Appetizers
smoked chicken and andouille sausage gumbo 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 boudin balls creole mustard, pickled peppers 8
seafood crepe gratin fresh shrimp, jumbo lump crab, louisiana 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 pie, Louisiana crawfish pie, southern vegetable pie, black pepper buttermilk dipping sauce 10
Entrees
crispy striped catfish spicy tomato sauce, fresh fettuccine, crawfish monica 23
roasted grouper oyster stuffing, leeks, cauliflower, creole mustard 27
louisiana seafood gumbo jumbo lump crab, crawfish, oysters, mahatma rice 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 dirty rice, collard greens, cane syrup pepper jelly glaze 23
grilled gulf redfish seafood jambalaya risotto, smoked red bell pepper sauce 25
jumbo lump crabcakes creamed corn maque choux, 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
new orleans 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