Appetizers
smoked chicken and andouille sausage gumbo
8
roasted sweet corn and blue crab soup
9
classic turtle soup
traditional garnishes, dry sherry splash
9
trio of soups
demitasse tasting of our three soups
9
chopped "b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
9
summer watermelon and watercress salad
feta cheese, spiced pecans, citrus basil olive oil
10
crispy "gas station" pork boudin balls
creole mustard, pickled peppers
8
seafood crepe gratin
fresh shrimp, jumbo lump crab, louisiana crawfish
13
fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade
12
iced gulf coast oysters on the half shell
cocktail sauce, saltine crackers
11
trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar
7
charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread
12
trio of "pies"
natchitoches meat pie, Louisiana crawfish pie, southern vegetable pie,
black pepper buttermilk dipping sauce
10
Entrees
flounder amandine
brown butter meuniere, sweet corn pudding
26
beer battered softshell crab etouffee
louisiana mahatma rice, tabasco aioli
26
louisiana seafood gumbo
jumbo lump crab, crawfish, oysters, mahatma rice
21
pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze
23
grilled gulf redfish
seafood jambalaya risotto, smoked red bell pepper sauce
25
jumbo lump crabcakes
creamed corn maque choux, benton's smoked bacon, green onion remoulade
28
“grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy
26
grilled beef tenderloin filet
buttermilk mashed potatoes, marchand du vin sauce, blue cheese
29
new orleans style barbeque
shrimp
"USA Today top 25 dishes 2005"
garlic butter, black pepper, worcestershire
sauce, warm french bread
29
sides
(all sides 6)
buttermilk mashed potatoes collard
greens dirty rice
jambalaya risotto
jalapeno cheese grits baby vegetables - creamed
spinach
• a 20 percent gratuity will be added to all parties of 6 or more
Executive Chef Jeff Tunks Chef de Cuisine Chris Clime
Acadiana
901 New York Ave., NW
Washington, DC 20001
202-408-8848