New York Platter Atlantic Smoked Salmon

with Bagel and Cream Cheese

Scrambled Eggs Two Eggs

with crispy Hash Brown Potatoes and your choice of Bacon, Ham or Sausage

New Orleans Omelet

with Crabmeat, Shrimp, Oysters, or Crawfish served with Creole Sauce

Eggs Sardou

Poached Eggs with Artichoke Bottoms, Hollandaise Sauce, Asparagus Spears and Roasted Tomato and crispy spicy Hash Brown

Ground Beef Burger

with Lettuce, Tomatoes, and Pickles served with French Fries

Turkey or Garden Burger

Sonesta Club Sandwich

with Triple Decker Turkey, Grilled Bacon, Swiss Cheese, Boiled Egg, Lettuce, Tomato, and Fruit

Blackened Louisiana Shrimp

wrapped on Spinach Flour Tortilla with Salsa and Guacamole

Chef Salad Wrap

with Iceberg Lettuce, Tomato, Blue Cheese, Cheddar Cheese, Swiss Cheese, Avocado, Bacon, Turkey, Ham, Cucumber and Green Onions served with Ranch or Blue Cheese dressing and homemade potato salad

Fresh Gulf Fish of the Day

Served with market vegetables and roasted potatoes

Pan Roasted Chicken Breast with Goat Cheese

served with Fried Green Tomato, Crawfish Potato Cake and Lemon Thyme Sauce

Peppered Pork Tenderloin “Paillarde”

served with Ruben Sweet Potato and Port Reduction

French Quarter Festival Pasta

with Shrimp, Crawfish and Mushrooms in a Brandy-Lobster Sauce

Filet Oscar

5 oz filet topped with gulf shrimp, béarnaise sauce and asparagus spears

Pan-Fried Crab Cake

with Vidalia Onion, Chutney and Spicy Chipolte Beurre Blanc

Shrimp and Crabmeat Remoulade

with Avocado Pearls

New Orleans Turtle Soup

with Sherry Wine

Louisiana Seafood Gumbo

with Crabmeat, Shrimp and Oysters

French Onion Soup au Gratin

Soup du Jour

Mixed Green Salad

with Tear Drop Tomatoes, Red Radish and Pecans

Caesar Salad

of Baby Lettuce served with Sourdough Olive Rosemary Fusi Bread

Shrimp Salad Begue’s

Fresh Greens, Boiled Shrimp, Mushrooms, Eggs, Tomatoes, Avocado and Bacon. With your choice of House Vinaigrette, Blue Cheese, Ranch or House Dressing

Palette of Fresh Seasonal Fruit

served with Cottage Cheese or Sorbet

Bayou Salad

stuffed roasted Piquillo Pepper with Shrimp, Crawfish, Crabmeat, Smoked Salmon and Mint Couscous served with Beet Chips

Peppered Seared Tuna Niçoise Salad

Mix Green Salad served with French Beans, Boiled Red Bliss Potato, Hard Boiled Eggs, Bell Pepper Niçoise, Olives Tapenade, Red Onion, Confit Roma Tomato Balsamic Dressing

Oyster Begue’s

Lightly Fried Garlic-Crusted Oysters over Creamy Leek Confit, topped with Fresh-Shaved Parmigiano, and served on the Half Shell

Jumbo Lump Crabcake

Pan-fried atop Corn Macque-Choux and Leek

Hudson Valley Foie Gras Beignet

with Grilled Green Tomato, Orange Chutney and Port Wine Sauce

Deux Thon

Marinated Grilled Tuna and Lime Tartar served with Mirliton, Carpaccio and Tasso Cream Emulsion

Pan Seared Prawns and Shrimp Pasta Roulade

served with New Orleans Court Bouillon

French Onion Soup

served with Swiss Cheese and Sourdough

Creole Gumbo

with Shrimp, Oysters, Crab, and Andouille over Rice

New Orleans Turtle Soup

garnished table-side with Sherry

Soup du Jour

Begue's House Salad

Micro Greens, Mesclun, Shallot Vinaigrette, Spicy Pecans, Tear Drop Tomatoes and Red Radishes

Caesar Salad

Hearts of Romaine served on a Rosemary Olive, Sourdough and Shaved Parmesan

Pan Roasted Chicken Breast

stuffed with Morel Mushrooms and served over Tomato Tart "Tatin" with Sage Sauce

Colorado Rack of Lamb

with Basil Crust, Anna Potato and Fine Ratatouille

Pan Roasted Veal Grenadin

Barigoule of Artichoke, Summer Vegetable and Lime Sauce

Baked Sword Fish

Citrus Horseradish Crust, Tuxedo Pasta and Sweet Garlic Sauce

Grouper Bouillabaisse

Braised in a Bouillabaisse Broth served with Mussels, Shrimp, Clams, Saffron Potatoes, Vegetable Bouquetière, "Rouille" Sauce and Sourdough Croutons

Lightly Smoked Salmon Steak

over Summer Vegetable Ragoût and Beurre Rouge

8 oz. Beef Tenderloin

12 oz. Beef Rib Eye Steak

10 oz. New York Strip

16 oz Porter House Steak

Grilled Lamb Chops

Creamy Spinach

Baked Potato

Roasted Red Bliss Potato

Sauté Mushroom

Crab Meat Topping

Shrimp “Oscar” Topping

Praline Cheesecake with Caramel Sauce

Royal Sonesta Chocolate Cake

with Raspberry Couli

Vanilla Crème Brule with Sugar Cookie

New Orleans Bread Pudding

with Whiskey Sauce

Chocolate Pecan Pie

Trio of Homemade Sorbet

Strawberry Vacherin

A light meringue topped with vanilla ice cream and marinated strawberries

Dark Chocolate Fondue for Two

Served with fresh fruits and cake squares for dipping

New Orleans Dessert Sampler

Cheesecake, Bread Pudding & Chocolate Pecan Pie