Dinner
Gumbos & Soup
Death by Gumbo
Whole Roasted Quail, Andouille, Filé, Oysters, Rice
25
Louisiana Seafood Gumbo
Scallion Rice
20
Creole Snapping Turtle Soup
Deviled Quail Eggs, Madeira
20
Lobster Onion Bisque
Lobster Oil, Charred Leek
22
Salads
Saison
Seasonal Heirloom Vegetables and Lettuces, House Vinaigrette
18
Citrus Buratta
Blood Orange, Radish, Mint
19
Grilled Shrimp St JAmes
Romaine, Baby Kale, Piment d’Espelette, Marcona Almonds
*A Lafitte’s Landing Classic*
22
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
Tartare de boeuf
Filet, Bone Marrow, Egg Yolk, Pomme Soufflé
26
NOLA Hot Crab Claws
Cayenne, Cabbage, Lime, Carrot, Cucumber
24
Blue Crab Beignets
Four Rémoulades
20
FOIE GRAS
Chef’s Seasonal Creation
24
FIRE-ROASTED OYSTERS LAFITTE
Jumbo Lump Crab, Dill, Tomato Béarnaise
28
SHORT RIB BOUDIN
Red Onion Agrodolce, Horseradish
18
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
Vodka or Sparking Wine Pairings Upon Request
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
Familia Board
6 Chef Selections, Serves 4
44
Potted Meats & Terrines
Served with Seasonal Accoutrements
Country Pâté Terrine
Chef’s Seasonal Creation
12
BOURBON PORK RILLETTES
White Peach Jam
12
Cheese Selection
Served with Seasonal Accoutrements
Two Cheeses
24
Three Cheeses
36
Five Cheeses
50
House Made Pastas
SCALLOP Ravioli
Parmigiano-Reggiano, Chives, Calabrian
48
Steak Cavatelli
Soft Herbs, Cherry Heirloom Tomatoes, Blue Cheese
44
VEGETABLE TAGLIATELLE
Mushroom, Carrot, Roasted Red Pepper, Parmigiano-Reggiano
32
Gulf & Sea
VISITING FISH
Chef’s Seasonal Creation
MP
LOBSTER YUZU
Turnip, Pearl Onion, Roasted Garlic
48
Gulf Shrimp & BLUE Grits
BBQ Butter, Lemon, Pea Tendrils
38
Crab Claw Risotto
Cotija, Meyer Lemon, Creole Seasoning
46
GRILLED Redfish Bienville
Panzanella, Smoked Creole Tomato, Basil
*A Lafitte’s Landing Classic*
44
Land, Air & Game
VENISON Tenderloin
Chicory, Blistered Tomatoes, Confit Fennel
42
Rack of Elk
Stone Fruit Gastrique, Cashew, Shishito
56
Fire-roasted Short Rib & PRAWNS
Celeriac, Black Garlic, Guajillo
46
DUCK BREAST
English Peas, Spring Carrots, Novel Orange
48
RABBIT lafourche
Creole Tomato Gravy, Scallion, Carolina Gold Rice
*A Lafitte’s Landing Classic*
40
Prime Steaks & Chops
DRY-AGED HOUSE CUT
MP
Chef’s Board
MP
8-oz Center-cut Filet Mignon
Tarragon Béarnaise
62
14-oz New York Strip
Marchand de Vin
64
22-oz bone-in ribeye
Bone Marrow Butter
90
Lamb Chops
Mint Chimichurri
78
Lagniappe
BLUE CHEESE CRUST
8
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
34
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.