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 SHRIMP ÉTOUFFÉE

Gulf Shrimp Smothered in Melted Butter, Holy Trinity, Garlic and Tomatoes with Brown Roux and Steamed Louisiana Popcorn Rice

CREOLE BEEF DAUBE

44 Farms Short Ribs Braised in Red Wine, 

Roasted Trinity and Garlic with Whipped Potatoes

CHICKEN CLEMENCEAU

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

CHARGRILLED FILET MIGNON

8oz Filet with Granny’s Artichoke Boullette,

Lyonnaise Potatoes, Marchand de Vin

BACON FAT SEARED DUCK POPPER

Crispy Seared Duck Breast, Root Beer Braised Pork Belly, Jalapeño Creole Cream Cheese, with Satsuma Glaze and Fried Duck Skin

LOWER DECATUR BURGER

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

BAKED DEVILED CRABS

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

DOUBLE CUT PORK CHOP

Fire-Grilled with Smoked Boudin Dirty Rice and Chicory Sugarcane Glaze

CHEF'S SELECT GULF FISH

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

DEEP FRIED WHOLE FISH

Choice of Either Almond Brown Butter Meuniere or Creole Court-Bouillon with Popcorn Rice and Charred Lemon


Sides for the Table

BAKED MACARONI PIE WITH RED GRAVY

BROWN BUTTER CORN

BRAISED SOUTHERN GREENS

BOUDIN DIRTY RICE


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