New Orlean's
1920 Fordem Ave, Madison, WI 53704 (608) 241-6655Main
New Orleans Specialties
all dishes are served with french bread or corn bread
a thick spicy soup with shrimp, oysters, celery, onion, green pepper and file mild
a spicy rice dish cooked with chicken breast smoked ham, and tomatoes, medium hot
spicy hot tomato and vegetable sauce with gulf shrimp. served with white rece very hot
gulf shrimp sauteed in butter, lemon juice, and spices served with white or dirty rice hot
oou, that's nice slowly cooked with celery onion, and green pepper an all vegetable dish mild
jambalaya, red beans and rice and shrimp creole
hot spicy wine sauce served with white rice
Po Boy Sandwiches
po boy sandwiches are made with fresh french bread dressed with lettuce tomato, dill pickle, and mayonnaise, creole sauce, BBQ sauce, or garlic sauce swiss or cheddar cheese is $0.50 extra all fried food is fresh, dipped in egg milk and our flour mix, the
swiss or cheddar
hillshire farms smoked
swiss and cheddar with oil and vinegar
roast beef with BBQ sauce
cold, medium rare, sliced thin
fillet boneless, skinless
with light breading
fried in our own breading
fried in our own breading
southern filet fried in our breading
New Orleans Gold
fried food dinners come with choice of white rice, dirty rice, half of each, white rice with beans or with creole sauce. all fried food is fresh, dipped in egg milk and our flour mix, then fried in soy oil
fried in our own breading
southern filet, light breading
available on all items white rice only
icelandic, fried in a light batter
hot on request. full order is 10 wings extra wings $0.55
boneless, skinless
fried in our own breading
Sides and Salads
hot spicy rice with celery, onion, and green pepper
slowly cooked with celery, onion, and green pepper
fresh greens and seasonal veggies choice of dressing french, creamy garlic, oil and vinegar or thousand Island extra dressing $0.50
skin-on reds with mayo, herbs and seasoning, 1/2 lb
plain, spicy, sour cream
Desserts
a rich louisiana tradition
chocolate plus chocolate
a new orleans' favorite
Beverages
raspberry, lemon, plain
variety available
Louisiana Language
french canadian immigrants who settied in southern louisiana
common ingredients in many cajun recipes celery, green pepper and onion
ground sassafras used as thickening agent and seasoning in gumbo
cajun thousand island dressing
a little something extra as a show of appreciation lan yap
a new orleans submarine sandwich
traditionally eaten on Mondays, wash day, but never on sundays
Daily Specials
shirmp etoufee just too hot
jambalaya of the day
creole meatballs with sauce creole
oysters with cream sauce
shrimp with cream sauce
fresh fish, fried with sauce pecan meuniere
shrimp etoufee too hot to eat
red beans and rice
