AUGU8>T AT LUNCH
To BEGIN:
wild mushroom tart with buntnerfleish and herb salad 7. 00
roasted oysters with a horseradish brioche crust 6.50
house-smoked salmon and crawfish potato salad 6.00 .
fresh t:,oal cheese, &rrano ham and fusee lelluce
with lavender fJilled fJ&B 7.00
AlBin 1\ssaud's "soupe de poisson" with Ef3.rlickv croutons,
rouille and ementhaler ·4.00/cup or 7.00;bowl
fresh market soup 3.00/cup or ?.OO;bowl
"love letters' with lobster and 5 minute tomatoes
To CONTINUE:
jumbo shrimp and scallops with semolina fFOCChielte
and wilted broccoli raab 14.00
p.rilled buster crab sandwich with a cup of
i\fam 1\ssaud's "soupe de poisson" 14.00
pan roasted sea bass
on olive oil and dill whipped potatoes 15.00
piZza with CJ8ed t:,oal cheese, while truffle and proscuilto 12.00
my erandmother's herb roasted chicken 12.00
crispy veal with house-made noodles tossed with lemon,
creme &ruche and crab meal 17.00
cassoulel of duck, boudin noire and fresh bacon 15.00
slow cooked beef short ribs. whipped potatoes,
braised ereens and horseradisfi jus 12.00
local JB!d ee15 and smoked salmon omelet
with fresh cheese mousse. fennel and fries 10.50
301 Tchoupiloulas ~lreel
New Orleans, Louisiana 70130
tloused in a renovated 18th century buil~. Restaurant AUGU&T
has been restored to its ori8ifial erandeur. preservint) ils Old
World architecture (?J inlet)t'ity. Restaurant AUGU&T is in the
historic warehouse dislricl jusl blocks from the French C2!!arler.
Chef John Besh, one of Food Bfld Wine N8fJ1Zine :S best new
chefs in 1999, prepares contemporary French cuisine with an
emphasis on int)t'edienls indit)enous to Louisiana. Restaurant
AUGU&T is the premiere food and wine experience of New
Orleans with exceptional service and atmosphere.
Lunch: Monday tbrolJ8h Friday 11:00-2:00
Dinner: Monday tbrolJ8h &lurday 5:30-10:00
Lolillt)e: 11:00-'Wl
Chefs lasliflB menu available
Reservations are recommended
Complementary valet parkinB available for lunch and dinner
Private room available for parties of 20 lo 100
Dress is upscale casual
301 Tchoupiloulas ~lreel
RE&ERVATION&
:504.299.9777
FAX
:504.299.1199
A samplinf, of Restaurant AUGU&T menus
AUGU~T AT DINNER
To BEGIN:
"BLT"- buster crabs, lettuce and heirloom tomatoes 7.00
house-smoked salmon, caviar and a potato chive blintz 7.50
smoked foie eras. foie gas in baumkuchen,
terrine of foie eras and Mouiard duck breast 15.00
Gnocchi, crab and truffie 9. 00
Alain Assa.ud's "&upe de Poisson" witb rouille,
&rlicky croutons and emantbaler 7. 00
Fresh market soup 6.00
sour cherry tapenade. &errrano ham,
80at cneese and fusee 7.50
"8>alade AlJ8ust" witb candied pumpkin seeds
and Valdeon blue cheese ?.00
youne, mache leaves tossed with a warm bacon vinaifjette
and croutons 8.00
To CONTINUE:
crispy roast duckline, with rice wine and plums 24.00
herb roasted orffillic chicken and wild mushrooms 17.00
rare seared tuna, proscuitto. ereen lentils and efilled chicory ?fj.OO
pan roasted skate on a rae,out of wild mushrooms
and heirloom potatoes with sauce vert 22.00
escolar with lobster-whipped potatoes
and bouillabaisse reduction 2?.00
crispy seared sea bass on smoked porcini
with oxtail jus 2?. 00
prime filet of beef. witb marrow and tomme de savoie potatoes 28.00
American lamb rack t1J tenderloin, with soft polenta.
Pecorino and rapini ?fj. 00
efilled venison loin over parsley root puree witb bread EJlOCChi
and sour cherries rx9. 00
AUGU~T DE~~EQT~
John's fuvorite furmstead cheeses 8.00
Creme brlllee with tart berries and cat tone,ues 6.50
Fresh fruit tossed in jasmine tea witb illl£Je cake
and lemon verbena sorbet 5.50
Chocolate torte. kirschwasser sorbet and
brandy-soaked cherries 7.50
Rustic apple t1J macadamia nut tart with SCJ118ria sorbet 7. 00
Iiouse-made sorbets and ice creams 4.?0
Coat's milk cheesecake with rosemary ice cream and
bee pollen 6.00
Brendan's bread pudclin& VBnilla. almonds and
Irish whiskey ice cream 6.00
WINE~ BY THE GLA~~
CHAMPAGNE
1998 &hramsber8 Rose. Napa Valley 1150
Duval-Leroy Brut. non-vint.Be,e 9.7?
Moet t1J Chandon Brut Imperial, non-vint.Be,e 14.00
WHITE WINE
2001 Whitehaven &l1ViEJlon Blanc. New Zealand 8.00
1999 Iielmut Matbem Riesline, Kabinett, Germany 6.50
2000 Cartlid()e t1J Browne Chardonnay. California 7. 00
1999 C6tes-du-Rh6ne VioEJlier. &t. Esteve d'Uchaux 7.50
1999 Bour8o&le Blanc, Marc Colin 11.00
1998 Chalk tlil1 Chardonnay. &noma 12.00
QED WINE
1996 Rioja Reserva. Colo de lmaz, &pain 7.00
1998 Chateau Blason D'Issan. Mar&ux 10.00
1999 Merryville Cabemet &uv&non, Napa Valley 11.00
2000 &py Valley Pinot Noir, New Zealand 9.50
1998 &hootifie, &tar &yrah, Lake County 8.50
1998 Geyser Peak Merlot. 8>onoma 7.50
