Galatoire's restaurant menu

              Celebrating 100 years
209 50urbon Street, New Orleans, LA 701)0
Telephone (50+) 525-2021
Welcome to Galatoire's Restaurant
HISTORY
New Orleans families responded enthusiasticall:J when, in 1905, Jean Galatoire purchased Victor's
Restaurant, located at 209 50urbon Street in a town home constructed in 18)0, and renamed the restaurant
"Galatoire's." The familial dining experience Jean offered was inspired b:J the dining st:Jle of his homeland,
Pardies, a small village near Pau, France, an elegant, pictures9ue cit:J in the foothills of the P:Jrenees Mountains.
Jean was an energetic man who had an instinct for fine foods and pleasurable dining. After departing from
Pardies in 1874, he and his wife, Gabrielle Marchal Galatoire, first settled in Birmingham, Alabama, then in
Chicago, and, finall:J arrived in New Orleans in 1900. Shortl:J after arriving in New Orleans, Jean opened a bar
near the Louisville &- Nashville (L &- N) train station at the toot ot Canal Street.
Jean drew on the recipes and traditions of his native culture to create the menu and ambience at
Galatoire's . Most of these dishes are still served toda:J and the atmosphere is also ver:J much the same.
shortl:J atter Jean established Galatoire's his three nephews, Justin, Leon and Gabriel Galatoire also
emigrated trom France and joined him in the restaurant business. The:J purchased Galatoire's trom him in 1919
when he retired. In time, three of Justin and Leon's children, Yvonne Galatoire W:Jnne, Gabriel "Gabie" Galatoire
and Rene Galatoire joined the tamil:J business.
Today, Galatoire's Restaurant is overseen b.y chief Operating officer Melvin Rodrigue. Melvin works in
close conjunction with David Gooch (grandson of Leon) , Justin Fre:J (grandson of Justin) and Michele
Galatoire (granddaughter ot Leon) .
The entire restaurant underwent an extensive ph:Jsical renovation and restoration at the end ot 1999.
Galatoire's now accepts reservations tor the newl:J restored second floor dining rooms. In keeping with
Galatoire's historic traditions, reservations are not accepted tor the tirst floor dining room and customers are
still seated on a tirst-come tirst-served basis.
For over a centur:J, the tradition tor classic tare done simpl:J and without showmanship has been a
cornerstone ot Galatoire's reputation. Unlike man:J modern restaurants, Galatoire's cuisine is not the handiwork
ot a singular superstar chet but rather ot a tamil:J that has ste..adfastl:J and carefull:J sateguarded its traditions
of 9ualit:J in their tangible culinar:J product as well as the restaurant's intangible image and ambiance.
Consistentl:J providing this eX9uisite experience is itself an art torm that onl:J Galatoire's can maint.ain.
Gourmet Magazine stated it best in October 1996:
"More than a place to satist:J one's hunger, Galatoire's is a place where time and the outside world
pleasantl:J tade trom consciousness. It's what ever:J restaurant ought to be."
Galatoire's is the proud recipient ot numerous awards and distinctions including the DiRoNa Award tor
general restaurant excellence (2000 -present). The Nation's Restaurant News elected Galatoire's to its Hall of
Fame in 1981 - this honor has been bestowed upon ver:J tew restaurants in the United States. In 1987, Galatoire's
earned the IV:J Award of Distinction trom Restaurants.&'.JnstitutionsMagazine. In 1990, 1991, and 1992, the Conde
NasiTraveler elected Galatoire's to one ot 50 Distinguished Restauranlc;. In 2001, GourmeLMagazine placed
Galatoire's at Number 24 of the United States' Most Outstanding restaurants.
In 200), Galatoire's was nominated tor a James 5eard Foundation award and, in Ma:J 2005, the James
5eard Foundation presented Galatoire's with the San pelegrino Outstanding Restaurant Award, which
recognizes the "restaurant in the u.s. that serves as the standard-bearer tor consistence of 9ualit:J and
excellence in tood, atmosphere and service." .
