Cafe Adelaide

Chefs seasonally inspired creation using locally sourced ingredients

Wild white shrimp and Creole trinity - slow simmered with okra and dark roux

5 Pepper jelly, pickled okra, chicory greens & crystal hot sauce butter

Breaux Bridge crawfish tails, grilled trinity and melted cheese rolled into buttery brioche dough with tomato butter

French bread croutons, pickled vegetables, marinated cucumber, cherry tomatoes, Creole shrimp remoulade & crab boiled corn coulis

Blueberry-whiskey sugarcane syrup, toasted pecans and dixie sugar

Cajun caviar yogurt, piquillo peppers, parmesan and crispy capers

Wild white shrimp, creole trinity & okra in a dark roux

Romaine, olives, tomatoes, crispy chickpeas, pressed eggs and Parmesan with white anchovy-buttermilk dressing

Scrambled eggs, applewood smoked bacon, stone-ground grits and a buttermilk biscuit

Buttermilk fried onions, bacon & Manchego cheese served with lemon-herb Parmesan fries

Grilled eggplant topped with portabello mushroom bacon, shaved asparagus, poached eggs and sweet corn hollandaise

Thinly shaved local chisesi ham over toasted buttery brioche, emmental, gruyere, and parmesan cheese with Creole mustard Mornay and a sunny up egg

Roasted bananas-mascarpone cheese stuffed french bread with rum spiked sugarcane syrup, bananas and white chocolate & pecan granola

Seared louisiana wild white shrimp over crab boil kimchi, charred chilis, pork belly and creamy stone ground grits with a spicy asian style barbeque glaze

Buttermilk biscuit topeed with braised pork shoulder, poached eggs, Andouille country gravy and Creole mustard slaw

A classic concoction, brandy, vanilla, milk and nutmeg

Lus secret recipe garnished with okra, green beans and olives a meal in itself

Pama pomegranate liqueur, St. germain, lemon bitters & sparkling wine

Chopped salad or turtle soup au sherry or shrimp & okra gumbo or soup du jour

Buttermilk biscuit topped with braised pork shoulder, poached eggs, Andouille country gravy, and Creole mustard slaw

Seared louisiana wild white shrimp over crab boil kimchi, charred chilis, pork belly and creamy stone ground grits with a spicy asian style barbeque glaze

Custom combination of any of the following selections shaken tableside: Orange, grapefruit, cranberry, tomato, pineapple, apple, V-8, pomegranate

Shaved local chisesi ham, melted manchego cheese, avocado, creole tomato, crab boil garlic aioli and a sunny side up egg on a toasted croissant

Two poached eggs on toasted buttermilk biscuits with grilled ham and hollandaise sauce

Scrambled eggs, brabant potatoes, jalapenos, pepper jack cheese & andouille sausage rolled into flour tortilla topped with creole red bean puree

Roasted banana-mascarpone cheese stuffed french bread with rum spiked sugarcane syrup, bananas and white chocolate & pecan granola

Two eggs apple-smoked bacon, andouille sausage or grilled ham brabant potato hash or stone-ground grits buttermilk biscuit

Non-fat yogurt, acai, soy milk, blueberries, banana, protein burst, organic agave syrup

Served with yogurt

Served with granola

Served with yogurt and granola

Two eggs honeycomb waffles, apple-smoked bacon and seasonal fruit with toasted pecan syrup

Egg whites available select from cheddar, mozzarella and gruyere cheeses choose three fillers: tomatoes, onion, sausage, ham, mushrooms, peppers, spinach. Served with toast

Served with piquillo peppers, roasted shiitake mushrooms, marinated tomatoes, parmesan cheese and crisp baby lettuces

Wild white shrimp dipped in tasso corndog batter with 5 pepper jelly, pickled okra, & Crystal hot sauce butter sauce

Chicken liver pâté with blackberry-sherry jelly, house made boudin beignets, spicy mustard, sourdough bread and pickled stuff

French bread croutons, pickled vegetables, marinated cucumber, Creole tomatoes, creole shrimp remoulade and crab boiled corn coulis

Breaux bridge crawfish tails, grilled trinity, creole tomatoes and melted cheese in hand rolled ravioli with toasted garlic, brandy and charred tomato cream

Crispy gulf oysters over sweet braised pork belly with creole tomato ketchup, ravigote and house pickles on toasted brioche

Romaine, olives, tomatoes, crispy chickpeas, pressed eggs and parmesan with white anchovy-buttermilk dressing

Ponchatoula strawberries, cranberry pepita granola, ripped kale, shaved manchego cheese, confit shallots with hot toddy vinaigrette

Wild white shrimp & creole trinity, slow simmered with okra & dark roux

Chefs seasonally inspired creation using locally sourced ingredients and health conscious cooking techniques

Miso, honey and soy lacquered gulf fish over barley, wilted kale, louisiana red beans and smoked ham hock jus

Seared louisiana wild white shrimp over crab boil kimchi, charred chilis, pork belly, and creamy stone ground grits with a spicy asian style barbeque glaze

Chargrilled 8oz filet over goat cheese & garlic smashed new potatoes with an andouille, smoked tomato & mushroom fricassee and grilled green onion maître dhotel butte

14 oz. Pork shank braised with white wine & fennel over creamy risotto, grated parmesan, roasted baby carrots and fresh herbs

Roasted spaghetti squash, shiitake mushrooms, tender shoots and ginger pickled mirliton slaw with green chili gastrique & curried carrot puree

Red & white camellia beans, andouille, tasso and french mirepox in a cast iron crock with crispy pork belly, citrus gremolata and louisiana satsumas

Crispy veal grillades with cane cured creole tomatoes over black truffle stone ground grits with glace de viande and a slow, slow cooked hens egg

Miso, honey and soy lacquered gulf fish over barley, wilted kale, louisiana red beans and smoked ham hock jus

Coconut ganache, chocolate cookie crumble, coconut sorbet, pecans

Abita root beer syrup & toasted new roads pecans

Spiced steens cane syrup & seasonal fruit

Served with fresh seasonal berries

Check with your server for tonights selections

Grilled petite filet tournedos over warm salad of smashed chickpeas, wilted frisee cherry tomato ceviche, cracked olives and charred eggplant puree and basil chimichurri

Green chile glazed scottish salmon over stir fry of spaghetti squash, pea shoots, and roasted shiitakes with minted pea puree and ginger pickled mirliton slaw