Cafe_Degas

Weekend Brunch

House-made duck liver & country pâtés with roasted garlic clove, Soppressata & Parisian sausages, toasted baguette, fig mustard, and house-made pickles

L’Assiette de Pâtes

Selection of domestic and imported cheeses, toasted baguette green apples, grapes, fresh berries and dried fruit

Le Plateau de Fromages

Our famous French onion soup with croutons and Swiss cheese gratin

La Gratinée d’Oignon

House made ravioli stuffed with Louisiana crawfish*, sautéed mushroom duxelle and spinach, topped with lemon beurre blanc

Ravioles d’Ecrevisse

Broiled escargots with Herbsaint garlic butter and toasted baguette

Escargots à la Bourguignonne

Prince Edward Island mussels steamed in fennel and leek white wine broth, fresh tarragon and garlic. Served with pommes frites and roasted garlic aioli

Les Moules au Fenouil

Mises en Bouche

Bibb lettuce tossed in Dijon vinaigrette with English cucumber, carrots, tomato, red onion and toasted almonds. Add creamy gorgonzola and/or bacon +2.00 each

La Salade Maison

Roasted red beets over baby greens with aged balsamic vinaigrette, Green apples, fresh berries, garlic & herb goat cheese, spiced pecans and red onion

La Salade de Betteraves

Gulf jumbo lump crabmeat* on baby arugula with tarragon vinaigrette, shaved fennel, grapefruit, fresh mint, and crispy shallots

La Salade de Crabe

Roasted quail over baby mixed greens with local honey citrus vinaigrette, Green apple, fresh berries, garlic & herb goat cheese, spiced pecans and red onion

La Caille Rôtie

Salades

Seared Gulf yellowfin tuna* on Bibb lettuce with Dijon vinaigrette, Kalamata olives, white Boquerón’s anchovies, haricots verts, hardboiled egg, tomato and new red potatoes

La Salade Niçoise au Thon Poêlé

Braised veal in Creole red gravy served with organic stone ground grits
add poached egg +3

Grillades de Mais

Crisp, classic waffle topped with white chocolate praline butter, whipped cream and berries

Gaufre Belge

Two poached eggs over andouille creamed collard greens, sautéed artichoke hearts, asparagus, cherry tomatoes and topped with hollandaise and bacon

œufs Sardo

Sautéed Louisiana crawfish*, Swiss, baby spinach and sautéed onions, served with a petite salad

La Quiche Maison

Seared hanger steak & egg (fried or poached), Chef’s sauce du jour, fingerling potatoes, baby carrots and seared Brussel sprouts

Onglet de bœuf et Oeufs

Sautéed calf’s liver, bacon, stone ground grits with seasonal vegetables and toasted garlic and shallot Bordelaise

Le Foie de Veau aux Oignons et Lardons et Grits de maïs

Les Entrées

Organic Stone Ground Grits

Bacon

Two Eggs (poached or fried)

Seared Brussel Sprouts

Haricots verts Amandine (Green beans)

Pommes Frites

Asparagus

Seasonal Vegetables

Roasted Corn Succotash

À la Carte

Regular Menu

House-made duck liver & country pâtés with roasted garlic clove, Soppressata & Parisian sausages, toasted baguette, fig mustard, and house-made pickles.

L’Assiette de Pâtes Plate

Selection of domestic and imported cheeses, toasted baguette, green apple, grapes, fresh berries and dried fruit.

Le Plateau de Fromages Plate

Our famous French onion soup with croutons and Swiss cheese gratin.

House made ravioli stuffed with Louisiana crawfish*, sautéed mushroom duxelle, spinach and topped with lemon beurre blanc.

Broiled escargots with Herbsaint garlic butter toasted baguettes.

Prince Edward Island mussels steamed in fennel and leek white wine broth, fresh tarragon and garlic. Served with pommes frites and roasted garlic aioli. (for Eat Fit NOLA, Substitute vegetables for frites)

Bibb lettuce tossed in Dijon vinaigrette with English cucumber, carrots, tomato, red onion and toasted almonds. Add creamy gorgonzola and/or bacon +2.00 each.

Roasted red beets over baby greens with aged balsamic vinaigrette, Granny smith apples, toasted spiced pecans and garlic herb goat cheese.

Gulf jumbo lump domestic crabmeat* on baby arugula with tarragon vinaigrette, shaved fennel, grapefruit, fresh mint, and crispy shallots.

Roasted quail over baby mixed greens with local honey citrus vinaigrette, Green apple, fresh berries, garlic & herb goat cheese, spiced pecans and red onion.

Seared hanger steak, pommes frites with seasonal vegetables, toasted garlic & shallot bordelaise.

L’onglet de Bœuf

Seared Gulf yellowfin tuna* on Bibb lettuce with Dijon vinaigrette, Kalamata olives, white Boquerón’s anchovies, haricots verts, hardboiled egg, tomato and new red potatoes.

Seared duck breast, blood orange basmati and wild rice, summer fruit & snow peas, local berry & beet gastrique.

Magret de Canard

Roasted rack of lamb, roasted corn succotash with smoked Vidalia onion, roasted peppers, local summer squash, wilted spinach and an eggplant & mushroom barigoule sauce.

Cafe Degas

4.3

(1424)

Overview

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