Green Goddess

Name: Green Goddess
Address: 307 Exchange Pl., 70130, LA, 70130
Telephone: 504-301-3347

307 Exchange Pl., New Orleans, LA 70130, US

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Cuisine: Eclectic / Int'l, Vegetarian
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Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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Wheelchair Accessible:
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LUNCH & BRUNCH MENU

Eye Openers and Global Brunch Favorites

“Big Cactus” Chilaquiles

Poached egg over homemade corn tortillas, with Creole queso fresco, blistered nopales, guacamole & spicy salsa verde.

South Indian Savory Ivory Lentil Pancake

Known as utthappam, featuring petite green peas, mustard seeds, kalonji, spiced tomatoes. Served with tamarind chutney & crunchy, spicy dal.

BBQ Pork & Corn Flapjack

Smoky pulled pork with bbq gravy & creamy slaw on top of a corn-jalapeno pancake.

Lobster Mushroom and Truffle Frittata

Black truffles, wild lobster mushrooms, asparagus and robiola cheese baked in a 3 egg frittata, made from scratch.

Acadian Country Breakfast

Boudin patty, grilled up nice & crispy, tucked inside sweet potato biscuits with pepper jelly & Steen’s cane syrup, grits on the side.

‘Shroom Gravy & Biscuits

Tea-smoked mushrooms in cream gravy over sweet potato biscuits, grits on the side

French Toast Stuffed with Figs & Chèvre

Brandied fig compote blended with honey goat cheese, finished with local blood orange honey.

Soup, Salads, & Sandwiches

Chilled Mango Crab Salad

Fresh lump crabmeat and mangoes, bound by a creamy remoulade with a Latin tinge, served on half an avocado & arugula.

Chilled Watermelon-Ginger Soup

Local watermelon pureed with ginger; crushed avocado & jumbo lump crabmeat.

The Green Goddess Wedge Salad

Hearts of romaine with hearts of palm, radishes, cucumbers, boiled Gulf shrimp, jumbo lump blue crabmeat, Green Goddess dressing & “the goody mix” of eggs, bacon, and pecorino cheese.

Heirloom Yellow Tomato “BLT” Salad

Juicy slices of fat, yellow beefsteak tomatoes, topped with boiled shrimp, arugula aioli & crumbled bacon.

Louisiana Blue Crab Melt

With remoulade, “due latte” robiola bosina cheese, ciabatta.

Cuban Luau Sandwich

Artisanal salame, pulled pork, manchego, pickled banana peppers & roasted pineapple on pressed ciabatta.

Da Meatloaf Sandwich

Bison & Bacon Meatloaf, dressed with Creole mustard, arugula, tomatoes, roasted garlic aioli, and Nueske’s bacon. Served cold.

Adobo Mess o’ Greens “Cuban” Sandwich

Collard greens cooked in a savory Filipino style with coconut vinegar and coconut milk, served with everything that dresses our regular Cuban sandwich. Vegetarian!

Blue Plate Specials

Ploughman’s Lunch

Boudin patty, artisanal salame, Creole Country’s chorizo sausage, with manchego, and clothbound cheddar, pickled onions, olives, & bread.

Array of Vegetables with Two Dipping Sauces

A generous platter of the best seasonal vegetables, with some surprising guest stars, to dip in our two sauces: roasted garlic aioli & Spanish romesco. | Strict vegetarians should alert their server, so we can hook ‘em up!

Shrimp & Grits

Big Gulf shrimp in the classic New Orleans barbecue sauce, over grits cake.

Louisiana “Bangers & Mash”

Marciante’s duck sausage over mashed Louisiana sweet potatoes, finished with Steen’s cane syrup.

Crab Duet

A pair of contrasting Louisiana crab tastes: a warm piquillo pepper stuffed with truffled crabmeat, and a wedge of watermelon topped with crab tossed in a tomatillo aioli with sea beans.

Side Dishes

French Duck Fat Potato “Home Fries”

Sweet Potato Biscuits

with Orange Honey Butter

Grits

Cheesy Manchego Grits

Nueske’s Applewood Bacon

(3 slices!)

Boudin Patty

Juices

O.N.E. Cashew Fruit Juice or Coffee Berry Juice

Zico Young Coconut Juice

with Mango

Zico Young Coconut Juice

with Passion Fruit

Foco Young Coconut Juice

(with pulp)

Xeo Sugarcane Juice

Foco Basil Seed Drink

Foco Lychee Drink

Sparkling Juices

Sonoma Sparkling Blood Orange or Sparkling Pear

Hansen Pomegranate Blueberry

Ting, Jamaican Grapefruit Soda

Izze Blackberry, Peach, or Lime Juice

Cold Drinks & Soda

Oogave Natural Cola

Boylan Black Cherry Soda

Boylan Creamy Red Birch Beer

Boylan Diet Birch Beer or Diet Cream Soda

Abita Root Beer

Maine Root Ginger Brew

Coffees

Union Chicory & Coffee

Hot, with condensed milk

Iced, with condensed milk

Teas

Today’s Iced Tea

Fiji Natural Water

Biogenesi Italian Sparkling Water

Desserts

The Sultan’s Nest

Pistachio Gelato & Whipped Cream “Wearing a Crown” of Shredded Phyllo & Honey Infused with Saffron, Candied Yuzu Peel & Orange Blossom Water.

Chocolate Biscuit Heaven

Paul’s sweet potato biscuit and Italy’s famous Gianduja sauce made with a blend of chocolate & hazelnuts, all made in house, with butter infused with hazelnuts.

