Lafitte Restaurant & Courtyard

Mixed greens, tomatoes, red onions, radishes & carrots with parmesan peppercorn dressing

Ice cold raw oysters with cocktail sauce, lemon & saltine crackers

New Orleans BBQ butter, parmesan cheese and Leidenheimer French Bread

Fried Green Tomatoes with boiled jumbo shrimp remoulade Cabbage slaw & crisp potato hay

Blueberry, White Chocolate-Raspberry & Apple-Cinnamon freshly baked scones with Ponchatoula Strawberry Perserves & Honey-Butter

Pancakes with Warm Honey-Butter & Steen's Cane Syrup & a Side of Fruit

Crisp crabcakes topped with poached eggs & hollandaise with a side of cheddar grits & fresh fruit

Creamed spinach, fried oysters, & poached eggs on an English Muffin with Herbsaint hollandaise and a side of cheddar grits

Gourmet half pound handmade steak burger with premium brisket, chuck, and steak trimmings served on a toasted sourdough bun dressed with mayonnaise, lettuce and tomatoes with a side of french fries

Gulf fish topped with a lemon-caper meuniere sauce with roasted potatoes and vegetables

Prime Filet Mignon medallions set on fried eggplant round, topped with poached eggs & hollandaise, with a side of Lafitte breakfast potatoes

Leidenheimer French bread dipped in a crème brûlée custard & topped with fresh berries & vanilla pastry cream, finished with a Ponchatoula Strawberry syrup & confectioners' sugar

Gulf shrimp sauteed with tasso, roasted sweet peppers, fresh herbs & tomatoes, in a rich shrimp stock & chardonnay butter

Prime filet mignon tips with peppers, onions & mushrooms in a roasted garlic, cabernet glacé, with a side of cheddar grits

Jumbo lump crab cakes set on a roasted corn salad finished with chardonnay butter and finished with chipotle lime drizzle

Crispy duck confit spring rolls with a sesame sweet chili glaze

Smoked bacon wrapped jumbo shrimp set on fried eggplant and caramelized red onion marmalade hash and finished with a fresh basil champagne butter

Fried green tomatoes topped with jumbo lump crab meat and sautéed in a fresh herb parmesan cream sauce

Maple leaf duck quesadilla with baby spinach and goat cheese, finished with a blueberry bbq drizzle

Greens tossed in a pomegranate sugar cane vinaigrette and finished with candied pecans, goat cheese, red onions, and tomatoes

Mixed greens, red onions, carrots, tomatoes, and radishes with our house parmesan peppercorn dressing on the side

Romaine lettuce, shaved parmesan, croutons, and red onions

Featuring a petite filet mignon topped with a cabernet glace and maple leaf duck breast topped with a cassis glace set on a fried eggplant medallion with whipped potatoes

Featuring a petite filet mignon topped with a cabernet glacé and gulf fish topped with a jumbo lump crab lemon butter and set on a fried eggplant medallion with whipped potatoes

Marinated and grilled prime 16 oz ribeye served with whipped potatoes vegetables

Grilled hand cut prime 8 oz filet mignon with whipped Yukon Gold potatoes and asparagus

Grilled hand cut prime 16 oz ribeye with roasted cauliflower, Brussel sprouts, and whipped Yukon Gold potatoes

Seared farm raised duck breast topped with fresh blackberries and cassis glacé served with Kentucky bourbon and orange whipped sweet potatoes and wilted spinach

Grilled double cut pork chop topped with a roasted garlic honey and rosemary port glacé with country skillet sweet potatoes

Pan roasted gulf fish with piquillo pesto and lemon caper sauce with assorted grilled vegetables

Panko crusted boneless chicken breast topped with a charred lemon and fresh thyme white wine butter sauce served with angel hair pasta and vegetables

Thai honey limed glaze Atlantic Salmon and roasted red pepper popcorn shrimp nestled upon a crunchy wanton salad of cabbage, snow peas, and zucchini noodles with pineapple sweet and sour sauce

Cured meats and artisan cheeses accompanied with chef O'Donnell's daily assortment of gourmet condiments, pickles, and marinated olives

Lamb and beef lemon zest, thyme, capers, and dill served with zucchini noodles

Rare seared big eye tuna served with prosciutto wrapped goat cheesed stuffed asparagus and finished with a truffle port syrup

Marinated and grilled flank steak, charred broccoli, with sides of chimichurri and au jus

cheesecake with a toasted pecan gram cracker crust fresh berries and praline sauce

White Chocolate bread pudding with whiskey sauce

Decadent Vanilla Crème Brûlée

Dark Chocolate Torte topped with a golden caramel espresso ice cream finished with a Kentucky bourbon caramel drizzle

Mixed greens, tomatoes, red onions, radishes carrots with parmesan peppercorn dressing

Ice cold raw oysters with cocktail sauce, lemon saltine crackers

New Orleans BBQ butter, parmesan cheese and Leidenheimer French Bread

Fried Green Tomatoes with boiled jumbo shrimp remoulade Cabbage slaw crisp potato hay

Blueberry, White Chocolate-Raspberry Apple-Cinnamon freshly baked scones with Ponchatoula Strawberry Perserves Honey-Butter

Pancakes with Warm Honey-Butter Steen's Cane Syrup a Side of Fruit

Crisp crabcakes topped with poached eggs hollandaise with a side of cheddar grits fresh fruit

Creamed spinach, fried oysters, poached eggs on an English Muffin with Herbsaint hollandaise and a side of cheddar grits

