MiLa

Name: MiLa
Address: 817 Common St., 70112, LA, 70112
Telephone: 504-412-2580

817 Common St., New Orleans, LA 70112, US

• Monday: 6:00AM-10:00PM •Tuesday: 6:00AM-10:00PM •Wednesday: 6:00AM-10:00PM •Thursday: 6:00AM-10:00PM •Friday: 6:00AM-10:00PM •Saturday: 6:00AM-10:00PM •Sunday: 6:00AM-10:00PM •

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Details

Cuisine: Contemporary Louisiana
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

Appetizers

Salad of Young Lettuces

Lemonette, Toasted Sunflower Seeds

Baby Mizuna Salad

Virginia Ham, Truffle Vinaigrette, Shaved Pear

White Asparagus Velouté

Louisiana Crawfish, Sautéed Asparagus, Lobster Oil

Rabbit Pate

Caper Berries, Creole Mustard, Crostini

Tian of Crab

Tomato Concassee, Scallion Remoulade

Entrees

Butter Poached Chicken

Sprng Vegetables, Buttermilk Gnocchi, Bacon Jus

Pan-Roasted Scallop Salad

Local Lettuces, Grapefruit Vinaigrette

Molasses Glazed Salmon

Parsnip Puree, Sautéed Collard Greens

Smoked Pepper Dusted Petit Filet

Creamy Grits, Roasted Shiitakes, Red Wine Sauce

Filo-Crusted Redfish

Spring Peas and Pearl Onions, Lobster Emulsion

Three Course Lunch Prix Fix

First

Our Farmer’s Garden Salad

Lemonette, Shaved Cucumber, Sunflower Seeds | or

White Asparagus Velouté

Louisiana Crawfish, Sautéed Asparagus, Lobster Oil

Second

Filo-Crusted Redfish

Fricassee of Spring Vegetables, Spicy Lobster Emulsion | or

Roasted Chicken Leg Confit

Fingerling Potato, Wilted Spinach, Brown Chicken Jus

Third

Vanilla Bean Rice Pudding

Confiture of Louisiana Strawberries | or

Chocolate Mousse

DINNER MENU

Appetizers

Oyster Rockefeller “Deconstructed”

Poached Louisiana Oysters, Spinach, Bacon Chips, Grated Licorice Root

Pan Roasted Sweetbreads

Creamy Black Truffle Grits, Sherry Bacon Jus

House Cured Duck Ham Salad

Mizuna Lettuce, Shaved Pears, Truffle Vinaigrette

Our Farmer’s Green Salad

Lemon Vinaigrette, Sprouts, Toasted Sunflower Seeds

New Orleans Style Barbeque Lobster

Poached with Creole Spiced Butter, Garlic Confit, Fresh Thyme

White Asparagus Velouté

Louisiana Crawfish, Sautéed Asparagus, Lobster Oil

Tian of Louisiana Crab

Ripe Tomato Concassee, Scallion Remoulade

Foie Gras Terrine

Pepperjelly Gastrique, Toasted Buttermilk Brioche

Main Courses

Sweet Potato Pappardelle

Local Shiitakes, Shaved Georgia Cheese

Tournedos of Milk-Fed Veal

Creamed Heirloom Spinach, Wild Mushrooms, Madeira Sauce

Sauteed Speckled Trout

Blackeyed Pea Puree, Wilted Ramps, Lobster Emulsion

Porcini Dusted Black Grouper

Green Asparagus Tips and Puree, Shallot Confit, Coffee Glaze

Rotisserie Sweet Tea Brined Duck

Wilted Farm Greens, Baby Beets, Date Reduction

Crispy Skinned Poussin

Fricassee of Spring Peas and Onions, Potato Gnocchi, Rich Sauce

Hickory Smoked Rack of Lamb

Butter Beans, Braised Cipollini Onions, Spiced Port Reduction

Halibut a la Plancha

Artichokes Barigoule, Tomato Confit, Sorrel Hollandaise

Spring Tasting Menu

First

| Tian of Louisiana Crab

Second

| White Asparagus Velouté

Third

| Sautéed Rouget

Fourth

| Seared Filet of Veal

Fifth

| Coconut Sorbet

Sixth

| Chocolate Mousse

BAR MENU

Something to Snack On

Fondue of Crab & Imported Cheese

Hot Deer Sausage & Cheddar Biscuits

Plate of House Cured Duck Ham, Pickles & Mustard

Coconut Shrimp Beignets Pepper Jelly Sauce

Smoked Fish Spread with Buttermilk Crackers

Hush Puppies & Caviar, Crème Fraiche

DESSERT MENU

Dessert

Root Beer Float

Vanilla Bean Bavarois, Ginger Snap Tuiles, Abita Root Beer Sorbet

Warm Italian Almond Cake

Rhubarb Jam, Coconut Basil Sorbet

Chocolate Peanut Butter Tart

Peanut Brittle, Chocolate Sorbet

Muscadine Wine Gelée

Served with Ripe Tropical Fruits, Sweet Cream, Mint Chiffonade

Creamy Rice Pudding

Perfumed with Tonka and Vanilla Bean, Confiture of Ponchatoula Strawberries

Louisiana Citrus Sorbets

Housemade using Plaquemine’s Parish Citrus, Shortbread Cookie, Mint Purée

Cheese Plate

Selection of Ripe Domestic and Imported Cheeses served with Housemade Condiments and Warm Pecan Chestnut Bread