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

grilled asparagus salad
shiitake mushrooms, roasted peppers, parmesan lemon vinaigrette
10

"b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
9

beet salad
pickled beets, spiced pecans, goat cheese, baby lettuce
10

crispy "gas station" pork boudin balls
creole mustard, pickled peppers
8

fresh louisiana crawfish jambalaya
andouille sausage, holy trinity, creole tomato sauce
11

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, pickled shrimp, duroc ham
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

pan roasted grouper
manilla clams & tasso ham etouffee, mahatma rice
27

crisp skin red snapper
fresh fettuccine, morels, english peas, roasted tomato broth, z-herbs
25

louisiana seafood gumbo
jumbo lump crab, crawfish, oysters, redfish, mahatma rice
21

grilled tuna
red beans, andouille & rice, tuna relleno, grilled yellow pepper sauce
25

seared sea scallops
black-eyed peas, creamed spinach, satsuma brown butter
26

pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze
23

blackened redfish "oscar"
crab meat, brabant potatoes, asparagus, sauce maltese
24

jumbo lump crabcakes
creamed corn maque choux, benton bacon, green onion remoulade
28

 “grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy
26

cracked black pepper crusted ny strip
sweet onions, tasso ham, oyster brochette, house-made worcestershire sauce
28

new orleans style barbeque shrimp
garlic butter, black pepper, worcestershire sauce, warm bread
"USA Today top 25 dishes 2005"
29

sides

(all sides 6)

red beans, andouille & rice — collard greens with benton bacon — dirty rice — asparagus
jalapeno cheese grits — baby vegetables - creamed spinach

regarding the safety of these items, written information is available upon request

guests with food related allergies should inform their server upon ordering

a suggested 20 percent gratuity will be added to all parties of 6 or more for your convenience
- subject to sales tax

Executive Chef Brant Tesky                           Chef Owner Jeff Tunks

Acadiana
901 New York Ave., NW
Washington, DC 20001
202-408-8848