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