& the Swizzle Stick

& the Swizzle StiCk Bar

About Private General Info Menus Press Adelaide Parties Bar Menu Cocktans The "What the !hell! If you can't avoid it, enjoy it, Hurricane" $7.50 Made with Southern Comfort

The Adelaide Swizz.le $6.50 New Orleans Amber Rum, fresh squeezed lime juice, bitters, a splash of soda and our secret ingredient!

Side Car $8.50 Brandy, Rum, Cointreau, sour mix, lime juice - served with a sugar rim

Prytania St Punch $7.50 New Orleans Crystal and Amber Rum, fresh orange and pineapple juices and grenadine syrup

Neutral Ground $7.50 Peach Schnapps, Limoncello and sour mix served "up"

Brake Tag $7.50 Southern Comfort, Amaretto, OJ and cranberry

BellaDonna $10.50 Charbay Blood Orange Vodka, orange liqueur, sour mix, lime juice and a splash of cranberry

Bar Chef Lu Brow's Bloody Mary $7.50 house made to be red, with a bit of a kick (much like Lui)

Signq_ture Bar Fare

Gumbo Du jour, Soup Du jour -or- Turtle Soup $7.50

Shrimp and Tasso "Comdogs" $9.00 5 pepper jelly, pickled okra. chicory greens, and Crystal Hot Sauce butter Adelaide's Grilled Chicken Salad $13.00 bourbon spiced pecans, goars cheese and shaved red onions with Nueske's bacon-molasses vinaigrette

Crispy P&J Oysters $9.00 flaky pastry and French Comte cheese with spinach and artichoke fondue

The Adelaide Burger $13.00 grilled Portabella mushrooms, caramelized onions, Swiss cheese and "Old Fashioned" steak sauce with crispy fries

New Orleans Shrimp Remoulade $8.00 "shrimp boil" vegetables and preserved lemon

Dirty Duck Calas and Foie Gras $12.00 crispy duck confit calas, blackberry Socage honey, plum raisin jam and foie gras fondue

Tower of Hand-Cut French Fries $5.00

Crispy Vegetable Fries with Buttermilk Dressing $7.00

This menu is current as of 10112107. Chef Danny likes to shake things up alot, so our menus are subject to frequent change!

About Private General Info Menus Press Adelaide Parties

Breakfast coffee and more

The Juice Bar $5.50 Custom combination of any of the following selections shaken tableside: fresh orange, fresh grapefruit, cranberry, POM, tomato, pineapple, apple, V-8

Hot off the "Press" $7.00 16 oz. pot of Kana or Kapalua Dark

French Marl

Refresh, Awake, Calm, Darjeellng, Earl Grey, Green Ginger, Passion, Wild Sweet Orange

Fiji Water 300ml $2.75 Voss Water 400ml $3.50 Soft Drinks & Iced Tea $3.00 Milk $3.25 bread basket

Adelaide buttermilk biscuit $2.50 VVhite, wheat, rye toast $2.50 Bagel, English muffin, Buttered Brioche $3.75 Danish $2.50 Blueberry or Bran Muffin $3.00 Mixed Basket of Goods ( 3 items) $6.50 signature sweets

Frozen Hot Chocolate $5.50 Loews' Chefs have teamed up to create this special recipe!

Peanut Butter and Jelly Brioche Sandwich $6.50 Chocolate Sauce

New Or1eans Beignets with Powdered Sugar $5.50

farm fresh eggs

New Or1eans Power Breakfast $13.50 two eggs; apple-smoked bacon, andouille sausage, or grilled ham; brabant potato hash or stone-ground grits; buttermilk biscuit

The Faubourg Feast $11 .50 two eggs; honeycomb waffles, apple-smoked bacon and seasonal fruit with toasted pecan syrup

The Cure For What Ails You $14.00 pain perdu-New Or1eans' answer to French toast-with two eggs, apple-smoked bacon and tasso brabant potato hash

Custom Three Cheese Omelet (egg whites available) $13.00 with cheddar, mozzarella. and gruyere cheeses. choose three fillers: tomatoes, onion. bacon, sausage, ham, mushrooms. peppers. spinach

