Louisiana Restaurant

1708 Aliceanna St
Baltimore, MD 21231

(410) 327-2610

Menu for Louisiana Restaurant provided by Allmenus.com
Prices may not reflect recent changes. Check with this restaurant for current prices.

First Course

Mixed Field Greens Salad
Tossed in a light lemon basil vinaigrette with hearts of palm, roast holland peppers, and crisp parmesan

Popcorn Crayfish Caesar Salad
With cracked black pepper and garlic herb crouton

Roasted Beet Salad
With goat cheese and endive in a white truffle vinaigrette

Wilted Spinach Salad
Composse with shaved red onion, asian pears, parmesan reggiano, and warm applewood bacon vinaigrette

Louisiana Crab Bisque Garnished
With jumbo lump crab

Second Course

Wild Mushroom and Spring Onion Tart
With shaved parmesan and wilted greens over delicate puff pastry

Blackened Jumbo Shrimp and Grits
With a corn emulsion

Escargot and Shiitake Mushroom in a Phyllo
With porcini demi glace

Duo of Petite Crab Cakes
Gently broiled over light-corn maque choux and roasted red pepper remoulade

Lobster and Avocado Salad
With a grilled yellow tomato vinaigrette

Andouille Sausage

Collard Greens

Creamy Grits

Entrees

Creole Mustard and Pecan Encrusted Catfish
With tasso ham, collard greens and mashed potato

Louisiana Shrimp and Seafood Gumbo
With tasso ham, roasted corn and house vegetable

Blackened Diver Sea Scallops
With a potato and lobster hash with a roasted corn & clam chowder

Seared Wasabi Pea Encrusted Sea Bass
Over roasted vegetable broth and braised cabbage and carrot

Grilled Mahi Mahi
Over ragout of sun dried tomatoes, artichokes, wild mushrooms, spinach, and capers, with white wine

Buerre Blanc Pan Roasted Halibut
With potato croquette, crayfish buerre blanc

House Vegetables
Slow cooked duck confit over pumpkin risotto

House Vegetables and Makers Mark Glace
Grilled pork tenderloin with savory roquefort bread pudding, roasted beet and apple hash, and orange sauce

Veal Tenderloin en Croute
Stuffed with foie gras over wild mushrooms with madeira sauce and truffle oil grilled bistro style NY strip, broccolini with bearnaise and a merlot onion marmalade

Grilled Black Angus Filet Mignon
With herb potato puree, corn and tasso demi-glace with sauce bearnaise

Grilled Quail
With andouille roquefort cornbread, swiss chard, adn juniper orange reduction

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Louisiana Restaurant

First Course

Second Course

Entrees

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