Appetizers

smoked chicken and andouille sausage 8

roasted sweet corn and blue crab soup 9

classic turtle soup traditional garnishes, dry sherry splash 9

trio of soups demitasse tasting of our three soups 9

eggplant napolean pimento cheese, roasted peppers, choux choux vinaigrette 11

"b.l.t." salad maytag blue cheese dressing, benton bacon, cherry tomatoes 9

beet salad pickled beets, spiced pecans, goat cheese, baby lettuce 10

crispy "gas station" pork balls creole mustard, pickled peppers 8

seafood crepe gratin fresh shrimp, jumbo lump crab, crawfish 13

fried green tomatoes zatarain’s spice boiled gulf shrimp rémoulade 12

iced gulf coast oysters on the half shell cocktail sauce, saltine crackers 11

trio of deviled eggs crabmeat ravigote, pickled shrimp, duroc ham 7

charbroiled oysters garlic butter, parmesan romano cheese, warm french bread 12 trio of "pies" natchitoches meat , Louisiana , southern vegetable pie, buttermilk dipping sauce 10

Entrees

crispy striped catfish spicy , fresh fettuccine, crawfish monica 23

roasted grouper oyster stuffing, leeks, cauliflower, creole mustard 27

louisiana seafood gumbo jumbo lump crab, crawfish, oysters, mahatma 21

blackened mahi-mahi sweet potato puree, mushroom sauce piquant, crispy Benton ham 25

seared sea scallops black-eyed peas, creamed spinach, satsuma brown butter 26

pan crisped roasted duck , collard greens, cane syrup pepper jelly glaze 23

grilled gulf redfish seafood risotto, smoked red bell pepper sauce 25

jumbo lump crabcakes creamed corn , benton bacon, green onion remoulade 28

“grillades and grits” sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy 26

grilled beef tenderloin filet buttermilk mashed potatoes, marchand du vin sauce, blue cheese 29

style barbeque shrimp garlic butter, black pepper, worcestershire sauce, warm bread "USA Today top 25 dishes 2005" 29 sides

(all sides 6) buttermilk mashed potatoes — collard greens — dirty rice — cauliflower gratin jalapeno cheese grits — baby vegetables - creamed spinach — sweet potato puree

• a 20 percent gratuity will be added to all parties of 6 or more

Executive Chef Brant Tesky Chef Owner Jeff Tunks

Acadiana 901 New York Ave., NW Washington, DC 20001 202-408-8848