Menu
PLEASE NOTE:
OUR BAR OPENS AT 5PM | OUR DINING ROOM OPENS AT 6PM
– 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 over the pandemic, 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.
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
SWEET POTATO FLOUR CRUSTED RED SNAPPER, HERBED JALAPEÑO RICE, CRISPY SWISS CHARD, COCONUT CREAM, PICKLED ONION AND JICAMA SLAW
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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 COCONUT, COCONUT 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