2 Canal Street, New Orleans, LA 70130 504 434 5701
2 Canal Street, New Orleans, LA 70130 504 434 5701
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Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 2 People Add ½ oz Paddlefish Caviar

Caviar Service

With heirloom milled cornbread hotcakes and accoutrements

  • Imperial Golden Osetra

    1 ounce | Galilee

  • Royal White Sturgeon

    Sacramento

  • Paddlefish

    1 ounce | Tennessee

Appetizers

  • Blue Crab Au Gratin

    Baked with Gruyère cheese, Béchamel and topped with fresh-milled bread crumbs

  • Caviar and Ice Cream

    Cream Cheese Ice Cream with Imperial Golden Osetra Caviar

  • Louisiana BBQ Shrimp

    With Black Pepper and Bright Green Herb Toast

  • Crab and Dumplings

    Potato Gnochi with Blue Crab

  • Gulf Snapper Crudo

    With Peanuts, Garlic, Chili Crunch Oil, Mint and Basil

  • Foie Gras Pain Perdu

    Served on Pain de Mie with Local Kumquat and Herbsaint Syrup

Soups

  • Duck and Andouille Gumbo

    Made with a rich dark roux, Louisiana jasmine rice, Yukon Gold potato salad, and scallions

Salads

  • Giardiniera Salad

    With Pickled Market Vegetables, Green Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil, and Freshly Shaved Parmigiano-Reggiano Add Fried Oysters, Add Jumbo Lump Crab

  • Crab Maison

    With Butter Lettuce, Charred Avocado, and Sunflower Seeds

For the Table

  • Carved Buttermilk-Fried Chicken

    With Dipping Sauces

  • Clay Pot Dirty Rice

    Served with a Crispy Bottom, Pan-roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté, and Scallions

  • 45 Day Dry-Aged Beef Ribeye, 24 oz

    Bordelaise Sauce

Entrees

  • Vegetable Green Curry

    Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

  • Fried Bone-In Pork Chop

    Buttermilk-fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc

  • Redfish Courtbouillon

    Stewed with Oysters, Crab, Shrimp, and The Holy Trinity

  • Blackened Snapper

    With Creamy Rutabaga, Pecan Chimichuri

  • Mushroom Casserole

    Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream, Add Black Truffle

Sides

  • Creamed Spinach

  • Aromatic Jasmine Rice

  • Emily’s Famous Red Beans and Rice

  • Roasted Squash Amandine

  • French Fries with Sea Salt

    Add black truffle

  • Collards and Ham Hock

Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 2 people Add ½ oz Paddlefish Caviarson

Caviar Service

With heirloom milled cornbread hot cakes and accoutrements

  • Imperial Golden Osetra

    Galilee

  • Royal White Sturgeon

    Sacramento

  • Paddlefish

    Tennessee

Appetizers

  • Blue Crab au Gratin

    Baked with Gruyère cheese, béchamel, and topped with fresh milled bread crumbs

  • Caviar and Ice Cream

    Cream Cheese Ice Creamwith Imperial Golden Osetra Caviar

  • Louisiana BBQ Shrimp

    With Black Pepper and Bright Green Herb Toast

  • Crab and Dumplings

    Potato Gnochi with Blue Crab

  • Best Stop Boudin

    with Crackers, Mustard and Scallions

  • Beignets and Ham

    Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade

Soups

  • Duck and Andouille Gumbo

    Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad, and Scallions

Salads

  • Giardiniera Salad

    With Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil, and Freshly Shaved Parmigiano-Reggiano Add Fried Oysters, add Jumbo Lump Crab

  • Crab Maison

    With Butter Lettuce, Charred Avocado, and Sunflower Seeds

Sandwiches

Served with french fries or baby lettuces with a creole mustard vinaigrette

  • Muffaletta

    Fully-dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese

  • Fried Oysters BLT

    Buttered Toast and Garlic Aioli

Entrees

  • Blackened Snapper

    with Creamy Rutabage, Pecan Chimichuri

  • Emily’s Famous Red Beans and Rice with Buttermilk-Fried Chicken

    Camellia Red Beans Slow-cooked with Smoked Ham hock and Pickled Pork Served atop Aromatic Jasmine Rice

