Menus

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.

scallops-elaf

THROUGH SEPTEMBER 18TH

Complimentary glass of wine with the purchase of any full priced entrée. Your perfect pairings await – we will be featuring red, white, and rosé with both on and off list representation to choose from. Make it a vacation, and take a tour of some interesting wine regions with us including the Loire, the Languedoc, and Uco Valley! Valid when Eat Lafayette is mentioned.

Lunch

    • Lunch Appetizers

    • Alligator Dijon

      8

      MARINATED, DEEP FRIED ALLIGATOR TENDERLOIN SERVED WITH DIJON MUSTARD AIOLI & FRIED PICKLES

    • Bacon Wrapped Shrimp

      10

      JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE

      •GLUTEN FREE | EAT FIT APPROVED

    • Crawfish Beignets

      10

      CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES

    • Lunch Soups and Salads

    • Café House

      9

      BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE

    • Corn & Crab Bisque

      7

      ROASTED SWEET CORN AND LUMP CRAB IN A RICH CREAMY BISQUE

    • Seafood Gumbo

      9

      LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX

    • Smoked Turkey & Andouille Gumbo

      7

      IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE

      FEATURED IN SAVEUR MAGAZINE •

    • Turtle Soup

      7

      CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT

    • Wedge Salad

      8

      CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING

    • Lunch Entrees

    • Bronzed Shrimp and Monchrachet Salad

      15

      BRONZED SHRIMP, MONTRACHET GOAT CHEESE, ARTICHOKE HEARTS, RED ONIONS, RED BELL PEPPERS, AND A RASPBERRY  VINAIGRETTE

      • EAT FIT APPROVED

    • Chicken Madeira

      13

      PAN-SEARED CHICKEN BREAST, MUSHROOM AND MADEIRA CREAM,

      ROSEMARY BRABANT POTATOES, GRILLED ASPARAGUS

    • Deep South Pork Chop

      14

      FRIED PORK CHOP WITH BRABANT MASHED POTATOES, WHITE GRAVY WITH SAUSAGE,

      AND HONEY BRAISED COLLARD GREENS

    • Fried Crawfish Salad

      14

      FRIED LOUISIANA CRAWFISH, ANDOUILLE VINAIGRETTE, SEASONAL FRUIT,

      OVER MIXED GREENS

    • Oysters Herbsaint

      14

      CRISPY OYSTERS, HERBSAINT CREAM, SAUTÉED SPINACH, PROSCUITTO, PARMESAN,

      SERVED OVER FETTUCCINE

    • Pan-Seared Rainbow Trout

      14

      BUTTERNUT SQUASH HASH, GRILLED SHRIMP, WHITE WINE CREAM

      • GLUTEN FREE | EAT FIT APPROVED

    • 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

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Dinner

    • Dinner Appetizers

    • Bacon Wrapped Shrimp

      10

      JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE

      •GLUTEN FREE | EAT FIT APPROVED

    • Café Sampler

      7 ONE PERSON | 14 FOR TWO

      CRAWFISH BEIGNETS • BACON WRAPPED GARLIC SHRIMP

      FRIED ALLIGATOR TENDERLOIN • FRIED PICKLE • GRILLED CAJUN SAUSAGE

    • Crawfish Beignets

      10

      CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES

    • 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 •

    • Dinner Soups and Salads

    • Café House

      9

      BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE

    • Corn & Crab Bisque

      7

      ROASTED SWEET CORN AND LUMP CRAB IN A RICH CREAMY BISQUE

    • Seafood Gumbo

      9

      LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX

    • Smoked Turkey & Andouille Gumbo

      7

      IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE

      FEATURED IN SAVEUR MAGAZINE •

    • Turtle Soup

      7

      CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT

    • Warm Spinach Salad

      9

      APPLEWOOD BACON, RED ONIONS, CHOPPED EGGS, TOMATOES, GRUYÉRE , STEEN’S CANE BALSAMIC BACON VINAIGRETTE

      • EAT FIT APPROVED

    • Wedge Salad

      8

      CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING

    • Dinner Entrees

    • Center-Cut Bone In Pork Chop

      34

      SWEET POTATO AND ANDOUILLE HASH, BLACKBERRY VEAL DEMI GLACE, ASPARAGUS

      •FEATURED ON THE COOKING CHANNEL•

    • Coconut Snapper

      30

      SWEET POTATO FLOUR CRUSTED RED SNAPPER, HERBED JALAPEÑO RICE, CRISPY BOK CHOY, COCONUT CREAM, PICKLED ONION AND JICAMA SLAW | EAT FIT APPROVED

      FEATURED IN ANTHONY BOURDAIN'S 'PERFECT DAY'

    • Duck Roulade

      28

      PAN-SEARED DUCK BREAST STUFFED WITH ARUGULA AND CHÉVRE, TOASTED PEARL BARLEY, THIN-SLICED GREEN APPLE AND CRANBERRY, DUCK SKIN CRACKLINS, HONEY BOURBON GASTRIQUE

    • Grilled Ribeye

      45

      SIXTEEN-OUNCE PRIME RIBEYE, ROASTED ROOT VEGETABLES, WILD MUSHROOM VEAL DEMI-GLACE | ADD CRABMEAT GARLIC BUTTER 12 | GF

       

    • 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

    • Pan-Seared Scallops

      31

      DIVER SCALLOPS WITH BUTTERNUT SQUASH PURÉE, ROAST CAULIFLOWER,

      DILL INFUSED TRUFFLE OIL, CRISP PANCETTA

    • Rack Of Lamb

      36

      GRILLED RACK OF LAMB WITH TASSO GRIT CAKE, SAUTÉED SWISS CHARD,

      TART BLACK CHERRY AGRODOLCE

    • 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

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Dessert

All desserts are made in-house by pastry chef, Bru Aliouche. Bru has been a loyal member of the Café V team for 35 years

    • Desserts

    • Bailey's Liqueur Torte

      7.5

      THREE LAYER DEVIL'S FOOD CAKE SOAKED IN BAILEY'S MINT  WITH CHOCOLATE BUTTERCREAM ICING

    • Bananas Foster Cheesecake

      7.5

      LADYFINGER CRUST, SLICED BANANAS, BROWN SUGAR ALMONDINE SAUCE

    • Berry Crisp

      7.5

      BLUEBERRY, RASPBERRY, AND BLACKBERRY COBBLER WITH SUGAR PIE CRUMBLES

    • Bru's Famous Carrot Cake

      7.5

      MULTI-LAYERED CARROT CAKE WITH DECADENT CREAM CHEESE ICING, AND TOASTED PECANS

    • Classic Southern Pecan Pie

      7.5

      LOUISIANA PECANS, BUTTER CRUST, CARAMEL DRIZZLE

      • FEATURED ON THE COOKING CHANNEL •

    • Cremé Brulée

      7.5

      CLASSIC FRENCH CUSTARD WITH CARAMELIZED SUGAR SHELL AND STRAWBERRIES

    • Godiva White Chocolate Bread Pudding

      7.5

      WHITE CHOCOLATE BREAD PUDDING WITH GODIVA LIQUEUR, CRÉME ANGLAISE AND

      DARK CHOCOLATE DRIZZLE

    • Key Lime Pie

      7.5

      FRESH KEY LIME JUICE, GRAHAM CRACKER CRUST, RASPBERRY DRIZZLE

    • Mocha Macadamia Cheesecake

      7.5

      OREO CRUST, MOCHA AND MACADAMIA CHEESECAKE, TOASTED MACADAMIA NUT CRUMBLE

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