Saturn Calling

Sticky Coconut Black Rice pudding with “rings and stardust.”

Sparkling Meyer Lemon Parfait

Homemade lemon curd layered with whipped cream, crumbled Italian cookies & marionberry puree. Served frozen.

DINNER MENU

Dinner

South Indian Savory Ivory Lentil Pancake

Known as utthappam, featuring petite green peas, mustard seeds, kalonji, spiced tomatoes. Served with tamarind chutney & crunchy, spicy dal.

“Variations on the Blues” Cheese Torta

Terrine of layered cheeses, from creamy chèvre to pungent blue cheese, with striations of pesto, served with drunken figs and Sardinian Saba.

Niigata Bruschetta

Edamame & Mint “Tapenade” with Crazy Wintry Malted Chiles from Far North Japan on Olive Fougasse Bread.

Golden Beet “Ravioli”

Filled with Truffled Chèvre, finished with Pomegranate Molasses, Sardinian Saba, & Avocado Oil. | (No pasta was “harmed” in the making of this “ravioli.”)

Array of Vegetables with Two Dipping Sauces

Roasted asparagus, Mardi Gras Indian cauliflower, choice of duck fat or crab-boil potatoes, radishes, & seasonal guest star vegetable, with roasted garlic aioli and romesco sauce. A good plate to share!

The Green Goddess Wedge Salad

Boiled LA. Shrimp, jumbo lump crabmeat, radishes, cucumber, hearts of palm, hearts of romaine, with sieved eggs, crumbled bacon, and romano cheese (AKA the goody mix) & green goddess dressing.

“Spooky” Blue Corn Crepes

Folded French napkin style, with huitlacoche, (a rare Aztec corn fungus) mushrooms & brandy ragout, finished with porcini salt and butter.

Crispy Pasta Pillows & Jumbo Lump Crabmeat

Baked angel hair, green tea vegetable broth, fried shallots & fresh Louisiana blue crabmeat.

Shrimp “Wearing a Grass Skirt”

Roasted Louisiana shrimp wrapped in shredded phyllo, with New Orleans barbecue shrimp sauce, roasted pineapple & young coconut slaw.

Father Pat’s Grilled Cheese

Cahill’s Irish Porter cheddar cheese, made with Guinness, and pear butter on wholegrain 3 seed bread.

Cochon de Lait/Lei

Smoky pulled pork seasoned with Hawaiian black lava salt & wrapped in banana leaves, with sweet potato cakes, adobo mess o’ greens.

Louisiana “Bangers & Mash”

Marciante’s duck sausage and mashed sweet potatoes with hints of orange and roasted garlic, finished by Steen’s cane syrup.

Bison and Bacon Meatloaf

Twice baked potato & roasted asparagus wrapped in Serrano ham, spicy steak sauce.

Summertime Caprese Salad

Fresh mozzarella, sun-dried tomato tapenade, our garden’s basil pesto, chiffonade of various basils, little heirloom tomatoes, killer olive oil.

Summertime Farewell Tasting Menu

Chilled Watermelon-Ginger Soup

Local watermelon pureed with ginger; crushed avocado & jumbo lump crabmeat.

Little Mummy’s Shrimp Remoulade

Gulf shrimp poached in absinthe and fennel on a creamy fennel & Napa cabbage slaw made with Bengali spices and absinthe, topped with smoky Spanish hazelnuts.

Eat a (Barbecued) Peach

Peach halves grilled & topped with quince sauce, blue cheese, and crumbled bacon.

Tomato “Oscar”

Heirloom Yellow Tomatoes “paneed” with a Pistachio Crust, topped with Jumbo Lump Crabmeat & Roasted Asparagus, on a bed of Creole Corn Stew, with two “Sauces.”

Juices

O.N.E. Cashew Fruit Juice or Coffee Berry Juice

Zico Young Coconut Juice

with Mango

Zico Young Coconut Juice

with Passion Fruit

Foco Young Coconut Juice

(with pulp)

Xeo Sugarcane Juice

Foco Basil Seed Drink

Foco Lychee Drink

Sparkling Juices

Sonoma Sparkling Blood Orange or Sparkling Pear

Hansen Pomegranate Blueberry

Ting, Jamaican Grapefruit Soda

Izze Blackberry, Peach, or Lime Juice

Cold Drinks & Soda

Oogave Natural Cola

Boylan Black Cherry Soda

Boylan Creamy Red Birch Beer

Boylan Diet Birch Beer or Diet Cream Soda

Abita Root Beer

Maine Root Ginger Brew

Coffees

Union Chicory & Coffee

Hot, with condensed milk

Iced, with condensed milk

Teas

Today’s Iced Tea

Fiji Natural Water

Biogenesi Italian Sparkling Water

Desserts

The Sultan’s Nest

Pistachio Gelato & Whipped Cream “Wearing a Crown” of Shredded Phyllo & Honey Infused with Saffron, Candied Yuzu Peel & Orange Blossom Water.

Chocolate Biscuit Heaven

Paul’s sweet potato biscuit and Italy’s famous Gianduja sauce made with a blend of chocolate & hazelnuts, all made in house, with butter infused with hazelnuts.

Saturn Calling

Sticky Coconut Black Rice pudding with “rings and stardust.”

Sparkling Meyer Lemon Parfait

Homemade lemon curd layered with whipped cream, crumbled Italian cookies & marionberry puree. Served frozen.