Valentine's Day Menu | The Quarter Creole

Valentine’s Day

Celebrate Tuesday Feb 14th

$125 Per Person

tax and gratuity not included

Choose one Individual Appetizer

Oysters Christine

Crisp Oysters Fried in Canola Oil

Served over Toast Points with Horseradish Aioli

Shrimp and Grits

with Bay Leaf, Garlic, Cream, Thyme, Yvonne Sauce

Truffle Heirloom Tomato Salad

Baby Spinach, Kale, Quinoa, Fried Capers, Red Bell Sauce,

Truffle Parsley Oil, Fig, Aged Balsamic (Vegan) GF

Crescent Beet Salad

Gorgonzola, Pecans, Roasted Golden Beets,

Truffle Cream, Fried Capers,

Tomatoes, Green Onions,

Red Pepper Puree, Creole Vinaigrette

Duck Pate Toast

with Balsamic Fig, White Truffle Oil and Tomato

Crispy Black Garlic Brussels Sprouts

Red Bell Pepper Sauce (Vegan) GF

Shrimp Dip

Shrimp Stock, Creole Spices, Green Onions, Celery, Cream & Parmesan Cheese. Served Hot with Crostini (spicy)

Choice of Entree

the Quarter Catfish

Sautéed in Olive Oil with Shrimp,

Lump Crab Browned Butter Sauce

Creole Rice, Ratatouille -Chef Norm’s favorite-

Catfish St. Charles

Whole Fried Catfish Fillet with Crawfish Étouffée over Rice

Shrimp Yvonne

Large Shell on Shrimp in a

Rich Seafood Stock, Garlic and Thyme Sauce w/French Bread for Dipping

Garlic Salmon

Sautéed in Olive Oil with Creole Spices, Tomato & Green Onions

Served with Truffle Cream, Ratatouille, Garlic Mashed 28 GF, Contains Dairy, Soy, Eggs

Seafood File Gumbo

with Oysters, Crab, Shrimp, Chicken, Beef and Pork Sausage

Hanger Steak

Garlic Potatoes, Ratatouille, Parsley Butter, Veal Demi Glace

Smothered Chicken Breast

Dark Roux Gravy, Creole Rice, Ratatouille, Crisp Fried Chicken Skin

Choice of

Bread Pudding with Bourbon Sauce

Creole Cheesecake Olivier

Croissant Beignets with Strawberry Sauce

Dark Chocolate Tart with Raspberry Puree