Galatoire's
17451 Perkins Rd, Baton Rouge, LA 70810 (225) 753-4864Main
Appetizers
poached shrimp tossed in a classic spicy remoulade sauce over iceberg lettuce
half dozen louisiana oysters on the half shell topped with a puree of herbsaint scented spinach
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
oysters and bacon skewered, fried, and finished with meuniere butter
louisiana shrimp and jumbo lump crabmeat in New Orleans style BBQ sauce over a fried eggplant round
veal sweetbreads sauteed until crispy and served with a lemon caper beurre blanc
house smoked salmon with a warm creole mustard potato salad
seared hudson valley foie gras over pan perdu with a cane syrup gastric and apricot chutney
a taste of two classic galatoire's appetizers - crabmeat maison and shrimp remoulade
sauteed frog legs in a herb butter with a warm grap tomato salad
Soups & Salads
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
steamed asparagus and hearts of palm over mixed greens with your choice of dressing
jumbo lump crabmeat and boiled shrimp tossed with iceberg lettuce, chopped tomatoes, hard boiled egg, creole mustard vinaigrette, and topped with anchovy fillets
a heart of bibb lettuce served with shallot rings, croutons, and your choice of dressing
Poultry
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
a traditional three egg omelet of jumbo lump crabmeat, diced asparagus tips, and gruyere cheese
two poached eggs on a bed of creamed spinach and artichoke hearts finished with hollandaise sauce
Fish
sauteed gulf fish topped with jumbo lump crabmeat, artichoke hearts, mushrooms and green onions
a half pompano broiled with meuniere butter
grilled gulf fish over roasted Roma tomatoes with red onion, kalamata olives, capers, and fresh basil
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
Shellfish
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
jumbo lump crabmeat over a bed of creamed spinach and artichoke hearts finished with hollandaise sauce
a light saffron scented seafood broth with jumbo lump crabmeat, shrimp, mussels, and oysters
fried soft shell crab atop an eggplant round with sauteed shrimp in a New Orleans style BBQ sauce
Meat
8 oz filet mignon topped with a classic bearnaise sauce
sauteed veal liver medallions topped with caramelized onions and crispy bacon
14 oz house smoked pork chop with a roasted shallot and bacon lardon demi-glace
14 oz ribeye topped with a portobello mushrooms and garlic butter
two double cut lamb chops grilled and finished with a mint infused lamb jus
Sides
homemade French fries
fried diced potatoes with garlic and parsley
steamed parsnips pureed and finished with cream
steamed asparagus spears topped with hollandaise sauce
sauteed spinach finished with bechamel sauce and a hint of nutmeg
fresh baby spinach sauteed with garlic and shallots
fried homemade onion rings
eggplant rounds grilled and topped with meuniere butter
steamed broccoli flower with hollandaise sauce
diced steamed potatoes in bechamel sauce with cheddar cheese
Desserts
with lemon-mint syrup
with trio of ice cream
bittersweet chocolate cake with warm chocolate sauce
