Patois

Name: Patois
Address: 6078 Laurel St., 70118, LA, 70118
Telephone: 504-895-9441

6078 Laurel St., New Orleans, LA 70118, US

• Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 10:30AM-2:30PM •

Reviews 0

be the first to leave a review...

Deals & Coupons

Details

Cuisine: American (New), French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

STARTERS

FRUIT PLATE

mix of fresh fruits and spiced nuts

MUSSELS AND FRIES

in a smoky tomato broth

SALADS

LYON SALAD

frisee lettuce, bacon, croutons, and a fried farm egg, with sherry vinaigrette

OYSTER SALAD

Bloomsdale spinach, shaved Parmigiano Reggiano and a smoked tomato buttermilk dressing

SUGARCANE GRILLED SHRIMP SALAD

with avocado, heirloom lettuces, sprouts, fall creole tomatoes and cane vinaigrette

SANDWICHES

CLASSIC RUEBEN

with fries and housemade pickles

CROQUE MONSIEUR

with fries

CROQUE MADAME

with fries

ENTREES

OMELETTE OF THE DAY

CORNED BEEF HASH

with poached eggs, creole mustard hollandaise and a biscuit

STUFFED BRIOCHE FRENCH TOAST

with Mississippi blueberry compote, creole cream cheese and sage breakfast sausage

SHRIMP AND GRITS

Gulf shrimp in a buttery sauce over grits

CLASSIC BREAKFAST

with eggs any style, bacon or sausage, grits or hash browns, biscuit or toast

GRITS AND GRILLADES

COUNTRY FRIED MISSISSIPPI RABBIT

with sausage gravy, a poached egg and a biscuit

STEAK AND EGGS

with marchand de vin sauce and fries

HOGSHEAD CHEESE

with grits and two fried eggs

SIDES

SMOTHERED GREENS

BISCUIT

BACON

HASH BROWNS

SAGE BREAKFAST SAUSAGE

DINNER MENU

APPETIZERS

POTATO GNOCCHI

butternut squash, brown butter, sage, wild mushroom and Parmigiano-Reggiano

SAUTEED SWEETBREADS

beluga lentils and spinach, country ham reduction

MOULES FRITES

in a smoky tomato broth with crispy French fries

PORK RILLETTES

with mustard, housemade pickles and crusty bread

BAKED GULF SHRIMP

with roasted garlic, preserved lemon and herb bread crumbs

BRAISED PORK BELLY

toad in a hole, sweet onion and maple marmalade

DUCK, RABBIT AND PORK TERRINE

with dried apples and balsamic glazed cipollini onions

VEGETARIAN PLATE

fried oyster mushrooms, aged gouda cheese and a roasted garlic buttermilk dressing

OYSTER GRATIN

with celery root, spinach and fennel

SALADS

CRAB SALAD

with avocado, fried root chips and a satsuma vinaigrette

LYON SALAD

frisee lettuce, smoked bacon, croutons, and a fried farm egg with sherry vinaigrette

DUCK CONFIT SALAD

fuji apples, baked brie with a mulled wine vinaigrette

HEIRLOOM LETTUCE SALAD

gruyere cheese, radish butter toasts and a local honey vinaigrette

SOUPS

PHEASANT AND ANDOUILLE GUMBO

GABURE

with crispy pork belly and arugula pesto

ENTREES

FENNEL & LEMON CRUSTED FREE RANGE CHICKEN

wilted kale, Anna potatoes and a natural pan sauce

ROASTED DUCK BREAST

rillette stuffed chickpea crepe, brussel sprouts and a lavender honey reduction

BRAISED SHORT RIBS

lima beans and buttered pasta, gremalota

ALMOND CRUSTED FLOUNDER

with roasted potato galettes, buttered green beans and Satsuma menieure sauce

PANEED MISSISSIPPI RABBIT

with purple hull pea succotash, pancetta and creole mustard sauce

BOUDIN STUFFED SMOKED PORK CHOP

with braised greens and a pickled peach reduction

GRILLED HANGER STEAK

with spaetzle, baby turnips, wild mushrooms, and a marrow reduction

CLAMS & FETTUCINE

with pancetta, roasted tomatoes, fennel, red onion in a white wine broth

DESSERT MENU

DATE COOKIE

with creole cream cheese ice cream and spiced walnuts

CHOCOLATE FRITTER

with mocha hazelnut fudge ice cream

RICE PUDDING

with chocolate and macadamia nut covered Thai bananas

LEMON & BITTERSWEET PLANTATION YOGURT NAPOLEON

with candied mint

SEMOLINA CAKE

with bruleed apple custard

HOUSEMADE ICE CREAM/SORBET

CHEESE PLATE

with housemade crackers