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

Auto Draft

SAMPLE MENU

Upperline’s 2017 Reveillon Four Course Dinner

$46 and up – Price varies based on menu selections     

to start

   Demitasse of :      Turtle Soup    or     Creole Duck & Andouille Gumbo

or    Small Glass of Madeira Wine with Spiced Pecans

second  course

The Original Fried Green Tomato with Shrimp Rémoulade
This combination of two old favorites was first created at Upperline in 1992.

Crispy Oysters St. Claude . . . add 3.00
“…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 7.00

Goat Cheese & Mixed Green Salad with Cane Vinaigrette

Watercress, Mixed Greens, Stilton Cheese and 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 Parmesan grits

Sautéed Baby Drum Fish Meunière . . . 48

Sautéed Baby Drum Fish Meunière with Jumbo Lump Crab . . . 58

Grilled Fish Piquant, Hot & Hot Shrimp . . . 50
“…one of the top new dishes in America – USA TODAY
 with two Shrimp reduction sauces:  –  Jalapeno Sauce on the Plate & Habanero Sauce on the side

Creole Veal Grillades,  Mushrooms, Bell Peppers & Parmesan Grits . . . 46

Lamb Shank Braised in Red Wine, Osso Buco Style . . . 48

Filet Mignon with Garlic Port or Béarnaise Sauce . . . 56

Our Famous “12 Hour” Roast Duck, Ginger Peach or Garlic Port Sauce . . . 50
featured on the Food TV Network show “The Best Thing I Ever Ate”

Grilled Rack of Lamb with Mint Madeira Sauce or Béarnaise . . . 56

 

Taste of New Orleans  –  A Tasting Dinner of 7 Favorites . . . 50

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  

Choose after dinner from the list below

 

after dinner    –   sweet, savory or spirited

Honey-Pecan Bread Pudding with Toffee Sauce

Crème Brûlée with Pecan Pralines

Sundae Eugene (Vanilla ice cream, Chocolate sauce & Almonds)

Louisiana Pecan Pie

Stilton Cheese with Pecans    *    Tossed Green Salad

Irish Coffee   *   Brandy Alexander on the Rocks