| Luke - New Orleans - Menu posted 1/26/2010
Menu items and prices are subject to change Dinner Menu STARTERS COCKTAILS PASTIS
Pernod Ricard and water 8.50 CHAMPAGNE AU PECHE
champagne and fresh peach puree 9.00 FRENCH “75”
cognac, fresh lemon juice and champagne 9.00 ABSINTHE SUISSE
Herbsaint, orange flower water, crème de menthe and egg white 8.50 ABSINTHE FRAPPE
Obsello and Peychaud’s bitters over ice 8.50 SAZERAC
rye, sugar, Peychaud’s bitters and Herbsaint 8.00 MINT JULEP
bourbon, cane syrup and mint 8.50 ST. CHARLES STREETCAR
St. Germain, pear vodka and champagne 8.00 FROM THE RAW BAR “Le Grande Plateau de Fruits de Mer”
2 lobster tails, 16 oysters, 12 shrimp,
10 clams, 16 mussels, crab and ceviche 85.00 “Le Petite Plateau de Fruits de Mer”
1 lobster tail, 8 oysters, 6 shrimp, 4 clams,
8 mussels, crab and ceviche 45.00 “Le Plateau” of P & J oysters
half dozen 7.00/dozen 12.00 “Le Plateau” of Specialty Oysters
Maket Price “Le Plateau” of jumbo Louisiana shrimp
half dozen 11.00/dozen 21.00 “Le Plateau” of Prince Edward Island mussels
raw on the half shell or lightly cooked 8.00 “Le Plateau” of littleneck clams
raw on the half shell or lightly cooked 11.00 SOUPS
corn and crab bisque
8.00 bowl / 4.50 cup seafood gumbo á la Creole
8.00 bowl / 4.50 cup matzo ball and roast chicken soup
7.00 bowl / 4.00cup COLD APPETIZERS
pate en croute of local veal and pork
with watermelon pickles, mustard and gelee 8.00 pate of Louisiana rabbit and duck livers
perfumed with truffle and country bread croutons 7.00 rillette of Berkshire pork
with savory marmalades and grilled country bread 9.00 Badischer presskopf
hog’s head cheese with radish and house-made pickles 10.00 assiette de charcuterie
served with stone-ground mustard, house-made
pickles and country bread 16.50 terrine of slow cooked foie gras
with toasted brioche and sea salt 16.00 SALADS salad of chicory, lardons of Allen Benton’s bacon
croutons and soft poached yard egg
with creole mustard and tarragon 9.00 salad Luke
local bibb lettuce, cucumbers, carrots, beets and
buttermilk dressing 10.00 roasted beets
with Clemson blue cheese and spiced pistachios 8.00 crabmeat maison
with fresh herbs, local greens and
country bread croutons 14.00 fried oyster, bacon, romaine and avocado salad 12.00 HOT APPETIZERS
pied de cochon “croustillant” sauce Gribiche 7.00 grilled housemade boudin noir
with a saute of potatoes, apples and onions 11.00 flamenkuche
thin Alsacien onion tarte with bacon, caraway and
Emmenthaler cheese 13.00 This menu is only a sample as it is evolving daily. MAIN COURSES Louisiana redfish
meuniere or amandine 19.00
with jumbo lump crabmeat add 10.00 moules et frites
Prince Edward Island mussels steamed with garlic
and thyme with housemade fries 18.00 shrimp farci
with blood orange hollandaise, crabmeat and shrimp 16.00 ravioli of local crabmeat
simmered with garlic, cream, Meyer lemon and herbs 19.00 jumbo Louisiana shrimp “en cocotte”
with McEwen and Sons cream white corn grits
and Poche’s andouille 21.00 entrecote grillee au frites
grilled ribeye with maitre d’hotel butter or sauce bearnaise 24.00
with jumbo lump crabmeat add 10.00
with local chanterelle mushrooms add 8.00 choucroute garnie
of housemade bratwurst, slow cooked Berkshire
pork shin and creamer potatoes 19.00
with confit duck leg add 5.00
with cochon de lait add 4.00 Luke burger
tomatoes, allen Benton’s bacon, caramelized onions
and Emmenthaler cheese with housemade fries 16.00 pressed sandwich of whole roast “cochon de lait”
with cherry mustard and housemade fries 13.00 vanilla scented duck
with farmers market vegetables
mayhaw and pommes sardalaise 28.00 poulet grand mere
herb roast local chicken, jus naturel,
allen Benton’s bacon and whipped potatoes 18.00 croque monsieur or croque madame et frites
grilled ham and Emmenthaler cheese sandwich 11.00
with fried organic egg add 2.00 estate-raised veal breast and clams
tossed with housemade pasta,
fava beans and smoked landjager sausage 20.00
This menu is only a sample as it is evolving daily. EXPRESS MENU 23.00
cup of soup
entree of the day
dessert
SPECIALITES Sunday
blanquette of veal cheeks
and wild mushrooms with
housemade pasta Monday
white bean and duck cassoulet slow cooked
with garlic sausage, smoked bacon and duck confit Tuesday
whole roast “cochon de lait”
with cherry mustard and stewed greens Wednesday
local veal neck raviolo with tomatoes,
almonds and currants Thursday
slow cooked beef brisket with
horseradish ravigote sauce
and bouillon potatoes Friday
redfish “court-bouillon”
with crab, shrimp, oysters
and rice Saturday
“rehschnitzel mit spätzle”
venison cutlets with bacon
and wild mushrooms SIDES 5.00 creamer potatoes
pommes purée
spatzle
saute of local vegetables
housemade fries
McEwen and Sons grits
gratin dauphinoise
asparagus This menu is only a sample
as it is evolving daily.
*THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW PROTEIN PRODUCTS, IF YOU HAVE A LIVER OR BLOOD DISORDER YOU SHOULD CONSUME THESE PRODUCTS FULLY COOKED | 