Scrambled Egg, Bacon, and Cheese Biscuit $8.00

local flavors

Pain Perdue $10.00 New Orleans style French toast. fresh fruit. and pecans cane syrup and powdered sugar

Adelaide's Eggs Benedict $12.50 Two poached eggs on toasted buttermilk biscuits with grilled ham and hollandaise sauce

B. L. Creole T $10.00 bacon, lettuce, tomato, fried egg, sandwiched on N.O. French Bread. with Tabasco aioli griddle

Buttermilk Pancake Stack $10.00

Honeycomb Waffle $10.00 with toasted pecan syrup sides Fruit & Berries Bowl $7.00 with yogurt $8.50 with granola $8.50

Half Grapefruit $5.25

Dry Cereals $4.50

Stoned Ground Grits or Oatmeal $4.50

Bacon, andouille sausage, ham $5.00

This menu is a sample only. Chef Danny likes to shake things up alot, so our menus are subject to frequent change!

Lunch This menu is current as of 1011212007. Chef Danny likes to shake things up alot, so our menus are subject to frequent change! Appetizers

Louisiana Shrimp and Okra Gumbo 7.00 jasmine rice and Louisiana file

Honey Butternut Squash Soup 7.00 local honey and cayenne pepitas

Turtle Soup au Sherry 6.50

The Chopped Salad 7.00 hearts of romaine, cherry tomatoes, Gruyere cheese, apple wood smoked bacon, toasted brioche, pressed egg and black pepper-buttermilk dressing

Three Tomato & Blue Crab Salad 10.00 Roma, cherry, and com fried green tomatoes with opal basil vinaigrette and Blue crab ravigote

Adelaide's Spinach Salad 7.00 bourbon spiced pecans, goafs cheese, shaved red onions and Nueske's bacon-molasses vinaigrette

Shrimp and Tasso " Comdogs" 9.00 5 pepper jelly. pickled okra, chicory greens and Crystal Hot Sauce butter

Crispy Louisiana Oysters 9.00 P&J oysters, flaky pastry and French Comte cheese with spinach & artichoke fondue Entrees

Grand Isle Shrimp and Grits 17.00 andouille stone ground grits, herb roasted tomatoes. melted leeks and sauce forestiere

Pomegranate Gla:ted Salmon 17.00 sugar snap peas, baby bok choy, shiitake mushrooms, and a lemongrass seafood broth

Paneed Veal and Blue Crab 18.00 saute of whole roasted shallots, baby spinach and oyster mushrooms with charred tomato butter

Barbecued Hake and Grand Isle Shrimp 18.00 grilled autumn com, sweet onions, baby spinach and LeBlanc's sugarcane pepper jelly

Sugar Cane Grilled Pork Porterhouse 17.00 sweet potato and andouille salad, house made pork cracklings, chipotle onion rings and bourbon molasses syrup

Adelaide's Veg Plate 14.00 Chefs selection of seasonal vegetables and various cooking techniques

Muscovy Duck and Crispy Oysters 21 .00 Confit duck leg, P&J oysters, duck egg fried rice, sugarcane wilted spinach and creole shrub sauce

TruffJed Chicken Adelaide 15.00 white bean cassoulet, chicken and apple crepinette, Roma tomatoes. baby spinach and Socage honey & sage demi

Some people merely exist - Adelaide Brennan lived! Cafe Adelaide and The Swizzle Stick Bar is a nod to our beloved aunt, Adelaide Brennan- a dazzling woman who managed to squeeze as much living out of life as she possibly could. She was as much sophisticated and elegant as she was carefree and mischievous. After all, one of her favorite sayings was, "Eating, drinking and carrying on". Very simply, that's what we hope you do while you're here. So relax, order a drink and enjoy your meal-Adelaide would have insisted. Ti, Lally and Alex

Chef Danny's Autumn Package

2..Course Special Package 19.00 *choice of either appetizer or dessert with entree•

Starter

Honey Butternut Squash Soup local honey and cayenne pepitas or BBQ Duck and Sweet Potato "Waffle" barbequed duck debris, caramelized apples, & sunny side up quail egg with chicory coffee cane syrup

Entree

Crispy Des Allemandes Catfish Socage honey glazed cornbread, Umestone Bibb lettuce, mirlitons, charred peppers and Tabasco ravigote and for Dessert. ..

