2800 'htaga.zine Street, New Orleans, L.Jl 70115 Te[: (504) 872-9035
BlASS£ liE
Sunday (}Jrunch
)lppetizers
Creole Slirimp tJ(pnou[iu[e
CJ'Cump spicy 6oifed stirimp served
witti a 1<Pnoufad'e sauce of ereen onion and' earfu:.
$8.50
Cra6 ca~ ll«zflioote
Pan~ crusted" 6lue cra6 ca~ witti a cra6meat (j{p.vifJote sauce, roasted 6eets and' tender pea slioots.
$12
San (/Janie{ lProsciutto anti !Melon
rzliinfy sliced prosct'utto witti a sweet lime dressinfj and' cantaloupe.
$7.25
Louisiana Slirimp gum6o
Country style stiri.mp eum6o witti cofJJJrtf ereens antf file.
$6.50
Presli Pruit a'fate
Witti toasted pecans, 6lack._ currant syrup antf mascarpone.
$7
Safatfs
'l(pmaine, lJI.pque_fort afUf (Bacon Safatf
<l{pmaine liearts tossed witli a dressine of 1((Jquejort clieese,
ereen apples, anti wann apple smok._ed 6acon.
$7
Presli !Mozzarella anti tioma.toes
Presti mozzarefJJJ and slUed" local tomatoes dressed" witli 6asil, oreeano and virein olive oi£
$7.50
lButter lBi66 Lettuce .ftfUi (}Jatetf Clievre
Presti eoat clieese witti lier6s 6a~d in a pliy[[o packgee, topped witti (]Ji66 lettuce fresti slioots, toasted" almondS
and Slierry vinai(jrette.
$7.75
tEn trees
Prencli (}l.p{(etf Smo~ Salmon Omefette
Presli fann eBB omefette, witfi smo~tl salinon ana cfiive sour cream,
Servea witli a sweet potato panca~, tomatoes antl6a6y areens.
$16.50
qrillatlesantfqrits
Classic Louisiana po1{grillatfes, servetl witli 6utteretl ants ana a poacliea eBB.
$17
Prietf Scallop Safatf
f£resli sea scallops, crisp fried witfi a Pankf> crust, served witfi CBw6 fettuce, f£risee ant! fresfi sfioots, dressetl witfi
femon caper creamy vinaitJrette.
$13.50
Prielf Oyster Safatf
CBa6y spinacfi ant! (}3e/jjium endive salad witli a aarfu: 6facR,.pepper tlressiTI(J topped witli fried aulf oysters ant!
sliavetl pannesana.
$13.50
qrilletf qJa,6y tDnnn
Presli qulf Coast 6a6y Cf>mm arilletf served witli a femon '6uerre Jontfu ',
f£resli stea71Uif veneta6fes and ret! potatoes.
$18
f£gas CBeneaJCt
Poacfied e99s atop toastetf'Enofisfi muffins, liam antfJlofUznd4ise servetl witfi 6uttered asparaous ant! liome fried
potatoes.
$16.50
lPetite Pifet !Mignon antf P1JB
CBfacUnous Jifet mignon witli ~arcfiantf d'e 1lin sauce,
Servea witli a pan fried ant ca~ ant! a poaclied eBB toppetl witli JfofUzrufaise sauce.
$24
CBoutlin antf f£gas
Homemade Louisiana styfe CBouam <Blanc served witli poaclied eBBs,
Crisp Cia6atta toast ant! 6utteretl grits
$13.50
Prencli t'J'oa.st
'IflicR,.slicetl f£rencfi toast, witli mapfe af4zed liam,
Sauteed appfes ant! powtferetl suaar.
$12
c.Bt4ct/lnps CJlj6 eye Steat
(]riffed IJQ6 eye stea~ topped witli a fried "<Farm 'EBB~ servetf witli funne Jrietf potatoes ant! a 6facR,.pepper
sauce.
