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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

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

beet salad
pickled beets, goat cheese, baby lettuces, praline caramel
9

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

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, spinach & bacon, pimento cheese
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

half chicken caesar
romaine lettuce, parmesan cheese, croutons, white anchovies
14

grilled mahi mahi
sweet potato chow-chow, pecan rice, orange vinaigrette
15

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 with benton bacon, crawfish lemon tabasco butter
14

chicken and smoked andouille sausage jambalaya
13

southern style thin crispy fried catfish
sweet pepper tartare sauce, blue cheese cole slaw
13

louisiana crawfish étouffée
mahatma long grain rice
15

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

seafood chopped salad
spiced shrimp, crawfish tail meat, marinated crab, cucumbers, grilled corn, shaved radish, fresh basil
16

grilled steak salad
portabella mushroom, roasted peppers, red onions, chipotle steen's cane syrup vinaigrette,
goat cheese crouton
12

catch of the day
salad of baby lettuce, vegetables, and lemon
market price

sides

(all sides 6)

blue cheese cole slaw creole potato salad collard greens with benton bacon
sweet corn pudding
baby vegetables

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

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

please inform your server of any allergies upon ordering

Executive Chef Brant Tesky                           Chef Owner Jeff Tunks


 




Eye-Opener Brunch
Prix Fixe menu $32.00

with a complimentary bloody mary or blood orange mimosa


(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, pecans, bananas foster sauce

fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade

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

trio of deviled eggs
crabmeat ravigote, pickled shrimp, duroc ham

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

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

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

eggs sardou
two poached eggs, fresh artichokes, creamed spinach, hollandaise

eggs benedict
two poached eggs, canadian bacon, hollandaise sauce

blackened tilapia
sweet corn pudding, collard greens with bacon, 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
sweet biscuit crust, mango ice cream

warm vanilla bread pudding
bourbon cream, praline crunch ice cream

french market beignets
chicory coffee creme anglaise

sorbet seasonal sampler
apricot, strawberry, and coconut

 

sides
all sides are 6.00

cheese grits * collard greens with benton bacon* sweet corn pudding
baby vegetables * red bliss potato hash * canadian bacon

 


cocktails
all cocktails are 9.95

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

 

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

please inform your server of any allergies upon ordering

Executive Chef Brant Tesky                           Chef Owner Jeff Tunks




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