Dc.ss.E.R.T 'MeNu
CHOCOLATE_ SIN CAKE_ $6
Flourless Ghirardelli chocolate with hazel nut
pralisimmo drizzled with truit coulis. ·
WHITL.CHOCOLA TE MANGO CHEESECAKE $6
A Sara's,original, a cheese cake with white chocolate
tlavor and fresh mango.
MACADAMIANUTTOR.TEALAMODE_ $6
A macadamia nut torte served · with home made vanilla
1ce cream.
INDIAN R.ICE_ F UDDING $6
A traditional Indian dessert made with basmati rice in
whole milk,Havored wi_th cardamon.
AssoRTED HoMEMADESOR.E>ETS $6
Seasonal tlavor!5 include mango , guava , passion truit
or strawberr~. · .
E:>ANANA E:>R.LAD FUDDING $6
An adaptation of the classic dessert with a touch ot -
Asian flavors,., served with rum creme anglais. .
ELEPHANT DAZE
Mango Daiquiri
fuii ,Service _5ar
Take Out-F rivate F arties
Catering for all Occ~sions
Sara1s started out in 1989 as an Indian restaurant.
OIJ Calcutta, opened b~ ~urrent owner & operator
Mac R.ahman in the historic CarroHton f\iverbend
neighborhood ot New Orleans. In 199), chet Ganesh
A~~engar, a tormer molecular biologist who has
trained under renowned local_chets joined the team and
brought with him a passion tor experimentation and
innovation. Three ~ears atter A~~engar's arrival, Olp
Calcut~a was re-invented as Sara's with ·a new menu
and atmosphere. Sara's tusion menu otters a blend ot
Indian, Thai and Creole tlavors pertectl9 combined
and prepared with french techniques. It also boasts a
_wide selection of vegetarian dishes and is accompanied
b~ an excellent hand-picked wine list. We invite ~ou to .
tr~ one ot our specialt~ mango daiquiris, unwtnd and
enjo~ an untorget~able dining experience.
"Larly 5ird Special"
Three Course $22.00
Tues~VVed~Thur
5.)0 ~ 6.+5
,, HOURS
·Lunch: T u~s~fri
1 1.)0~2.)0
Dinner: T ues~5at ·
5.)0~10.)0
Sara)s
Asian/ Creole
Rated " E_xcellent " 5!:} Zagat
72+ Dublin St
( .St ChG1rles at Carrollton ..
. 5ehind Walgreens)
New Orleans) La 70 l 1 8
(5o+) 8 6 1 -o 5 6 5
www.sarasrestaurant.coin
DINNE_K MENU
STAKTE.KS
LOUISIANA CRAWFISH CGGRQLLS $8
A house speda1t~. S~rved with an o~ster-sweet chili
d~pping sauce. .,
SAMOSA'S $7
An Indian .favorite. Coriander spiced vegetables in a pastr~
turnover with 9 tamarind sauce. ·
. SHRIMFSATAY $9
~an sear~d prawns ser;ved with bab~ greens a~d in a spic9
peanut sauce.
AsiAN CRA5 CAKES $8
Crab seasone·d with fresh herbs. Serve~ with cilantro-mint chutne~.
0YSTERTORTE $8
Louisiana Ot:Jsters baked with herbs, gouda & gru~ere with
Creole mustard cream sauce.
SALADS
GRILLED FORT A5ELLA SALAD $7
Sliced portabella over a bed Qf-tresh bab_y greensJ
with sun dried cherr_y vinaigrette. · .
LNGLISH ST~L TON 5LDE CHEESE. $7
Crumbled bleu cheese over fresh greens, tossed in~
tiger sauce vinaigrette.'
GOAT CHEESE SALAD $~
f:>readed goat cheese browned & served with mixed
g~eens with a sun dried cherr_y vinai~rette. •
THAI55Q $9-..
f:>eet Salad 5arbe9ued tenderloin tips over bab_y
greens& cucumbers witli lemon cilantro dressing.
Sours
SFINACH &GOLDEN LENTIL Sour $7
An l~dian soup with three kinds of lentils & sauteed spinach.
