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

 BAYOU BEIGNETS

Breaux Bridge crawfish tails and spicy pepper jack cheese stuffed

into New Orleans style beignets  10. 
 

CRISPY BRAISED PORK BELLY

Smoky bacon topped with sticky kumquat marmalade over yellow stone

ground grits, tarragon oil and sweet potato chips  12.  
 

WILD, WHITE SHRIMP & TASSO CORNDOGS

Wild white shrimp dipped in tasso corndog batter, with  5-pepper jelly,

pickled okra & Crystal hot sauce butter   8.5 
 

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.

 

ROUGAROUX EGGS

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


 Soups & 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 
 
Mains

 BREAUX BRIDGE GRILLED CHEESE

LA Crawfish tails bound with whipped crab fat,

crab boiled garlic aioli and mozzarella & fontina cheeses

served with sweet yellow tomato gazpacho 23.
 
 CAST IRON SEARED BLACK DRUM 

Creole spiced Gulf fish with toasted couscous

and charred tri-colored sweet peppers over

“hot house” Creole tomato & sweet onion sauce 27. 

CHILI-LIME GLAZED CHICKEN

Chargrilled sweet pineapple, shaved cucumber ribbons, roasted peppers,

purple onion, crunchy jicama and local baby greens with Caipirinha vinaigrette and crispy sweet potatoes   22. 

 CITRUS-SESAME CRUSTED SALMON

Crushed mustard & sesame seeds over local legumes, haricot verts, asparagus,

tiny tomatoes, sweet potatoes, crushed olives and pea puree  25. 
 


 Sides     

 LEMON & PARMESAN HAND CUT FRIES  5.

ROASTED SEASONAL VEGETABLES  6. 

 


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 right from the Commander’s Palace kitchen 

CHEF MEG’S SOUP DU JOUR 

Selected farm vegetables prepared in a heart healthy way 

DOWNTOWN CHOPPED SALAD 

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

Parmesan 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  


 POBLANO CREOLE CREAM CHEESE CHEESEBURGER

Griddled Black Angus beef patties with roasted poblano,

bacon & onion jam, Creole cream cheese and fried onions

on a toasted brioche bun with lemon-parmesan fries 20.

 CRISPY SOUTH LOUISIANA CATFISH

Creamy “Paradis” potato salad, Creole honey mustard vegetable slaw,

charred green tomato tartar sauce  and a brûléed lemon  21. 

 LOUISIANA SHRIMP & GRITS 

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

crisp white wine and herbs  over creamy Bayou Cora stone ground grits  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)
 
 ZESTY LEMON & LOCAL BERRY TRIFLE

Light, fluffy citrus mousse layered with lemon pound cake and crushed local strawberries and blueberries  8. 

 MADAGASCAR VANILLA CREME BRULÉE 

Exotic vanilla bean custard with torched sugar in the raw and fresh fruit  7.  
 

GERMAN CHOCOLATE CAJUN BROWNIE

Rich dark chocolate & creamy coconut sorbet and pecans   9. 
 

QUINTIN’S SEASONAL SORBETS & ICE CREAMS   

Ask you server for today’s selection  7. 
 

CREOLE CREAM CHEESE CHEESECAKE

Blackberry infused Steen’s sugarcane syrup   8. 

 

Menu updated May 1, 2018

Our menu changes often - please use this as an example menu only