Galatoire's Bistro

Crispy potato puffs with bearnaise sauce.

Poached louisiana shrimp tossed in 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 breadcrumbsserved with bearnaise sauce and powdered sugar.

Oysters and bacon skewered and fried finished with meuniere sauce.

A taste of two classic galatoire's appetizers ? crabmeat maison and shrimp remoulade.

Romaine lettuce and grape tomatoes tossed in your choice of dressing, crumbled blue cheese and spiced pecans.

Iceberg lettuce with apple smoked bacon, grape tomatoes and blue cheese dressing.

Jumbo lump crabmeat and boiled shrimp tossed with iceberg lettuce, tomatoes, creole mustard vinaigrette, hard boiled eggs and anchovy fillets.

Fried louisiana oysters on a bed of frisee, baby arugula, cello radish, grape tomatoes and shaved parmesan cheese tossed in your choice of dressing.

Baby spinach, sliced mushrooms, bacon, goat cheese tossed in your choice of dressing. Add sautéed shrimp - $7.05. Add grilled chicken - $5.00.

Hearty soup of turtle, tomatoes and seasonings laced with sherry.

Beef broth of caramelized onions, white wine and thyme topped with a crouton and gruyére cheese.

Classic dark roux gumbo of roasted duck, trinity and andouille sausage.

Beef broth of caramelized onions, white wine and thyme topped with a crouton and gruyére cheese.

Romaine lettuce and grape tomatoes tossed in your choice of dressing, crumbled blue cheese and spiced pecans.

Crispy fried Gulf fish with toasted almonds, meuniere sauce and broccoli hollandaise.

Roasted chicken topped with mushrooms, peas, brabant potatoes and natural chicken garlic jus.

Grilled gulf fish served over smothered okra with a creole beurre blanc.

Jumbo lump crabmeat and boiled shrimp tossed with iceberg lettuce, tomatoes, creole mustard vinaigrette, hard boiled eggs and anchovy fillets.

Crispy fried gulf fish with toasted almonds and meuniere sauce.

Grilled gulf fish served over a bed of smothered okra with a creole beurre blanc.

Grilled salmon fillet with wilted baby spinach, poached oysters and herbsaint cream sauce.

Roasted chicken topped with mushrooms, peas, brabant potatoes and natural chicken garlic jus.

Gulf pompano broiled and topped with meuniere sauce.

6 oz Filet mignon topped with a classic bearnaise sauce and served with house cut frites.

Sauteed gulf fish topped with jumbo lump crabmeat, artichoke hearts, mushrooms and green onions.

Sauteed louisiana shrimp with okra, apple wood smoked bacon and creole seasoning over roasted garlic grits.

Grilled 6 0z. prime beef and pork with cheddar cheese caramelized onion, tomato, lettuce, homemade pickles and mayonnaise served on a brioche bun.

Grilled chicken, roasted tomatoes, red onion, kalamata olives, capers and basil aioli served on a brioche bun.

Your choice of fried shrimp or oysters, bacon, lettuce, tomatoes, mayonnaise and meuniere sauce served on french bread.

Crispy potato puffs with bearnaise sauce.

Poached louisiana shrimp tossed in 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 baked in compound herb butter.

Oysters and bacon skeweredand fried finished with meuniere sauce.

Savory crepe of roasted duck and homemade boursin cheese topped with port-cherry reduction and pistachios.

Veal sweetbread medallions sauteed crispy topped with lemon caper beurre blanc.

Sauteed louisiana shrimp over fried eggplant round topped with new orleans style BBQ beurre blanc and jumbo lump crabmeat.

A taste of two classic galatoire's appetizers ? crabmeat maison and shrimp remoulade.

Romaine lettuce and grape tomatoes tossed in your choice of dressing, crumbled blue cheese and spiced pecans.

Iceberg lettuce with apple smoked bacon, grape tomatoes and blue cheese dressing.

Jumbo lump crabmeat and boiled shrimp tossed with iceberg lettuce, tomatoes, creole mustard vinaigrette, Hard boiled eggs and anchovy fillets.

Fried louisiana oysters on a bed of frisee, baby arugula, cello radish, grape tomatoes and shaved parmesan cheese tossed in your choice of dressing.

Baby spinach, sliced mushrooms, bacon, goat cheese tossed in your choice of dressing.

Romaine and iceberg lettuce, white beans, sliced red onion, roasted tomatoes, kalamata olives and fried capers tossed in your choice of dressing.

Hearty soup of turtle, tomatoes and seasonings laced with sherry.

Beef broth of caramelized onions, white wine, topped with a crouton and gruyére cheese.

Classic dark roux gumbo of roasted duck, trinity and andouille sausage.

Louisiana shrimp, crabmeat , roasted eggplant, green onions and parmesan cheese bound with bechamel sauce and bread crumbs.

Sauteed louisiana shrimp with okra, apple wood smoked bacon and creole seasoning over roasted garlic grits.

Jumbo lump crabmeat over a bed of creamed spinach and artichoke hearts finished with hollandaise sauce.

Gulf pompano broiled and topped with meuniere sauce.

Crispy fried gulf fish with toasted almonds and meuniere sauce.

Grilled salmon fillet with wilted baby spinach, poached oysters and herbsaint cream sauce.

Grilled gulf fish over roasted roma tomatoes, red onion, kalamata olives, capers and fresh basil.

Sauteed gulf fish topped with jumbo lump crabmeat, artichoke hearts, mushrooms and green onions.

Roasted chicken topped with mushrooms, peas, brabant potatoes and natural chicken garlic jus.

8 oz Seared duck breast and confit leg quarter with fresh seasonal hash topped with balsamic and house made orange marmalade jus.

Sauteed veal liver medallions with crispy bacon, caramelized onion and veal jus.

8 oz Filet mignon topped with a classic bearnaise sauce.

14 oz Bone in ribeye topped with sauteed Portobello mushrooms and new orleans style bordelaise.

12 oz Pepper encrusted pork chop with braised swiss chard and new potatoes topped with brandy and veal espagnole.

Homemade french fries with BBQ buerre blanc.

Fried diced potatoes with garlic and parsley.

Creamy grits with roasted garlic.

Sauteed spinach finished with bechamel sauce.

Steamed broccoli flower with hollandaise sauce.

Diced steamed potatoes in bechamel sauce with cheddar cheese.

Seamed asparagus spears topped with hollandaise sauce.

Pan sauteed potatoes with caramelized onion.

Stewed okra with smoked bacon and tomatoes.

Dark chocolate cake topped with port cherry reduction, pistachio crumble and whipped cream.

Choux pastry filled with a trio of ice cream, topped with chocolate sauce.

House made short bread topped with a berry puree laced with elderflower and pastry cream.

Classic bread pudding topped with banana praline liquor sauce.

Served with chocolate sauce.