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.  
 

SHRIMP & TASSO CORNDOGS

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

pickled okra & Crystal hot sauce butter   8.5 
 

CRAB FAT GRILLED CHEESE

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 Size 25. 
 

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

 BBQ STYLE CONFIT PORK “RIBS”

Boneless strips of confit pork 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. 

 CITRUS-SESAME CRUSTED SALMON

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

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

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. 


 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  


 “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. 

 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)
 
 RUM & BROWN SUGAR CARROT CAKE

New Roads pecans, carrot coulis and white chocolate  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 January 26, 2018