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Cuisine
Cajun
Creole
Southern
French
Neighborhood
French Quarter
Features
Bar Dining
Beer Available
Full Bar
Wine Available
Counter Seating
Entertainment
Outside Patio
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Outside Catering Available
Wheelchair Access
Reservations
Suggested
Parking
Parking Lot
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Tuesday - Sunday
5:30pm - 10:00pm |
The Pelican Club Dinner Menu
Starters
Seafood “Martini”
Maine Lobster, Jumbo Lump Crabmeat, Avocado, Tomato and
Jicama Salad with an 8-herb Ravigote, served “up” 9
Escargot in Casserole
Baked with mixed mushroom duxelle,
garlic butter and puff pastry “hats” 8.5
Clay Pot Coconut and Curry Mussels
Served with mint, cilantro, pineapple and garlic bread 9
Scallop Stuffed Artichoke
Seared Diver Sea Scallops served
with lemon-butter beurre blance 8.5
Goat Cheese Salad
Served with baby greens, toasted walnuts and
grapefruit, topped with a creamy olive oil dressing 8
Pelican Club Baked Oysters on the Half Shell
Served with Niman Ranch Apple Smoked Bacon, roasted red peppers,
parmesan cheese and garlic herb butter with chipotle mayonnaise 8.5
Clay Pot “Barbequed Shrimp”
Jumbo shrimp with rice noodles, chilies, pineapple and mango
in a spicy crab sauce served with garlic bread 9
Lobster and Crab Bisque with Cognac 7
Louisiana Jumbo Lump Crab and Crawfish Cakes
Served with Yukon Gold potato salad, jumbo shrimp
and tomato remoulade sauce 10
Salad of Baby Bibb Lettuce, Hass Avocado,
Red Onion, Hearts of Palm, Teardrop Tomatoes
Served with both Buttermilk Blue Cheese Dressing
or Alecia's Tomato Chutney Vinaigrette 7.5
Crispy Crawfish Spring Rolls
Served with hot mustard, citrus mint and
soy sauce dips alongside red leaf lettuce 8.5
~ Entrées ~
Seared Yellowfin Tuna and Jumbo Sea Scallops
Served rare or medium rare with a roasted red pepper “au Poive” sauce,
mashed cauliflower and Yukon gold potatoes, asparagus 26
Trio of Duckling
Duck leg confit, grilled duck breast and barbequed duck
with a Louisiana navel orange and cane vinegar sauce
and served with coconut Basmati rice 24
Panned Gulf Fish with Louisiana Crawfish Ettoufee Sauce
and Jalepeno Hollandaise
Served with Peruvian purple potatoes and baby vegetables 22
Colorado Rack of Lamb
Marinated and Roasted with a rosemary pesto “crust”, roasted garlic
and truffle mashed Yukon Gold potatoes, haricots verts
and a port-balsamic demi-glace 31
Roasted “USDA Choice” Filet Mignon
Served with truffle mashed Yukon Gold potatoes, Pelican Club steak
sauce, Shitake mushroom confit and asparagus 28
Pan Seared Jumbo Diver Sea Scallops
Served with Nimon Ranch Apple Smoked Bacon, white shrimp,
butter bean succotash and Louisiana Navel Orange beurre blance 24
Grilled Kobe Beef Tri Tip Stea
Served with a lobster cream sauce, truffle mashed
Yukon gold potatoes and baby vegetables 28
Roast Squab with Apple Smoked Bacon and Foie Gras
Served with cheese grits and baby vegetables 19
18% gratuity is added to tables or six or more/ no separate checks
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