Mr. B's Bistro

Name: Mr. B's Bistro
Address: 201 Royal St., 70130, LA, 70130
Telephone: 504-523-2078

201 Royal St., New Orleans, LA 70130, US

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

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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 - Sample Menu

APPETIZERS, SOUPS, AND SALADS

CATFISH FINGERS

Strips of catfish lightly battered and deep fried to a golden brown, and served with a tomato tartar sauce

FRIED OYSTERS

Three plump Louisiana oysters deep fried to a golden brown; served with jalapeno tartar sauce

DUCK SPRINGROLLS

Two house-made Springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese; served with sweet ginger-garlic dipping sauce

COCONUT BEER SHRIMP

Three Louisiana Gulf shrimp rolled in a beer and coconut batter, deep fried to a golden brown and served with a Creole marmalade

GUMBO YA YA

A rich country style gumbo made with chicken and andouille sausage

SEAFOOD GUMBO

A classic New Orleans gumbo with Gulf shrimp, crabmeat, oysters and okra

SOUP DU JOUR

A seasonal selection from Mr. B’s repertoire of classic soups

MR. B’S LUNCHEON SALAD

Mixed greens and ripe tomatoes served with your choice of Mr. B’s housemade dressing

ROYAL STREET SALAD

Crisp Romaine lettuce tossed with creamy blue cheese, bacon, and fresh herb market vinaigrette

ENTREES

MR. B’S BARBEQUED SHRIMP

A Mr. B’s signature dish! Gulf shrimp barbequed New Orleans style, served in the shells with a peppery butter sauce, and French bread for dipping

PASTA JAMBALAYA

Gulf shrimp, andouille sausage, oven-roasted duck and chicken morsels, tossed with spinach fettuccine

CREOLE CATFISH

Cornmeal crusted fillet of catfish served with creamy black-eye peas seasoned with andouille sausage

BUFFALO CHICKEN SALAD

Tender strips of fried chicken glazed with a honey laced hot sauce and placed atop mixed greens, tossed with blue cheese dressing and pickled carrots, topped with crumbled blue cheese

PANEED CHICKEN & FETTUCCINE

A paneed boneless chicken breast, served with creamy fettuccine Alfredo sauce

SHRIMP AND ANGEL HAIR PASTA

Louisiana Gulf shrimp sautéed in extra virgin olive oil and topped with creamy herb and garlic sauce, served over angel hair pasta

GRILLED FISH OF THE DAY

A wood grilled fillet of fish served with parsley creamer potatoes, vegetable of the day, and lemon butter sauce

WARM TUNA SALAD

Yellowfin tuna slices served warm atop angel hair pasta salad with fresh vegetables and wasabi horseradish dressing

BEEF TOURNEDOS

Two wood grilled 4-ounce beef tournedos served with garlic wilted spinach and creamy hash browns

BISTRO BURGER

An 8-ounce wood grilled beef burger topped with cheddar cheese and served on a freshly baked onion bun with the usual fixings; served with pommes frites

DESSERTS

HOT BUTTERED PECAN PIE

Topped with vanilla bean ice cream

BREAD PUDDING

A Brennan family recipe rich in eggs, cream and butter, served warm with an Irish whiskey sauce

CHOCOLATE MOLTEN 'CUP' CAKE

An Individually baked rich, chocolate cake with a fudgy center, topped with vanilla bean ice cream and raspberry coulis

PROFITEROLES AND CHOCOLATE SAUCE

Cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

CARAMEL CUP CUSTARD

Creamy custard with sugary caramel – a classic New Orleans dessert

LEMON ICE BOX PIE

Served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream

Dinner - Sample Menu

APPETIZERS

DUCK SPRINGROLLS

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese; served with ginger soy dipping sauce

JUMBO SEA SCALLOP

A pan seared jumbo sea scallop served atop peppery arugula with shaved grana parmesan cheese and white truffle oil

MR. B’S CRABCAKE

A pan sautéed jumbo lump crabcake served with classic ravigote sauce

BAKED OYSTER TRIO

Half a dozen baked oysters in the shell served Rockefeller, Diablo, and jalapeno- bacon style

