"If you can eat at only one fine restaurant in New Orleans, make it the Upperline. "
Southern Living / Travel South
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Watch “JoAnn Clevenger: A Girl Scout with Gumption” at southernfoodways.org !
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4 Beans !!! Brett Anderson Times-Picayune
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James Beard Award Finalist: 2014, 2017, 2018
Semi-Finalist: 2010, 2015, 2016
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2017
RESTAURANT OF THE YEAR
Times Picayune Nola.com
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SAMPLE MENU

2019 Upperline Réveillon Four Course Dinner

Price varies based on menu selections

Add Jumbo Lump Crabmeat with any dish – 12.oo

to start

   Demitasse of :      Turtle Soup    or     Creole Duck & Andouille Gumbo

or    Small Glass of Madeira Wine with Spiced Pecans

second  course

Fried Green Tomato with Shrimp Rémoulade

Crispy Oysters St. Claude . . . add 4
“…one the best dishes in America” Conde Nast Traveler 2017
flash fried & served over a zesty sauce (paprika, lemon zest, parsley, garlic & other spices)

Spicy Shrimp with Jalapeño Cornbread & Garlic Aïoli

 Andouille & Duck Etouffée with Louisiana Pepper Jelly

Seared Foie Gras with Boudin, Pepper Jelly & Yam Mustard . . . add 8.00

Goat Cheese Green Salad, Crispy Sweet Potatoes & Cane Vinaigrette

Watercress, Greens, Stilton Cheese & Pecan Salad, Stilton Vinaigrette

Turtle Soup with Sherry         –        Creole Duck & Andouille Gumbo

third  course

Cane River Country Shrimp Sauté . . . 46
sautéed shrimp, mushrooms, bacon & garlic over creamy grits

Sautéed Baby Drum Fish Meunière . . . 50

Sautéed Baby Drum Fish Meunière with Jumbo Lump Crab . . . 60

Grilled Fish Piquant, Hot & Hot Shrimp . . . 56
with two sauces:  –  Jalapeno Sauce on the Plate & Habanero Sauce on the side

Creole Veal Grillades w/ Gravy,  Mushrooms, Bell Peppers & Grits . . . 46

Lamb Shank Braised in Red Wine, Osso Buco Style . . . 54

Filet Mignon with Garlic Port or Béarnaise Sauce . . . 62

Our Famous “12 Hour” Roast Duck with Choice of Sauce . . . 56
As featured on “The Best Thing I Ever Ate” by Simon Majumdar

Grilled Rack of Lamb with Mint Madeira Sauce or Béarnaise . . . 62

 ***

Cheese Grits – Pecan Sweet Potatoes – Greens – Jalapeno Corn Bread

 

after dinner    –   sweet, savory or spirited

Honey-Pecan Bread Pudding, Toffee Sauce
Thomas Jefferson Crème Brûlée
Louisiana Pecan Pie
Stilton Cheese with Pecans   *   Small Green Salad
John Jameson
Irish Coffee
Tennessee Williams’ Brandy Alexander on the Rocks

 

Taste of New Orleans  –  A Tasting Dinner of 7 Favorites . . . 58

Gumbo    –   Turtle  Soup   –    Duck Etouffee
Fried Green Tomato with Shrimp Remoulade
  Spicy Shrimp with Cornbread
One Quarter “12 Hour” Roast Duck with Choice of Sauce  

Choice of Dessert from the list above

 

 

SAMPLE MENU – Subject to Change during the Season