Dinner
Gumbos & Soup
Death by Gumbo
Whole Roasted Quail, Andouille, Filé, Oysters, Rice
25
Creole Snapping Turtle Soup
Deviled Quail Eggs, Madeira
20
Lobster Onion Bisque
Lobster Oil, Charred Leek
22
corn and crab cappuccino
Crème Fraîche, Chives
20
Louisiana seafood gumbo
Scallion, Andouille, Rice
20
Salads
Saison
Seasonal Heirloom Vegetables and Lettuces, House Vinaigrette
18
crab stuffed tomato salad
Italian Dressing, Basil, Seasonal Vegetables
22
shrimp st. james
Romaine, Baby Kale, French Dressing
*A Lafitte’s Landing Classic*
20
Appetizers
Oysters On The Half Shell R’evolution Style (gf)
Cocktail Sauce, Mignonette, Tabasco Verjus
Half Doz. / Doz.
MP
Addition of Bowfin Caviar
Half Doz./ Doz.
12 / 24
NOLA Hot Crab Claws
Cayenne, Cabbage, Lime, Carrot, Cucumber
28
SHORT RIB BOUDIN
Red Onion Agrodolce, Horseradish
20
Blue Crab Beignets
Four Rémoulades
22
FOIE GRAS
Chef’s Seasonal Creation
22
FIRE-ROASTED OYSTERS LAFITTE
Jumbo Lump Crab, Dill, Tomato Béarnaise
28
Wagyu Carpaccio
Fried Capers, Pickled Shallots, Micro Arugula
32
R’evolution Caviar
Includes Paddlefish, Salmon Roe, Trout Roe and Traditional Garnish with the following Black Caviar Options:
GOLDEN OSETRA
140
SEVRUGA
110
KALUGA SELECT
120
Royal Ostera
130
ALL BLACK CAVIARS
400
Charcuterie
Served with Seasonal Accoutrements
Newsom’s Country Ham
18-month, Brown Sugar-cured Ham
22
“Pig Out” Board
4 Chef Selections, Serves 2
36
Cajun board
4 Chef Selections, Serves 2 / 7 Chef Selections, Serves 4
50 / 68
Familia Board
6 Chef Selections, Serves 4
44
Potted Meats & Terrines
Served with Seasonal Accoutrements
Country Pâté Terrine
Chef’s Seasonal Creation
12
Cheese Selection
Served with Seasonal Accoutrements
Two Cheeses
24
Three Cheeses
36
Five Cheeses
50
House Made Pastas
chorizo agnolotti
Parmigiano-Reggiano, Chives, Calabrian
48
spaghetti alla puttanesca
Cherry Tomatoes, Roasted Garlic, Olives, Fried Capers
30
butter-poached lobster and black linguini
Calabrian Chili, Scallions, Lemon, Roasted Garlic Breadcrumbs
44
Gulf & Sea
VISITING FISH
Chef’s Seasonal Creation
MP
lobster & Citrus
Lemon Salt, Parsnip, Soft Herbs
50
Gulf Shrimp & BLUE Grits
BBQ Butter, Lemon, Pea Tendrils
38
cajun buttered crab
Potato Purée, Quail Eggs, Andouille
46
redfish bienville
Charred Lemon Beurre Blanc, Root Vegetables
*A Lafitte’s Landing Classic*
45
Land, Air & Game
Grilled Wild Boar Tenderloin
Creole BBQ, Blistered Tomatoes
44
coriander hanger steak
Fennel & Leeks, Cave-aged Gruyere, Chimichurri
45
Fire-roasted Short Rib
Pineapple Whisky Glaze, Corn Maque Choux, Scallions
48
rabbit coron bleu
Prosciutto, Cave-aged Gruyere, Creole Mustard Cream
42
corn husk-smoked duck
Red Chiles, Sweet Peppers, Charred Onion
*A Lafitte’s Landing Classic*
50
Prime Steaks & Chops
DRY-AGED HOUSE CUT
MP
chef’s board
MP
22-oz bone-in ribeye
Bone Marrow Butter
110
8-oz Center-cut Filet Mignon
Tarragon Béarnaise
65
14-oz New York Strip
Marchand de Vin
72
ROASTED ELK CHOP
Rum and Baking Spice Gastrique
75
Lagniappe
BLUE CHEESE CRUST
10
GULF SHRIMP SAUTÉ
12
JUMBO LUMP BLUE CRAB meat
26
HELLCAT
32
bone marrow butter
8
BOURBON-CURED BONE MARROW
15
BUTTER-POACHED LOBSTER TAIL
38
DEMON
55
Sides
BRAISED GREENS
Benton’s Bacon, Pepper Vinegar
10
Crispy Brussles Sprouts
Yum Yum Sauce, Bacon, Scallions
12
Whipped Potatoes
Chives
12
DUCK FAT FINGERLING POTATOES
Confit Alliums
12
GRILLED ASPARAGUS
Parmesan, Hollandaise
10
Fire Roasted Wild Mushrooms
Chili Oil, Fried Garlic
10
This is a sampling of our menu and is subject to revision based on the availability of seasonal items.
There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, or blood, or have other immune disorders, you should eat these products fully cooked.