Appetizers Grandmother Audrey's Kitchen Shrimp Cocktail - $6.95 Shrimp Scampi - $18.95 Why is New Orleans Creole style shrimp Cocktail Many Creole dishes have a strong Italian influence. necessary on the appetizer list? We take fresh Gulf Shrimp, Scampi was invented in New Orleans, and there are several boil them in the traditional New Orleans way with crab versions. The common element is shrimp cooked in butter. boil seasoning, and then serve them chilled with our We saute shrimp in white wine and lemon butter, season it sharply flavored classic cocktail sauce. with garlic and chives, add diced mushrooms, then thicken the sauce with parmesan cheese. Stuffed Mushrooms - $6.95 Button mushroom caps stuffed with a mixture of crab meat Mama Cheryl (Gaudet) Olivier's Kitchen and seasoned bread crumbs, then lightly breaded and fried to perfection. They're the best! Crawfish Etouffe - $17.95 Ms. Olivier begins with a very light roux, adds chopped New Potatoes with Caviar - $7.95 bell peppers, green onion, and celery, mixes in chopped New potatoes, steamed, hollowed and filled with yellow onion, then cooks the vegetables into the roux. gingered dill sour cream, then topped with caviar. When the seasoning vegetables are browned, she adds a chicken stock and a touch of tomato paste, then begins Pecan Breaded Oysters - $7.95 flavoring with basil, thyme, and garlic. Crawfish are boiled Whole Louisiana Gulf Oysters, dipped in our special in a spicy crab boil, peeled and added to the finished sauce. batter, rolled in crushed pecans and fried golden. A spendid Served over rice. light beginning for a classic Creole dining experience. Crab & Salmon Cakes - $18.95 Soups We take the select meat of fresh crabs and poached salmon, blend it with Mama Cheryl's special dressing, form it into There are three classic ways to make a Louisiana Gumbo: with a roux, with file (ground leaves of sassafras), or with okra. We make all patties, then roll them in seasoned breadcrumbs. Louisiana three in our family and constantly argue the merits of each. Blue Claw Crabs make this dish something special. Armand's gumbo with roux, Papa Armand's File gumbo, and Mama Cheryl's Okra Gumbo. Try our Demitasse sampler Armand Olivier's Kitchen of all three and judge for yourself. Chef Armand Olivier learned his trade in the original family restaurant, experimenting with his family's recipes Gumbo Sampler - $9.95 and inventing his own. During his travels, he absorbed The Olivier family has prepared a wonderful sampler of influences from around the world, and assimilated them their three versions of Gumbo: Chef Armand's Creole into the classic Creole style. Here are a few of his favorites. Gumbo, Papa Armand's File Gumbo, and Mom's Okra Gumbo. The last two were offered at the original Olivier's Broiled Catfish - $17.95 Restaurant on Dreux Street. These farm raised fresh water catfish yield delicate, tender Creole Gumbo - $7.95 (Cup), $10.95 (Bowl) filets, which are then lightly salted and sprinkled with a This robust, rich version is Chef Armand's interpretation: light touch of white pepper. The prepared filets are stuffed Chicken Andouille sausage and shrimp in a thick roux, with crab meat and seasoned bread crumbs, then baked in seasoned with a special mix of fresh and dried spices, mixed white wine, lemon, butter, tarragon, and chopped garlic. with sauteed bell pepper, celery and green onions, then Tarragon adds a mint-like sweetness which simmered for hours. Served over rice. gives this dish a distinctive taste. Creole Specialties Pork Medallions - $18.95 Pork Tenderloins, rolled in honey, seasoned, breaded These dishes represent five generations of Creole tradition, and roasted to juicy perfection, then served over a spicy beginning with the woman known in the family as pineapple-plum mint sauce. A touch of habanero pepper Gramma Gaudet, Chef Armand's great great grandmother. in the sauce adds zest to this unusual dish. Her recipes were passed on to her daughter-in-law, Mama Jeanne (Gaudet) Doublet. Mama Jeanne's daughter-in-law, Roast Breast of Duck - $18.95 Audrey (La France) Gaudet, carried on the tradition, and Moist, boneless duckling breast, lightly seasoned, roasted passed it on to her daughter, Cheryl (Gaudet) Olivier, chef and served under a drizzle of raspberry plum port sauce. Armand's mother. We have divided the menu according to which member of the family inspired each dish. Taster's Platter - $21.95 Superb Louisiana Seafood, battered and deep-fried, is Mama Jeanne's Kitchen a staple of the Creole table. We dip the seafood into a Creole Rabbit - $18.95 milk egg wash, then roll it in yellow cornflour seasoned Rabbit was a staple of the nineteenth century with garlic, cayenne and salt, and deep fry it in light pure New Orleans table. There are several Creole versions of vegetable oil. This platter includes: Fish, Shrimp, Oysters, this tasty specialty. Ours begins by braising the seasoned Crab & Salmon Cake, and Creole Gumbo rabbit, then simmering it in a delicious gravy to keep the Poulet au Fromage - $17.95 meat moist. It is cooked until tender to the fork, then Provolone, Mozzarella, Parmesan, Swiss and mild Cheddar served with a rich oyster dressing seasoned with sage. cheese, teamed with mushrooms, then blended with a light A dish that came from the country to the city more roux into a single five-cheese topping, laid over grilled than a century ago. Few restaurants serve rabbit now, marinated chicken breasts, then baked golden. but it is Papa Armand's favorite Sunday dinner, so we keep up the tradition. Beef Bourguignonne - $18.95 Shrimp Creole - $17.95 Tender Beef Tenderloin tips, cubed and simmered with mushrooms, onions, and green peppers into a thick, rich Fresh Gulf Shrimp simmered in a classic Creole sauce: roux. A hint of mint and molasses in the dark sauce gives a base of tomato, laced with oregano, bay leaf sensational flavor to the beef. Served with pasta. and cayenne, served with rice. Unchanged for more than one hundred years. Vegetarian Pasta - $14.95 Angel Hair pasta, a medley of sauteed garden vegetables, in a garlic cream sauce.