| Cuisine
French
Seafood Neighborhood
Warehouse District Cross Street
Girod Ambiance
Up-Scale Casual Dress Code
Business Casual Features
Bar Dining
Full Bar
Lounge
Chef's Table
Counter Seating
Happy Hour
Late Night Menu
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Views
Weekend Brunch
Wheelchair Access Reservations
Suggested Parking
Free Valet Payment Methods
AMEX
Diners Club
Discover
Mastercard
Visa Private Rooms
please call Hours
Breakfast Daily
6:30am - 11:00am Lunch
Monday - Saturday
11:30am- 2:30pm Dinner
Sunday - Thursday
5:30pm - 10:30pm Friday - Saturday
6:00pm - 11:00pm Sunday Brunch
12:00pm - 2:30pm | La Cote Brasserie - New Orleans - Menu posted 1/26/2010
Menu items and prices are subject to change Dinner Menu Premier Plates
Duck & Andouille Gumbo
Chef’s Granny’s Recipe 7 French Onion Soup
gruyère custard 7 Butter Poached Escargot
herb garlic butter, pernod, pesto crumbs 9 House Made Pate
grilled andouille sausage, grilled bread, creole mustard 9 Pork Belly
pear chutney, crispy spinach 9 Charbroiled Oysters
Herbsaint, spinach, parmesan crust 9 Oyster Bienville
mushroom, bacon and parmesan crusted 9 1⁄2 and 1⁄2
half charbroiled and half bienville 9 Smoked BBQ Shrimp
goat cheese stone ground hominy grits 9
Salads
LCB Cobb
romaine, tomatoes, eggs, bacon, avocado,
blue cheese, Russian dressing 9 Pecan Crusted Oyster
baby spinach, creamy parmesan vinaigrette 14 Jumbo Lump Crabmeat
spinach, candied pecans,
satsuma sugar cane vinaigrette 15
Plats Principaux
Glazed Salmon
Tabasco® & Steen’s® cane syrup,
roasted mirliton shrimp ragout 24 Char grilled Lobster on the Half Shell
roasted corn lobster beignets, pickled
Mirliton slaw, spicy aioli 34 Blackened Cowboy Rib-eye
tasso goat cheese macaroni, brasserie steak sauce 38 Double Cut Ham Chop
marshmallow sweet potato mash, red wine bourbon
molasses 29 Brick Wrapped Red Fish
crawfish boudin, tomato gastrique 32 Seared Tuna
sweetbread mushroom ragout, beurre rouge 29 Chicken and Dumplings
brick chicken, braised rabbit dumplings, fresh peas 27 Whole Fish
andouille okra tomato stew, cayenne beurre blanc 30
From the Oyster Bar
A fresh selection of fresh shucked Louisiana and
Import oysters, king crab legs, jumbo shrimp,
ceviches and mussels.
La Cote Platter 45
Grand Platter 30
Platter 21
Fresh Shucked on the Half Shell Louisiana
Half Dozen 7 Dozen 13 Import Varieties
Daily Selection Market Price
Trio of Ceviches
Chef’s daily selection 8
Shrimp Cocktail House made cocktail sauce 13
de la bouilloire
Bouillabaisse
gulf seafood stew, saffron, rouille, croutons 30
Moules Frites
Mussels, shallots, garlic, herbs, white wine,
butter, fries, garlic aioli 22
Sides 6
stone ground hominy grits
marshmallow sweet potato mash
roasted corn lobster beignets
tasso goat cheese macaroni
There may be a risk associated with consuming raw shellfish as is in the case with other raw protein products. If you suffer from chronic illness of the liver,
stomach or blood, or have other immune disorders, you should eat these products fully cooked.
Executive Chef Chuck Subra & Staff Sunday Brunch Menu
Premier Plates
Please make a selection from the following
Duck & Andouille Gumbo
Chef’s Granny’s Recipe
French Onion Soup
gruyere custard
1⁄2 and 1⁄2 Oysters
half charbroiled and half bienville
LCB Cobb
romaine, tomatoes, eggs, bacon, avocado,
blue cheese, Russian dressing
Parfait
Strawberry Satsuma Gazpacho, yogurt, granola, fresh fruit
Plats Principaux
Please make a selection from the following
Glazed Salmon
Tabasco® & Steen’s® cane syrup, roasted mirliton
shrimp ragout 29 Andouille Benedict
local andouille, buttermilk biscuit, poached eggs, asparagus,
brabant potatoes 27 Traditional Eggs Benedict
English muffins, Canadian bacon, poached eggs,
asparagus, brabant potatoes 26 Corn Beef Hash
roasted potatoes, poached eggs and herb cream sauce 29 Steak and Eggs
fried eggs, andouille potato hash, creole mustard cream 30 Pan Roasted Red Fish
andouille okra tomato stew, cayenne beurre blanc 29 Alligator Grillades
red wine tomato gravy, stone ground hominy grits 28
Dessert
Please make a selection from the following
Profiteroles pate a choux, vanilla ice cream, chocolate sauce
Strawberry Short Cake
Chocolate Waffle fresh waffle, chocolate ice cream, strawberry sauce
Complimentary Champagne & Mimosas for Brunch
No splitting meals, please
Executive Chef Chuck Subra & Staff |