Bananas Foster Creole Bread Pudding shaved white chocolate and bruleed bananas or Bourbon Chocolate Pecan Pie with vanilla bean ice cream Chef Danny's Five Dollar Side Dishes

Buttermilk Crushed New Potatoes Hand Cut Parmesan Fries Goat Cheese Stone Ground Grits Olive Oil Wilted Spinach

The POWER LUNCH gets Playful! Now offering 25¢ martinis at lunch! Who knew a "power lunch" could be so much fun? Umit of three with purchase of entree ('cause thars enough!!)

Classic Martini - Appletini Cosmopolitan - Commander's Martini

This menu is current as of 1011212007. Chef Danny likes to shake things up alot, so our menus are subject to frequent change!

About Private General Info Menus Press Adelaide Parties

Dinner This menu is a sample only. Chef Danny likes to shake things up alot, so our menus are subject to frequent change! Some people merely exist - Adelaide Brennan lived! Cafe Adelaide and The Swizzle Stick Bar is a nod to our beloved aunt, Adelaide Brennan-a dazzling woman who managed to squeeze as much living out of life as she possibly could. She was as much sophisticated and elegant as she was carefree and mischievous. After all, one of her favorite sayings was, "Eating, drinking and carrying on·. Very simply, that's what we hope you do while you're here.So relax, order a drink and enjoy your meal-Adelaide would have insisted. Ti, Lally and Alex

Appetizers Chicken and Sas.safras Gumbo 6.50 Slow roasted chicken and Louisiana file

Redfish and Creole Tomato Bisque 6.50 Lafourche Parish Creole tomatoes

Turtle Soup au Sheny 6.50 A Commander's classic spiked with sherry

The Adelaide Trio 7.50 A demi-tasse of all three soups

Louisiana Wild Shrimp Remoulade 8.00 Shrimp boil vegetables, mizuna greens and preserved lemon

Golden Meadow Oyster Roast 9.00 Blue crab & Brie fondue, shrimp & tasso creamed spinach & artichoke crowned oysters

Sugarcane Marinated Bean Salad 7.50 Cranberry beans. sugar peas and snap beans with cherry tomatoes, Feliciana Nevat cheese and crushed com vinaigrette

Spiced Apple Salad 7.00 Summer greens, roasted pecans, Fuji, Gala and Granny Smith apples with crumbled blue cheese and spiced cider vinaigrette

New Orteans Barbeque Shrimp Shortcake 9.00 Toasted garlic, crushed lemon, Abita beer cream and classic New Orleans barbeque sauce

P&J Oyster and Artichoke Cake 10.00 Champagne poached oysters, roasted artichokes and Atchafalaya Basin Bowfin roe

Entrees Louisiana Shrimp and Grits 28.00 Andouille stone ground grits, melted leeks and truffled woodland sauce

Creole Spiced Filet of Beef 32.00 Roasted garlic boulangere potatoes, Creole tomato jam, grilled green onions and foraged mushroom fricassee

Lemongrass Glazed Yellowfln Tuna 29.00 Grilled Grand Isle shrimp, marinated summer beans, cherry tomatoes and ripped Opal Basil with charred orange caramel

Old Fashioned Duck Breast and Crispy Oysters 29.00 Local oysters, duck cracklin' dirty rice, muscovy duck confit, and "Old Fashioned" duck sauce

Harris Ranch Black Angus Sirloin Strip 36.00 Three potato Lyonaisse, apple smoked bacon, forestiere butter and "Peychaud's Bitters" steak sauce

Herb Roasted Bay Snapper and Blue Crab 29.00 Fire roasted summer com, oyster mushrooms and baby spinach with Chardonnay fumet

Citrus Lacquered Mahi Mahi 28.00 Creole spiced Louisiana shrimp, sweet potatoes, grilled eggplant and Scotch Bonnet pineapple syrup

Louisiana Boucherie 24.00 Socage honey grilled pork tenderloin, tasso & andouille pie. Hog's Head en glace, wild shrimp boudin crepinette, and three mustard glaze

This menu is a sample only. Chef Danny likes to shake things up a/ot, so our menus are subject to frequent change!