$29
2800 'Jrtagazine Street, New Orleans, £;4 70115 Te[ (504) 872-9035
IIIASSEI I E
Lunch :M.enu
)fppetizers
~o£f£ SJflRJ94JP ~ov~m
Spicy 6oifetf slirimp wi.tli a green onion atuf oarfte (}(pnoufatfe sauce.
$8.50
JfOVSP. CV~lD S.U!MO~ qqut1/£fl,X
f£resli sa{mon cured wi.tli atll atuf }l~vit, sficetf tliin,
Served witli marinated cucum6er ri66ons atuf Vanisli mustartf sauce.
$8
~(]J eft~ ~1/Ifim!E
CFank.g crusted 'CB{ue cra6' ca~, wi.tli a cra6meat CJ(p.vigote sauce,
Served witli roasted 6eets anti tender pea slioots
$12
£0VISI.Mf_ft •Jfoqs 1I!E)ItD" CJPEPSP.
Jfouse malfe spiced ~terrine served wi.tli crusted f£rencli 6read,
Comic/ions atuf mustard.
$7.50
pq~Jf£(]) fYYSPE~}MVSJflJ(f)09tiS
Crisp Jrietf 'Oyster :M.uslirooms' witli a rosemary dressino on a 6etf of f£risee fettuce.
$7.50
Safads
CJtO!M.?J!Nl£, CJtOQVP/FQlR$ Jf!NlD (]J.ftCO~ S..U.fttD
1Wtnaine liearts tossed witli appfe smo~d 6acon, CJ«Jquefort clieese,
rrart appfes and a creamy vinaiiJrette.
$7
S<PI~.ftCJ{ Jf!NlD l£!N(})IVE SU.fttD
f£resli curfy feaj spinacli and CBefoium P.tufive witli a f£eta cliee.se and lier6 tfressin!J, tossed wi.tli tficetf tomatoes,
sliaved red onions and cucum6ers.
$7
(]jV?!J!ECJ{ (]j](jj(JJ £f£PI'V(!E }f!NlD (}jjl~(]) CJ{lE~
f£resli goat clieese witli lier6s 6a~tf in a pliyllo pac~oe, topped witli <Bi66 fettuce fresli slioots, toasted a{montfs
and Slierry vinaiiJrette.
$7.75
f£ntree's
qlJl]££PlD 0_fl.lJJ¥ tD<R..V!M
Presh qulf Coast 6a6y CDrum grilled served with a femon '6uerre fonau ',
Presh steamed vegeta6fes ana red potatoes.
$18
£0V ISI}f!J{.fl. sPYL'E OOVCDI1i (}3£.MfC
Jfouse made <Boudin, served with sweet ana spicy pick.., fed vegeta6fes,
Crisp Cia6atta 6read and grain mustard.
$12.50
S}U:JfJD WCOISl£
.ft. fresh garden safatf with ofive oil poacfied fresh tuna, ju{ienne green 6eans,
Steamed finoerfing potatoes, o{ives, tomatoes, 6oifed eBBs anti fresh femon ancfiovies.
$13.50
SJllRJ!M.fP .MVlD .MfqE£ J(ftllJ(fP.ft9/Yt
qulf Coast shrimp in a ricli garfu:, sun drietf tomato 6utter sauce,
7'ossed with Capeffini pasta.
$14.50
roPE ~'V<JYE!N S.MftlYWICJ{
Cornea 6eef, 6a6y Swiss cli£ese, mariMted sa~aut on toasted a>umpernic~{ 6read, served with qerman
potato sauuf.
$11.75
«t(ft(}JL'E 01'1£• 0Vtl(g'EtJ{
)I 6fentfed 6urger of .}{11f1Us 6eef, anti fresh pot{ sausage, served on a 6ak..,ery fresh 6un, with (]ouda clreese, s{iced
tomatoes, red onions anti arugufa,
Served with potato safatf anti onion ritliJS.
$11
qtJU££'E(J) fP)U~'R!}J OP CJ[I~ S)IL)f(J)
Presh 'organic' chick..,en 6reast, grilfetf, served withfreshgartfengreens,
(])ressed with a Satsuma 6fack..,pepper dressitliJ ana toasted pine nuts.