  • 45 Day Dry-Aged Beef Ribeye, 24 oz

    Bordelaise Sauce

  • Vegetable Green Curry

    Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

  • Fried Bone-In Pork Chop

    Buttermilk-Fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc

  • Mushroom Casserole

    Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream

Sides

  • Creamed Spinach

  • Aromatic Jasmine Rice

  • Roasted Squash Amandine

  • French Fries with Sea Salt

    Add black truffle

  • Collards and Ham Hock

CRAFT COCKTAILS

  • Louisiana Bloody Mary

    fully dressed | spicy or classic, add shrimp

  • Miss River Mimosa

    Curated with seasonal fresh juices, garnishes and sparkling wine

LOUISIANA SEAFOOD SERVICE

  • Grand Plateau

    Serves 4 people

  • Seafood on the half Shell

    Serves 2 people

CAVIAR SERVICE

with heirloom milled cornbread hot cakes and accoutrements

  • Imperial Golden Osetra

    Galilee

  • Royal White Sturgeon

    Sacramento

  • Paddlefish

    Tennessee

APPETIZERS

  • Blue Crab Au Gratin

    Baked with Gruyère cheese, Béchamel and topped with fresh milled bread crumbs

  • Caviar and Ice cream

    Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar

  • Foie Gras Pain Perdu

    Served on Pain de Mie with Local Kumquat and Herbsaint Syrup

  • Best Stop Boudin

    with Crackers, Mustard, and Scallions

SOUPS AND SALADS

  • Duck and Andouille Gumbo

    Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

  • Crab Maison

    With butter lettuce, charred avocado and sunflower seeds

  • Giardiniera Salad

    with Pickled Market Vegetables, Iceberg Lettuce, Carbernet Vinegar, Extra Virgin Olive Oil and Freshly Shaved Parmigiano-Reggiano

FOR THE TABLE

  • Carved Buttermilk-Fried Chicken

    With dipping sauces

  • Clay Pot Dirty Rice

    Served with a Crispy Bottom, Pan-roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté and Scallions

  • Beignets and Ham

    Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade

ENTREES

  • Crab Meat Omelette

    Filled with Blue Crab Ravigote and accompanied by Dressed Lettuce

  • Shrimp and Grits

    Louisiana shrimp served over Anson Mills corn grits, Poche’s andouille, chives, and butter

  • Delicata Squash Pirogue

    Shrimp Stewed in Rich Puttacesca Sauce with Capers, Olives and Extra Virgin Olive Oil

  • Scrambled Egg Toast

    Smothered with shaved black truffles and Parmigiano-Reggiano

  • Eggs Crème de la Crème

    Toasted Brioche, Creamed Spinach, Poached Eggs, Hollandaise, Add Paddlefish Caviar

