LUNCH MENU

Executive Chef: Emeril Lagasse

Chef de Cuisine: David Slater

Reservations: (504) 528-9393

APPETIZERS
“Emeril’s” New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives 9

Smoked Exotic Mushrooms with Fresh Angel Hair Pasta and House Made Tasso Cream Sauce 8.5

Crispy Chicken Livers with Southern Slaw, Benton’s Bacon and House Made Bread & Butter Pickles 10

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

Yellowfin Tuna Carpaccio & Atlantic Salmon Tartare with Sun Dried Tomato, Capers, Quail 14
Egg and 25-Year Balsamic Vinegar

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

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

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

Our Daily Antipasto M. P.

SOUPS & SALADS

Soup of the Day 6

Gumbo of the Day 7

Seasonal Herb Minestrone 6

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

Chopped Romaine Salad with Jumbo Lump Crab, Marinated Beets, Hard Boiled Egg, 18
Country Ham, English Cucumbers and Aged Mountain Gorgonzola Red Wine Vinaigrette

House Cured Salmon Gravlax with Marinated Fennel, Shaved Beets, Granny Smith Apples, 16
Cherry Tomatoes, Local Tiny Greens and Seeded Rosemary Crisps

Arborio Crusted Gulf Oysters with Baby Arugula, Radicchio, Belgian Endive, House Made 15
Pancetta and Preserved Meyer Lemon Balsamic Vinaigrette
ENTREES
Abita Battered Texas Redfish with Hand-Cut French Fries, Smoked Tomato Malt Vinegar, 25
Blue Crab Remoulade and Scallion

Maple-Rosemary Glazed Tanglewood Farms Chicken Breast and Confit Leg with 21
Caramelized Root Vegetables, Lacinato Kale Benton’s Bacon and Mustard Jus

Colorado “Lamburger” with Red Onion, Tomato, Raita and Chickpea Fries 18
(Substitute Kobe Beef ) 20

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

Grilled Fish of The Day with Saffron Scented Basmati Pilaf, Blue Crab Fresh Vegetable 22
“Vermicelli” Salad and Charmoula-Preserved Lemon Vinaigrette

Gulf Shrimp & Littleneck Clam “Carbonara” with Bucatini Pasta, House Made Pancetta, 23
Tomato, Baby Arugula, Tobiko and Parmesan

Ancho Glazed Hangar “Steak Frites” with Roasted Cherry Tomatoes and Crab Chimichurri 25

“B.L.F.G.T” - Benton’s Bacon, Butter Lettuce & Fried Green Tomato on Brioche with Boiled 18
Gulf Shrimp and Pommery Mustard Aioli

Crispy Yellow “Tuna Melt” in Brik Pastry with Egg Yolk, Shaved Celery Salad and 18
Three Cheese Fondue

Our Daily Tagine M. P.

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

Seasonal Ice Cream Trio 6

Seasonal Sorbet Trio 6

FROM THE CHEESE BOARD
Moliterno - Aged Sheeps Milk from Sardinia, Sharp, Full Finish (Served with Pear Mostarda)

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