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 * Peach 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 WATERMELON & TOMATO SALAD

Fresh local melon and heirloom tomatoes with spring greens,

cayenne honey vinaigrette, crispy sweet potato hay and watermelon pickles  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

LA crawfish tails bound with whipped crab fat, crab boiled garlic aioli

and mozzarella & fontina cheeses with a sunny up egg  23. 

GREEN GODDESS SALMON

Roasted baby turnips, tiny tomatoes, sweet English peas, and aspargus

with petite leaves and herbaceous avocado-buttermilk green goddess dressing  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. 

 

 


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 WATERMELON & TOMATO SALAD

Fresh local melon and heirloom tomatoes with spring greens,

cayenne honey vinaigrette, crispy sweet potato hay and watermelon pickles

 

 ENTRÉES | PLEASE SELECT ONE  


 QUICHE SARDOU

Lemon roasted artichoke hearts, Parmesan cheese, fresh spinach and creamy egg custard,

baked into a roasted cauliflower crust with paprika hollandaise  26

 THE BOUCHERIE BISCUIT

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

Andouille sausage gravy and Creole mustard slaw  24

 


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

WHITE CHOCOLATE  BISCUIT PUDDING

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.

LOCAL NEW ORLEANS TREATS 

Piccola Sorbetto  9.   Quintin's Ice Cream Sorbet  7.

 


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

Menu updated June 22, 2018.