Emeril's

Name: Emeril's
Address: 800 Tchoupitoulas St., 70130, LA, 70130
Telephone: 504-528-9393

800 Tchoupitoulas St., New Orleans, LA 70130, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 6:00PM-10:00PM •Sunday: 6:00PM-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

Lunch Appetizers

New Orleans Barbeque Shrimp

with Petite Rosemary Biscuit and Fresh Chives

Smoked Exotic Mushrooms and Angel Hair Pasta

with a Homemade Tasso Ham Cream

Homemade Andouille and Boudin Sausages

with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril’s Worcestershire Sauce

Creole Marinated Calamari Fried and

Served with a Smoked Tomato Sauce, a New Orleans Style Olive Salad and Parmigiano-Reggiano Cheese

Crispy Gulf Oysters

with Manchego Fondue and Lemon-Parsley Salad

Lunch Soups & Salads

Soup of The Day

Gumbo of The Day

Our Emeril’s Salad

with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons

Lunch Entrees

Pecan Crusted Texas Redfish

with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce

Grilled Niman Ranch Pork Chop

with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce

Pan Roasted Ashley Farms Chicken Breast

with Smoked Chicken-Garlic Sausage, Swiss Chard, Butter Bean Ragoût and Parmesan Oil

Kobe Beef Burger

with Hand-Cut Fries, Wickles and American Cheese

Moroccan Spice Crusted Atlantic Salmon

with Beluga Lentils, Frisée – Herb Salad and Grapefruit Vinaigrette

Gulf Shrimp & Clams tossed

with Housemade Linguini, Pancetta, Tomatoes and Rapini

Grilled Fish of The Day

with Scallion – Jasmine Rice Cake, Blue Crab – Cucumber Kim Chee and Soy – Mushroom Vinaigrette

Slow Braised Beef Brisket

with Creole Cole Slaw, Potato Salad and Natural Jus

Lunch Desserts

Emeril’s Banana Cream Pie

with Banana Crust, Caramel Sauce and Chocolate Shavings

“S’mores” Homemade Graham Crackers, Chocolate Semifreddo, Toasted Mar

Vanilla Bean Crème Brûlée

with Brown Sugar Shortbread

Grand Marnier Poached Pear

with Mascarpone, Toasted Hazelnuts and Orange – Vanilla Gastrique

Granny Smith Apple Tarte Tatin

with Vanilla Ice Cream

Sweet Potato Bread Pudding

with Toasted Italian Meringue, Jim Beam Caramel and Candied Pecans

Crème Fraîche Cheesecake

with Berry – Lemon Compote and Semolina Streusel

J.K.’s Chocolate Grand Marnier Soufflé

From The Cheese Board

Midnight Moon Cypress Grove Goats Milk from California, Aged 1 year, Carame

Served with Pickled Beets.

Gratte - Paille Cows Milk From France, Double Cream, Buttery and Luxurious.

Served with Quince Paste.

Le Fiumorbu Sheep’s Milk from France, Firm. Melt in your Mouth

with a Sharp Finish. Served with Caper Berries.

Isle of Mull Cheddar Cows Milk from Scotland, Bold and Nutty.

Served with MedJool Dates.

Roaring 40’s King Islands Dairy Cows Milk, Blue Cheese from Tasmania.

Served with Tupelo Honey and Smoked Walnuts.

Dinner

Dinner Appetizers

New Orleans Barbeque Shrimp

with Petite Rosemary Biscuit and Fresh Chives

Smoked Exotic Mushrooms and Angel Hair Pasta

with a Homemade Tasso Ham Cream

Homemade Andouille and Boudin Sausages

with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril’s Worcestershire Sauce

Braised Mississippi Farm Raised Rabbit

with San Marzano Tomato and Housemade Pappardelle

Creole Marinated Calamari Fried and

Served with a Smoked Tomato Sauce, a New Orleans Style Olive Salad and Parmigiano-Reggiano Cheese

Crispy Gulf Oysters

with Manchego Fondue and Lemon-Parsley Salad

Dinner Soups & Salads

Soup of the Day

Gumbo of the Day

Our Emeril's Salad

with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons

Iceberg Wedge Salad

with Citrus Poached Shrimp, Serrano Ham, Maytag Blue Cheese and Creamy Basil Dressing

Marinated Beet Salad

with Goat Cheese, Arugula, Pistachio Brittle and Sweet Sherry Vinaigrette

Dinner Entrees

Andouille Crusted Texas Redfish

with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce

Grilled Niman Ranch Double Cut Pork Chop

with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce

Pan Roasted Ashley Farms Chicken Breast

with Honey Glazed Baby Carrots, Porcini Mushroom-Potato Purée and White Port Consommé

Grilled Filet of Beef

with Truffle – Potato Purée, Red Onion Marmalade, Marrow Butter and Oxtail Jus

Cherrywood Smoked Harris Ranch New York Strip

with Ancho Chili Braised Beef Cheeks, Anson Mills Grits and Salsa Verde

Duck Schnitzel

with Roasted Shallots, Confit – Frisée Salad, Haricots Verts and Lemon Butter Sauce