Menu
PLEASE NOTE:
– OUR CURRENT HOURS DO NOT INCLUDE LUNCH –
We will assess our hours as the pandemic begins to subside
– OUR MENU IS SLIGHTLY MODIFIED –
We use the freshest ingredients and GULF fish/seafood only. Daily distribution from our wholesalers dictates which dishes can be served. Fortunately, since we have re-opened May 15th, we have been pleased to get most of our regular items in, resulting in only very slight modifications to our menu. Thank you for understanding.
Lunch
Lunch Appetizers
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ALLIGATOR DIJON 8
8 MARINATED, DEEP FRIED ALLIGATOR TENDERLOIN SERVED WITH DIJON MUSTARD AIOLI & FRIED PICKLES
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BACON WRAPPED SHRIMP 10
JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE • GLUTEN FREE | EAT FIT APPROVED
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CRAWFISH BEIGNETS 10
CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES
Lunch Soups & Salads
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TURTLE SOUP 7
CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT
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CORN & CRAB BISQUE 7
ROASTED SWEET CORN AND LUMP CRAB IN A RICH CREAMY BISQUE
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SMOKED TURKEY & ANDOUILLE GUMBO 10
IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE • FEATURED IN SAVEUR MAGAZINE •
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SEAFOOD GUMBO 9
LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX
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WEDGE SALAD
CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING
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CAFÉ HOUSE
BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE
Lunch Entrées
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CHICKEN MADEIRA 13
PAN-SEARED CHICKEN BREAST, MUSHROOM AND MADEIRA CREAM, ROSEMARY BRABANT POTATOES, GRILLED ASPARAGUS
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FRIED CRAWFISH SALAD 14
FRIED LOUISIANA CRAWFISH, ANDOUILLE VINAIGRETTE, SEASONAL FRUIT, OVER MIXED GREENS
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BRONZED SHRIMP AND MONTRACHET SALAD 15
IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE • FEATURED IN SAVEUR MAGAZINE •
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PAN-SEARED RAINBOW TROUT 14
BUTTERNUT SQUASH HASH, GRILLED SHRIMP, WHITE WINE CREAM • GLUTEN FREE | EAT FIT APPROVED
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DEEP SOUTH PORK CHOP 14
FRIED PORK CHOP WITH BRABANT MASHED POTATOES, WHITE GRAVY WITH SAUSAGE, AND HONEY BRAISED COLLARD GREENS
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OYSTERS HERBSAINT 14
CRISPY OYSTERS, HERBSAINT CREAM, SAUTÉED SPINACH, PROSCUITTO, PARMESAN, SERVED OVER FETTUCCINE
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STEAK LOUIS XIII 38
SIX-OUNCE FILET MIGNON STUFFED WITH LOUISIANA CRAWFISH TAILS, BACON & CHEESES – FINISHED WITH A WILD MUSHROOM DEMI-GLACE AND CRAWFISH MORNAY SAUCE – SERVED WITH BRABANT MASHED POTATOES, STEAMED ASPARAGUS
Dinner
Dinner Appetizers
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CAFÉ SAMPLER 7 FOR ONE | 14 FOR TWO
CRAWFISH BEIGNETS • BACON WRAPPED GARLIC SHRIMP FRIED ALLIGATOR TENDERLOIN • FRIED PICKLE • GRILLED CAJUN SAUSAGE
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FOIE GRAS PB & J 14
SEARED FOIE GRAS ON BRIOCHE WITH CASHEW BUTTER AND PRIMO’S FARMER’S DAUGHTER PEPPER JELLY • FEATURED ON THE COOKING CHANNEL •
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BACON WRAPPED SHRIMP 10
JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE •GLUTEN FREE | EAT FIT APPROVED
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CRAWFISH BEIGNETS 10
CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES
Dinner Soups & Salads
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WARM SPINACH SALAD 9
APPLEWOOD BACON, RED ONIONS, CHOPPED EGGS, TOMATOES, GRUYÉRE , STEEN’S CANE BALSAMIC BACON VINAIGRETTE • EAT FIT APPROVED
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WEDGE SALAD 8
CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING
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CAFÉ HOUSE 9
BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE
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TURTLE SOUP 7
CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT
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SMOKED TURKEY & ANDOUILLE GUMBO 7
IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE • FEATURED IN SAVEUR MAGAZINE •
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SEAFOOD GUMBO 9
LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX
Dinner Entrées
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GULF FISH ACADIEN 31
PAN-SEARED GULF FISH OF THE DAY, FRESH JUMBO LUMP CRABMEAT, CORN & PEPPERS – PARMESAN RISOTTO, LEMON DILL BÉURRE BLANC, STEAMED ASPARAGUS • GLUTEN FREE | EAT FIT APPROVED
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RACK OF LAMB 36
GRILLED RACK OF LAMB WITH TASSO GRIT CAKE, SAUTÉED SWISS CHARD, TART BLACK CHERRY AGRODOLCE
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COCONUT SNAPPER 32
CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT
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PAN-SEARED SCALLOPS 30
DIVER SCALLOPS, SWEET CORN PAN SAUCE, SAUTEED SWISS CHARD, CRISPY POTATO CROQUETTE, FLASH FRIED SHALLOTS
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STEAK LOUIS 38
SIX-OUNCE FILET MIGNON STUFFED WITH LOUISIANA CRAWFISH TAILS, BACON & CHEESES – FINISHED WITH A WILD MUSHROOM DEMI-GLACE AND CRAWFISH MORNAY SAUCE – SERVED WITH BRABANT MASHED POTATOES, STEAMED ASPARAGUS
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CENTER-CUT BONE-IN PORK CHOP
SWEET POTATO AND ANDOUILLE HASH, BLACKBERRY VEAL DEMI GLACE, ASPARAGUS •FEATURED ON THE COOKING CHANNEL•
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GRILLED RIBEYE 45
SIXTEEN-OUNCE PRIME RIBEYE, ROASTED ROOT VEGETABLES, WILD MUSHROOM VEAL DEMI-GLACE | ADD CRABMEAT GARLIC BUTTER
Dessert
Dessert - Changes Daily
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GODIVA WHITE CHOCOLATE BREAD PUDDING 7.5
WHITE CHOCOLATE BREAD PUDDING WITH GODIVA LIQUEUR, CRÉME ANGLAISE AND DARK CHOCOLATE DRIZZLE
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BANANAS FOSTER CHEESECAKE 7.5
LADYFINGER CRUST, SLICED BANANAS, BROWN SUGAR ALMONDINE SAUCE
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BRU'S FAMOUS CARROT CAKE 7.5
MULTI-LAYERED CARROT CAKE WITH DECADENT CREAM CHEESE ICING, AND TOASTED PECANS
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STRAWBERRY TORTE 7.5
STRAWBERRY COBBLER WITH CANDIED LEMON AND CHAMBORD WHIPPED CREAM
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TOASTED COCONUT PECAN PIE 7.5
CHOCOLATE CHIPS, HINT OF BOURBON, TOASTED COCNUT, COCNUT MERINGUE
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KEY LIME PIE 7.5
FRESH KEY LIME JUICE, GRAHAM CRACKER CRUST, RASPBERRY DRIZZLE
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CRÉME BRULÉE 7.5
CLASSIC FRENCH CUSTARD WITH CARAMELIZED SUGAR SHELL AND SEASONAL FRUIT