PANKO CRUSTED SHRIMP

Three panko crusted Gulf shrimp served with sun-dried tomato and onion relish

SOUPS AND SALADS

GUMBO YA YA

A rich country style gumbo made with chicken and andouille sausage

SEAFOOD GUMBO

A classic New Orleans gumbo with Gulf shrimp, crabmeat, oysters, and okra

SOUP DU JOUR

A seasonal selection from Mr. B’s repertoire of classic soups

SOUPS 1-1-1

A demi-tasse tasting of our three soups: Gumbo Ya Ya, Seafood Gumbo and Soup du Jour

MR. B’S SEASONAL SALAD

Crisp asparagus and ripe tomatoes tossed with our housemade market dressing; served over lime stone lettuce

SPINACH AND STRAWBERRY SALAD

Tender baby spinach, sliced ripe strawberries and shaved ricotta salata cheese tossed with balsamic vinaigrette

ENTREES

MR. B'S BARBEQUED SHRIMP

A Mr. B's signature dish! Gulf shrimp barbequed New Orleans style, served in the shells with peppery butter sauce and French bread for dipping

WOOD GRILLED FISH

Fresh fillet of fish grilled over a wood fire, served with parsley creamer potatoes, lemon butter sauce and vegetable of the evening

FILET MIGNON

An 8-ounce wood grilled filet of beef served with a grilled portabello mushroom, roasted garlic potato rounds and topped with housemade truffle butter

SHRIMP AND GRITS

A sauté of applewood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow grits and red-eye gravy

HONEY-GINGER GLAZED PORK CHOP

A 12-ounce pork chop, grilled over wood fire and lightly smoked, glazed with honey-ginger barbeque sauce ~ served with tender baby carrots, an aromatic jasmine rice, and a julienne of fresh vegetables

VEAL CHOP

A 12-ounce wood grilled veal chop topped with jumbo lump Louisiana crabmeat and smoked tomato butter sauce; served with asparagus

GARLIC CHICKEN

Half a garlic roasted chicken, served with oven-dried roma tomatoes, roasted garlic cloves, orzo and a rosemary infused natural reduction sauce

CRAWFISH RISOTTO

A sauté of fresh Louisiana crawfish tails, onions and peppers tossed with creamy imported risotto

BLACKENED TUNA

An 8-ounce yellowfin tuna steak served with creamy polenta, vegetable of the evening and fresh herb butter sauce

SIDES

PORTABELLO MUSHROOM

Seasoned and brushed with olive oil, then wood grilled

WHOLE ROASTED GARLIC

With French bread croutons

GRILLED ASPARAGUS

With lemon butter

GARLIC POTATO ROUNDS

Oven roasted and lightly drizzled with truffle oil

STONE GROUND GRITS

Delicious on their own or served with red-eye gravy

CREAMY HASH BROWN POTATOES

Browned in butter and cooked with cream; deliciously rich

JASMINE RICE

Enjoy classically or with Honey Ginger Barbeque Sauce

DESSERTS

HOT BUTTERED PECAN PIE

Topped with vanilla bean ice cream

BREAD PUDDING

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

CHOCOLATE MOLTEN 'CUP' CAKE

An individually baked rich, chocolate cake with a fudgy center, topped with vanilla bean ice cream and raspberry coulis

PROFITEROLES AND CHOCOLATE SAUCE

Cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

CARAMEL CUP CUSTARD

Creamy custard with sugary caramel – a classic New Orleans dessert

LEMON ICE BOX PIE

Served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream

Dessert - Sample Menu

DESSERTS

HOT BUTTERED PECAN PIE

Topped with vanilla bean ice cream

BREAD PUDDING

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

CHOCOLATE MOLTEN 'CUP' CAKE

An individually baked rich, chocolate cake with a fudgy center, topped with vanilla bean ice cream and raspberry coulis

PROFITEROLES AND CHOCOLATE SAUCE

Cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

CARAMEL CUP CUSTARD

Creamy custard with sugary caramel – a classic New Orleans dessert

LEMON ICE BOX PIE

Served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream