DOCSLIB.ORG

OYSTER BAR £/Ea | ½Dz

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
OYSTER BAR £/Ea | ½Dz OYSTER BAR £/ea | ½dz ‘GILLARDEAU SPECIALE’ OYSTERS (gf) 4.6 | 25 raw with horseradish mignonette & lime 'JOSEPHINE' OYSTERS (gf) 3.5 | 20 raw with horseradish mignonette & lime ROCK OYSTERS (gf) 2.5 | 12 raw with horseradish mignonette & lime OYSTERS ROCKAFELLA 4 | 22 absinthe & herbs, baked au gratin OYSTERS EN BROCHETTE 4.5 | 23 bacon wrapped & fried, winemaker’s gravy OYSTERS BIENVILLE 4.5 | 23 shrimp, mushroom & bacon CHILLI CHEESE OYSTERS (gf) 4 | 22 chilli butter & cheese GRILLED OYSTER PLATTER* OF 6 23 2 each of rockafella, bienville & chilli cheese 'A PLAQUEMINE DOZEN' OYSTER PLATTER* 44 2 of each cooked plus 4 Whitstable rocks. DOZEN RAW OYSTER PLATTER* 39 4 of each with horseradish mignonette & lime £1 ROCK OYSTERS, MON – FRI ‘TIL 6PM * all platters serve 2 as a starter, or 1 as a main SNACKETISERS DEVILLED EGGS ON TOAST (v) 6.5 SHRIMP BOIL & SAUSAGE BEIGNETS 7.5 CREOLE SHRIMP & TOMATO SALAD 11 HOT CAJUN CRACKLINS (gf) 6.5 FRIED GREEN TOMATOES & PICKLED OKRA (v*) 5 remoulade sauce BAYOU MAINS SHRIMP & GRITS 17 bacon & lemon gravy SHRIMP, SAUSAGE & CHICKEN GUMBO dark roux & okra 19 DUCK & SMOKED OYSTER JAMBALAYA (gf) andouille sausage & a delicate herby slaw 21 EGGS SARDOU (v) 15 cornbread, creole hollandaise, artichoke, spinach BLACKENED SALMON (gf) 21 chard & okra, brown rice BLACKENED CHICKEN (gf) 19 red beans & brown rice; slaw CAJUN PLATTER* 2 pc fried chicken, fried green tomato & pickled okra; remoulade 23 sauce, cornbread CAJUN SHRIMP & ANDOUILLE BOIL 26 potatoes, corn & creole hollandaise PO’BOY SANDWICHES FRIED GREEN TOMATO 12” (v*) 9 remoulade sauce FRIED SHRIMP & RAW OYSTER 12” 18 crispy shrimp, oyster tzatziki COLD TURKEY 12” 14 smoked turkey, shit-hot slaw DUCK DEBRIS 12” (sloppy) 14 (add fried shrimp for £5) BLACKENED CHICKEN BURGER 12 (add green tomato, bacon, avocado £2 each) SIDES BUTTERMILK FRIED CHICKEN 4.5/pc remoulade sauce CORNBREAD (v) 4 FRENCH QUARTER FRIES (vg, gf) 4.5 CUP OF GUMBO 7 CHICORY, AVOCADO, JALAPEŃO & PUMPKIN SEED SALAD (vg, gf) 7 RAINBOW CHARD & PICKLED OKRA (vg, gf) 6.5 SUCRÉE APRICOT CREAM PIE (v) 8.5 PECAN PIE (v) 7 cane sugar ice cream PLEASE INFORM US OF ANY ALLERGIES v-veggie | v*-veggie-can-be-vegan | vg-vegan | gf-gluten-free .
Load more

Recommended publications
  • OYSTER BAR £/Ea | ½Dz
    OYSTER BAR £/ea | ½dz ‘GILLARDEAU SPECIALE’ OYSTERS (gf) 4.6 | 25 raw with horseradish mignonette & lime 'JOSEPHINE' OYSTERS (gf) 3.5 | 20 raw with horseradish mignonette & lime ROCK OYSTERS (ask for today's variety) (gf) 2.5 | 12 raw with horseradish mignonette & lime OYSTERS ROCKAFELLA 4 | 22 absinthe & herbs, baked au gratin OYSTERS EN BROCHETTE 4.5 | 23 bacon wrapped & fried, winemaker’s gravy OYSTERS BIENVILLE 4.5 | 23 shrimp, mushroom & bacon CHILLI CHEESE OYSTERS (gf) 4 | 22 chilli butter & cheese GRILLED OYSTER PLATTER* OF 6 23 2 each of rockafella, bienville & chilli cheese 'A PLAQUEMINE DOZEN' OYSTER PLATTER* 44 2 of each cooked plus 4 Whitstable rocks. DOZEN RAW OYSTER PLATTER* 39 4 of each with horseradish mignonette & lime * all platters serve 2 as a starter, or 1 as a main SNACKETISERS FRIED EGGPLANT (v*) 5 DEVILLED EGGS ON TOAST (v) 6.5 SHRIMP BOIL & SAUSAGE BEIGNETS 7.5 CREOLE SHRIMP & TOMATO SALAD 11 HOT CAJUN CRACKLINS (gf) 7.5 PUT SOME SOUTH IN YO’ MOUTH SHRIMP & GRITS bacon & lemon gravy 17 SHRIMP, SAUSAGE & CHICKEN GUMBO dark roux & okra 19 SPRING RABBIT JAMBALAYA (gf) sausage, broad bean & pea 19 EGGS SARDOU (v) 15 cornbread, creole hollandaise, artichoke, spinach A CAJUN PLATTER* 2 fried chicken thighs, fried green tomato & okra; 23 remoulade sauce, cornbread & a cup of gumbo PO’BOY SANDWICHES SEITAN RUEBEN (v*) 14 smoked seitan, mustard, vegan cheese, pickle FRIED SHRIMP & RAW OYSTER PO’BOY 18 crispy shrimp, oyster tzatziki COLD TURKEY PO’BOY 14 smoked turkey, shit-hot slaw DUCK DEBRIS PO’BOY (sloppy) 14 (add fried
    [Show full text]
  • Menus to an Exceptional Events Team and a Curated List of Preferred Vendors, We Offer Everything You Need to Make Your Big Day an Affair to Remember
    INTERCONTINENTAL NEW ORLEANS 444 ST CHARLES AVE., NEW ORLEANS, LA 70130 T 504.585.4363 F 504.585.4350 icneworleans.com LET US BRING YOUR SPECIAL DAY TO LIFE AT THE INTERCONTINENTAL NEW ORLEANS. OUR EXPERTS WILL GO ABOVE AND BEYOND TO MAKE YOUR VISION, YOUR TASTES, YOUR DREAMS COME TRUE FOR AN UNFORGETTABLE HAPPILY EVER AFTER THAT EXCEEDS EVERY EXPECTATION. INTERCONTINENTAL NEW ORLEANS 444 ST CHARLES AVE., NEW ORLEANS, LA 70130 T 504.585.4363 F 504.585.4350 icneworleans.com YOUR HOTEL WHETHER A TRADITIONAL WEDDING OR A ONE-OF-A-KIND CELEBRATION, INTERCONTINENTAL NEW ORLEANS WILL EXCEED EVERY EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED VENDORS, WE OFFER EVERYTHING YOU NEED TO MAKE YOUR BIG DAY AN AFFAIR TO REMEMBER. INTERCONTINENTAL NEW ORLEANS AT A GLANCE InterContinental New Orleans is located in the heart of New MEETING & EVENT SPACE Orleans’ Central Business District, where shopping, • Accommodations for groups of 9 to 900 entertainment, and the city’s best restaurants meet. Just steps • 19 meeting rooms totaling over 30,000 sq. ft. of space away from the French Quarter and Warehouse District, • 8,300 sq. ft. La Salle Ballroom features 26’ ceilings and InterContinental New Orleans is a symbol of unpretentious windows on three sides overlooking St. Charles Avenue luxury and hosts discerning travelers from all over the world. • Third floor meeting space with wireless Internet and natural light that accommodates groups up to 320 for general session ACCOMMODATIONS and group meals with 8 breakout spaces • 484 renovated guest rooms • Additional meeting space connected by Grand staircase on • 33 beautifully appointed suites second floor, accommodating up to 175 with breakout space • 80 balcony guest rooms • Bywater Board Room offers a VIP setting for up to 12 guests • Outdoor, rooftop pool with windows overlooking St.
