LNIGHT
EVERY NIGHT
JU JUlY &AUGUST c
for.
lJt ~OUTJ8
Chilled Creole Tomato Salad
Arugula, fire-roasted corn vinaigrette,
boudin croutons, and boiled peanuts
Grilled Tuna
With local goat cheese, spicy mirliton relish,
and frisee tossed in a preserved lemon vinaigrette
:2.nrf~ourJe
Hickory Grilled Black Drum
With grilled peaches, and a panzanella salad of
bacon, pecans, basil and ciabatta bread
Jumbo Louisiana Shrimp
With caper-dill hummus, fried avocados, feta cheese,
tossed mizuna and a vanilla-red wine reduction
Parmesan Grilled Oysters
With pappardelle pasta, baby peas, crispy tasso
and a tarragon-tomato sauce
)rrf~ourJe
Chilled Citron Pie
Lemon custard, lime curd, and graham cracker crust
~6~.;
JR. IE IFllSIHI
115 BOURBON ST. G ]R_)[ IL IL (504) 598-1200
0\SUAl. NEW ORLEANS SfAFOOD
Chef Brian Katz • www.redfishgrill.com
