"If you can eat at only one fine restaurant in New Orleans, make it the Upperline. "
Southern Living / Travel South
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4 Beans !!! Brett Anderson Times-Picayune
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James Beard Award Finalist: 2014
Semi-Finalist: 2010, 2015, 2016
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Award winning wine list

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New Orleans Dinner   $48

Tasting Portions of 7 Creole Favorites

Gumbo   Turtle Soup   Duck Etouffee
Fried Green Tomato with Shrimp Remoulade
Spicy Shrimp with Cornbread
Slow Roasted Quarter Duckling with choice of Sauce
Choice of dessert from list below

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Three Course Dinner $40 and up
-all items available a la carte-

Appetizer

Fried Green Tomato with Shrimp Remoulade

The combination of these two classics originated at Upperline in 1992

Duck & Andouille Etouffee with Corn Bread & Louisiana Pepper Jelly

Oysters St. Claude

One of USA TODAY’s Top New Dishes in the USA for 2007

Spicy Shrimp with Jalapeño Cornbread & Aïoli

Seared Warm Foie Gras Bonaparte

Watercress with Mixed Greens, Stilton Cheese & Pecans

Mixed Greens, Local Goat Cheese, Crispy Sweet Potatoes, Cane Vinaigrette

Duck & Andouille Gumbo           Turtle Soup with Sherry

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Main Course

Cane River Country Shrimp Sauté

Sautéed Shrimp, Mushrooms, Bacon & Garlic over Creamy Grits

Sautéed Gulf Fish Meunière

Drum Fish Piquant with Hot & Hot Shrimp

featured by USA TODAY 2006 Top 25 New Dishes in America

Lamb Shank Braised in Red Wine, Osso Buco Style

Louisiana Grillades, Cheese Grits

(A rich gravy seasoned with mushrooms & bell peppers served over grits)

Filet Mignon with Garlic Port or Béarnaise

Slow Roasted Half Duckling with Garlic Port or Ginger Peach Sauce

featured 2011 on The Best Thing I Ever Ate

Rack of Lamb with Mint Madeira Sauce

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After Dinner     – sweet, savory or spirited

Thomas Jefferson’s Crème Brûlée              Louisiana Pecan Pie

Honey-Pecan Bread Pudding with Toffee Sauce

Sundae Eugene

vanilla ice cream, semi-sweet chocolate sauce, toasted almonds

Stilton Cheese with Pecans

Irish Coffee             Brandy Alexander on the Rocks

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Sides Sweet Potatoes     Cheese Grits     Mustard Greens     – Jalapeño Corn Bread


Chef Trent Osborn           JoAnn Clevenger, Restaurateur