2 Canal Street, New Orleans, LA 70130 504 434 5100
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Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people

    Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 1 person

    Add ½ oz Paddlefish Caviar

Appetizers

  • Louisiana BBQ Shrimp

    With black pepper and bright green herb toast

  • Duck Breast

    In vinaigrette with seasonal vegetables

  • Blue Crab au Gratin

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

  • Oysters en Brochette

    Benton’s bacon and toast

Soups

  • Oyster Stew

    With tarragon cream, lemon zest, and crusty sesame toast

  • Duck and Andouille Gumbo

    Made with a rich dark roux, Louisiana jasmine rice, yukon gold potato salad, and scallions

  • Chilled Heirloom Tomato Soup

    With sweet basil and garlicky pistou

Salads

  • Shaved Mirliton and Black Truffles

    With mâche, Green Goddess dressing, and olive oil

  • Giardiniera Salad

    With pickled market vegetables, iceberg lettuce, Cabernet vinegar, extra virgin olive oil, and freshly shaved Parmigiano-Reggiano

  • Crab Maison

    With butter lettuce, charred avocado, and sunflower seeds

Sandwiches

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

  • Cornmeal-Fried Oyster Po-Boy

    Dressed with pickled onions, shaved iceberg lettuce, Creole-mustard, and mayonnaise

  • Smoked Muffaletta

    Fully-dressed with Sicilian oregano dressing, cured meats, giardiniera, aged Provolone cheese

  • Soft Shell Crab Blt

    Tempura-fried and layered with crispy bacon, lettuce, and sliced tomato

Entrees

  • Eggplant Pirogue

    Roasted eggplant stuffed with shrimp, caramelized tomato, capers, basil, olives, and spicy chilis

  • 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

  • Prime Beef Ribeye 14 oz

    With buttery maitake mushrooms, Bordelaise sauce, and fries

  • Gulf Red Snapper

    Gently steamed with lime and ginger, served with toasted peanuts and spicy chili oil

  • Summer Squash Green Curry

    Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans

Sides

  • Collards and Ham Hocks

  • Roasted Sweet Potato

  • Yukon Gold Potato Salad

  • Aromatic Jasmine Rice

  • Emily’s Famous Red Beans and Rice

  • Buttered Summer Peas and Beans

  • French Fries with Sea Salt

    Add black truffle

Caviar Service

With heirloom milled cornbread hotcakes and accoutrements

  • Imperial Golden Russian Osetra

    1 ounce | Galilee

  • Kaluga Hybrid

    1 ounce | Himalayas

  • Paddlefish

    1 ounce | Tennessee

Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people

    Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 1 person

    Add ½ oz Paddlefish Caviar

Appetizers

  • Blue Crab Au Gratin

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

  • Fresh Stone Fruit

    With cilantro and jalapeños

  • Oyster Patty

    With flaky puff pastry, shiitake mushrooms, and chervil

  • Louisiana Bbq Shrimp

    With ginger and bright green herb toast

  • Duck Liver Pâté

    With saltines

  • Oysters en Brochette

    With Benton's bacon and toast

Soups

  • Oyster Stew

    With tarragon cream, lemon zest, and crusty sesame toast

  • Duck and Andouille Gumbo

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

  • Chilled Heirloom Tomato Soup

    With sweet basil and garlicky pistou

Salads

  • Pickled Quail Eggs

    With cherry tomatoes, summer peppers, baby greens, and a mustard seed vinaigrette

  • Giardiniera Salad

    With pickled market vegetables, green lettuces, Cabernet vinegar, extra virgin olive oil, and freshly shaved Parmigiano-Reggiano

  • Shaved Mirliton and Black Truffles

    With mâche, Green Goddess dressing, and olive oil

For the Table

  • Carved Buttermilk-Fried Fried Chicken

    With dipping sauces

  • Salt-Crusted Gulf Red Snapper

    With rosemary, lemon, and extra virgin olive oil

  • Clay Pot Dirty Rice

    Served with a crispy bottom, pan-roasted duck breast, duck egg yolk, creamy liver pâté, and scallions

Entrees

  • Mushroom Casserole

    Rolled in egg pasta with black truffle cream

  • Summer Squash Green Curry

    Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans

  • Redfish Courtbouillon

    Stewed with oysters, crab, shrimp, and the holy trinity

  • Prime Beef Ribeye 14 Oz

    With buttery maitake mushrooms, Bordelaise sauce, and fries

  • Eggplant Pirogue

    Roasted eggplant stuffed with shrimp, caramelized tomato, capers, basil, olives, and spicy chilis

  • Pan-Roasted Gulf Flounder

    Sautéed vegetables and brown butter Meunière

Sides

  • Collards and Ham Hocks

  • Roasted Sweet Potato

  • Aromatic Jasmine Rice

  • Emily’s Famous Red Beans and Rice

  • Buttered Peas and Beans

  • French Fries with Sea Salt

    Add black truffle

Desserts

  • Baked Alaska to Share

    Vanilla bean and coffee ice creams, flourless chocolate cake

  • Southern Pecan Pie

    Bourbon brown sugar ice cream

  • Butter-Fried Beignets

    Seasonal fruit jam, vanilla toasted cream sauce

  • Jasmine-Baked Meringue

    Louisiana honey, whipped crème fraîche, berries

  • Selection of seasonal sorbet and ice cream

Coffee and Tea

  • Brewed Coffee

    Signature roast by Congregation Coffee

  • Café Au Lait

  • Cold Brew

  • Miss River Iced

    Chicory cold brew shaken with crushed ice, half and half, and vanilla syrup

  • Espresso

  • Latte

  • Cappuccino

  • Macchiato

  • French Press

  • Iced Tea

    Classic or flavored

  • Chai Latte

    Iced or hot

  • Organic Hot Teas

Dessert Wines

  • 2019 Vigne Regali Brachetto D’acqui

    Piedmont, Italy

  • 2018 Château Suduiraut Sauternes

    Bordeaux, France

  • Nv El Maestro Sierra, 15 Year Oloroso

    Jerez, Spain

  • NV Barbeito, Historic Series, “New York Malmsey”

    Madeira, Portugal

  • Bodegas Valdespino, Viejo C.P. Palo Cortado

    Andalucía, Spain

  • Sandeman’s Founder’s Reserve Ruby Porto

    Douro, Portugal

  • Warre’s 20 Yr Otima Tawny

    Douro, Portugal

Digestifs and Bitters

  • Cappelletti Sfumato Rabarbaro Amaro

  • Contratto Fernet

  • Braulio Alpine Amaro

  • Cynar

  • Cappelletti Pasubio Vino Amaro

  • Cardamaro Vino Amaro

  • Underberg

  • Nonino Amaro

  • Montenegro

Reservations

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