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Lunch
Appetizers & Salads
Emeril's
Oyster Stew
Simmered in a Shallot-Milk Broth, Served with Homemade
Andouille Mashed Potatoes, Black Pepper Croutons and a
Drizzle of Garlic Aioli
Creole
Marinated Calamari
Fried and Served with a Smoked Tomato Sauce, a New Orleans
Style Olive Salad and Parmigiano Reggiano Cheese
Grilled
Homemade Andouille Sausage
With Emeril's Own Worcestershire Sauce and Baked Croutons
Jumbo
Lump Crabmeat Cheesecake
with a Pecan Crust, Served with Olive Oil Poached Roma
Tomatoes, Mushrooms Confit, Fresh Parsley and a Chilled
Herb Tomato Coulis
Creamy
White Truffle Potato Soup
With a Gratinée of Confit Mushrooms, Wild Mushroom
Truffle Syrup and a Garnish of Truffle Zapp's Potato Chips
Smoked
Wild & Exotic Mushrooms
In a Home-Cured Tasso Cream Sauce over Angel Hair Pasta
and Garnished with Fresh Grated Parmigiano Reggiano Cheese
New
Orleans Barbecue Shrimp
served with a Fresh Petite Rosemary Biscuit
Soup of the Day
Gumbo
of the Day
Emeril's
Salad
A Variety of Farm Grown Lettuces Tossed with Extra Virgin
Olive Oil, Balsamic Vinegar, Sun Dried Tomatoes, Jack
Cheese and Seasoned Croutons
Warm
Wilted Spinach Salad
With a Three-Nut Goat Cheese and Emeril's Homemade Andouille
Sausage Vinaigrette
New
Orleans Shrimp Remoulade
with Bibb Lettuces, Sliced Avocado and an Old Fashioned
Remoulade Sauce
Warm
Brie Cheese and Toasted Walnut Salad
with Mixed Baby Greens Tossed in a Fresh Berry Vinaigrette
with Grilled Portobello Mushrooms, Roasted Peppers and
Red Onions
Cornmeal
Flash-Fried Oyster Salad
With Baby Romaine, Creole Poached Mirlitons, Grated Parmesan
Cheese, Sliced English Cucumbers, Black Pepper Brioche
Croutons and a Creamy Caesar-Style Dressing
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