DINNER MENU
Appetizers
Shrimp Cocktail - $6.95
Why is New Orleans Creole style shrimp Cocktail necessary on the appetizer list? We take fresh Gulf Shrimp, boil them in the traditional New Orleans way with crab boil seasoning, and then serve them chilled with our sharply flavored classic cocktail sauce.
Stuffed Mushrooms - $6.95
Button mushroom caps stuffed with a mixture of crab meat and seasoned bread crumbs, then lightly breaded and fried to perfection. They're the best!
New Potatoes with Caviar - $7.95
New potatoes, steamed, hollowed and filled with gingered dill sour cream, then topped with caviar.
Pecan Breaded Oysters - $7.95
Whole Louisiana Gulf Oysters, dipped in our special batter, rolled in crushed pecans and fried golden. A spendid light beginning for a classic Creole dining experience.
Soups
There are three classic ways to make a Louisiana Gumbo:
with a roux, with file (ground leaves of sassafras), or with okra. We make all three in our family and constantly argue the merits of each. Armand's gumbo with roux, Papa Armand's File gumbo, and Mama Cheryl's Okra Gumbo. Try our Demitasse sampler of all three and judge for yourself.
Gumbo Sampler - $9.95
The Olivier family has prepared a wonderful sampler of their three versions of Gumbo: Chef Armand's Creole Gumbo, Papa Armand's File Gumbo, and Mom's Okra Gumbo. The last two were offered at the original Olivier's Restaurant on Dreux Street.
Creole Gumbo - $7.95 (Cup), $10.95 (Bowl)
This robust, rich version is Chef Armand's interpretation: Chicken Andouille sausage and shrimp in a thick roux, seasoned with a special mix of fresh and dried spices, mixed with sauteed bell pepper, celery and green onions, then simmered for hours. Served over rice.
Creole Specialties
These dishes represent five generations of Creole tradition, beginning with the woman known in the family as Gramma Gaudet, Chef Armand's great great grandmother. Her recipes were passed on to her daughter-in-law, Mama Jeanne (Gaudet) Doublet. Mama Jeanne's daughter-in-law, Audrey (La France) Gaudet, carried on the tradition, and passed it on to her daughter, Cheryl (Gaudet) Olivier, chef Armand's mother. We have divided the menu according to which member of the family inspired each dish.
Mama Jeanne's Kitchen
Creole Rabbit - $18.95
Rabbit was a staple of the nineteenth century New Orleans table. There are several Creole versions of this tasty specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. It is cooked until tender to the fork, then served with a rich oyster dressing seasoned with sage. A dish that came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is Papa Armand's favorite Sunday dinner, so we keep up the tradition.
Shrimp Creole - $17.95
Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and cayenne, served with rice. Unchanged for more than one hundred years.
Grandmother Audrey's Kitchen
Shrimp Scampi - $18.95
Many Creole dishes have a strong Italian influence. Scampi was invented in New Orleans, and there are several versions. The common element is shrimp cooked in butter. We saute shrimp in white wine and lemon butter, season it with garlic and chives, add diced mushrooms, then thicken the sauce with parmesan cheese.
Mama Cheryl (Gaudet) Olivier's Kitchen
Crawfish Etouffe - $17.95
Ms. Olivier begins with a very light roux, adds chopped bell peppers, green onion, and celery, mixes in chopped yellow onion, then cooks the vegetables into the roux. When the seasoning vegetables are browned, she adds a chicken stock and a touch of tomato paste, then begins flavoring with basil, thyme, and garlic. Crawfish are boiled in a spicy crab boil, peeled and added to the finished sauce. Served over rice.
Crab & Salmon Cakes - $18.95
We take the select meat of fresh crabs and poached salmon, blend it with Mama Cheryl's special dressing, form it into patties, then roll them in seasoned breadcrumbs. Louisiana Blue Claw Crabs make this dish something special.
Armand Olivier's Kitchen
Chef Armand Olivier learned his trade in the original family restaurant, experimenting with his family's recipes and inventing his own. During his travels, he absorbed influences from around the world, and assimilated them into the classic Creole style. Here are a few of his favorites.
Broiled Catfish - $17.95
These farm raised fresh water catfish yield delicate, tender filets, which are then lightly salted and sprinkled with a light touch of white pepper. The prepared filets are stuffed with crab meat and seasoned bread crumbs, then baked in white wine, lemon, butter, tarragon, and chopped garlic. Tarragon adds a mint-like sweetness which gives this dish a distinctive taste.
Pork Medallions - $18.95
Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a spicy pineapple-plum mint sauce. A touch of habanero pepper in the sauce adds zest to this unusual dish.
Roast Breast of Duck - $18.95
Moist, boneless duckling breast, lightly seasoned, roasted and served under a drizzle of raspberry plum port sauce.
Taster's Platter - $21.95
Superb Louisiana Seafood, battered and deep-fried, is a staple of the Creole table. We dip the seafood into a milk egg wash, then roll it in yellow cornflour seasoned with garlic, cayenne and salt, and deep fry it in light pure vegetable oil. This platter includes:
Fish, Shrimp, Oysters, Crab & Salmon Cake, and Creole Gumbo
Poulet au Fromage - $17.95
Provolone, Mozzarella, Parmesan, Swiss and mild Cheddar cheese, teamed with mushrooms, then blended with a light roux into a single five-cheese topping, laid over grilled marinated chicken breasts, then baked golden.
Beef Bourguignonne - $18.95
Tender Beef Tenderloin tips, cubed and simmered with mushrooms, onions, and green peppers into a thick, rich roux. A hint of mint and molasses in the dark sauce gives sensational flavor to the beef. Served with pasta.
Vegetarian Pasta - $14.95
Angel Hair pasta, a medley of sauteed garden vegetables, in a garlic cream sauce.
Availability and prices are subject to change without notice.
A gratuity will be added to parties of six or more.