CHICKEN & ANDOUILLE GUM50 $8
A savor~ stew made with chicken & local andouille sausage. .
LEMONGKASS CAA5 51SQUE $8
All lump jumbo crab meat in a lemongrass coconut cream broth.
lAM50XFDRD . . $22
A house specialt~. Lamb braised in ginger & g.arlic, served
with basmati cumin rice. . .
SESAME CRUSTED SALMON $22
Atlantic salmon pan-seared ov~r wasabi buerre blanc with
jasmine rice.
FIRE ROASTED MAHl-Mt;\HI $2 +
Fan-seared ty1ahi served with a mango sweet chili sauce &
jasmine rice.
SAAG F ANEER . . $ I 6
House-made Indian cheese sauteed with bab~ spinach &
spices. Served with basmati cumin rice & golden lentils.
KED THAI CHICKEN $I 8
Chicken breast sauteed with coconut, cilantro & basil.
Se-rved with jasmine rice.
CITRUS CHICKEN $ I 6
F ecan crusted chicken with a citrus ginger reduction, se,rved
with jasmine rice.
CHICKEN CuRRY $ 1 6
Chicken breast sauteed in a curr~ sauce, with basmati rice &.
golden lentils. 1
• ,
HONEY GINGER SCALLOFS $ 2~
Marinated jumbo scallops pan-seared & served with jasmine.rice.
CocoNuT SHRIMF $22
F rawns simmered in coconut cream, red, & green curries
.Served withjasmine rice.
FEFFERCRUSTEDFORKCHOFS ' .$22
Double cut grilled pork chops over cra·b basil s~sa, served
with garlic mashed potatoes. · • . , .
KOAST FORK TENDERLOIN . $20
Rubbed w"ith ~easonings over a tamarind sweet chili glaze. .
Wifhjasmine rice.
SHRIMF VINDALOO ' $22
·A traditional Indian dish. Served with basmati cumin rice &
- golden ~entils.
FILET MIGNON $29
.8oz tenderloin served with vermouth stilton reduction &
garlic mashed potatoes . .
GRILLED Muscow DucK 5RLAST . $26
Ajuic~ duck breast served over port plum reduction&_' garlic
mashed potatoes. ' ..
I •
LUNCH MENU
STAKTEKS
CRAWFISH E.GGR.OLL5
With sweet chili dipping sauce.
SAMOSAS
Served with tamarind sau-ce. I .
ASIAN CRAE> CAKE.S $8 .
Crab seasoned with fr~sh herbs. Served with cilantro-mint chut1_1e~.
0YSTERTORTE $8
· Louisiana o:Ysters baked with herbs, smoked gouda
· & gru~ere with creole mustard sauce.
SALADS
-GRILLED fORT ~5E.LLA SALAD $7
LNGLISH STILTON 5LUE. CHEESE. SA~D ' $7
HE.R5ED GOAT CHEESE SALAD $8 .
THAI55Q5EEF SALAD $9 .
CHICKEN FEANUT SALAD '$8
HoNEY GINGER GLAZeD SHRIMF SALAD $9
Sour~ ..
SriNACH & GoL6EN LENTIL Sour
CHICKEN & ANDOUILLE GUM50
LEMONGRASS & CRAE> 51SQUE
LNTKEE.S
$7
' $8
$8,
SESAME CRUSTED SALMON $I )
With mango sweet chili Squce & jas~ine rice.
flRE KOASTED MAHl-MAHI / $I 6
. With c~conut mint s~uce & jasmine rice.
LAME> VINDALOO ·. $I )
s~rved with jasmine rice & lentils.
GREEN CUR.RJED SHRIMF $ l 6
Served with jasmine ric~.
SAAG F ANEER $ I 2
With jasmine rice and lentils. _
FEFFER CRUSTED FORK CHOFS $ I 6
With creole ~ustard cream sauce &garlic mashed potatoes.
ROAST FORK TENDERLOlN $16
With port plum reduction & garlic mashed potatoes.
CURRY CHJCKLN $ I+
With basmati cumin ri~~ & 1entils.
'
'