  • Vegetable Green Curry

    Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander and Louisiana Pecans

  • Pancakes

    Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup

SIDES

  • Praline Bacon

  • Creamed Spinach

  • Buttermilk Biscuit

  • Anson Mills Corn Grits

  • Emily's Famous Red Beans and Rice

  • French Fries with Sea Salt

    Add black truffle

  • Roasted Squash Amandine

Desserts

  • Baked Alaska to Share

    Café au lait ice cream, flourless chocolate cake

  • Big Slice of Chocolate Doberge Layer Cake

    With Lemon Ice Cream

  • Butter-Fried Beignets

    Vanilla toasted cream sauce

  • Sweet Potato Pie

    Cinnamon Streusel and Whipped Vanilla Cream

  • Selection of Seasonal Sorbet and Ice Cream

Coffee and Tea

  • Drip Coffee

    Signature Roast by Congregation Coffee

  • Espresso

  • Latte

  • Cappuccino

  • Macchiato

  • French Press Coffee

  • Chai Latte

    Iced or hot

  • Organic Hot Teas

Dessert Wines

  • 2021 G.D. Vajra Moscato D'Asti

    Piedmont, Italy

  • 2019 Chateau Roumieu

    Sauternes, France

  • Sandeman’s Founder’s Reserve Ruby Porto

    Douro, Portugal

  • El Maestro Sierra 15 Years Old Oloroso Sherry

    Jerez, Spain

  • Warre’s 20 Yr Otima Tawny

    Douro, Portugal

Digestifs and Bitters

  • Cappelletti Sfumato Rabarbaro Amaro

  • Contratto Fernet

  • Cynar

  • Cappelletti Pasubio Vino Amaro

  • Cardamaro Vino Amaro

  • Underberg

  • Nonino Amaro

  • Montenegro

CRAFT COCKTAILS

  • Late Check Out

    White wine sangria, Campari, Cointreau with Blueberries, Mint and Peaches

  • Little Palermo

    Vodka, Lemmongrass Lemoncello, Meyer Lemon, Matcha, Gingerbeer

  • Garden G&T

    Gin, Zesty Lime Cordial, White Port, Sage, Juniper, Artisanal Tonic

  • Unfound Treasure

    Amara, Rum, Orgeat, Polynesia Fruit, Bitters

  • 34th Floor

    Mezcal, Dry Curacao, Pineapple Shrub, Cirtus Blend

  • Four Decades

    Tequila, Orange Liquer, Passionfruit, Basil, Black Sea Salt

  • Port City Old Fashioned

    Aged Rum, Fig and Cinnamon Bitters, Mississippi Honey

  • Carrera 7

    Rye, Curated Plum Vermouth, Italian Aperitif, Columbian Dark Chocolate

  • Westbank Irish

    Whiskey, Coffee Liquer, Coffee, Condensed Milk, Vietnamese Cinnamon, Nutmeg

  • French Martinez

    A Mysterious & Sexy Cocktail Based on the Original Martinez - Presented Under a Glass, Vapor-filled Dome

ZERO - PROOF

  • Rose Colored Glasses

    Lime Juice, Pomegranate, Apple Honey, Ginger Ale

  • Aqua Fresca

    Cucumber, Star Anise, Clove, Ginger, Lemon Chili

  • Leaf & Lime

    Bay Leaf and Lime Tonic

BEER

  • Urban South “Holy Roller” IPA

  • Second Line Brewing “Saison Named Desire”

  • Zony Mash "Among the Bugs" Wheat Lager

  • Michelob Ultra

  • Stella Artois

  • Heineken 0.0 N/A

SPARKLING WINE

  • Mestres Cava, Brut,

    Penedès, Spain

  • Jeio, Prosecco

    Italy

  • Laurent-Perrier, Brut “La Cuvée”

    Champagne, France

  • Wolfberger Brut Rosé,

    Alsace, France

WHITE WINE

  • 2020 Hubert Brochard "Tradition" Sacncerre,

    Loire Valley, France

  • 2020 Loimer "Lois" Grüner Veltliner,

    Niederösterreich, Austria

  • 2019 Lioco, Chardonnay

    Sonoma County, California

  • 2021 Craggy Range "Te Muna" Sauvignon Blanc,

    Martinborough, NZ

  • 2019 Domain Laroche "St. Martin" Chablis,

    Burgundy, France

  • 2020 Cantina Terlan Pinot Grigio,

    Alto-Adige, Italy

ROSÉ WINE

  • 2020 Mirabeau "Belle Année" Rosé,

    France

  • 2021 Ameztoi "Rubentis" Getariako Txakolina,

    Basque, Spain

RED WINE

  • 2015 Marrone La Morra Marola,

    Piemonte, Italy

  • 2018 August Kessler Pinot Noir,

    Rheingau, Germany

  • 2020 Le P'Tit Paysan, Cabernet Sauvignon,

    San Benito, California

  • 2019 Chehalem Pinot Noir,

    Willamette Valley, Oregon

  • 2017 Jordan Cabernet Sauvignon,

    Alexander Valley, California

  • 2019 Domaine de Cristia, Côtes du Rhône, “Vielles Vignes”

    Rhone, France

BOURBON

Available in 1oz / 2oz pours, served tableside

  • Last Drop 1980 Buffalo Trace

  • Rabbit Hole Mizanura 15 Year

SCOTCH

Available in 1oz / 2oz pours, served tableside

  • The Macallan 25 Year

  • The Macallan “M” Crystal Decanter

  • The Balvenie 30 Year

  • The Balvenie 40 Year

  • Glenfiddich 30 Year

  • Glenfiddich 40 Year

  • Bruichladdich “Black Art” 26 Year

COGNAC

Available in 1oz / 2oz pours, served tableside

  • Louis XIII Grande Champagne

  • Pierre Ferrand 10 Generations

  • Pierre Ferrand Légendaire

VODKA

Available in 1oz / 2oz pours, served tableside

  • CLIX Vodka

All Day

Served with French Fries, Roasted Sweet Potatoes or Salad

  • Grilled Cheese Sandwich

  • Emily’s Famous Red Beans and Rice

  • Homemade Noodles

    With Butter or Tomato Sauce and Parmesan Cheese

  • Crispy Chicken Tenders

    With honey mustard

  • Fried Shrimp

    With creamy ravigote dip

  • Steamed Mini Crab Claws

    With garlic butter

  • Shrimp Cocktail

    With mild cocktail sauce

  • Iceberg Salad

    With tomatoes, avocado and ranch dressing

Desserts

  • Brownie Sundae

    Vanilla Ice Cream, Chocolate Sauce, Sprinkles

  • Ice Cream and Sorbet

    Per Scoop

  • Beignet

    With powdered sugar

  • Chocolate Chip Cookie

    Served Warm

Reservations

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