Address:
Phone:
Fax:
Web Site:
Hours of
Operation:
Cuisine:
115 Bourbon Street
New Orleans, LA 70130
(One block off Canal Street in the
French Quarter) Adjacent to the
Chateau Sonesta Hotel
(504) 598-1200
(504) 598-1211
www. redfishgrill. com
Lunch: (Daily) 11 am - 3 pm
Dinner: (Nightly) 5 pm - 10 pm
Oyster Bar (Daily) 11 am - 10 pm
Casual New Orleans Seafood
Reservations: A limited number are taken each day.
Walk-in dining is encouraged.
Banquet Our dining rooms may be reserved
Sales: for private functions - Please contact
our sales department at 539-5508
Dress Code: Casual
Smoking: Allowed in the bar area only
Credit Cards: All major accepted
Architect: Williams & Associates
Designer: Luis Colmenares (504) 570-0923
Owned &
Operated By: Ralph Brennan
Director of
Operations: Haley Bittermann
General
Manager: Steve Lessing
Executive
Chef: Gregg Collier
Opening Date: January 22, 1997
AWARDS & HGNORS
"Best New Restaurant", Gambit Weekly Readers' Poll
"Best Seafood Restaurant", 4 Years In A Row
Where New Orleans' Readers' Survey
"Best Grilled Fish"
New Orleans Magazine, Readers' Poll
"Golden Hammer Award", Commercial Renovation,
City of New Orleans
"Honor Award", The American Institute of Architects
"Outstanding Renovation Project", LA Contractor
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CASUAL NEW ORLEANS SEAFOOD
115 Bourbon Street
French Quarter
New Orleans, Louisiana 70130
504-598-1200
www .redfishgrill.com
www.neworleans-food.com
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HSHING FOR A 'DEFINITIVE. SEAFOOD DINING?
Fish no further than
Red Fish Grill, a triumph
of cuisine, style and
design. Executive Chef
Gregg Collier's casual
New Orleans Seafood
menu boasts fresh
LA seafood including
seasonal fin fish, shell
fish and oysters, plus a
wide variety of other
regional ingredients.
Red Fish Grill proudly serves at least six kinds of Gulf
fish each night, the widest variety of the freshest fish
available in New Orleans.
Local artist and sculptor Luis Colmenares' unique
interior design showcases Red Fish Grill's theme of
Casual New Orleans
Seafood. Sculpted palms
encircle and extend
from tall columns,
seafood of all shapes
and sizes are etched into
a sea-colored concrete
floor, and hand-painted
tables provide colorful
drama for the eye. A
sea of oversized metal
fish in neon sw1m
overhead.
At Red Fish Grill, you'll feel comfortable dressed cool
and casual or loosening
a tie and removing a
jacket. Three festive
private dining rooms
are available for your
next special event.
From the delectable
cuisine to the whimsical
decor, Red Fish Grill
delivers a memorable
New Orleans dining
expenence.
LUNCH
SAMPLE MENU- SUBJECT TO CHANGE
ALLIGATOR SAUSAGE & SEAFOOD G UMBO
A hearty Louisiana soup full of fresh seafood
and lightly smoked alligator sausage
LOUISIANA BLUE CRAB CAKES
Sweet claw and lumJJ crabmeat
cakes seared and served with a
corn-jalapeno puree and picked
reel onions
BBQ OYSTERS
A Red Fish Grill Signature.
.. Freshly shucked P&J oysters
flash fried and tossed in a Cystral
BBQ sauce and served with
housemade blue cheese dressinp;
OYSTERS 001 THE HALF SHELL
P&J oysters plu cked fr esh
from Louisiana waters and
shucked to order. Served wi t h
cocktail sauce, horseradish
and crackers
CocoNuT CRUSTED SHRIMP
Jumbo Gulf shrimp in a sweet
coconut batte i~ fri ed and served
with a mirliton relish and pepper
jelly sauce
SALAD & SANDWICHES
PEPPER CRUSTED TuNA SALAD
Pepper crusted pan seared tuna
salad served medium rare, with
baby spinach, Creole tomatoes and
topped witl1 a roasted sweet potato,
bourbon and molasses vinaigrette
and nispy onion rings.
RFG CHEESEBURGER
8-ounces of house gTound Angus
beef grilled over hickory and
served on a roasted onion bun with
a housemacle bread and butter pickle
wedge, grilled red onions, lettuce,
tomato and aged cheddar
cheese. Served ~with french fri es or
potato salad
SHRIMP & BACON CLUB
Hickory grilled Gulf shrimp with
applewood-smoked bacon, tomato-
tarragon mayonnaise, lettuce
and Creole tomatoes. Served on
toasted sourdough with Creole
potato salad.
