For the Luncheon menu in PDF form, click here.

For Starters

Bacon Wrapped Shrimp — 8

Grilled Gulf Shrimp Marinated in Cajun Power Sauce & Honey, Applewood Smoked Bacon

Trio of Louisiana Oysters — 12

2 Baked Oysters in a Rockefeller Sauce, 2 Char Broiled Oysters Cooked on an Open Flame, & 2 Fried Oysters Served with a Tasso & Leek Confit

Crawfish Beignets — 9

Louisiana Crawfish Tails Blended with Cheeses and a Bacon Mire Poix Drizzled with Spicy Creole Mustard Aioli

Shrimp Remoulade — 8

Louisiana Wild Shrimp over Iceberg lettuce with a Creole Rémoulade Sauce

Alligator Dijon — 8

Marinated Deep Fried Alligator Tenderloin Served with Dijon Mustard Aioli & Fried Pickles

Soups & Gumbos

Soup du Jour — 6, 11

Daily Creation Utilizing the Freshest Ingredients

Turtle Soup — 8, 15

Classic New Orleans Inspired Soup with Egg & Sherry Accompaniment

Roasted Corn and Crab Bisque — 8, 15

Roasted Sweet Corn and Louisiana Crabmeat in a Cream Bisque

Seafood Gumbo — 8, 15

Louisiana Gulf Seafood in a Rich Shrimp & Crab Stock

Turkey & Andouille Gumbo — 7, 13

Pecan Smoked Turkey and the Finest Local Andouille Sausage

Fresh Salads

Garden Green — 6

Fresh Baby Greens Served with your choice of Café's Own House Dressings

Caesar — 8

Crisp Hearts of Romaine lettuce, Parmesan Cheese and Traditional Caesar Dressing Grilled Chicken Ribbons – 12, Fried Shrimp – 13

Café House — 9

Crumbles of Maytag Blue Cheese set on a Bed of Baby Greens, Candied Walnuts Drizzled with a Raspberry Vinaigrette Grilled Chicken Ribbons – 13, Grilled Shrimp – 14

Bronzed Shrimp and Montrachet — 14

Medallions of Montrachet Goat Cheese Accompanied by Artichoke Hearts, Red Onions, Bronzed Shrimp, Red Bell Peppers, with Raspberry Walnut Vinaigrette

Fried Crawfish — 15

Mixture of Baby Greens & Romaine Laced with Andouille Vinaigrette & Topped with Fried Louisiana Crawfish Tails

Grilled Quail — 16

Grilled Quail on a Bed of Spinach Served with Goat Cheese, Walnuts, Cranberries, Shaved Fennel, Topped with a Raspberry Basil Vinaigrette

Luncheon Items

Crabmeat Au Gratin — 16

Fresh Louisiana Jumbo Lump, Roasted Onions & Peppers in a rich Herb Cheese Sauce Served with a Loaded Mashed Yukon Gold Potatoes, Fresh Broccoli Crown

Beef KaBob — 12

Grilled Beef Tenderloin Tips Skewered with Fresh Vegetables, set atop Wild Rice Pilaf & Drizzled with Mushroom Truffle Vinaigrette

Louisiana Crab Cakes — 15

Pan Seared Louisiana Lump Crabmeat Cakes with Wild Rice Pilaf, Lemon Dill Beurre Blanc & Fresh Vegetable du Jour

Shrimp & Crab Napoleon — 15

Louisiana Gulf Shrimp and Crabmeat with layers of Fried Eggplant Rounds, Crowned with Parmesan & Andouille Cream Sauce

Filet Mignon — 19

Grilled 6 oz. Choice Beef Tenderloin Sauced with Veal Demi-Glace, Served with Yukon Gold Mashed Potatoes & Haricot Verts

Grilled Gulf Fish — 17

Fresh Gulf Fish du Jour, Orzo Pasta, Topped with a Spicy Crawfish Cream Sauce, Finished with Fresh Vegetable du Jour

Grilled Chicken — 11

10 oz. Grilled Chicken Breast on a Wild Rice Pilaf, Served with the Fresh Vegetable Du Jour & a Citrus Chili Glaze

Café Bouillabaisse — 18

Fresh Sea Scallops, Gulf Shrimp, & Crab Fingers with Mussels & Clams, Gulf Fish, Served in a Rich Saffron Seafood Broth with Onion, Leek, & Fennel

Creole Bronzed Shrimp — 14

Bronzed Louisiana Wild Shrimp Served with White é Brown Rice Pilaf Sautéed in a Fresh Basil, Garlic, é Thyme Infused Creole Sauce

Macadamia Nut Crusted Gulf Fish — 18

Pan Seared Fresh Gulf Fish Served with Fruit Salsa, Topped with a Strawberry Balsamic Vinaigrette & Finished with Roasted Pecans

Hamburger Steak — 10

Grilled Ground Beef Tenderloin, Served with Mashed Potatoes Finished with a Caramelized Red Onion Demi-Glace & Fresh Vegetable du Jour