Martinique Bistro

Name: Martinique Bistro
Address: 5908 Magazine St., 70115, LA, 70115
Telephone: 504-891-8495

5908 Magazine St., New Orleans, LA 70115, US

• Tuesday: 6:00PM-9:30PM •Wednesday: 6:00PM-9:30PM •Thursday: 11:00AM-9:30PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-9:30PM •

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Details

Cuisine: French (Bistro), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Sunday Brunch Menu

Soups & Starters

Low Country Style Shrimp Bisque

with Amontillado Sherry

Provençal Vegetable Soup

with Pistou

Macadamia Nut Crusted Goat Cheese on Mixed Field Greens

with Lychee Nut Vinaigrette

Escargot

Sautéed with Exotic Mushrooms, Cotes du Rhone, Glace de Viande & Blue Cheese

Woodchuck Pear Cider Braised Duck Sausage on Sauerkraut

with a Duo of Mustards

Entrée Salads & Sandwiches

Duck Confit on Mixed Field Greens

with Blue Cheese, Hazelnuts, Dried Blueberries & White Balsamic Vinaigrette

Chargrilled Yellowfin Tuna Niçoise on Baby Spinach

with Haricot Verts, Teardrop Tomatoes, Roasted Red Bliss Potatoes, Hardboiled Egg & Caperberries with a Niçoise Olive Vinaigrette

Jumbo Lump Crab Cobb Salad

with Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green Goddess Dressing

Grilled Louisiana Blue Crab Cake on Mixed Field Greens

with Mango Lime Chipotle Vinaigrette

Croque Madame:

Grilled Ham & Gruyere on Sourdough with Mornay & Topped with A Fried Egg

House Cured Salmon Club

with Havarti, Apple Smoked Bacon, Heirloom Tomatoes, Mixed Field Greens & Housemade Remoulade on a Croissant

Entrees

Quiche du Jour

French Style Crêpe

with Scrambled Eggs, Apple Smoked Bacon & Gruyere

Low Country Barbeque Shrimp & Andouille Sausage

with Stone Ground Grits

Jumbo Lump Crab, Artichoke Hearts, Arugula & Chèvre Omelette

Pork Tenderloin “Grillades”

with Stone Ground Grits

Chargrilled Flat Iron Steak

with Duckfat Roasted Potatoes, Poached Eggs, Béarnaise & Demi-Glace

Poached Eggs du Jour

Lunch Menu

Soups & Starters

Low Country Style Shrimp Bisque

with Amontillado Sherry

Provençal Vegetable Soup

with Pistou

Macadamia Nut Crusted Goat Cheese on Mixed Field Greens

with Lychee Nut Vinaigrette

Escargot

Sautéed with Exotic Mushrooms, Cotes du Rhone, Glace de Viande & Blue Cheese

Grapefruit & Coriander Poached Shrimp over Baby Spinach

with Sriracha Remoulade

Entrée Salads & Sandwiches

Duck Confit on Mixed Field Greens

with Blue Cheese, Hazelnuts, Dried Blueberries & White Balsamic Vinaigrette

Chargrilled Yellowfin Tuna Niçoise on Baby Spinach

with Haricot Verts, Teardrop Tomatoes, Roasted Red Bliss Potatoes, Hardboiled Egg & Caperberries with a Niçoise Olive Vinaigrette

Jumbo Lump Crab Cobb Salad

with Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green Goddess Dressing

Grilled Louisiana Blue Crab Cake on Mixed Field Greens

with Mango Lime Chipotle Vinaigrette

Croque Madame:

Grilled Ham & Gruyere on Sourdough with Mornay & Topped with A Fried Egg

House Cured Salmon Club

with Havarti, Apple Smoked Bacon, Heirloom Tomatoes, Mixed Field Greens & Housemade Remoulade on a Croissant

Entrees

Quiche du Jour

Prince Edward Island Mussels Steamed in White Wine

with Roma Tomatoes, Chorizo & Fennel

Oven Roasted Atlantic Salmon

with a Nicoise Olive Gremolata, Basil Oil & Roasted Red Pepper Oil

Fish of the Day

Sautéed Medallions of Pork Tenderloin

with Green Peppercorns, Sage, Madeira, & Cream

Molasses Cured Oven Roasted Duck Breast

with Stone Ground Goat Cheese Grits & An Apricot Brandy Demi-Glace

Pan Seared Flat Iron Steak

with Wild Dried Blueberry & Port Demi-Glace & Blue Cheese

Coq au Vin:

Chicken Braised in Cotes du Rhone with Pearl Onions, Crimini Mushrooms & Apple Smoked Bacon

Dinner Menu

Soups & Starters

Butternut Squash Bisque

French Onion Gratinee

Soup du Jour

Prince Edward Island Mussels Steamed in White Wine

with Leeks, Bacon, Rosemary & Cream

Escargot

Sautéed with Exotic Mushrooms & Leeks in Cognac & Tarragon Cream

Louisiana Blue Crab Cake

with a Mango, Lime & Chipotle Vinaigrette

Exotic Mushroom & Caramelized Onion Tart

Salads

Pecan Crusted Goat Cheese on Mixed Field Greens

with Cranberry & Champagne Vinaigrette

Pulled Duck Confit on Frissee

with Shaved Red Onions & a Warm Bacon Sherry Vinaigrette, Topped with a Poached Hens Egg

Jumbo Lump Crab Cobb Salad

with Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green Goddess Dressing

Belgian Endive

with Saffron & Riesling Poached Pears, Walnuts & Blue Cheese with White Balsamic Vinaigrette

Entrees

Seared Sea Scallops

with Leeks, Garlic & Bacon in a Whiskey Cream Sauce

Pan Sautéed Louisiana Drum

with a Satsuma & Jumbo Lump Crab Hollandaise

Fish of the Day

Sautéed Medallions of Pork Tenderloin

with Dried Pears, Shallots & Crumbled Blue Cheese In a Poire Williams Demi-Glace

Pan Sautéed Veal Scaloppini

with Prosciutto & Fontina in a Sage & Madeira Demi-Glace

Molasses Cured Oven Roasted Duck Breast & Confit Duck Leg Quarter

with Stone Ground Goat Cheese Grits, Dried Cherries & a Kirsch Demi-Glace

Pan Seared Flat Iron Steak

with an Exotic Mushroom Diane Sauce

Cassoulet:

Braised French White Beans with Slab Bacon, Duck Sausage, Andouille & Leg Quarter of Duck Confit

Guinness Braised Lamb Shank

with Leeks, Fennel, Apple Smoked Bacon & Caramelized Onions