Green Goddess Dinner Menu
Green Goddess Menu changes frequently
This is a sample of a recent menu
THE GREEN GODDESS for DINNER
South Indian Savory Ivory Lentil Pancake
Known as utthappam, featuring petite green peas,
mustard seeds, kalonji, spiced tomatoes. Served
with tamarind chutney & crunchy, spicy dal. $7
Edamame & Mint “Tapenade” with Crazy Wintry Malted
Chiles from Far North Japan on Olive Fougasse Bread. $10
Father Pat’s Grilled Cheese
Cahill’s Irish Porter cheddar cheese, made with Guinness,
and pear butter on wholegrain 3 seed bread. $9
The Green Goddess Wedge Salad
Boiled LA. Shrimp, radishes, cucumber, hearts of palm,
hearts of romaine, with sieved eggs, crumbled bacon,
and romano cheese & green goddess dressing. $14
“No shrimp” and/or “no bacon” options available.
We can make a half-size Wedge, too. $8
This classic Syrian dip of roasted red peppers, walnuts
& pomegranate molasses seems like just the dish for
these revolutionary times in the turbulent Middle East.
Served with various raw/cooked vegetables. $11
Our Lovely Lardo Salad
La Quercia’s stellar lardo is made on an Iowa farm and
marinated in classic Italian herbs. We are featuring this
exquisite fatback rubbed with fennel and seared until
crispy, in a salad of watermelon, strawberries, cucumber
and arugula with a fennel-honey vinaigrette. $12
“Spooky” Blue Corn Crêpes
Folded French napkin style, with huitlacoche, (a
rare Aztec corn fungus) wild mushrooms & brandy
ragout, finished with porcini salt and butter. $15.
Plump Louisiana oysters poached in a creamy horseradish
sauce, on griddled ciabatta with butter-braised
Romaine lettuce, and Nueske’s applewood bacon. $12
Shrimp “Wearing a Grass Skirt”
Roasted Louisiana shrimp wrapped in shredded
phyllo, with New Orleans barbecue shrimp sauce,
roasted pineapple & young coconut slaw. $14
Louisiana “Bangers & Mash”
Marciante’s duck sausage and mashed sweet potatoes with hints
of orange and roasted garlic, finished by Steen’s cane syrup. $13
Cochon de Lait/Lei
Smoky pulled pork seasoned w/Hawaiian black lava salt & wrapped
in banana leaves, with sweet potato cakes, adobo mess o’ greens. $15
Bison and Bacon Meatloaf
Twice baked potato & roasted asparagus wrapped
in Serrano ham, spicy steak sauce. $16
“Fish Are Jumping” Seafood Tasting Menu
Chilled Watermelon-Ginger Soup
Local watermelon, pureed with ginger and
lime juice surrounding crushed avocado
topped with jumbo lump crabmeat. $8
Snails, Tails, & Tasso
Louisiana crawfish tails matched to beautiful,
basil-fed snails all sauteed with tasso ham, herbs,
and wild mushrooms over creamy grits. $14
“Tumblin’ Dice” Seared Tuna and Watermelon
Center cut yellowfin tuna, seared with fennel pollen,
cubed with local watermelon, tossed with organic
Padron peppers, avocado oil & Pacific sea beans. $15
Our re-imagined Vietnamese classic: rice flour crepe, tinted golden
with turmeric, stuffed with crabmeat, avocado & Ninth Ward
sprouts. Finished with Vietnamese sweet chili garlic sauce. $14
For your final course, choose between the Golden Beet
“Ravioli” or the Armagnac-Soacked Mission Figs.
Golden Beet “Ravioli”
Filled with Truffled Chèvre, finished with Pomegranate
Molasses, Sardinian Saba, & Avocado Oil. $12
(No pasta was “harmed” in the making of this “ravioli.”)
