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VALENTINE'S 2010
Special menu served Friday, February 12 and Saturday, February 13
Seatings start at 5:30 p.m.
Reservations recommended.
For Starters
Fried Soft Shell Crevettes ~ 12
Four Fried Soft-Shell Crawfish Served with Roasted
Corn & Black Bean Salsa & Finished with Rémoulade Sauce
Pan Seared Crab Cakes ~14
Louisiana Lump Crabmeat Cakes Paneéd served with a Lemon Dill Beurre Blanc
Shrimp Brushetta ~ 12
Poached Gulf Shrimp tossed with Fresh Creole Tomatoes, Onions, Soft Mozzarella & Fresh Basil, Served on Grilled French Toast Points, Drizzled with Extra Virgin Olive Oil & Balsamic Gastrique
Crawfish Beignets ~9
Louisiana Crawfish Tails Blended with Cheeses and a Bacon Mire Poix
Served with Spicy Creole Mustard Aioli
Trio of Louisiana Oysters ~ 14
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
Soups and Gumbos
Roasted Corn & Crab Bisque ~ 8
Turtle Soup ~ 8
Oyster Rockefeller ~ 7
Fresh Salads
Garden Green ~ 6
Fresh Baby Greens Served with your choice of Café’s Own House Dressings
Café House ~ 9
A Mixture of Baby Greens Drizzled with Champagne Shallot Vinaigrette
Accompanied by Crumbled Maytag Blue Cheese and Roasted Louisiana Pecans
Warm Spinach ~ 9
Baby Spinach Tossed with an Apple Wood Bacon Pecan Vinaigrette &
Red Onions, Chopped Eggs, Fresh Tomatoes, and Gruyere Cheese
Entrées
Steak Louis XIII ~ 32
Grilled 6 oz. Filet Mignon, Stuffed with Crawfish Tails, Bacon Mire Poix, & Cheeses laid on top Buttered Mashed Potatoes, Wild Mushroom Demi-Glace,
Topped with a Crawfish Mornay Sauce, Jumbo Asparagus
Gulf Fish Acadien ~ 30
Pan Seared Fresh Filet seasoned in Café spices,
Laced with a Jumbo Lump Crab Infused Roasted Corn & Herb
Beurre Blanc, Laid on a Parmesan Risotto, Jumbo Asparagus
Surf & Turf ~ 42
Grilled 6 oz. Filet Mignon Served over Lobster Saffron Risotto, Crowned with a Brandy Butter Sauce, Finished with Bacon Wrapped Garlic Shrimp & Rapini
Beef Wellington for Two ~ 60
12oz Beef Tenderloin topped with Wild Mushroom Duxelle & Foie Gras Wrapped in Crispy Puff Pastry and Served with Steamed Asparagus & Baby Carrots Finished with Veal Demi and Sauce Choron
Seafood Pomodoro ~ 32
Gulf Shrimp & Sea Scallops Served with a Fresh Tomato Basil White Wine Butter Sauce over Fettuccini Pasta, Topped with Yellow Squash, Zucchini, & Carrot Ribbons
14oz Cowboy Ribeye ~ 38
Bone-in Ribeye Grilled to order Served with Fresh Steamed Broccoli,
Blue cheese & Bacon Potato Gratin, Topped with Jumbo lump Crab Meat,
Finished with Grilled Tomato Demi Glace
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