$13.50
<BL.ftCJC.M(qVs CJ{If.B'Ef}f£ sPE.ft1C
(]rifled flnnus lJQ6 eye steak.., with L yonnaise ®Jtatoes,
grain mustard vinaigrette and garden greens.
$23
~CJ(J'E sPY£'E {]!()f(1(!M'E(J)}I££JCY.NS
Sauteed metfa{{ions of 'Niman CR.fznch' pork..,tetuferfmn, with a Slierry mustard anti comicfzon sauce, seroed with
Swiss potatoes, 6utteretf spinach and caTTOt ri66ons.
$14
PCJ(J'E(J) SCftLLOfP SflLft(J)
Presti sea scaffops, crisp fried with a CJ'an~ C1USt, served with tBi66 fettuce, Prisee and fresh shoots, tfressetf witli
femon caper creamy vinaigrette.
$13.50
2800 :Magazine Street, :New Orleans, L)f 70115 q'e(: (504) 872- 9035
II BASS£ 1 1£
CDinner 9denu
}lppetizers
Creofe Sfirimp ~e
Spicy 6oifetf gulf shrimp with a oreen onion antf oarfu (j(emoufatfe sauce.
$8.75
7(uro6uta tPo1{ melly
Curet£ 6raisetf "'1(uro6uta" sweet port 6e(Jj, with roasted 6uttemut squash, frisee antf (jji66 fettuce,
cane syn.tp mustard dressing
$9.50
Cra6 ca~ (~p:rritJote
Pan~ crusted 6{ue cra6 ca~ with a cra6meat ~vioote sauce, roasted 6eets antf terufer pea shoots.
$13
rtorcfion of Poie qras
CuretfJfutfson vaffey Poie oras with a pear, oinger antf sliaffot chutney,
servetf with toastetf sourtfouofi.
$16
qafantine of (])ucRjinfJ
)I cfassic oafantine of tfuck{ing, ra66it antf por~
servetf with a 6facflcurrant, appfe antf onion compote.
$9.50
Jfouse Curd Salmon qrav~
Presh Sa{mon curet£ with tfi[{ antf )I~vit, s{uetf thin,
served with marinated cucum6er ri66ons antf CDanish mustard sauce.
$8.50
jtntipasti forrtwo
)I sefection of imported cliacuterie antf meats accompanied with marinated veoeta6fes,
roasted oar{ic antf peppers, fresh ancliovies, antf Prench 6reatf.
$24
Cfieese cHatter for rtwo
Chefs sefection of imported antf domestic cheeses accompanied with ofi:ves,
fresh fruit antf Prench 6reatf.
$19
Carpaccio of rteruferfoin
%in s{uetf )Ingus tentferfoin servetf chi{(etf with a cardamom orange tfressing,
sfiavetf pannesan cheese antf viroin oCive oiL
$9.50
Safatfs
CBa{etf (]Jrie Said
Prencfi 6rie 6ak!a in pfiy[[o aougfi witfi a 6afsamic aressing,
tossea 6a6y Cettuce, green grapes ana toastea a[motufs.
$7.75
~ine, ']Wquefort and" CBacon SaUuf
!}@maine liearts tossea witfi a wann appfe smok!a 6acon,
CJ<pquefort cfieese ana aicea green appfe.
$7.00
Presli !Mozzarella SaUuf
Presfi ~ozzareffa cfieese ana marinatea roastea tomatoes witfi an onion ana ofive vinaigrette,
servea witfi garfic crostinis.
$7.25
Limestone (]Ji66 Said
Crisp "£ imestone" CBi66 Cettuce witli roastea 6eets, fresli "fine fier6s"
ana nava[ oranges, aressea witli orange 6fossom vinaigrette.
$7.75
Priea Scallop SaUuf
Presli Sea Sca[[ops, friea !New P.ngfana Styfe witfi frisee, CBefiJian endive ana Ita[ian pars{ey,
aressea witli Cemon ver6ena caper sauce.