Armagnac-Soaked Mission Figs
These boozy morsels are stuffed with Strathdon Blue
Cheese, wrapped in Serrano Ham, quick-roasted, and
finished with Leonardi Ciliegio Balsamico aged 20 years,
patiently & exclusively in Cherrywood barrels $12
Full “Fish Are Jumping” Seafood Tasting Menu $55
Our celebration of Louisiana seafood can dance with all sorts
of drinking partners; from plush white wines, frisky rose, or
adventurous red wines, not to mention our love of beers & cocktails
with local seafood. Relax and enjoy something new to you!
The Green Goddess Cheese List
Each selection $6; 3 cheeses for $15.
Cato Corner, “The Hooligan” (Connecticut)
Gorgeous but pungent washed rind cheese from a small herd of
Jersey cows who give creaminess a new luxurious meaning.
Washed in buttermilk, The Hooligan takes no prisoners.
Cremant, Goat’s Cheese Disc (Loire, France)
Pretty is as pretty does with this elegant,
smooth chevre, a Snow White cream bomb.
Idiazabal, Smoked Sheep Cheese (Spain)
Classic, firm sheep cheese lightly
smoked. Killer with summer wines.
Pleasant Ridge Reseve (Wisconsin)
We scored a rather more aged version, at 19 months,
of this modern classic. Sharp, fruity, granular, firm, great!
St. Nectaire (Auvergne, France)
Unpasteurized cow’s cheese, redolent of grasses,
with a subtle asparagus flavor & creamy texture.
Aged, sharp goat cheese still has the lemony flavor
of fresh chevre, with a rich burst of lingering flavor.
Rogue Creamery, “Smokey Blue”
Big flavor from Oregon’s Rogue River, where this cow’s blue
is smoked over hazelnut shells. A robust, yet very creamy
blue that showcases the daring of Pacific cheese artisans.
Ubriaco al Moscato (Italy)
This unusual prize from the Veneto borrows the aromatic
sweetness of Moscato wine to make a luscious “drunken” cow
cheese with a penetrating flavor that will haunt the tastebuds.
Chef’s Cheese Wild Card
Ask your server about our most recent cheese discovery.
The original “sexy cheese,” this is a rich, creamy blend of cow
& goat milk from great cheesemakers in Piedmont, Italy.
Purple Haze Chevre
Cypress Grove goat cheese rubbed with fennel
pollen & lavender for a memorable chevre.
Very Old Dutch Gouda
Known as the Beemster, this walks a fine balance
between creamy & salty with those crunchy crystals
that aged cheeses can acquire. Rich, mellow toffee notes
make the Beemster perfect with many after dinner liqueurs.
Chef’s Cheese Treasures
Let us surprise & delight you with our selections,
so you don’t have to pick. Smaller portions, but
more diversity to sample more kinds of cheese. $16
Chocolate Norwegian-French Toast
Ciabatta stuffed French Toast filled with bittersweet
chocolate and gjetost, a caramelized Norwegian
goat cheese, finished with Steen’s cane syrup. $8
The Sultan’s Nest
Pistachio Gelato & Whipped Cream “Wearing a Crown”
of Shredded Phyllo & Honey Infused with Saffron,
Candied Yuzu Peel & Orange Blossom Water. $8
Chocolate Biscuit Heaven
Paul’s sweet potato biscuit and our Deep South twist on
Italy’s gianduja, made with chocolate and pecans for a velvety,
dark sauce, and the biscuit slathered with pecan butter. $8
Sticky Coconut Black Rice pudding with “rings and stardust.” $8
Our “Notorious” Bacon Sundae
Pecan praline ice cream with a creamy bacon caramel
sauce carrying a bit of both Pink Himalayan & Black
Lava Salts, & micro-planed Nueske’s Applewood
Bacon, layered with whipped cream, of course! $8
All our coffees are brewed in Vietnamese presses
Union Chicory & Coffee
Plain & Hot $2.75 Plain & Iced $2.75
Hot, with condensed milk $3.25
Iced, with condensed milk $3.25