    [Show full text]
  • Louisiana Fur & Wildlife Festival Cookbook Recipe
    LOUISIANA FUR & WILDLIFE FESTIVAL COOKBOOK RECIPE INDEX 1971 - 2019 COMPILED BY MARY DIDELOT SORTED BY RECIPE NAME Recipe Category Submitted by Year Page "Acapulco Shrimp" Seafoods Beulah Crain McKay 1972 34 "Apple of My Eye" Cinnamon-Raisin French Toast Breads Emma Arceneaux 2004 42 "Aunt Sue's" Pasta Salad Appetizers, Soups, Salads & Breakfasts Velda Roux 2003 36 "Crafty" Bread Breads Mary Lou Guillory 1988 28 "Eggplant" Grilled Oysters Seafoods Mrs. James S. Henry, Jr. 1975 64 "Flan" Desserts Mrs. Earl Bulles 1981 74 "Garlic's" Spaghetti and Meatballs Main Meat Dishes Mrs. Wayne 2007 77 "Garlic's" Spaghetti and Meatballs Meats Mrs. Wayne Wood 1972 42 "it's Too Easy" Party Dip Appetizers, Soups, Salads Annabeth McCall 2001 34 "Jewish Cookies" Cake Cakes Holly Hendrix 1982 61 "Jewish Cookies" Cake Cakes Holly Hendrix 1977 43 "Lazy Acre" Pralines Candy Mrs. Leslie Griffith 1976 24 "Make Ahead" Fruit Salad Salads Mrs. Clement Demarets 1976 47 "Minnie Ha! Ha!" Cookies & Candies Anita LeBoeuf 1988 52 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1982 64 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1980 42 "Peaches 'N Crumb" Cake Cakes Eula Garrie 1988 48 "Perfectly Chocolate" Chocolate Cake Cakes, Pies & Desserts Debra Heard 1999 64 "Plain Jane's" Strawberry Pie Pies Mrs. W.L. Duhon 1978 45 "Quick-Like-A-Bunny" Cake Cookies and Cakes Cecilia Gaspard 1972 75 "Real" Key Lime Pie Desserts Recipe from Florida Keys 2011 129 "Smashed" Potatoes with Carmelized Onions Vegetables Telesha Bertrand 2000 53 "Spiked" Apple Pie Pies Mrs. J.W. Broussard 1972 71 "The Cake" Bars Pies And Pastries Mrs.
    [Show full text]
  • Full Menu Offerings
    Full Menu Offerings HAND PASSED HORS D’OEUVRES Tuna Poke Fresh tuna and cucumber steeped in a ginger, cilantro sesame marinade, served in mini wonton bowls complemented with wasabi aioli and crispy onions Shrimp Toast Fresh shrimp and sesame pate on toast points finished to a delicate crunch Almond Crusted Shrimp Drizzled with raspberry pepper jelly Sesame Green Beans Tempura Fresh green beans flash fried in sesame and beer tempura served with a soy sauce for dipping Crabmeat Charlene en Croustades Our signature crabmeat offering with fresh lump crabmeat in a creamy base piped into miniature pastry shells and heated on site to ensure freshness Seafood Cakes Remoulade Lump crabmeat and Gulf shrimp cakes lightly fried and served with our own Creole Remoulade sauce Grilled Filet of Tuna Fresh Gulf yellow fin tuna marinated in fresh squeezed fruit juices and our secret sauce - grilled on site to ensure the utmost in quality and taste Blackened Pork Fresh pork tenderloin rolled in a spicy mixture of Italian seasonings, three peppers and salt, flash cooked in a cast iron skillet and cut into bite size pieces, served with honey mustard dipping sauce Shrimp Remoulade Iced Gulf shrimp, boiled and peeled, served in bamboo boats drizzled with our own Creole Remoulade sauce Fried Eggplant Sticks Fresh eggplant battered in Italian breadcrumbs cooked on site, and served with a Creole Marinara dipping sauce Blackened Redfish Fresh filets of Louisiana redfish, seasoned and coated with blackened spices and prepared in an orange hot cast iron skillet on site Crawfish and Gouda Bundles Fresh crawfish tails and gouda cheese in a wine sauce drawn up in puff pastry bundles and baked Coconut Beer Battered Shrimp Gulf shrimp battered in a diced coconut and beer batter and prepared on site.
    [Show full text]
  • Cockroach Oyster
    CockroachOyster Rebecca Stott Animal series Oyster Animal Series editor: Jonathan Burt Already published Crow Ant Boria Sax Charlotte Sleigh Tortoise Dog Peter Young Susan McHugh Cockroach Marion Copeland Some forthcoming titles Wolf Bear Garry Martin Robert E. Bieder Tiger Spider Susie Green Katja and Sergiusz Michalski Snake Parrot Drake Stutesman Paul Carter Bear Whale Robert E. Bieder Joseph Roman Falcon Rat Helen Macdonald Jonathan Burt Moose Hare Kevin Jackson Simon Carnell Fox Bee Martin Wallen Claire Preston Oyster Rebecca Stott reaktion books For JB Published by reaktion books ltd 79 Farringdon Road London ec1m 3ju, uk www.reaktionbooks.co.uk First published 2004 Copyright © Rebecca Stott 2004 All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the publishers. Printed and bound in Hong Kong British Library Cataloguing in Publication Data Stott, Rebecca Oyster. – (Animal) 1. Oysters 2. Animals and civilization I. Title 594.4 isbn 1 86189 221 7 Contents Prologue: On Oysters and Memory 7 1 Oyster Biographies 13 2 Oyster Culture 34 3 The Rise and Fall of the Oyster 54 4 Oysters and Gluttony 83 5 Oyster Flesh: Desire and Abjection 101 6 Oyster Philosophies 116 7 Oyster Arts 131 8 Oysters, Sex and Seduction 155 9 Pearl 171 Epilogue: Tonguing Oysters 204 Timeline 210 References 212 Bibliography 220 Recipes 223 Restaurants 229 Acknowledgements 233 Photo Acknowledgements 234 Index 237 A five-year old shellfish-worker in Biloxi, Mississippi, in 1911.
