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

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

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

“the peacemaker”
fried oyster po-boy, dressed on new orleans leidenheimer french bread
13

french quarter style warm pressed muffaletta
cured italian meats, provolone cheese, olive salad
12

pecan crusted trout fillet
creole potato salad, crawfish sweet corn vinaigrette
15

crispy fried softshell crab
asparagus mirliton slaw, creole tomato vinaigrette
16

twelve napkin roast beef po-boy
with debris gravy, leidenheimer french bread, house made bread & butter pickles
12

new orleans style barbeque shrimp po-boy
garlic butter, black pepper, worcestershire sauce
13

blackened tilapia
sweet corn pudding, collard greens, crawfish lemon tabasco butter
14

chicken and smoked andouille sausage jambalaya
13

southern style thin crispy fried catfish
smoked tomato tartare sauce, blue cheese cole slaw
13

louisiana crawfish étouffée
mahatma long grain rice
15

southern shrimp & grits
sauteed gulf shrimp, cheddar cheese grits cake, tasso ham, cream
15

grilled chicken breast salad
hearts of romaine, shaved radish, chow-chow, creamy red wine vinaigrette
13

 

sides

(all sides 6)

blue cheese cole slaw • creole potato salad • collard greens • sweet corn pudding • baby vegetables

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

• a 20 percent gratuity will be added to all parties of 6 or more

Executive Chef Jeff Tunks                            Chef de Cuisine Chris Clime
 

 

Sunday Brunch Menu
$32
(select one from each course)
appetizers
smoked chicken and andouille sausage gumbo

roasted sweet corn and blue crab soup

classic turtle soup
traditional garnishes, dry sherry splash

“pain perdu”
new orleans style french toast, bananas foster sauce

fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade

chopped “b.l.t.” salad
 maytag blue cheese dressing, benton bacon, cherry tomatoes

trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar

charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread

gratinée of jumbo lump crab
fresh artichokes hearts, pepperjack cheese, warm french bread

seafood crepe gratin
fresh shrimp, jumbo lump crab, louisiana crawfish

entrees
eggs acadiana
two poached eggs, louisiana crawfish and crabcakes, tasso hollandaise

eggs sardou
two poached eggs, fresh artichoke bottoms, creamed spinach, hollandaise

eggs benedict
two poached eggs, canadian bacon, hollandaise sauce

blackened tilapia
sweet corn pudding, collard greens, crawfish lemon tabasco butter

chicken and smoked andouille sausage jambalaya

louisiana crawfish étouffée
mahatma long grain rice

southern shrimp & grits
sautéed gulf shrimp, cheddar cheese grits cake, tasso ham

“grillades and grits”
smothered medallions of  veal, creamy jalapeno cheese grits

desserts
pecan tart
praline caramel, milk chocolate ice cream

warm raisin bread pudding
butterscotch sauce, tahitian vanilla ice cream

beignets du vieux carre
chicory coffee creme anglaise

sorbet seasonal sampler
champagne, white peach, raspberry


EYE OPENERS
All cocktails are 9.00

bloody mary
acadiana’s own secret recipe accented with pepper infused three olives vodka

ramos fizz
beefeaters gin, powdered egg whites, powdered sugar orange water, cream

mint julep
wild turkey, fresh mint, simple syrup, and splash of soda water

brandy milk punch
e & j brandy, cream, vanilla extract, and nutmeg

blood orange mimosa
sparkling wine, fresh squeezed orange juice, and blood orange
puree

pimm’s cup
a refreshing blend of pimm’s and ginger ale, cucumber garnish

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