Dinner
Gumbos & Soup
Death by Gumbo
Whole Roasted Quail, Andouille, Filé, Oysters, Rice
20
Louisiana Seafood Gumbo
Andouille, Scallions, Rice
18
Creole Snapping Turtle Soup
Deviled Quail Eggs, Madeira
18
Lobster Onion Bisque
Poached Lobster, Tarragon
22
Salads
Saison
Seasonal Heirloom Vegetables and Lettuces, House Vinaigrette
17
Carrots and Burrata
Roasted Garlic, Balsamic, Cracked Black Pepper, Choupique Caviar
18
Baby Beet Mélange
Goat Cheese, Candied Pecan, Arugula, Saba
18
Crawfish Montegut
Fried Louisiana Crawfish Tails, Artichoke, Smoked Tomato Remoulade
*A Lafitte’s Landing Classic
17
Appetizers
Oysters On The Half Shell R’evolution Style (gf)
Cocktail Sauce, Mignotte, Tabasco Verjus
1/2 Dozen
MP
Dozen
MP
Addition of Bowfin Caviar
1/2 Dozen
12
Dozen
24
Venison Tenderloin Carpaccio (gf)
Micro Arugula, Cave-Aged Gruyere, Fried Capers, Purple Potato Chips
24
Shrimp Ceviche
Citrus, Peppers, Shallot, Sweet Potato Chips
20
Blue Crab Beignets
Four Rémoulades
20
CAST IRON FOIE GRAS
Brioche Beignet, Newsom’s Shaved Country Ham, Apple Butter, Apple
26
FIRE-ROASTED GULF OYSTERS
Bienville Butter
22
SHORT RIB BOUDIN
Red Onion Relish, Horseradish
18
Shrimp Patterson
Black Eyed Pea-Beer Batter, Relish, Herb-infused Oil
*A Lafitte’s Landing Classic
20
R’evolution Caviar
Includes Hackleback, Salmon Roe, Trout Roe and Traditional Garnish with the following Black Caviar Options:
GOLDEN OSETRA
120
SEVRUGA
140
KALUGA SELECT
160
WHITE STURGEON
180
ALL BLACK CAVIARS
400
Vodka or Sparking Wine Pairings Upon Request
Charcuterie
Served with Seasonal Accoutrements
Newsom’s Country Ham
Salt, Brown Sugar, 18 Mo. Barn Aged, Hand Crafted and Limited in Number
20
Jamón Ibérico de Bellota
Acorn-fed Pata Negra Ham
50
“Pig Out” Board
4 Chef Selections, Feeds 2
36
Familia Board
6 Chef Selections “Binge” Board, Feeds 4
44
Potted Meats & Terrines
Served with Seasonal Accoutrements
Hogs Head Cheese
BBQ Potato Chips
10
Country Pâté Terrine
Chef’s Daily Creation
12
Rabbit Rillettes
Apricot Jam
10
Daube Glacé
Spicy Pickled Onions and Peppers
12
Cheese Selection
Served with Seasonal Accoutrements
Two Cheeses
24
Three Cheeses
36
Five Cheeses
50
House Made Pastas
Butter-poached Lobster and Black Gnocchi
Calabrian Chili, Scallions, Lemon, Roasted Garlic Breadcrumbs
46
CRAB TAGLIATELLI
Parmesan, Black Pepper, Meyer Lemon, Cajun Caviar
44
Curry Linguini
Coconut Milk, Ginger, Lemongrass, Chiles
30
Gulf & Sea
VISITING FISH
Uni Beurre Blanc, Grilled Artichoke, Leek Ash
MP
Flounder Roulade
Scallop Mousse, Truffle Cream, Chives
50
BBQ Gulf Shrimp and Blue Corn Grits
Butter, Lemon, Garlic, Cayenne, Herbs
35
Grilled Spanish Octopus
Roasted Potatoes, Paprika Aioli
40
Redfish Bienville
Seared Scallop, Sauce Meuniere, Crispy Capers
*A Lafitte’s Landing Classic
45
Land, Air & Game
Pheasant “Coq Au Vin”
Faisan Rouge, Black Truffle
50
Rack of Venison
Chickory Chili Rub, Charred Toreados, Caramelized Onions
50
Fire-roasted Short Rib
Mushroom Mélange, Seasonal Sauteed Heirloom Vegetables, Black Garlic Caramel
40
Smoked Duck
Apple Cider Glaze, Caramelized Turnips
45
Cochon De Lait
Sweet Potato, Pickled Mustard Seeds, Honey
35
Veal Ashland
Veal Medallions, Marsala and Chive Cream, Fried Oysters
*A Lafitte’s Landing Classic
40
Prime Steaks & Chops
DRY AGED BUTCHER’S CUT
MP
Chef’s Cut
MP
6-oz Center-cut Filet Mignon
Tarragon Béarnaise
55
12-oz Bone in Filet Mignon
Bone Marrow Compound Butter
75
12-oz NY Strip
Marchand de Vin
50
14-OZ CENTER CUT PRIME RIBEYE
Chimichurri
75
Lamb Chops
Berbère Spice
60
Lagniappe
BLUE CHEESE CRUST
8
GULF SHRIMP SAUTE
12
JUMBO LUMP BLUE CRAB
22
HELLCAT
30
SEARED SEA SCALLOPS
20
BOURBON-CURED BONE MARROW
12
BUTTER-POACHED LOBSTER TAIL
28
DEMON
50
Sides
BRAISED GREENS
Benton’s Bacon, Pepper Vinegar
9
Crispy Brussles Sprouts
Sugar Cane Sweet n’ Sour, Manchego
9
Truffled Whipped Potatoes
Chives
9
WAGYU FAT FINGERLING POTATOES
Chives, Confit Alliums
9
GRILLED ASPARAGUS
Hollandaise
9
WHITE OAK BLUE CORN GRITS
Parmesan
9
Artichoke Mirliton au Gratin
Thyme, Cream, Midnight Moon
9
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.