Appetizers
smoked chicken and andouille sausage gumbo8
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 crabcakescreamed 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
901 New York Ave., NW
Washington, DC 20001
202-408-8848