a taste of two classic galatoire's appetizers - crabmeat maison and shrimp remoulade

half dozen louisiana oysters on the half shell topped with a puree of herbsaint scented spinach

poached shrimp tossed in a classic spicy remoulade sauce over iceberg lettuce

jumbo lump crabmeat in a creamy salad with green onions, capers, lemon, and creole mustard

eggplant sticks crusted in Italian breadcrumbs served with bearnaise sauce and powdered sugar

French snails sauteed in garlic butter with brandy and fresh thyme and served in a puff pastry shell

a hearty soup of turtle, tomatoes, and seasonings laced with sherry

a beef broth of caramelized onions, white wine, and thyme topped with a crouton and gruyere cheese

mixed greens tossed in your choice of dressing and topped with crumbled blue cheese and spiced pecans

a half roasted chicken topped with brabane potatoes, garlic, mushrooms, green peas and a natural chicken jus

a half roasted duck with creamed parsnips and an orange scented duck espagnole

two poached eggs atop grilled ham and an english muffin with hollandaise sauce

crispy fried gulf fish with toasted almonds and meuniere butter

grilled salmon fillet on a bed of wilted spinach and poached oysters in a herbsaint scented cream

grilled gulf fish over roasted Roma tomatoes with red onion, kalamata olives, capers, and fresh basil

grilled eggplant stuffed with jumbo lump crabmeat, shrimp, bechamel sauce, and green onions

sauteed Louisiana shrimp over roasted garlic grits in a spicy tasso broth

jumbo lump crabmeat in bechamel sauce with green onions and cheddar cheese with a toasted breadcrumb crust

14 oz house smoked pork chop with a roasted shallot and bacon lardon demi-glace

sauteed veal liver medallions topped with caramelized onions and crispy bacon

8 oz filet mignon topped with a classic bearnaise sauce

eggplant rounds grilled and topped with meuniere butter

steamed broccoli flower with hollandaise sauce

diced steamed potatoes in bechamel sauce with cheddar cheese

homemade French fries

steamed asparagus spears topped with hollandaise sauce

with lemon-mint syrup

with trio of ice cream