoked Exotic Mushrooms with Fresh Angel Hair Pasta and House Made Tasso Cream Sauce
Homemade Andouille and Boudin Sausages 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
Creole Marinated Calamari, Flash Fried, served with Olive Salad, Smoked Tomato Sauce and Parmesan
Warm Mississippi Rabbit Remoulade with Fried Green Tomatoes, Benton's Bacon, Local
Grapefruit, and Horseradish Gastrique
Colorado Lamb Spareribs with Creole Tomato-Chili Glaze, Mint Oil and Sesame
Tonight's Oysters
SOUPS & SA.LADS
Soup of the Day
Gumbo of the Day
Our Emeril's Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes,
Pepper Jack Cheese and Seasoned Croutons
Abita Root Beer Braised "Fresh Bacon" Salad - Abita Root Beer Braised Niman Ranch Pork
Belly with Citrus Slaw, Marinated Yucca, Heirloom Radish, Shaved Jalepeno, Goat Cheese
and Pork Cracklings
Baby Spinach Salad with Fresh Strawberries, Goat Cheese, Spiced Almonds, Crisp Potato
and Warm Chourice-Pimenton Vinaigrette
10
9
10
10
9
11
10
M.P.
7
8
8
13
11
ENTREES
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
Maple-Rosemary Glazed Tanglewood Farms Chicken Breast and Confit Leg with
Caramelized Root Vegetables, Lacinato Kale Benton's Bacon and Mustard Jus
Pan Seared Filet of Beefwith Creamy Mascarpone Polenta, Slow Roasted Pork Belly, Wilted
Swiss Chard, Tomato Confit and Goat Cheese
Grilled Flat Iron Steak with "Romano" Potatoes, Mountain Gorgonzola, Benton's Bacon and
Teardrop Tomato-Balsamic Vinaigrette
Oyster Crusted Atlantic Salmon with Dill Preserved Yukon Gold Potatoes, Tuna Bacon
Asparagus, Fennel, and Cauliflower Bernaise
Gulf Shrimp and Littleneck Clam "Carbonara" with Bucatini Pasta, House Made Pancetta,
Tomato, Baby Arugula, Tobiko and Parmesan
Grilled Fish of The Day with Saffron Scented Basmati Pilaf, Blue Crab Fresh Vegetable
"Vermicelli" Salad and Charmoulla-Preserved Lemon Vinaigrette
San Marzano Tomato Braised Lamb with Housemade Pappardelle Pasta, Braised Radicchio,
Pinenut Gremolata and Parmesan
Veal Scallopini & Sweet Bread "Saltimbocca" Hash with Wild Mushrooms, Radicchio, Brabant
Potatoes and Lemon-Caper Crab Butter
Pan Roasted Rainbow Trout with Jumbo Lump Crab-Yukon Gold Potato Fondue, Haricots
Verts "Amandine:' Pancetta and Tomato-Fennel Confit
Saffron-Chili Dusted Jumbo Gulf Shrimp with Brown Butter-Sweet Potato Grits, Skillet
Beans, Benton's Bacon, Smoked Corn and Mango Chow Chow
DESSERTS
Emeril's Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings
Vanilla Bean Creme Brulee with Seasonal Cookie
Chocolate Truffle Torte with Berry Chutney and Whipped Cream
Traditional Bread Pudding with Rum Raisin Ice Cream and Grand Marnier Anglaise
Citrus Curd Tart with Seasonal Berries and Meringue
Pecan Pie with Sweet Potato Ice Cream, Caramel Sauce and Pecan Brittle
J.K:s Chocolate Souffle (Please allow 30 minutes preparation time)
Ice Creams and Sorbets Flight
27
27
25
39
29
25
27
26
32
38
30
28
8
8
8
8
9
8
10
6
FROM THE CHEESE BOARD
Moliterno - Aged Sheeps Milk from Sardinia, Sharp, Full Finish (Served with Pear Mostarda)
Thomasville Tomme; Thomasville, GA. - Aged Raw Cows Milk, Aged more then 60 days,
Mellow Buttery Flavor, Soft Texture (Served with Smoked Almonds)
Point Reyes Blue - From California, Sharp, Rich Flavor (Served with Fresh Honeycomb)
Pata Cabra - Raw Goats Milk from Zaragosa, Spain, Semi Soft, Full Robust Flavor (Served with
Pickled Red Grapes)
Uniekass 3-Year Gouda; Old Amsterdam, Holland - Caramel Sweet, Complex, Crumbly and
Sharp (Served with Marinated Olives)
Rouge et Noir Marin Blue - From France, a Triple Cream Brie with Veins of Blue (Served with
House Made Cherry Preserves)
Fiscalini Lionza - From California, Fragrant Nutty Flavor with Caramel Notes (Served with
Granny Smith Apples)
Per Person:
One Selection - 6
Sample Four Selections -14
Sample Seven Selections - 24
