We are closed on Monday and
Tuesday....
Mises en Bouche
L’Assiette de Pâtes Plate 14 Board 21
House-made duck liver & country pâtés with roasted garlic clove, Soppressata & Parisian sausages, toasted baguette, fig mustard, and house-made pickles.
Le Plateau de Fromages Plate 13 Board 20
Selection of domestic and imported cheeses, toasted baguette green apples, grapes, fresh berries and dried fruit.
La Gratinée d’Oignon 10
Our famous French onion soup with croutons and Swiss cheese gratin.
Ravioles d’Ecrevisse 15
House made ravioli stuffed with Louisiana crawfish*, sautéed mushroom duxelle and spinach, topped with lemon beurre blanc.
Escargots à la Bourguignonne 9
Broiled escargots with Herbsaint garlic butter and toasted baguette.
Les Moules au Fenouil 20
Prince Edward Island mussels steamed in fennel and leek white wine broth, fresh tarragon and garlic. Served with pommes frites and roasted garlic aioli.
(for Eat Fit NOLA, Substitute vegetables for frites)
Salades
La Salade Maison 9
Bibb lettuce tossed in Dijon vinaigrette with English cucumber, carrots, tomato, red onion and toasted almonds. Add creamy gorgonzola and/or bacon +2.00 each.
La Salade de Betteraves 14
Roasted red beets over baby greens with aged balsamic vinaigrette, Green apples, fresh berries, garlic & herb goat cheese, spiced pecans and red onion.
La Salade de Crabe 19
Gulf jumbo lump crabmeat* on baby arugula with tarragon vinaigrette, shaved fennel, grapefruit, fresh mint, and crispy shallots.
La Caille Rôtie 17
Roasted quail over baby mixed greens with local honey citrus vinaigrette, Green apple, fresh berries, garlic & herb goat cheese, spiced pecans and red onion.
Les Entrées
La Salade Niçoise au Thon Poêlé 26
Seared Gulf yellowfin tuna* on Bibb lettuce with Dijon vinaigrette, Kalamata olives, white Boquerón’s anchovies, haricots verts, hardboiled egg, tomato and new red potatoes.
Grillades de Mais 18
Braised veal in Creole red gravy served with organic stone ground grits
add poached egg +3
Gaufre Belge 13
Crisp, classic waffle topped with white chocolate praline butter, whipped cream and berries.
œufs Sardo 16
Two poached eggs over andouille creamed collard greens, sautéed artichoke hearts, asparagus, cherry tomatoes and topped with hollandaise and bacon.
La Quiche Maison 15
Sautéed Louisiana crawfish*, Swiss, baby spinach and sautéed onions, served with a petite salad.
Onglet de bœuf et Oeufs 27
Seared hanger steak & egg (fried or poached), Chef’s sauce du jour, fingerling potatoes, baby carrots and seared Brussel sprouts.
Le Foie de Veau aux Oignons et Lardons et Grits de maïs 22
Sautéed calf’s liver, bacon, stone ground grits with seasonal vegetables and toasted garlic and shallot Bordelaise.
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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