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One of the great restaurant families of New Orleans, the Olivierfamily comes from a culture known the world overfor its Creole Cuisine. Whether you prefer the old or the new, we have it for you at Olivier's. Our prices are moderate, our servings are generous, and our hospitality is unmatched anywhere in the world. 7he Creole ::Restaurant in tlte 3renclt Quarter Wel~o""e to c/V et-V 0 ,-le""~s Creole cooking reflects the diversity of Creole culture, combining elements from around the world: French, Italian, Spanish, and African, to begin with. Influences from the Far East and the English countryside may be found in this historically important port city. Those flavors are mingled with our abundant local vegetables and seafood. Finally, a masterful blending of varietal spices that have come to the port of New Orleans from around the world gives Creole Cuisine its distinctive complexion.

Many of our recipes come down through the generations, and we carry on the tradition of our great-grandparents, who in the kitchens of New Orleans, invented this world-class cuisine. Armand Olivier Sr., Armand Junior and Armand III But the tradition of Creole cooking is to taste as you cook, and try new combinations. How could one be in the middle of one of the world's great port cities and not experiment with flavors from around the world? In the spirit of Creole innovation that created so many wonderful dishes, Mama )eanne GauJel Doublel we also invent our own new versions: the Creole traditions of tomorrow. 1893-1974

We hope you will come back many times, and Pictured with her sons Henry and Albert become part of our family. Lunch ServeJ Daily Circa 1919

204 Decalur Sireel - New Orleans, Louisiana 70130 The Art of dining (504) 525-77 34 The Science of cooking Appetizers Creole Specialties Armand Olivier's Kitchen These dishes represent five generations of Creole tradition, Chef Armand Olivier learned his trade in the original Shrimp Cocktail: $4.95 beginning with the woman known in the family as Grarnma family restaurant, experimenting with his family's recipes Why is New Orleans Creole style Shrimp Cocktail necessary Gaudet, Chef Armand's great great grandmother. Her recipes and inventing his own. During his travels, he absorbed on the appetizer list? We take fresh Gulf Shrimp, boil them were passed on to her daughter-in-law, Mama Jeanne influences from around the world, and assimilate them into in the traditional New Orleans way with crab boil (Gaudet) Doublet. Mama Jeanne's daughter-in-law, Audrey the classic Creole style. Here are a few of his favorites. seasoning, and then serve them chilled with our sharply (La France) Gaudet, carried on the tradition, and passed it on to her daughter, Cheryl (Gaudet) Olivier, chef Armand's Broiled Catfish: $16.95 flavored classic cocktail sauce. mother. We have divided the menu according to which These farm raised fresh water catfish yield delicate, tender Stuffed Mushrooms: $5.95 member of the family inspired each dish. filets, which are then lightly salted and sprinkled with a light touch of white pepper. The prepared filets are stuffed Large white button mushroom caps are stuffed with a with crab meat and seasoned bread crumbs, then baked in mixture of crab meat and seasoned bread crumbs, then MamaJeanne's Kitchen white wine, lemon, butter, tarragon, and chopped garlic. baked to perfection. It's the best. Creole Rabbit: $16.95 Tarragon adds a mint-like sweetness which gives this dish New Potatoes with Caviar: $6.95 Rabbit was a staple of the nineteenth century New Orleans a distinctive taste. table. There are several Creole versions of this tasty specialty. New potatoes, steamed, hollowed and filled with gingered Ours begins by braising the seasoned rabbit, then simmering Pork Medallions $17.95 dill sour cream, baked, then topped with caviar. it in a delicious gravy to keep the meat moist. It is cooked Pork Tenderloins, rolled in honey, seasoned, breaded and Pecan Breaded Oysters: $5.95 until tender to the fork, then served with a rich oyster roasted to juicy perfection, then served over a spicy pineapple-plum mint sauce. A touch of habanera pepper in Whole Louisiana Gulf Oysters, dipped in our special batter, dressing seasoned with sage. A dish that came from the the sauce adds zest to this unusual dish. rolled in crushed Pecans and fried golden. A splendid light country to the city more than a century ago.Few restaurants beginning for a classic Creole dining experience. serve rabbit now, but it is Papa Armand's favorite Sunday dinner, so we keep up the tradition. Roast Breast of Duck: $16.95 Moist , boneless duckling breast, lightly seasoned, roasted Shrimp Creole: $14.95 and served under a drizzle of raspberry plum port sauce. Soups Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and cayenne, served Stuffed Lobster: $24.95 There are lhree classic ways lo make a Louisiana Gumbo: with rice. Unchanged for more than one hundred years. Live Maine Lobster, boiled and split, then mounded with a combination of crab meat and special cheeses, delicately with a roux, with file (the ground root of sassafras), or with basted in butter. Served with a baked potato. okra. We make all three in our family and constantly argue Grandmother Audrey's Kitchen the merits of each. Armand's gumbo with roux, Papa Shrimp Scampi: $16.95 Taster's Platter: $18.95 Armand's File' gumbo, and Mama Cheryl's Okra Gumbo. Superb Louisiana Seafood, battered and deep-fried, is a Many Creole dishes have a strong Italian influence. Scampi Try our Demitasse sampler of all three and judge for yourself. staple of the Creole table. We dip the seafood into a milk was invented in New Orleans, and there are several versions. egg wash, then roll it in yellow cornflour seasoned with The common element is shrimp cooked in butter. We saute garlic, cayenne and salt, and deep fry it in light pure shrimp in white wine and lemon butter, season it with garlic vegetable oil. This platter includes: and chives, add diced mushrooms, then thicken the sauce Gumbo Sampler: $9.95 with parmesan cheese. Fish, Shrimp, Oysters, Crab Cake, and Creole Gumbo. The Olivier family has prepared a wonderful Mama Cheryl (Gaudet) Olivier's Kitchen Poulet au Fromage: $14.95 sampler of their three versions of Gumbo: Provolone, Mozzarella, Parmesan, Swiss and mild Cheddar Chef Armand's Creole Gumbo, Crawfish Etouffe: $14.95 cheese, teamed with mushrooms, then blended with a light Papa Armand's File' Gumbo, Ms. Olivier begins with a very light roux, adds chopped bell roux into a single five-cheese topping, laid over grilled and Mom's Okra Gumbo. peppers, green onion, and celery, mixes in chopped yellow marinated chicken breasts, then baked golden. These last two were offered at the original Olivier's onion, then cooks the vegetables into the roux. When the Restaurant on Dreux Ave. seasoning vegetables are browned, she adds a chicken stock Beef Bourguignonne: $15.95 and a touch of tomato paste, then begins flavoring with basil, Tender Beef Tenderloin tips, cubed and simmered with thyme, and garlic. Crawfish are boiled in a spicy crab boil, mushrooms, onions, and green peppers into a thick, rich Creole Gumbo: $7.95 peeled and added to the finished sauce. Served over rice. roux. A hint of mint and molasses in the dark sauce gives sensational flavor to the beef. Served with pasta. This robust, rich version is Armand's interpretation: Andouille Crab and Salmon Cakes: $17.95 sausage and shrimp in a thick roux, seasoned with a special mix We take the select meat of fresh crabs, blend it with poached Vegetarian Pasta: $13.95 of fresh and dried spices, mixed with sauteed bell pepper, celery salmon and Mama Cheryl's special dressing, form it into Angel Hair pasta, a medley of sauteed garden vegetables, in and green onions, then simmered for hours. Served O' 'er rice. patties, then roll them in seasoned bread crumbs. Louisiana a garlic cream sauce. Blue Claw Crabs make this dish something special.