Eating, Drinking & Carrying On

Cafe Adelaide Address
Reservations

Lunch Menu

Enjoy 25¢ martinis at lunch!

Who knew a “power lunch” could be so much fun?
*Classic Martini *Adelaide's Appletini *Cosmopolitan *Commander's Martini
Limit of three with purchase of entrée ('cause that's enough!!)

We like to shake things up a lot, so our menus are subject to frequent change. Sample Menu only!

To Start

BEACH BUM PICKLED SHRIMP & LOUISIANA BLUE CRAB
Grilled pineapple, crab boiled shrimp, and rum drunk crabmeat
with citrus, sweet peppers, ripped cilantro and fresh mint 13. gf, EatFit

ROUGAROUX EGGS
Hen’s eggs stuffed with whipped smoky cochon de lait,
Crystal pulp, Andouille & cracklin’ dust 8.

CRAB FAT GRILLED CHEESE
Louisiana blue crab bound with melted cheeses, crab fat, roe and aioli
on buttery brioche topped with a sunny side up hen’s egg
and a tender green salad 15. Entrée 25.

SHRIMP & TASSO CORNDOGS
Wild white shrimp dipped in tasso corndog batter, with
5-pepper jelly, pickled okra & 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 right from the Commander’s Palace kitchen 8.5

CHEF MEG’S SOUP DU JOUR
Hand selected farm vegetables prepared in a heart-healthy way 8. gf, EatFit

DOWNTOWN CHOPPED SALAD
Romaine, olives, tomatoes, crispy chickpeas, pressed eggs and
Parmesan with white anchovy-buttermilk dressing 8.

AUTUMN APPLES & WHISKEY
Crispy & sweet matchstick apples, fresh ripped mint, tender greens,
shaved mirliton, and sweet pecans with creamy blue cheese crumble,
crisp apple chips & “Whiskey Smashed” citrus vinaigrette 8.5

Sides

CHARRED CHILI PORK BOUDIN 5.

LEMON & PARMESAN HAND CUT FRIES 5.

ROASTED SEASONAL VEGETABLES 6.

 


Mains

BBQ STYLE CONFIT PORK “RIBS”
Boneless strips of confit pork shoulder basted in boozy charred peach
barbeque sauce over blistered poblanos, grilled corn, and cilantro-chili
butter whipped red beans 21.

CAJUN REMOULADE ROASTED BLACK DRUM
Painted with intense New Orleans style remoulade sauce
over spicy wilted watercress, lemon confit, red potatoes,
parsley and shaved celery root 27.

CHARGRILLED BEEF TENDERLOIN SALAD
Local baby greens, chili-lime cured tomatoes, charred chilies,
Point Reyes blue cheese, sweet potato crisps and basil chimichurri 22. gf, EatFit

CITRUS-SESAME CRUSTED SALMON
Crushed mustard & sesame seeds with LA citrus zest over local
legumes, haricot verts, asparagus, tiny tomatoes, sweet potatoes,
crushed olives and pea puree 25.  gf, EatFit

POBLANO CREOLE CREAM CHEESE CHEESEBURGER
Griddled Black Angus beef stuffed with roasted poblano, bacon & onion jam
topped with house-made Creole cream cheese and buttermilk fried onions
on a toasted brioche bun with hand cut lemon-parmesan fries 16.

CRACKLIN’ CRUSTED DUCK LEG
Crispy confit duck leg over house smoked pork boudin,
purple Peruvian sweet potatoes and Brussels sprouts
with Louisiana Satsuma and pomegranate syrup 23.


Chef Meg's Two Course Specials

Price of Entree includes your choice of Appetizer

~ 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 right from the Commander’s Palace kitchen

CHEF MEG’S SOUP DU JOUR
Hand selected farm vegetables prepared in a heart-healthy way. gf, EatFit

DOWNTOWN CHOPPED SALAD
Romaine, olives, tomatoes, crispy chickpeas, pressed eggs and
Parmesan with white anchovy-buttermilk dressing

AUTUMN APPLES & WHISKEY
                                                             Crispy & sweet matchstick apples, fresh ripped mint, tender greens, shaved mirliton, and sweet                                                             pecans with creamy blue cheese crumble, crisp apple chips & “Whiskey Smashed” citrus vinaigrette

~ Entrées ~ 
Please Select One

CRISPY SOUTH LOUISIANA CATFISH
Creamy “Paradis” potato salad and Creole honey mustard
vegetable slaw with charred green tomato tartar sauce and a brûléed lemon 21.

“SMASHED” COCHON DE LAIT POBOY
                                                                      Garlic braised pork shoulder, spicy arugula, tomatoes, smoked corn aioli and                                                                                        gooey brie-griddled into crispy Leidenheimer French bread 19.

GARLIC & RED CHILI CRUSTED COCODRIE SHRIMP
Wild White shrimp flambéed in local sugarcane rum
with “backbone” vegetables, Jazzman rice and a vibrant sweet-spicy coconut curry shrimp head broth 23.


Desserts

ABITA ROOT BEER & WHITE CHOCOLATE BISCUIT PUDDING
Abita root beer syrup, toasted New Roads pecans and white chocolate ice cream 7. (Please Allow 20 Minutes to Prepare)

RUM & BROWN SUGAR CARROT CAKE
A warm rum-soaked cake with New Roads pecans, carrot coulis and white chocolate 8.

MADAGASCAR VANILLA CREME BRULÉE
Exotic vanilla bean custard with burnt sugar in the raw 7.

GERMAN CHOCOLATE CAJUN BROWNIE
Rich dark chocolate & coconut ganache, creamy coconut sorbet and pecans 9.

QUINTIN’S SEASONAL SORBETS & ICE CREAMS
ask your server for today’s selection 7.

CREOLE CREAM CHEESE CHEESECAKE
Blackberry infused Steen’s sugarcane syrup and fresh blackberries 8.

Menu updated December 18, 2017