Valentine's Day Menu | The Quarter Creole

Valentine’s Day

Celebrate Wednesday Feb 14th

$95 Per Person

tax and gratuity not included

Second Course

Choose one Appetizer to Share

Oysters Christine

Crisp Oysters Fried in Canola Oil

Served over Toast Points with Horseradish Aioli

Shrimp and Grits

with Bay Leaf, Garlic, Cream, Thyme, Yvonne Sauce

Duck Pate Toast

with Balsamic Fig, White Truffle Oil and Tomato

Crispy Black Garlic Brussels Sprouts

Red Bell Pepper Sauce (Vegan) GF

Shrimp Dip

Shrimp Stock, Creole Spices, Green Onions, Celery,

Cream & Parmesan Cheese.

Served Hot with Crostini (spicy)

Pork Belly

with Grits, Veal Demi Glacé, Pickled Corn

1st Course

Choose one each:

Butternut Squash Soup Cup

with Creme Friache

Beet Salad

Baby Spinach, Goat Cheese, Pecans,

Tomatoes, Raisins, Balsamic Vinaigrette,

Red Onion

Shrimp Gumbo Cup

Beef Hot Sausage, Pork Andouille,

Chicken, Tasso Ham, Rice

Third Course:

Choose one Entree Each

the Quarter Catfish

Sautéed in Olive Oil with Shrimp,

Lump Crab Browned Butter Sauce

Creole Rice, Ratatouille -Chef Norm’s favorite-

Catfish St. Charles

Whole Fried Catfish Fillet with Crawfish Étouffée over Rice

Shrimp Yvonne

Large Shell on Shrimp in a

Rich Seafood Stock, Garlic and Thyme Sauce w/French Bread for Dipping

Garlic Salmon

Sautéed in Olive Oil with Creole Spices, Tomato & Green Onions

Served with Truffle Cream, Ratatouille, Garlic Mashed 28 GF, Contains Dairy, Soy, Eggs

Seafood File Gumbo

with Oysters, Crab, Shrimp, Chicken, Beef and Pork Sausage

Hanger Steak

Garlic Potatoes, Ratatouille, Parsley Butter, Veal Demi Glace

Smothered Chicken Breast

Dark Roux Gravy, Creole Rice, Ratatouille, Crisp Fried Chicken Skin

Fourth Course:

Choose a dessert to share with your Beignets

Beignets and:

Bread Pudding with Bourbon Sauce

Dark Chocolate Tart with Raspberry Puree

Chef Ian's Ridiculous Carrot Cake