1117 Decatur Street, New Orleans, Louisiana | 504.581.8120

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    • Home
    • Menus
      • Dinner Menu
      • Brunch Menu
      • Cocktails/Beer/Wine
    • Reservations
    • Contact
    • Gift Cards
    • PRESS
    • MERCH
    • Catering
  • Home
  • Menus
    • Dinner Menu
    • Brunch Menu
    • Cocktails/Beer/Wine
  • Reservations
  • Contact
  • Gift Cards
  • PRESS
  • MERCH
  • Catering

DINNER MENU

Salads

ROASTED GARLIC CAESAR

Crisp Romaine Lettuce, Shaved Parmesan Cheese, Herbed Croûtons, Roasted Garlic

HOUSE SALAD

Mixed Chicory Greens, Cherry Tomatoes, 

Shaved Mirliton, Candied Pecans, Sugarcane Vinaigrette

HOPPIN' JOHN OYSTER SALAD

Crispy Gulf Oysters, Bibb Lettuce, Bacon, Smoky Black-Eyed Peas, Green Remoulade


Appetizers

OYSTERS SAINT JOHN

Oysters Three Ways: Poached in Double Cream, 

Crispy Fried and Oyster Dressing in Vol-au-vent

HOT SHRIMP REMOULADE

Gulf Shrimp, Remoulade Butter, Fried Green Tomatoes, Okra Corn Chow Chow

SMOTHERED TURKEY NECKS

Slow Braised in Brown Gravy and Caramelized Onions with Homemade Potato Salad

GUMBO DU JOUR

Paroisse de Vermillion Inspired 

with Louisiana Popcorn Rice


Entreés

RIVER ROAD CRAWFISH ÉTOUFFÉE

Breaux Bridge Crawfish Tails in Melted Butter, Holy Trinity and Garlic with Brown Roux and Steamed Louisiana Popcorn Rice

CREOLE BEEF DAUBE

Black Angus Short Ribs Braised in Red Wine, 

Roasted Trinity and Garlic with Whipped Potatoes

BAKED DEVILED CRABS

Lump Crab Meat Dressing, Herbed Breadcrumbs, Mixed Greens with Creole Ravigote

CHICKEN CLEMENCEAU

Crispy Skin-On Chicken Thigh, Fresh Peas, Mushrooms, Potatoes, Tasso with Chicken Jus and Blackened Cornbread

LOWER DECATUR BURGER

Chargrilled ½ Pound Louisiana Beef, Shredded Cheddar, Lettuce, Tomato, Pickles on Toasted Brioche Bun with House-Made Steak Sauce

BROWN BUTTER SEARED SCALLOPS

U-10 Diver Scallops, Cracked Corn Grits, Broccoli Rabe

with Nola Bordelaise, Hot Chili Oil and Toasted Herb Bread

Crumbs

CHARGRILLED FILET MIGNON

8oz Filet with Granny’s Artichoke Boullette,

Lyonnaise Potatoes, Marchand de Vin

CHEF'S SELECT GULF FISH

Our Chef Team's Hand-Picked Selection of Local Fish Served with Traditional Creole Inspirations

PORK CHOP YAKAMEIN

Double Cut Duroc Pork Chop, Creole Yakamein Broth,

Hard Boiled Egg and Green Onions with Bucatini Pasta


Sides for the Table

BAKED MACARONI PIE WITH RED GRAVY

BROWN BUTTER CORN

BRAISED SOUTHERN GREENS

BOUDIN DIRTY RICE


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