$10.50
CEntree's
Searea Stripea Sea 6ass
Cl>an searea fresli stnpea 6ass, servea witfi roastea 6a6y fingerfing potatoes, ju[ienne green 6eans, frisee ana Cemon
ou raaisfi vinaigrette
$24.00
']Wastea q'entferfoin of meef
CJ<pastea }lngus terufer{oin, sficea medium rare witli a cfassic Prencfi au poivre sauce,
servea witfi a carrot ana turnip tim6afe ana wiftea (B[oomstfafe spinacfi
$29.50
Seared" (])uc{ (]Jreast ana Sausaee
Cl>an searea auc~6reast ana fiouse matfe auc~sausage, witli ariea p[um ana 6fack_pepper sauce, servea witfi stewea
ruta6aga, gofden 6eet ana appfe
$25
!Mussefs a Uz fPrO'Venca£
Prince P.awara Isfana ~ussefs, steamea in a ricli creamy musse[ ana tomato 6rotfi witfi saffron ana Jenne( servea
witli crusty toastea Prencfi 6reaa
$16.50
<Pot{Pilet ~itJnon
"%man <J{ancli "pot{ tenderfoin, pan seared and roastecf,
gfa.zed witli an appfe, ginger sauce, on a 6ed of CJ/sd Orack_and (}3foomsda.fe Spinacli,
sprinftfed witli seared Jfon Sliemijji muslirooms
$24
Slirimp (Bistro
Sauteed gulf slirimp in a tfe[icate garfic sauce witli 6a6y spinacli,
servea witli femon 6asmati rice.
$19
qrillea c:Baby aJrum
Presli gulf 6a6y drum, figlitry gri[[ed
served witli steamed new potatoes fresli vegeta6fes and a 6uerre fondue
$23
qri/lea(]3fackJtnous CJQ6 P.ye
(}ri[[ed )fngus 1?j6 f£ye witli roasted 6a6y Jingerfing potatoes, fieU£ greens
and a stone ground mustard vinaigrette
$29.50
qarfic CJ«Jastetf Pree CJUznoe CliicR$n
")fsliky Panns"free range cliicRJm, gfa.zed witli roasted garfic,
served witli wann marinated eggpfant, sundried tomatoes and sweet onion
$22.00
9denu (])escriptions
Limestone 0i66 S,afJ
Limesto11e is a variety of fJ3i66 or fJ3utter liead fettuce, crisp, 6uttery, tfefUate flavors
'Ifr.e {imestom feaves are misted witli ora111Je 6fossmn vimgar (imported qennan vinegar made from oranne 6fossom wine) t fum tossed
witli ofive oi[ aruf fine lier6s ( di.{[ cliervif, tarraaon, atuf parsley)
'Ifr.e fettuce is sprink_fetf witli a Jim julienm of roasted 6eets, on a pfate dressed witli ora111Je 6fossom vin.ai{Jrette (ora111Je 6fossom
vinegar, ofive oil, ora11{Je juice aruf ora11{Je zest) aruf fresh Supremes of nava{ ora11{Jes.
'Frielf scJio.p safJ
'Ifrrounliout the !Northeast, it is very comnwn on PrUiays to 90 out for foli fries. I£ amities eat out at foca{ seafood restaurants or pic{:
up .frie4 seafood to go, from fittfe fry liouses. f'J1i£ fare is genera!Ey, fried J[a4i£oct.frie4 slirimp, .frie4 cfams, or fried scatfops. 'Ifris safad
is reminisci11(J of tliose :Nortliem fry sliac~.
'Ifre Sea scatfops are 6reatfetfwi.tli "CFan~· Japanese 6read' crumb, fried aruf served·witli a lemon ver6ena dressi11{J. 'Ifre lettuce are
tossed witli ofive oil aruf sprin~d witli capers, tlie dressin[J is drizzfed 01Jer tlie scatkJps aruf fettuce, served witfi a wetfge of lemon.
