Upperline Restaurant
3 Course Dinner $40
First Course
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
Spicy P&J Oysters St. Claude
* One of USA TODAY’s Top New Dishes in the USA for 2007 *
Crispy P&J Oysters with Two Rémoulades & Celery Root Slaw
Spicy Shrimp with Jalapeño Cornbread & Aïoli
Sautéed Veal Sweetbreads
Seared Warm Foie Gras Bonaparte add $5
Duck & Andouille Gumbo – Turtle Soup with Sherry
Upperline Salad
Watercress with Mixed Greens, Stilton Cheese & Pecans
Second Course
Cane River Country Shrimp Sauté
Sautéed Shrimp, Mushrooms, Bacon & Garlic over Crispy Grits
Drum Fish Piquant with Hot & Hot Shrimp
* One of USA TODAY’s Top 25 New Dishes in the USA for 2006 *
Sautéed Gulf Fish Meunière
Grilled Fish of the Day
Lamb Shank Braised in Red Wine, Osso Buco Style
Louisiana Grillades, Cheese Grits
(A rich gravy seasoned with mushrooms & bell peppers served over veal with grits)
Long Slow Roasted Duckling with Garlic Port or Ginger Peach Sauce
* Crazy Good on “The Best Thing I Ever Ate” 2010 *
Rack of Lamb, Mint Madeira add $6
Filet Mignon with Garlic Port or Béarnaise add $5
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Upperline Restaurant
3 Course Dinner $40
Third Course – sweet, savory or spirited
Thomas Jefferson’s Crème Brûlée
Louisiana Pecan Pie
Honey-Pecan Bread Pudding, Toffee Sauce
Sundae Eugene
* vanilla ice cream, semi-sweet chocolate sauce, toasted almonds *
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Stilton Cheese with Pecans
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Green Salad with Sherry Vinaigrette
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Community Coffee with Chicory
Irish Coffee – Brandy Alexander on the Rocks – Broadbent 5 year Reserve Madeira
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Sides 500 Pecan Sweet Potatoes – Cheese Grits – Slow cooked Greens