OUR SPECIALTIES
Fried Eggplant & Souffle Potatoes Bearnaise ................................... 10.00
Shrimp Remoulade .............................................................................. 9.50
Oysters Rockefeller ............................................................................. 9.00
Appetizers Oysters en Brochette .......................................................................... 9.00
Crabmeat Maison .............................................................................. 11 .50
Galatoire Grand Goute ...................................................................... 29.50
Stuffed Eggplant ................................................................................ 21.00
Poisson Meuniere Amandine ............................................................. 23.00
Sauteed Poisson with Crabmeat yvonne .......................................... 31.00
Entrees Crabmeat Sardou .............................................................................. 24.00
Ch.icken Clemenceau ........................................................................ 17.00
Filet Bearnaise ...................................... ~ ............................................. 32.00
Lamb Chops Bearnaise ..................................................................... 35.00
Broccoli Hollandaise ............................................................................ 6.50
Vegetables
Fried Eggplant Bearnaise .................................................................... 6.00
Brabant Potatoes ................................................................................ 4.50
Lyonnaise Potatoes ............................................................................. 5.00
Salads Green Salad with Garlic ....................................................................... 5.50
Salad Maison ....................................................................................... 6.00
Cup Custard ........................................................................................ 5.00
Desserts Banana Bread Pudding ....................................................................... 5.50
Cafe BrOlot (minumum 2 orders) .................................................. 6.00/ea.
Appetizers
Soups
Salads
Shrimp Maison ............. ....................................................................... 9.50
Shrimp Remoulade .............................................................................. 9.50
Shrimp Cocktail ................................................................................... 9.50
Crabmeat Maison ........................... ................................................... 11 .50
Crabmeat Remoulade ....................................................................... 11.50
Crabmeat Cocktail ............................................................................ 11.50
Oysters Rockefeller ....................................................... ...................... 9.00
Oysters en Brochette .......................................................................... 9.00
Escargots Bordelaise ........................................................................... 9.50
Crabmeat Canape Lorenzo .......... , ... ................................................... 13.00
Galatoire Goute .................. ::. .............. : ............................................... 16.00
Galatoire Grand Goute ...... ~ ............................................................... 29.50
Sauteed Sweetbreads ..... .................................................................... 9.50
Duckbreast .................. ........................................................................ 9.50
Foie Gra,s ........................................................................................... 15.00
Soup du Jour .................................................. Cup 5.00
Oyster Artichoke ............................................. Cup 6.25
Creole Gumbo ................. , .............................. Cup 6.25
Turtle ............................................................... Cup 6.25
Bowl 7.50
Bowl 7.50
Bowl 7.50
Bowl 7.50
Green Salad with Garlic ....................................................................... 5.50
Salad Maison ....................................................................................... 6.00
Contemporary Combination Salad ...................................................... 8.00
Lettuce and Tomato ............................................................................ 5.50
Tomato and Onion ............ ................................................................... 5.50
Romaine .............................................................................................. 5.50
Heart of Lettuce ................................................................................... 5.00
Asparagus Salad ................................................................................. 7 .00
Avocado .............................................................................................. 6.00
Stuffed Avocado with Crabmeat ....................................................... 14.00
Stuffed Tomato with Shrimp .............................................................. 12.00
Large Godchaux Salads .................................................................... 18.00
Small Godchaux Salads .................................................................... 10.00
Fish
In Season
j Shellfish
JI In Season
I 1
I
Poisson du Jour ..................................................... ........................... 21.00
Pompano ........................................................................................... 23.00
Pompano Meuniere A~andine .......................................................... 25.00
Court-Bouillon ................................................................................... 20.00
Salmon .............................................................................................. 17.50
Salmon Hollandaise ......... .................................................................. 19.00
Poisson Marguery .............................................................................. 21.00
Poisson Meuniere Amandine ............................................................. 23.00
Poisson Meuniere .............................................................................. 21.00
Sauteed Crabmeat Garnish ................................................................. 8.50
Sauteed Shrimp Garnish ........ .. ........................................................... 6.50
Sauteed Crawfish Garnish ................................................................... 6.50
Crabmeat Yvonne Garnish ...... .......................................................... 10.00
Crabmeat au Gratin ....................................... , .................................... 23.00
Crabmeat Ravigote ............. .............................................................. 23.00
Crabmeat Sardou .............................................................................. 24.00
Crabmeat Saint-Pierre ....................................................................... 22.00
Crabmeat yvonne .............................................................................. 25.00
Fried Soft Shell Crabs ....................................................................... 24.00
