For the Luncheon menu in PDF form, click here.

For Starters

Crawfish Beignets — 9

Louisiana Crawfish Tails Blended with Cheeses & Bacon Mire Poix, Topped with a Spicy Creole Mustard Aioli, Garnished with Fried Dill Pickles

Bacon Wrapped Shrimp — 10

Grilled Gulf Shrimp Marinated in a Sweet Garlic & Honey Sauce

Shrimp Remoulade — 9

Fresh Gulf Shrimp tossed with Spicy Rémoulade Sauce Layered between Crispy Fried Green Tomatoes over Romaine Lettuce

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 and Sherry Accompaniment

Roasted Corn & Crab Bisque — 9, 16

Roasted Sweet Corn & Jumbo Lump Crab in Rich Creamy Cajun Bisque

Seafood Gumbo — 9, 16

Fresh Gulf Seafood in a Rich Shrimp & Crab Stock

Fresh Salads

Garden Green — 6

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

Traditional Caesar — 8

Crisp Hearts of Romaine lettuce, Parmesan Cheese & Caesar Dressing
Grilled Chicken Ribbons — 12, Fried Shrimp — 14

Café House — 9

Crumbles of Maytag Blue Cheese set on a Bed of Baby Mixed Greens, Candied Walnuts Drizzled with Raspberry Vinaigrette
Grilled Chicken Ribbons — 13, Fried Shrimp — 15

Bronzed Shrimp & Montrachet Salad — 16

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

Fried Crawfish Salad — 15

Crispy Fried Louisiana Crawfish Tails over a Bed of Mixed Lettuce & Fresh Fruits, Served with Sliced Red Onions & Andouille Vinaigrette

Entrées

Louisiana Crab Cakes — 16

Pan Seared Louisiana Crab Cakes Served with Wild Rice Pilaf, Finished with a Lemon Dill Beurre Blanc & Fresh Summer Vegetables

BBQ Pork Sliders — 14

Pecan Smoked & Slow Roasted Pork tossed in a Spicy Chipotle BBQ Sauce & Topped with Pickled Cabbage, Served on Toasted Rolls with Crispy Shoestring Potatoes

Grilled Tuna Kabob — 16

Grilled Ahi Tuna Served with Grilled Mushroom, Red Bell Pepper and Red Onion on a bed of Mire Poix Cous Cous, Accompanied by Fresh Arugula & Soy Honey Vinaigrette

Shrimp & Crab Napoleon — 16

Gulf Shrimp & Jumbo Lump Crab Meat with layers of Fried Eggplant Rounds, Crowned with a Andouille Cream Sauce & Parmesan Cheese

Black Angus Ribeye Steak Sandwich — 17

Grilled 8 oz. Black Angus Ribeye on Toasted French Bread with Baby Spinach, Roasted Red Onions & Grilled Portabella Mushrooms, Finished with Chipotle Pepper Mayonnaise, Served with French Fries or Homemade Onion Rings

Grilled Fish Vermilionville — 18

Fresh Fish du Jour Grilled to Perfection set atop a Jicama, Carrot, & Leek Slaw, Accompanied by a Shrimp & Mushroom White Wine Butter Sauce

Spicy Citrus Grilled Quail — 15

Grilled Citrus Marinated Semi-boneless Quail Served on a Bed of Spinach with Orange Segments, Roasted Pecans, Red Onions & Red Bell Pepper With Crispy Shoestring Potatoes & Citrus Thyme Vinaigrette

Day Boat Scallops — 28

Fresh Pan Seared Sea Scallops set Atop a Crispy Potato Pancake, Filled with Gulf Shrimp, Crab and Crawfish Tails, Complemented with a Roasted Red Pepper Coulis and Fresh Julian Vegetables

Grilled Chicken Piccatta — 12

Grilled Chicken Breast Served over Herbed Orzo Pasta with Sautéed Spinach & Roasted Red Peppers, Finished with a Lemon Caper Butter Sauce

Café Seafood Pasta Salad — 15

Gulf Shrimp, Louisiana Crawfish and Jumbo Lump Crab Meat set atop a Spicy Cajun Dressing with Roasted Red Pepper, Red Onion & Artichoke Hearts, Served on Mixed Greens with Creole Tomato Wedges

Hamburger Steak — 10

Grilled Hamburger Steak Served with Mashed Potatoes, Finished with a Caramelized Red Onion Demi-Glace & Fresh Summer Vegetables