Eating, Drinking & Carrying On

Cafe Adelaide Address
Reservations

Brunch Menu

Weekends @ Cafe Adelaide

Brunch with Hat-itude
Hats on you, drinks on us

Adorn yourself in your favorite lid, and receive complimentary "Hat-tinis"
Classic Derby * Green Fedora * Red Beret * Blue Bonnet
Limit three per guest (baseball caps don't count!)


Eye Openers

Brandy Milk Punch

A classic concoction brandy, vanilla,  milk & nutmeg  9.5 
 

Café Adelaide’s Bloody Mary 

Our secret recipe garnished with okra,  green beans & olives…a meal in itself!  10. 

 Lucy Broussard 

Pama pomegranate liqueur, St. Germain,  lemon bitters & sparkling wine  12. 


Appetizers

BAYOU BEIGNETS

Breaux Bridge crawfish tails and spicy pepper jack cheese stuffed into New Orleans style beignets  10. 

 ROUGAROUX EGGS

Hen’s eggs stuffed with whipped smoky cochon de lait, 

Crystal pulp, Andouille & cracklin’ dust  8. 

 BISCUITS & GRAVY

Buttermilk biscuits doused in Andouille sausage gravy  8. 
 

CAJUN NACHOS

Crispy pork belly lardoons tossed in sticky pepper jelly

over pickled corn & okra chow chow with whipped red beans

and “chips” of fried crispy pork skin 13.   

TOAST & JAM

Bellegarde bakery bread with Ponchatoula strawberry jam and mascarpone cheese  6. 

 SHRIMP & TASSO CORNDOGS

Wild white shrimp dipped in Tasso corndog batter, pickled okra,

5-pepper jelly, & Crystal hot sauce butter   8.5 


Soups and Salads


 WILD WHITE SHRIMP AND FIRE ROASTED OKRA GUMBO

A New Orleans gumbo made from a cast iron skillet dark roux

with Creole trinity and Louisiana hot sauce   8.5 
 

COMMANDER’S TURTLE SOUP

The original recipe from the Commander’s kitchen  8.5 
 

CHEF MEG’S SOUP DU JOUR 

Farm vegetables prepared in a heart healthy way   8. 

 DOWNTOWN CHOPPED SALAD 

Romaine, olives, tomatoes, crispy chickpeas,  pressed eggs and

Parmesan with  white anchovy-buttermilk dressing   8. 

 LOUISIANA STRAWBERRY SALAD

Sweet Ponchatoula strawberries, roasted pecans,  baby spinach,

toasted coconut,  sherry-balsamic, pressed basil  8.5 


Entreés

LOUISIANA SHRIMP & GRITS 

Gulf shrimp sautéed in smoky Tasso ham,  Swiss chard, toasted garlic,

white wine and herbs over creamy Bayou Cora stone ground grits  20. 
 

BREAUX BRIDGE GRILLED CHEESE

Louisiana blue crab bound with melted cheeses,  crab fat, roe and aioli on

toasted buttery brioche topped with a sunny side up hen’s egg  and a tender green salad  25. 
 

POBLANO CREOLE CREAM CHEESE BURGER

Griddled Black Angus beef stuffed with  poblano, bacon-onion jam topped with  Creole cream cheese and

buttermilk fried onions on a brioche bun with hand cut lemon-parmesan fries  16. 

 A TASTE OF BREAKFAST

Scrambled cage free eggs, Applewood smoked bacon, stone-ground grits 

and a warm buttermilk biscuit  16. 

BANANA FOSTER’S STUFFED PAIN PERDU 

Roasted banana-mascarpone stuffed French bread with rum spiked cane syrup,

bananas and  white chocolate & pecan granola  15. 
 

 


Chef Meg’s Two Course Specials

Price of Entrée includes your choice of Soup or Salad 

 

 APPETIZERS | PLEASE SELECT ONE 

 

 WILD WHITE SHRIMP AND  FIRE ROASTED OKRA GUMBO

A New Orleans gumbo made from a cast iron skillet dark roux

with Creole trinity and Louisiana hot sauce 
 

COMMANDER’S TURTLE SOUP

The original recipe straight from  the Commander’s Palace  kitchen 
 

CHEF MEG’S SOUP DU JOUR 

Farm vegetables prepared in a heart healthy way 

 DOWNTOWN CHOPPED SALAD 

Romaine, olives, tomatoes, crispy chickpeas,  Parmesan and

pressed eggs  with white anchovy-buttermilk dressing 

 LOUISIANA STRAWBERRY SALAD

Sweet Ponchatoula strawberries,  roasted pecans, baby spinach,

toasted coconut,  sherry-balsamic, pressed basil
 
 

 ENTRÉES | PLEASE SELECT ONE  


 ROYAL ST. BRUNCH

Two soft poached eggs  over chilled crab boiled Gulf shrimp,

crispy fried green tomatoes, tender greens,  Cajun mayonnaise & Hollandaise  

 THE BOUCHERIE BISCUIT

Garlic & tomato braised pork shoulder  over a warm buttermilk biscuit with poached eggs, 

Andouille sausage gravy  and Creole mustard slaw 

 


Sides

Lemon, Black Pepper and Parmesan Fries  5. 

 Whipped Cream Cheese Grits  5. 

Buttermilk Biscuits  5. 

 Applewood Smoked Bacon 6. 

Scrambled Cage Free Eggs 5. 

 


Desserts

ABITA ROOT BEER & WHITE CHOCOLATE  BISCUIT PUDDING

Abita root beer syrup, New Roads pecans  and white chocolate ice cream  7 . 

(Please Allow 20 Minutes to Prepare) 

 MADAGASCAR VANILLA BEAN CRÈME BRULEE  V

anilla bean custard with torched sugar in the raw  7.

GERMAN CHOCOLATE CAJUN BROWNIE

Rich dark chocolate and creamy coconut sorbet    9. 

ZESTY LEMON & LOCAL BERRY TRIFLE

Light, fluffy citrus mousse layered with lemon pound cake

and crushed local strawberries & blueberries 8.

CREOLE CREAM CHEESE CHEESECAKE 

Blackberry infused Steen’s sugarcane syrup  8.


This menu is a sample only. We like to shake things up a lot, so our menus are subject to frequent change!

Menu updated May 8, 2018.