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Why is New Orleans Creole style shrimp Cocktail necessary on the appetizer list? We take fresh Gulf Shrimp, boil them in the traditional New Orleans way with crab boil seasoning, and then serve them chilled with our sharply flavored classic cocktail sauce
$6.95
Stuffed Mushrooms
Button mushroom caps stuffed with a mixture of crab meat and seasoned bread crumbs, then lightly breaded and fried to perfection. They're the best!
$7.95
New Potatoes with Caviar
New potatoes, steamed, hollowed and filled with gingered dill sour cream, then topped with caviar.
$7.95
Pecan Breaded Oysters
Whole Louisiana Gulf Oysters, dipped in our special batter, rolled in crushed pecans and fried golden. A spendid light beginning for a classic Creole dining experience.
There are three classic ways to make a Louisiana Gumbo: with a roux, with file (ground leaves of sassafras), or with okra. We make all three in our family and constantly argue the merits of each. Armand's gumbo with roux, Papa Armand's File gumbo, and Mam
$9.95
Gumbo Sampler
The Olivier family has prepared a wonderful sampler of their three versions of Gumbo: Chef Armand's Creole Gumbo, Papa Armand's File Gumbo, and Mom's Okra Gumbo. The last two were offered at the original Olivier's Restaurant on Dreux Street.
(Bowl)
(Cup)
$10.95
$7.95
Creole Gumbo
This robust, rich version is Chef Armand's interpretation: Chicken Andouille sausage and shrimp in a thick roux, seasoned with a special mix of fresh and dried spices, mixed with sauteed bell pepper, celery and green onions, then simmered for hours. Serve
These dishes represent five generations of Creole tradition, beginning with the woman known in the family as Gramma Gaudet, Chef Armand's great great grandmother. Her recipes were passed on to her daughter-in-law, Mama Jeanne (Gaudet) Doublet. Mama Jeanne
Rabbit was a staple of the nineteenth century New Orleans table. There are several Creole versions of this tasty specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. It is cooked until tend
$17.95
Shrimp Creole
Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and cayenne, served with rice. Unchanged for more than one hundred years.
Many Creole dishes have a strong Italian influence. Scampi was invented in New Orleans, and there are several versions. The common element is shrimp cooked in butter. We saute shrimp in white wine and lemon butter, season it with garlic and chives, add di
Ms. Olivier begins with a very light roux, adds chopped bell peppers, green onion, and celery, mixes in chopped yellow onion, then cooks the vegetables into the roux. When the seasoning vegetables are browned, she adds a chicken stock and a touch of tomat
$18.95
Crab & Salmon Cakes
We take the select meat of fresh crabs and poached salmon, blend it with Mama Cheryl's special dressing, form it into patties, then roll them in seasoned breadcrumbs. Louisiana Blue Claw Crabs make this dish something special.
Chef Armand Olivier learned his trade in the original family restaurant, experimenting with his family's recipes and inventing his own. During his travels, he absorbed influences from around the world, and assimilated them into the classic Creole style. H
$14.95
Vegetarian Pasta
Angel Hair pasta, a medley of sauteed garden vegetables, in a garlic cream sauce.
$17.95
Broiled Catfish
These farm raised fresh water catfish yield delicate, tender filets, which are then lightly salted and sprinkled with a light touch of white pepper. The prepared filets are stuffed with crab meat and seasoned bread crumbs, then baked in white wine, lemon,
$18.95
Pork Medallions
Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a spicy pineapple-plum mint sauce. A touch of habanero pepper in the sauce adds zest to this unusual dish.
$18.95
Roast Breast of Duck
Moist, boneless duckling breast, lightly seasoned, roasted and served under a drizzle of raspberry plum port sauce.
$21.95
Taster's Platter
Superb Louisiana Seafood, battered and deep-fried, is a staple of the Creole table. We dip the seafood into a milk egg wash, then roll it in yellow cornflour seasoned with garlic, cayenne and salt, and deep fry it in light pure vegetable oil. This platter
$17.95
Poulet au Fromage
Provolone, Mozzarella, Parmesan, Swiss and mild Cheddar cheese, teamed with mushrooms, then blended with a light roux into a single five-cheese topping, laid over grilled marinated chicken breasts, then baked golden
$18.95
Beef Bourguignonne
Tender Beef Tenderloin tips, cubed and simmered with mushrooms, onions, and green peppers into a thick, rich roux. A hint of mint and molasses in the dark sauce gives sensational flavor to the beef. Served with pasta.
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