Appetizers
smoked chicken and andouille sausage gumbo
8
roasted sweet corn and blue crab soup
9
classic turtle soup
traditional garnishes, dry sherry splash
9
trio of soups
demitasse tasting of our three soups
9
grilled romaine salad
macerated figs, farmer's cheese, pumpkin seeds, crispy prosciutto
9
"b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
9
beet salad
pickled beets, goat cheese, baby lettuces, praline caramel
9
crispy "gas station" pork boudin balls
creole mustard, pickled peppers
8
oyster pan roast
tasso ham, holy trinity, mushroom bread pudding
12
fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade
12
iced gulf coast oysters on the half shell
cocktail sauce, saltine crackers
11
trio of deviled eggs
crabmeat ravigote, spinach & bacon, pimento cheese
7
charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread
12
trio of "pies"
natchitoches meat pie, louisiana crawfish pie, southern vegetable pie,
black pepper buttermilk dipping sauce
10
Entrees
grouper "court-bouillon"
creole tomato sauce, mirliton andouille gratin
25
snapper almandine
swiss chard, sweet potato puree, citrus brown butter
24
louisiana seafood gumbo
jumbo lump crab, shrimp, crawfish, oysters, redfish, mahatma rice
21
flounder crab royal
fingerling potatoes, carrots, artichoke hearts, chanterelles, lemon thyme beurre blanc
25
scallops and bacon
hoppin john's risotto, steen's cane syrup bourbon vinaigrette
23
pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze
23
blackened redfish "oscar"
crab meat, brabant potatoes, asparagus, sauce maltese
24
jumbo lump crabcakes
creamed corn maque choux, benton bacon, green onion remoulade
28
“grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy
26
prime grilled usda ny strip
grilled mushrooms, sweet onions, scallion mashed potatoes, house made worcestershire sauce
33
new orleans style barbeque
shrimp
garlic butter, black pepper, worcestershire
sauce, warm bread
"USA Today top 25 dishes 2005"
29
sides
(all sides 6)
scallion mashed potatoes — collard
greens with benton bacon — dirty rice — hush puppies
jalapeno cheese grits — baby vegetables - sweet potato puree
regarding the safety of these items, written information is available upon request
guests with food related allergies should inform their server upon ordering
a suggested 20 percent gratuity will be added to all parties of 6 or more for your convenience
- subject to sales tax
Executive Chef Brant Tesky Chef Owner Jeff Tunks
Acadiana
901 New York Ave., NW
Washington, DC 20001
202-408-8848
BAR MENU
(available from 2:30pm until closing)
iced gulf coast oysters on the half shell
cocktail sauce, saltine crackers
11
BBQ pork ribs
smoked pork ribs, chipotle BBQ sauce
11
charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread
12
trio of "pies"
natchitoches meat pie, louisiana crawfish pie, southern vegetable pie,
black pepper buttermilk dipping sauce
10
deep fried dill pickles
spicy remoulade
5
crispy fried oysters
new orleans style BBQ sauce
11
southern style thin crispy fried catfish
sweet pickle choux choux aioli
11
fried green tomatoes
zatarain's spice boiled gulf shrimp remoulade
12
crispy "gas station" pork boudin balls
creole mustard, pickled peppers
8
popcorn shrimp po'boy
liedenhimer bread, dressed, spicy cocktail sauce
10
acadiana sliders
crawfish crab cake, mini oyster po'boy, BBQ pork
8
crab quesadilla
pepperjack cheese, roasted poblanos, crawfish pico de gallo, chimmichuri
12
smoked chicken and andouille sausage gumbo
8
"b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
9
regarding the safety of these items, written information is available upon request
guests with food related allergies should inform their server upon ordering
Executive Chef Brant Tesky Chef Owner Jeff Tunks
Acadiana
901 New York Ave., NW
Washington, DC 20001
202-408-8848