Sauce

Front 1

White Sauces

Back 1

1) newberg

2) avery

3) Remoulade

4) Mournay

Front 2

Newberg

Back 2

Seafood reduction cream sauce with sherry wine

Front 3

Avery

Back 3

Spicy white remoulade

Front 4

Remoulade

Back 4

Mayo based with horseradish and paprika

Front 5

Mornay

Back 5

béchamel (milk thickened w/ white roux) cheese

Front 6

Butter Sauces

Back 6

1) Meuniere

2) Beurre Blanc

3) Beurre Rouge

4) N.O. BBQ Butter

Front 7

Meuniere

Back 7

brown butter, lemon, red wine vinegar

Front 8

Beurre Blanc

Back 8

white wine butter sauce

(shallots, peppercorns, lemon, thyme, cream, butter)

Front 9

Beurre Rouge

Back 9

red wine butter sauce

Front 10

N.O. BBQ Butter

Back 10

garlic, beer, worchestire, lemon, butter, chargrilled oyster sauce: butter, parmesan cheese, garlic, hot sauce, vermouth

Front 11

Hollandaise Family

Back 11

1) Hollandaise

2) Bearnaise

3) Foyot

4) Creolaise

5) Mousseline

6) Charon

7) Maltaise

Front 12

Hollandaise

Back 12

Egg yolk, butter, lemon, white wine

Front 13

Bearnaise

Back 13

hollandaise with red wine tarragon reduction

Front 14

Foyot

Back 14

Bearnaise with demi glace

Front 15

Creolaise

Back 15

Hollandaise with creole mustard

Front 16

Mousseline

Back 16

Hollandaise and bechamel

Front 17

Charon

Back 17

tomato infused hollandaise or bearnaise

Front 18

Maltaise

Back 18

orange infused hollandaise

Front 19

Brown Sauces

Back 19

1) Demiglace

2) Bordelaise

3) Forrestierre

4) Marchand Di Vin

5) Robert

6) Au Poivre

7) Au Poivre Vert

8) Chassaur

Front 20

Demiglace

Back 20

A rich brown sauce made from veal stock reduction usually flavored with red wine

Front 21

Bordelaise

Back 21

Veal stock reduction sauce with red wine bay and lemon

Front 22

Forrestierre

Back 22

Veal stock reduction sauce with red wine, garlic, black peppercorn and mushrooms

Front 23

Marchand Di Vin

Back 23

brown sauce with brown port and mushrooms

Front 24

Robert

Back 24

shallots white wine reduction with dijon demi glace

Front 25

Au Poivre

Back 25

Bordelaise with brandy cracked black pepper

Front 26

Au Poivre Vert

Back 26

Bordelaise with green peppercorns

Front 27

Chassaur

Back 27

Bordelaise with mushrooms, garlic, red wine and cracked peper

Front 28

Veloutes

Back 28

stock sauces thickened with blonde roux

Front 29

Espanole

Back 29

stocks thickened with dark roux

Front 30

Atchafalaya Omelette

Back 30

3 egg omelette with blackened shrimp, pepperjack cheese and creamed spinach finished with tomato marmalade. served with boulevard hashbrowns.

Front 31

Creole Chicken Piccata

lunch

Back 31

Paneed chicken breast with sautéed crimini mushrooms served with herbed linguine, sautéed vegetables and finished with creole caper butter

Front 32

Lobster

lunch

Back 32

(1 or 2) Oven roasted 5 oz. cold water lobster tails served with herbed linguine, sautéed vegetables and drawn butter