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