Sauteed Soft Shell Crabs Meuniere .................................................. 24.00
Stuffed Eggplant. ............................................................................... 21.00
Bouillabaisse ..................................................................................... 28.00
Oysters en Brochette ........................................................................ 18.00
Fried Oysters ..................................................................................... 16.00
Shrimp Clemenceau .... ...................................................................... 19.00
Shrimp Creole ................................................................................... 19.00
Shrimp Marguery ............................................................................... 19.00
Shrimp au vin .................................................................................... 20.00
Fried Shrimp ...................................................................................... 16.00
Shrimp or Crawfish Etouffee ............................................................. 19.00
Poultr~
Meat
Eggs and
Omelettes
Chicken Bonne-Femme .................................................................... 17.00
Chicken Clemenceau ........................................................................ 17.00
Chicken Creole ......................................................................... ········ .17.00
Chicken Financiere .......................................................................... · .17.00
Chicken Saint-Pierre ....................................................................... · .17.00
Roasted Duck .................................................................................... 21.00
Filet .................................................................................................... 28.00
Petite Filet .......................................................................................... 24.00
Sirloin ................................................................................................ 25.00
Ribeye ............................................................................................... 26.00
Lamb Chops ...................................................................................... 31.00
Pork Chops ........ ............................................................................... 20.00
Sweetbreads ..................................................................................... 18.50
Veal Chop .......................................................................................... 33.00
Veal Liver ........................................................................................... 1 7.00
Sauces and Garnishes ...................................................... add 4.00
Bacon and Onions
Bearnaise
Bonne-Femme
Clemenceau
Beurre Blanc
Creole
Financiere
Marchand de Vin
Mushrooms Bordelaise ................ 5.00
Eggs Benedict ................................................................................... 14.00
Eggs Sardou ...................................................................................... 16.00
Asparagus Omelette .......................................................................... 13.00
Bacon and Mushroom Omelette ....................................................... 13.00
Crabmeat Omelette ........................................................................... 16.00
Creole Omelette ................................................................................ 13.00
Ham and Cheese Omelette ............................................................... 13.00
Oyster Omelette .......................................................................... ·.··· .14.00
Shrimp Omelette ............................................................................... 14.00
Brabant ................................................................................................ 4.50
Julienne .... .. ........................................................................................ 4.50
Hashed Brown .................................................................................... 4.50
Lyonnaise ........................................................................................... 5.00
Au Gratin ........................................................................................... 5.00
Potatoes Boiled .................................................................................................4 .00
Souffle ................................................................................................. 5.00
Grilled Vegetable Platter .................................................................... 13.00
Artichoke ............................................................................................. 5.00
Asparagus ........................................................................................... 6.00
Broccoli ............................................................................................... 5.00
Cauliflower ........................................................................................... 5.00
Cauliflower au Gratin ........................................................................... 5.50
Fried or Broiled Eggplant .................................................................... 4.50
Broiled Tomatoes ....................... .......................................................... 5.00
Vegetables
Fried Onion Rings ................................................................................ 4.50
Sauteed Portobello Mushrooms ............. ............................................. 6.50
Rockefeller Spinach ............................................................................ 5.00
Creamed Spinach ................................................................................ 4.50
Sauteed Spinach ................................................................................. 4.50
Vegetables with Hollandaise Sauce ............................................ add 1.50
Lemon Tart ........................................................................................... 6.00
Cup Custard ........................................................................................ 5.00
Ice Cream ............................................................................................ 5.00
Chocolate Nut Sundae ........................................................................ 6.00
Bete Noir ............................................................................................. 6.00
Desserts Banana Bread Pudding ....................................................................... 5.50
Sweet-Potato Cheese Cake ................................................................ 6.00
Coffee & Chocolate Pot de Creme ...................................................... 6.00
Chocolate-Pecan Pie .......................................................................... 6.00
A La Mode .......... ....... ............................................................... 7.00
Cafe BrGlot (minimum 2 orders) ................................................... 6.00/ea.
Galatoire's Cookbook ........................................................................ 35.00
Commemorative Wine Glasses (Set of Four) .................................... 50.00
11 /06