Often dessert should be sipped ... White Chocolate Martini an absolutely decadent confection with Godiva white chocolate liqueur and Nocello Italian walnut liqueur 8.50

Chocolate Mintini Godiva Dark Chocolate liqueur and fresh mint syrup 8.00

The Beautiful Grand Mamier and Amaretto di Saronna served in a warm snifter 9.00

Copyrighte2008 Cafe Adelaide Swizzle StiCk Bar

About Private General Info Menus Press Adelaide Parties Private Parties Planning Guide Cafe Adelaide & the Swizzle Stick Bar

Private Party Planning Guide

We are so pleased that you are considering hosting your party at Cafe Adelaide. We want entertaining at Cafe Adelaide to have the same ambiance and hospitality as that of entertaining in your home.

Attached you will find guidelines and suggestions developed to ensure that your party will be a great success. Copies of our private party menus are also enclosed for your review. We request that you plan one set menu for parties of more than 14 guests. If your party includes 14 or fewer guests, you may choose to order directly from the restaurant menu.

We look forward to having you and your guests dine with us.

Courtney Dubbin Private Party Coordinator [email protected] (504) 595-3305

Restaurant Hours:

Breakfast: A La Carte 7 days- Monday- Friday, 7:00-10:00 and Saturday and Sunday 7:00-10:30 Lunch: 11 :30 a.m. - 2:00 p.m. Monday - Friday Dinner: 6:00 p.m. - 9:00 p.m. Monday - Saturday -we are closed on Sundays until further notice..,_

Private Dining Areas:

Our Turtle Room can accommodate a maximum of 28 guests. Based on the dimensions of the room, round tables each seating 7 guests is the best room configuration for 28 people. Our Wine Room is a bit larger and is able to accommodate a maximum of 67 people utilizing the banquettes (49 without). Please inform us of the number of guests you wish to accomodate, and we will be able to discuss the details of each room.

However, depending upon reservation availability it is often possible to host semi private events for a larger number of guests in the regular dining area.

Private Party Planning Guide

Menu & Guest Guarantees:

Your pre-selected menu is requested at least 2 weeks prior to your party. Our menus offer fresh ingredients and they change seasonally. All prices are subject to change.

We ask that you guarantee the number of guests attending your party 2 working days prior to the event. This number will be considered your guarantee for which you will be charged (food, tax & gratuity) even if fewer guests attend. We will plan and prepare for 1 0% more than your final guarantee.

Room Decorations:

We are pleased to coordinate services to create a particular theme, be it a centerpiece or an extensive room arrangement. Balloon bouquets are provided complimentary upon request. A guest is welcome to supply his or her own decorations as well.

Audio Visual:

A complete selection of equipment is available for an additional fee. Please advise the party planning staff of your event requirements and room set-ups. Please remember that we will only allow presentations and audio visual equipment in our private dining area.

Transportation & Parking:

Complimentary valet parking is available at the front entrance of the hotel, 300 Poydras Street.

Payment:

Payment in full is expected at the completion of your party. We accept all major credit cards. A gratuity of 20% will be added to the final bill for any party above 12 people. A New Orleans sales tax of 9. 75% is applicable to all checks. You are more than welcome to pre-pay with a credit card if it is more convenient for your party.

Hors d'Oeuvres & Cocktails Prices do not include gratuity or sales tax

Hors d'Oeuvres Hors d'oeuvres passed on a silver tray can be an elegant addition to any party. All items are priced per piece. There is a 25-piece minimum.

Tabasco-Soy Glazed Yellowfin Tuna with Avocado- $2.75 Creole Marinated Jumbo Gulf Shrimp - $2.50 Crabmeat Ravigote Canape - $3.00 Caramelized Onion & Goat Cheese Tart- $1 .50 Johnny Cakes & Atchafalaya Basin Bowfin Caviar - $2.50 Truffled Mushroom Profiterole - $1 .75 Crispy P&J Oysters with Horseradish Cream - $2.00

Cocktails

- Prices are based upon consumption - All private bar setups include a selection of domestic and imported beer, white and red wine, soft drinks, juices, and garnish. Additional items may be added upon request.