Lemon o/er6ena is an lier6 witli tfutinct femon .fovor.
Capers are a 6ua of a caper shoot, native to ~diterranean coast.
seam£ Stripetft&ss
1£ arm raised liy6ritf striped bass - 8 oz. filet, seared sijn on, served witli roasted 6a6y .fi"'Jerlino potatoes, roasted in ductfat) julienne
of green 6eans, frisee fettuce tossed witli olive oil aruf 'l(oslier saft aruf a femon aruf olive oil dressi11(J, 'Witli a julienne of raliisli adifed at
the fast minute.
ioast ?:eruferfoin of(]Juj
J111{JUS gof.tf tentferfoin roasted metfmm. rare slicttf (6o.z) anti served 'Witli a Prencli classical" au poivre .. witli pepper a ricli vea[ stock_
aruf cream 6ased sauce wit!i <Dijon mustartf; 6fac{pepper and 6rantfy. )I timbale ( sma{[ mofded custard 6asif side of carrots aruf turnips
aruf sauteed (]Jfoomstfafe spinacli (organic crisp curfy feaJ spinacfz)
'Kuro6uta M (]Jetf)
1()1.ro6uta <Pot{- ~liire Jfog - oritJinated in f£11{/fand: Introduced to Japan (1600's) given the name 1(uro6uta. Currently raised at
"SM~ ~r I£ arms .. VS)I. 'l1ie meat is very well mar6fetf. 'Ifre por{is noted for "sweet" tastin{Jfat, specia{ty food. It is the /iighest
quafity of pot{a:vaikl6fe.
Pot{ 6effy is trimmed of ex._cess fat ru66ed witli a dry curiniJ seasotrin{J aruf fejt to air dry for 6 to 7 tfays. CFor{ 6effy is tlien 6raisetf aruf
seared aruf coo~d in a small amount of pot{stoct covered, pfaced in tlie oven until tender ( 1 * to 2 hours) cut into small squares tlien
re-lieated to ortfer.
)f 2 oz. piece of wann por{6effy is served witli wann roasted 6uttemut squasli, a safad of friset aruf 6i66 fettuce and a Cane syrup
aruf mustard tfressiti{J drizzfed 01Jer tlie entire safatf.
cfriiietf gultsfnimp
'Ifrree jumDo qu!f slirimp, spice 6oifed tlien cliilled are served witli a sundried tomato ainfi ( garfic) dressi'llfJ, on a -wetfge of a hot
crac~ witli another crac~r wedge over the top, SUtrjlower shoots are served afono witli the sfzrimp,
*Jfot cliili crac~r is mad£ witli cliifi pepper, onio11 aruf canvt pulp witli a whofe wlieat flower wliicfz is tfeliytfrated into a crac~r. fJ1ie
crac~r is very fiot.
*Sunflower slioots are small sunflower pfants tliat liave produced 2-3 leaves.
galizntine oftDucflitw
)f. cfassic Prencfi cliarcuterie item is essentia[[y a meat wrapped pate. 'Ifre tfuc{fina is 6onttf out, seasoned anti dried ovemi{Jiit, tlien
fillet£ witli a 1orcemeat", grouruf port duc{aruf ra66it tlien wrapped in cheesecfotli,· poached in duc{stoct tlien cliiffd overni{Jiit in
the stoct.
'Ifre qafantine is tlien sficed aruf servetf witli a sweet aruf salty accompaniment.
tBfac{currant compote is dry 6fac{currants, wliite onions anti tfuetf apples, coo~tf witli sunar, water anti vineaar, tlien cliifktf; served
as a siJfe for gafantine, Comichons aruf caper 6erries are served on tlie siJfe as wea
Seam£ tluci 6rust qnd' sausase
Pan seared breast of duc{fino, sliced on a 6ias, served metf.- rare to met!, (not 6eyoruf tliis point, as due{ becomes tou{Jii and dry) rr1ie
duc{sausane is mad£ in house anti smo{ul; it is mad£ witli due{ meat, port anti 6fac{currants. fJ1ie 6reast anti sausaae is sauced 'Witfz
a dry p{um sauce, made from a duc{stoct aruf tlien spiced witli 6fac{pepper.