    [Show full text]
  • Louis' Every Woman's Cook Book
    NYPL RESEARCH LIBRARIES 3 3433 07736261 8 \ LOUIS' EVERY WOMAN'S COOK BOOK Every nr Omans' Cook Book, nsturn^ H'M'CaldwellCo' Boston. 4" 4^. New York m 486551 Copyright, BY H. M. CALDWELL Co. Published simultaneously in the United States, Great Britain, Canada, and British Possessions Electrotyped and Printed by THE COLONIAL PRESS C. H. Simonds &> Co., Boston, U.S.A. PREFACE The object of this cook-book is to reach the housewife who has personal charge of her kitchen. It is arranged in such a manner that selections may easily be made from the recipes for a small or large menu, for either a luncheon or dinner. First are given small appetizers, followed by the soups, such as clear, cream, puree, rich, fish, shell-fish, and essences. The fish recipes are arranged in a similar way, also the entrees of poultry, game, and meats. These are followed by roasts, joints, game, and birds. Some recipes for vegetables, which may be served as secondary entrees, are given. A variety of hot cheese dishes are included, and also some odd salads. A few sweet entremets or desserts and ice-creams follow, together with some suggestions for making palatable dishes from things left over from previous meals. This book is not intended for professional cooks of large catering places, but is written with a view to reach the methodical housewife, who wishes to get the most suitable recipes for her simple luncheons or elaborate dinners. In many of these recipes are references to various other recipes in the book, which can easily be found by reference to the index.
    [Show full text]
  • A Week in New Orleans New Orleans Is a City
    NEW ORLEANS A Week In New Orleans New Orleans is a city full of enough inherent tourist draws to keep any visitor enamored for a long stay, but when I travel, I personally like to have a bit of an inside scoop on what locals like to do. As a native of my beloved city, please allow me to introduce you to some of my favorite things to eat and do in New Orleans. Monday night is known to locals as Service Industry Night. This is a perfect night to head uptown to Gautreau’s (1728 Soniat Street / (504) 899-7397) for dinner, and if a food coma does not strike you down early, head down to Frenchmen Street and check out an array of live music at Snug Harbor, D.B.A, La Maison, The Spotted Cat or hang outside and move your dancing feet to the music of New Orleans street musicians. Tuesday: Eat lunch at R’evolution (777 Bienville St /(504)553-2277) a John Folse, fine dining establishment in the Quarter. Take a stroll down Royal Street in the French Quarter after lunch to do antiquing and visit The New Orleans Historic Collection and A Gallery for Fine Photography. Shake your tail feather uptown to the Riverbend/ Carrollton area and enjoy Jacques’Imos Cajun/Creole cuisine (8324 Oak Street / (504) 861-0886) before heading next door to The Maple Leaf (8316 Oak Street / (504) 866-9359) to hear the world famous, Rebirth Brass Band. A must do. You never know who you’ll run into at this local haunt.
    [Show full text]
  • INTRODUCTION Prior to the Advent Of
    INTRODUCTION Prior to the advent of airliners and interstate highways, the passenger train was preferred mode of travel. American railroads operated high quality and time sensitive passenger trains on a complex network which provided the backbone of the Country’s transportation needs. Great trains such as the Super Chief, 20th Century Limited, California Zephyr, Broadway Limited, City of New Orleans, Empire Builder, and Overland Limited, just to mention a few, crisscrossed America carrying not only the average American but also the rich and famous. Long distance passenger trains needed not only to provide transportation to the on board passengers but also needed to meet all of their passengers basic needs, which included beverage and food service. In early railroad passenger train development long distance train made prescheduled stops at locations along the route where the railroad had strategically place railroad dining halls and restaurants. This practice caused needless delays in travel times with passenger disembarking, dining and re- boarding their train before continuing their voyage. In 1869 the first dining car West of Chicago was put into service on the Chicago & North Western Railway. For the first time passenger aboard trains could be fed en route without a time costly dining stop. This began the development of the truly innovative and unique component of the passenger railroad industry, the Dining Car Department. The dining car developed from a rather crude mobile dining facility into literally culinary dining palaces on rails. Elegant menus were developed with quality always a top notch concern. Railroads competed for customers, in part, by proclaiming their onboard services were the best in the nation.
    [Show full text]