Gourmet half pound handmade steak burger with premium brisket, chuck, and steak trimmings served on a toasted sourdough bun dressed with mayonnaise, lettuce and tomatoes with a side of french fries

Gulf fish topped with a lemon-caper meuniere sauce with roasted potatoes and vegetables

Prime Filet Mignon medallions set on fried eggplant round, topped with poached eggs hollandaise, with a side of Lafitte breakfast potatoes

Leidenheimer French bread dipped in a crème brûlée custard topped with fresh berries vanilla pastry cream, finished with a Ponchatoula Strawberry syrup confectioners' sugar

Gulf shrimp sauteed with tasso, roasted sweet peppers, fresh herbs tomatoes, in a rich shrimp stock chardonnay butter

Prime filet mignon tips with peppers, onions mushrooms in a roasted garlic, cabernet glacé, with a side of cheddar grits

Jumbo lump crab cakes set on a roasted corn salad finished with chardonnay butter and finished with chipotle lime drizzle

Crispy duck confit spring rolls with a sesame sweet chili glaze

Smoked bacon wrapped jumbo shrimp set on fried eggplant and caramelized red onion marmalade hash and finished with a fresh basil champagne butter

Fried green tomatoes topped with jumbo lump crab meat and sautéed in a fresh herb parmesan cream sauce

Maple leaf duck quesadilla with baby spinach and goat cheese, finished with a blueberry bbq drizzle

Greens tossed in a pomegranate sugar cane vinaigrette and finished with candied pecans, goat cheese, red onions, and tomatoes

Mixed greens, red onions, carrots, tomatoes, and radishes with our house parmesan peppercorn dressing on the side

Romaine lettuce, shaved parmesan, croutons, and red onions

Featuring a petite filet mignon topped with a cabernet glace and maple leaf duck breast topped with a cassis glace set on a fried eggplant medallion with whipped potatoes

Featuring a petite filet mignon topped with a cabernet glacé and gulf fish topped with a jumbo lump crab lemon butter and set on a fried eggplant medallion with whipped potatoes

Marinated and grilled prime 16 oz ribeye served with whipped potatoes & vegetables

Grilled hand cut prime 8 oz filet mignon with whipped Yukon Gold potatoes and asparagus

Grilled hand cut prime 16 oz ribeye with roasted cauliflower, Brussel sprouts, and whipped Yukon Gold potatoes

Seared farm raised duck breast topped with fresh blackberries and cassis glacé served with Kentucky bourbon and orange whipped sweet potatoes and wilted spinach

Grilled double cut pork chop topped with a roasted garlic honey and rosemary port glacé with country skillet sweet potatoes

Pan roasted gulf fish with piquillo pesto and lemon caper sauce with assorted grilled vegetables

Panko crusted boneless chicken breast topped with a charred lemon and fresh thyme white wine butter sauce served with angel hair pasta and vegetables

Thai honey limed glaze Atlantic Salmon and roasted red pepper popcorn shrimp nestled upon a crunchy wanton salad of cabbage, snow peas, and zucchini noodles with pineapple sweet and sour sauce

Cured meats and artisan cheeses accompanied with chef O'Donnell's daily assortment of gourmet condiments, pickles, and marinated olives

Lamb and beef lemon zest, thyme, capers, and dill served with zucchini noodles

Rare seared big eye tuna served with prosciutto wrapped & goat cheesed stuffed asparagus and finished with a truffle port syrup

Marinated and grilled flank steak, charred broccoli, with sides of chimichurri and au jus

cheesecake with a toasted pecan gram cracker crust fresh berries and praline sauce

White Chocolate bread pudding with whiskey sauce

Decadent Vanilla Crème Brûlée

Dark Chocolate Torte topped with a golden caramel & espresso ice cream finished with a Kentucky bourbon caramel drizzle

Mixed greens, tomatoes, red onions, radishes & carrots with parmesan peppercorn dressing

Ice cold raw oysters with cocktail sauce, lemon & saltine crackers

New Orleans BBQ butter, parmesan cheese and Leidenheimer French Bread

Fried Green Tomatoes with boiled jumbo shrimp remoulade Cabbage slaw & crisp potato hay

Blueberry, White Chocolate-Raspberry & Apple-Cinnamon freshly baked scones with Ponchatoula Strawberry Perserves & Honey-Butter

Pancakes with Warm Honey-Butter & Steen's Cane Syrup & a Side of Fruit

Crisp crabcakes topped with poached eggs & hollandaise with a side of cheddar grits & fresh fruit

Creamed spinach, fried oysters, & poached eggs on an English Muffin with Herbsaint hollandaise and a side of cheddar grits

Gourmet half pound handmade steak burger with premium brisket, chuck, and steak trimmings served on a toasted sourdough bun dressed with mayonnaise, lettuce and tomatoes with a side of french fries

Gulf fish topped with a lemon-caper meuniere sauce with roasted potatoes and vegetables

Prime Filet Mignon medallions set on fried eggplant round, topped with poached eggs & hollandaise, with a side of Lafitte breakfast potatoes

Leidenheimer French bread dipped in a crème brûlée custard & topped with fresh berries & vanilla pastry cream, finished with a Ponchatoula Strawberry syrup & confectioners' sugar

Gulf shrimp sauteed with tasso, roasted sweet peppers, fresh herbs & tomatoes, in a rich shrimp stock & chardonnay butter

Prime filet mignon tips with peppers, onions & mushrooms in a roasted garlic, cabernet glacé, with a side of cheddar grits