DINNER MENU

Executive Chef: Emeril Lagasse

Reservations: (504) 528-9393

APPETIZERS
“Emeril’s” New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives 10

Smoked Exotic Mushrooms with Fresh Angel Hair Pasta and House Made Tasso Cream Sauce 9

Homemade Andouille and Boudin Sausages with Southern Cooked Greens, Beer Braised 10
Onions, Whole Grain Mustard and Emeril’s Worcestershire Sauce

Sautéed Escargot with Orecchiette Pasta, Sundried Tomato Pesto, Parmesan and Mint 10

Creole Marinated Calamari, Flash Fried, served with Olive Salad, Smoked Tomato Sauce and Parmesan 9

Warm Mississippi Rabbit Remoulade with Fried Green Tomatoes, Benton’s Bacon, Local 11
Grapefruit, and Horseradish Gastrique

Colorado Lamb Spareribs with Creole Tomato-Chili Glaze, Mint Oil and Sesame 10

Tonight’s Oysters M. P.

SOUPS & SALADS

Gumbo of the Day 8

Our Emeril’s Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, 8
Pepper Jack Cheese and Seasoned Croutons

Abita Root Beer Braised “Fresh Bacon” Salad - Abita Root Beer Braised Niman Ranch Pork 13
Belly with Citrus Slaw, Marinated Yucca, Heirloom Radish, Shaved Jalepeno, Goat Cheese
and Pork Cracklings

Baby Spinach Salad with Fresh Strawberries, Goat Cheese, Spiced Almonds, Crisp Potato 11
and Warm Chourice-Pimenton Vinaigrette

Frisée and Arugula Salad with Crispy Poached Egg, Benton’s Bacon, Butterfried Croutons 14
and Sherry-Mustard Vinaigrette
ENTREES
Andouille Crusted Texas Redfish with Grilled Vegetables, Shoestring Potatoes, Glazed 27
Pecans and Creole Meunière Sauce

Grilled Niman Ranch Double Cut Pork Chop with Caramelized Sweet Potatoes, Tamarind 27
Glaze and Green Chile Molé Sauce

Maple-Rosemary Glazed Tanglewood Farms Chicken Breast and Confit Leg with 25
Caramelized Root Vegetables, Lacinato Kale Benton’s Bacon and Mustard Jus

Pan Seared Filet of Beef with Creamy Mascarpone Polenta, Slow Roasted Pork Belly, Wilted 39
Swiss Chard, Tomato Confit and Goat Cheese

Grilled Flat Iron Steak with “Romano” Potatoes, Mountain Gorgonzola, Benton’s Bacon and 29
Teardrop Tomato-Balsamic Vinaigrette

Duck Schnitzel with Roasted Shallots, Confit-Frisée Salad, Haricots Verts and Lemon Butter Sauce 30

Oyster Crusted Atlantic Salmon with Dill Preserved Yukon Gold Potatoes, Tuna Bacon 25
Asparagus, Fennel, and Cauliflower Bernaise

Gulf Shrimp and Littleneck Clam “Carbonara” with Bucatini Pasta, House Made Pancetta, 27
Tomato, Baby Arugula, Tobiko and Parmesan

Grilled Fish of The Day with Saffron Scented Basmati Pilaf, Blue Crab Fresh Vegetable 26
“Vermicelli” Salad and Charmoulla-Preserved Lemon Vinaigrette

San Marzano Tomato Braised Lamb with Housemade Pappardelle Pasta, Braised Radicchio, 32
Pinenut Gremolata and Parmesan

Veal Scallopini & Sweetbread “Saltimbocca” Hash with Wild Mushrooms, Radicchio, Brabant 38
Potatoes and Lemon-Caper Crab Butter

Pan Roasted Rainbow Trout with Jumbo Lump Crab-Yukon Gold Potato Fondue, Haricots 30
Verts “Amandine,” Pancetta and Tomato-Fennel Confit

Saffron-Chili Dusted Jumbo Gulf Shrimp with Brown Butter-Sweet Potato Grits, Skillet 28
Beans, Benton’s Bacon, Smoked Corn and Mango Chow Chow

DESSERTS
Emeril’s Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings 8

Vanilla Bean Crème Brûlée with Seasonal Fruit Shortbread 8

Chocolate Truffle Torte with Raspberry Coulis, Fresh Berries and Chocolate Peanut Crackle 8

Traditional Bread Pudding with Rum Raisin Ice Cream and Grand Marnier Anglaise 8

Citrus Curd Tart with Seasonal Berries and Meringue 9

Fresh Strawberry-Almond Shortcake with Vanilla Whipped Cream and 25-Year Balsamic Vinegar 9

Pecan Pie with Sweet Potato Ice Cream, Caramel Sauce and Pecan Brittle 8

J.K.’s Chocolate Soufflé (Please allow 30 minutes preparation time) 10

Ice Creams and Sorbets Flight 6

Thomasville Tomme; Thomasville, GA. - Aged Raw Cows Milk, Aged more then 60 days,
Mellow Buttery Flavor, Soft Texture (Served with Smoked Almonds)

Point Reyes Blue - From California, Sharp, Rich Flavor (Served with Fresh Honeycomb)

Pata Cabra - Raw Goats Milk from Zaragosa, Spain, Semi Soft, Full Robust Flavor (Served with
Pickled Red Grapes)

Uniekass 3-Year Gouda; Old Amsterdam, Holland - Caramel Sweet, Complex, Crumbly and
Sharp (Served with Marinated Olives)

Rouge et Noir Marin Blue - From France, a Triple Cream Brie with Veins of Blue (Served with
House Made Cherry Preserves)

Fiscalini Lionza - From California, Fragrant Nutty Flavor with Caramel Notes (Served with
Granny Smith Apples)

Per Person:
One Selection - 6
Sample Four Selections -14
Sample Seven Selections - 24