'Ifre vegeta6fe accompaniment is diced ruta6ana, aofden 6eets anti diced apples, stewed in 6utter, seasoned only witli salt and pepper
!Mussel's a fa lPrrJwnall
Prince f£dward I sli:nuf ~ussefs stewed in a ricli mamed musse{ 6rotfz witfz saffron, tomato anti Jenne[ <J1ie sauce is enricfzed anti
tliici...ened witfz (}'{uera 6utter fEuropean styfe 6utter, 80% fat content) anti served witli crusty toasted lf'rencfz 6reatf, gamisfzed witfz
saffron anti Jenne[ frawns.
fPori pifet !Mipon
)t 7 Oz. cut of pot{tetukrfoin, pou-tufed into tfze sliape anti size of a 6eef filet mignon, seasoned witfz a musliroom spice 6£eruf. <J1ie pot{
terufer is tlien pan seared anti .finis ned in tfze 011en, coo f.¢ to a metfmm rare to medium doneness. <J1ie "filet" is pliu:ed on a 6ed of red
oracli ()l type of red feoj spinacn organialfly grown) anti (]3/Domstfafe spinacli, (a curfy feaJ organic variety) '11ie spinach is fiofztfy
sauteed in 6utter. <J1ie sauce is a ricli pot{ sauce Jfavored witfz fresli ginoer (Locafly grown) anti appfe reduction.
qrilidCJJfaci.A'VJUS tRi6 e,ye Steai
10 oz. Jtnous riO eye griffed anti served witli roasted finoerfint:J potatoes anti a ustone ground", coarse mustard 1Jinaiorette.
Cra6 caie tRCJYi8ote
3 oz cra6ca~ rruufe witli Louisiana fump cra6meat, Jresfz rruufe nu:ryonnaise, red anti green 6e{[ peppers, green onion anti fresli
6reatfcrum6s. 11ie 1lJrvinote sauce is a mayonnaise 6ased cofd sauce witli peppers, onions, garfic, green onions, cliopped li4rd 6oifed e!JIJ,
liorseratfisli anti mustard. .. cra6meat is atftfetf to tlie sauce. rrlie cra6 ca~ is pan sauteed in 6utter, 6reatfed in "pa~" (Japanese
6reatfctum6s) finis lied in tlie own anti served witli tlie ~ote sauce, roasted 6eets, lettuces anti femon.
'!'ore/ion o(Poie qras
qrade Jf '" Jfutfson Valley lf'oie gras is marinated in mil{011erniolit, tlien dr~ seasoned anti marinated witli 6rantfy 011erniolit, tlien
wrapped in clieesecfotfz into a cyfitufer (resem6fino a tcrcli ... lienee tfze name) it is tlien cryovaced anti poacfzed at 140 tfegrees for 7
minutes. It is tlien re-wrapped in clieesecfotfi anti ftung tc air dry for 24-3 6 !Wurs 6efore sficing. It is seroed witli a peacfz anti 1/itfafia
onion compote on a toasted round of sourdouen 6reatf.
JftnlJ8 Cum{Salirum qrav'q
f£resli salrnon jiffets are cured in a saft anti sugar m~ure witfi)t~vit (Vanisli gin witfi a caraway flavor) anti fresli diU. tflie sa{mon
is COtJered anti wei£Jnted for 5-7 tfays, tfepentfing on tfze size of tfze sa{mon filkts, 6eino turned tfaify. 'Wiien done it is sfzced tliin on a
6ias, served witfz cucum6ers marinated in fresn atfl anti rice vinegar anti dressed witli a Q)anisli mustard sauce tli4t is a mayonnaise
6ased dressing witli (])ijon mustard; 6rown sugar anti fresli tfiii lPortion size is 3 oz safmon.