BBQ OYSTER Po-BoY
Freshly shucked P&J oysters fried
crisp and tossed in a Crystal BBQ
SCJ 11 r.e. Served on CJ po-boy loaf
with lettuce, tomatoes and housemade
blue cheese dressing with a
Creole potato salad
ENTREES
BLACKENED REDFISH "SEASAR''
Farm-raised redfish, blackened,
served over romaine lettuce with
celeriac and crisp capers. Tossed in
a traditional Caesar dressing
accompanied by firecracker corn-bread
·
HICKORY GRILLED REDFISH
Fillet of fresh redfish, gTilled over
hickory, served with tasso pontalba
potatoes and topped with
Louisiana crabmeat and lemon
butter sauce
PASTA j AMBALAYA
Sauteed Gulf sluimp, roasted chidzen
. and andouille sausage tossed in a 1ich
tomato natmal reduction sauce '~~t:h
fettuccine, Creole seasonings and
topped with Parmesan cheese.
PECAN CRUSTED CATFISH
Fresh fillet of farm raised catfish,
pecan crusted and pan sauteed,
served with a wild mushroom and
English pea popcorn rice finished
with Creole meuniere aioli
DINNER
SAMPLE MENU - SUBJECT TO CHANGE
STARTERS
LOUISIANA BLUE CRABCAKES
Seared Louisiana crabcakes
served with a corn-jalapeno puree
and pi ckled red onions
" SECOND LINE" SHlUMP
In the festive New Orleans tradition
of second line dancing, a dozen
jumbo Gulf shrimp wrapped in
sweet coconut and fri ed crisp
skewered in a pineapple
BBQ OYSTERS
A Reel Fish Grill Signature ... Half
dozen P&J oysters fl ash fri ed,
. tossed with a Crystal BBQ sauce
ancl served with home mC~rle hlue
cheese dressing for dipping
BOURBON STREET SAMPLER
Coconut shrimp, grilled alligator
sausage, crabcakes and BBQ oysters
GULF SHRIMP REMOULADE
Louisiana Gulf shrimp, Cajun
boiled and tossed in a remoulade
sauce with crispy potato salad, hot
house tomatoes, applewoodsmoked
bacon and boiled eggs,
served on a sea of romaine lettuce
OYSTERS ON THE HALF SHELL
P&J oysters plucked fresh from
Louisiana waters and shucked to
orde 1~ Served with cocktail sauce,
horser;~ di s h and fTC~ckers
ENTREES
HICKORY GRILLED REDFISH
Fillet of fresh redfish, gTilled over
hickory, served with tasso pontalba
potatoes, exotic mushrooms, and
topped with Louisiana crabmeat
and lemon butter sauce
PECA.'\1 CRUSTED CATFISH
Fresh fill et of Louisiana Gulf fish,
pecan crusted and pan sauteed,
served with a wild mushroom and
pea popcorn rice finished vvith
Creole meuniere sauce
CRABNIEAT Cm..:sTED Dm.JM
Fresh fill et of Drum crusted with
Louisiana crabmeat, pan roasted
and served with wilted spinach
and Creole tomatoes. Finished
with a Creole mustard sherry
butter sauce
CENTER CUT PORK CHOP
A l G oz. center cut pork dw]J
pan seared topped with a wild
mushroom, shallot, and gewurztramincr
cream sauce. Served
with butter boiled potatoes and
seasonal vegetable
WOOD GRILLED FILET MIGNON
8 oz. center cut Midwestern filet,
served with bordelaise sauce,
lyonnaise potatoes and our chef's
selection of fresh daily vegetables
PASTA j AMBALAYA
Sauteed Gulf shrimp, roasted
chicken and andouille sausage
tossed in a rich tomato natural
red uction sauce with fettuccine,
Creole seasonings and topped
with Parmesan cheese.
BLACKE ED SALMON
Served on a bed of wilted
spinach, Creole tomatoes, red
onions and crispy shoe strin
potatoes finished with a green
onion sauce
GuLF SHRiiVIP CREOLE
Sau teed Gulf White shrimp
simmered with wild mushrooms,
bell peppers, onions and tomatoes,
served with popcorn rice
DESSERTS
. SAMPLE MENU - SUBJECT TO CHANGE
OUR SIGNATURE DESSERT
DOUBLE CHOCOLATE BREAD PUDDING
A rich clark and semisweet chocolate bread pudding served with
white chocolate ganache and chocolate almond bark
Please allow 20 minutes for preparation
B ANANAS FOSTER UP
Vanilla ice cream, brown sugar sabayon
and fried banana beignets
CREOLE CREAM CHEESE CHEESECAKE
Louisiana Creole cream cheese cheesecake topped
with Ponchatoula strawberry compote
PRALINE BREAD PUDDING
Red Fish Grill's twist on the New Orleans classic!
SORBET OF THE D AY ON VANILLA I CE CREAlv1
PEANUT B UTTER PIE
Creamy peanut butter layered with chocolate served on a
chocolate covered pretzel crust
CHOCOLATE BOURBON PECAN PIE
Served with a caramel sauce and fresh whipped cream
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IDJEJD~<IFIISIHI 115 Bourbon Street, In the French Quarter
1'\. ~ New Orleans, Louisiana 70130
gl~LJhJb 504-598-1200 • www.redfishgrill.com
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