Eye Openers: Mimosas, Bloody Mary's, Milk Punch, White wine, Red wine. These are available and priced either per individual or by the pitcher.

Wine: Our wine list and cocktail menu are available for your review upon request. Wine prices are based upon consumption unless a pre-ordered amount of pours is given.

Non-alcoholic beverages: Iced tea, soft drinks, coffee, hot tea - $2.00 per person

This menu is a sample only. Chef Danny likes to shake things up alot, so our menus are subject to frequent change!

Dinner Menu - 2.006 One set menu is required for parties of more than 12 guests. Entree price includes a selection of one appetizer and/or one salad, one entree and one dessert. Prices are exclusive of beverages, gratuity and sales tax. If you have a party of 30 or more a 4 course meal is necessary. If the party is under 30 people, you are able to have a 3 course meal with no salad for $5 less.

APPETIZERS

Soup du Jour

Gumbo du Jour

Turtle Soup

New Orleans BBQ Shrimp Shortcakes

Crab Cakes (add $2.00)

SALADS

Harvest Salad Summer greens, roasted pecans, Fuji, Gala and Granny Smith apples with Maytag blue cheese and spiced cider vinaigrette

Seasonal Salad du Jour A fresh choice with all the seasonal trimmings

ENTREES

Bourbon Laquered Bob White Quail $45 Foie Gras, peach and brioche stuffing, baby mustard greens and Buffalo Trace-molasses syrup

Spiced Filet of Beef $48 Toasted garlic boulangere potatoes, fire-roasted tomato jam, grilled green onions and foraged mushroom fricassee

Harris Ranch Black Angus Strip $52 Three potato Lyonaisse, apple-smoked bacon, forestiere butter and "Old Fashioned" steak sauce

Gulf Fish and Blue Crab $47 Herb-roasted summer vegetables, baby spinach and charred Creole tomato butter

Louisiana Boucherie $47 Socage honey glazed pork tenderloin, tasso and andouille pie, Hog's Head en glace, wild shrimp boudin crepinette and 3 mustard glaze

DESSERTS

Choose one from the dessert menu below.

'"*Please let your party planner know of any food allergies that Chef should be aware of**

Lunch Menu - 2006

One set menu is required for parties of more than 12 guests. Entree price includes a selection of one appetizer, one or two entrees and one dessert. Prices are exclusive of beverages, gratuity and sales tax.

APPETIZERS

Soup du Jour

Gumbo du Jour

Turtle Soup

Adelaide Chopped Salad Hearts of romaine, Gruyere cheese, applewood smoked bacon, toasted brioche, pressed egg and black pepper-buttermilk dressing

Harvest Salad Summer greens. roasted pecans, Fuji, Gala and Granny Smith apples, Maytag blue cheese and spiced cider vinaigrette

New Orleans BBQ Shrimp Shortcakes (add $2)

ENTREES

Herb-Grilled Chicken Adelaide $25 Cherry tomatoes, Creole potatoes, rum soaked citrus and charred pepper glaze

Peach Glazed Pork Tenderloin $28 Three potato salad, caramelized onions, baby mustard greens with peach and chicory coffee syrup

Gulf Fish and Blue Crab $27 Herb-roasted summer vegetables, baby spinach and charred Creole tomato butter

Toumedos of Beef $31 Toasted garlic boulangere potatoes, fire-roasted tomato jam, grilled green onions and foraged mushroom fricassee

DESSERTS

Choose one from the dessert menu below. **Please inform your party planner of any food allergies Chef should be aware of*"'

Dessert Menu

One selection is included with your entree price. Coffee/hot tea service is available for $2.00 per person, plus gratuity and sales tax.

Creole Bread Pudding With warm bourbon cream sauce

Creme BrOiee Sugarcane tuile and ginger-plum jam

New Roads Pecan Pie Dark chocolate and Buffalo Trace bourbon cream

Trio of Seasonal Sorbets With assorted cookies

Dessert Bomb Chef Danny's selection of confections served "Family Style" around the table $5.00 per person

**Ask your party planner about any seasonal desserts we may offer**

This menu is a sample only. Chef Danny likes to shake things up alot, so our menus are subject to frequent change!