Gluten Free Menus

Appetizers

Werlein Salad
Romaine lettuce with garlic anchovy dressing, grated Pecorino Romano 6~

Bleu Cheese Salad
Danish bleu cheese, crispy prosciutto, grilled peaches, candied pecans, shaved red onions and summer greens tossed with bourbon-brown sugar vinaigrette 8~

Café Spinach Salad
Tossed with housemade candied bacon, red onion and chopped boiled egg in a sherry cane vinaigrette 7~

Shrimp Rémoulade
Spicy boiled Louisiana shrimp dressed with New Orleans rémoulade sauce, served over a mixed greens salad with herbed vinaigrette and chopped egg 9~

Crab Claws Bordelaise
Sautéed blue crab claws with New Orleans style bordelaise sauce with garlic, lemon, parsley and Creole seasoning 9~

Yogurt Parfait
Granola, Creole cream cheese and honey sweetened yogurt layered with fresh fruit 9~

Entrees

Grilled Gulf Fish
With local cucumbers, Creole tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 22~

Café Cobb Salad
Chiffonade of romaine and red leaf lettuce with crumbled Danish bleu cheese, hard boiled egg, grilled and chilled red onion topped with avocado, candied andouille and a charred tomato vinaigrette, served with your choice of:
Chicken 14~
Duck confit 17~
Shrimp 18~

Pan Eggs and Hash
Pickled pork hash with leeks, peppers, garlic, and potatoes, topped with sunny side up eggs and sliced pecan smoked bacon 14~

Chicken Pontalba
Oven roasted, boneless chicken served on a bed of sautéed green onions, ham, mushrooms, garlic, and Brabant potatoes and topped with Béarnaise sauce 15~

Shrimp Tchefuncte
Sautéed Louisiana shrimp with Creole meunière, green onions, roasted mushrooms, and popcorn rice 17~

Appetizers

Werlein Salad
Romaine lettuce with garlic anchovy dressing andgrated Pecorino Romano 6~

Bleu Cheese Salad
Ponchatoula strawberries, toasted pecans, Danish bleu cheese crumbles, shaved red onions and mixed greens tossed with strawberry-balsamic vinaigrette 8~

Café Spinach Salad
Tossed with housemade candied bacon, red onion and chopped boiled egg in a sherry cane vinaigrette 7~

Shrimp Rémoulade
Spicy boiled Louisiana shrimp dressed with New Orleans rémoulade sauce, served over a mixed greens salad with herbed vinaigrette and chopped egg 9~

Crab Claws Bordelaise
Sautéed blue crab claws with New Orleans style bordelaise sauce with garlic, lemon, parsley and Creole seasoning 9~

Entrees

Café Cobb
Chiffonade of romaine and red leaf lettuce, crumbled Danish bleu cheese, hard boiled egg, grilled and chilled red onion, avocado, candied andouille and charred tomato vinaigrette, with your choice of:
Chicken 14~
Duck Confit 17~
Gulf Shrimp 18~

Pan Seared Jumbo Gulf Shrimp
With roasted red peppers, caramelized onions, fresh thyme and seasonal greens tossed in a warm red bean and Crystal vinaigrette 16~

Grilled Gulf Fish Panzanella
With local cucumbers, tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 16~

Creole Seasoned Petit Filet Mignon
Creole seasoned 2 4-oz. tournedos grilled and served with green onion mashed potatoes with a roasted shiitake demi-glace, grilled onions and Stilton bleu cheese crumbles 26~

Rotisserie Chicken aux Champignons
With truffled mashed potatoes, lemon-arugula salad and a roasted shiitake demi-glace 18~

Shrimp Tchefuncte
Sautéed Louisiana shrimp with Creole meunière, green onions, roasted mushrooms, and popcorn rice 17~

Appetizers

Werlein Salad
Romaine lettuce with garlic anchovy dressing, grated Pecorino Romano 6~

Bleu Cheese Salad
Danish bleu cheese, crispy prosciutto, grilled peaches, candied pecans, shaved red onions and summer greens tossed with bourbon-brown sugar vinaigrette 8~

Café Spinach Salad
Tossed with housemade candied bacon, red onion and chopped boiled egg in a sherry cane vinaigrette 7~

Shrimp Rémoulade
Spicy boiled Louisiana shrimp dressed with New Orleans rémoulade sauce, served over a mixed greens salad with herbed vinaigrette and chopped egg 9~

Crab Claws Bordelaise
Sautéed blue crab claws with New Orleans style bordelaise sauce with garlic, lemon, parsley and Creole seasoning 9~

Entrees

Grilled Gulf Fish
With local cucumbers, Creole tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 22~

Creole Seasoned Filet
Grilled 8oz. filet with roasted shiitake demi-glace, grilled onions and Stilton bleu cheese crumbles accompanied by green onion mashed potatoes 32~

Rib-eye and Shrimp
12 oz. cast iron-seared rib-eye accompanied by Lyonnaise potatoes, jumbo Gulf shrimp and finished with toasted pine nut brown butter 34~

Crispy Braised Pork Shank
With a warm salad of crispy sweet potatoes, bleu cheese, frisée & housemade bacon, finished with a Ponchatoula strawberry barbecue sauce 23~

Rotisserie Chicken aux Champignons
Dusted with mushrooms and served with truffled mashed potatoes, lemon-arugula salad and finished with roasted shiitake demi-glace 18~

Shrimp Tchefuncte
Sautéed Louisiana shrimp with Creole meunière, green onions, roasted mushrooms, and popcorn rice 17~

Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras
Set on parsnip mashed potatoes with a citrus-confit salad 26~