Mises en Bouche
L’Assiette de Pâtes Plate or Board
House-made classic country pâté and duck liver mousse, assorted cured meats & sausages, served with roasted garlic clove, toasted baguette, fig mustard, cornichons and house-made pickles.
Le Plateau de Fromages Plate or Board
Selection of domestic and imported, hard and soft cheeses, toasted baguette, green apple, grapes, fresh berries, sun-dried plums and dates.
La Gratinée d’Oignon
Our famous French onion soup with croutons and Swiss cheese gratin.
Ravioles d’Ecrevisse
House-made ravioli with a sauté of Louisiana crawfish*, mushroom duxelles and spinach, topped with lemon beurre blanc.
Escargots à la Bourguignonne
Broiled escargots with Herbsaint garlic butter and toasted baguette.
Les Moules au Fenouil
Prince Edward Island mussels steamed in fennel and leek white wine broth, fresh tarragon, and garlic. Served with house-made pommes frites and roasted garlic aioli.
(for Eat Fit NOLA, Substitute vegetables for frites)
Salades
La Salade Maison
Bibb lettuce tossed in Dijon vinaigrette, English cucumber, carrots, tomato, red onion and toasted almonds. Add creamy gorgonzola and/or bacon for additional price.
La Salade de Betteraves
Roasted red beets over baby mixed greens with aged balsamic vinaigrette, Green apples, toasted spiced pecans and garlic herb goat cheese.
La Salade de Crabe
2 ½ oz Gulf Jumbo lump crabmeat* over baby arugula with tarragon vinaigrette, shaved fennel, grapefruit supremes, fresh mint and crispy shallots.
Les Entrées
L’Omelette du Jour
Ask your server for the chef’s garnish selection. Served with a petite salade.
(for Eat Fit NOLA, sub egg whites only.)
L’onglet de Bœuf
Seared hanger steak, house-made pommes frites and roasted seasonal vegetables, toasted garlic & shallot Bordelaise.
Le Foie de Veau aux Oignons et Lardons et Grits de maïs
Breaded & sauteed veal liver, bacon, stone-ground grits and seasonal vegetables, toasted garlic & shallot Bordelaise.
La Quiche Maison
Sautéed Louisiana crawfish*, onions, Swiss, baby spinach, served with a petite salade.
La Salade Niçoise au Thon Poêlé
Fresh seared yellowfin tuna* on Bibb lettuce with Dijon vinaigrette, tomatoes, Kalamata olives, white Boquerón’s anchovies, haricots verts, hard boiled egg & red potatoes.
Eat Fit NOLA menu items meet, or can be modified to meet, nutritional criteria designated by Ochsner Health System to be included in the Eat Fit program. For more info visit Eat Fit NOLA.
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