Bourbon House Seafood & Oyster Bar

Name: Bourbon House Seafood & Oyster Bar
Address: 144 Bourbon St., 70130, LA, 70130
Telephone: 504-522-0111

144 Bourbon St., New Orleans, LA 70130, US

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

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

Lunch Special

Appetizer

| SOUP OR SALAD

Entrée

| CREPE SALAD

Dessert

| SEASONAL FRUIT COBBLER

APPETIZERS

FRIED EGGPLANT

with house-made cocktail sauce

CRAB FINGERS

bordelaise style with lemon and garlic

DEVILED STUFFED CRAB

on Creole rattatoulli

SHRIMP COCKTAIL

FLASH FRIED GULF CALAMARI

tossed with Parmesan, served with chipotle aioli

SHRIMP REMOULADE

SPINACH SALAD

with a pecan-molasses vinaigrette

HOUSE HEART OF ROMAINE SALAD

with tomato, chopped egg, crumbled bleu cheese, chives, and spicy buttermilk dressing

SOUPS

WILD ALLIGATOR SOUP

a local favorite. Finished with lemon and sherry

SEAFOOD GUMBO

a dark roux based gumbo with Louisiana oysters, shrimp, crabmeat, okra, and Andouille sausage

SOUP DU JOUR

creations from our Chefs

SALADS

SPINACH SALAD

with a pecan-molasses vinaigrette

HEART OF ROMAINE “HOUSE SALAD”

with tomato, cucumber, red onion and spicy buttermilk dressing

PLATEAUX DE FRUITS DE MER

LE GRAND

(for 2-4 ppl)

LE ROYALE

(for 6-8 ppl)

OYSTER BAR

LOUISIANA OYSTERS ON THE HALF SHELL

| Or, the way Dick Brennan Sr. likes to eat them . . .

OYSTERS ON THE HALF SHELL WITH CAVIAR

NEW ORLEANS PO~BOYS

LOUISIANA OYSTERS

GULF SHRIMP

ROAST BEEF DEBRIS

DES ALLEMANDES CATFISH

OYSTER ROCKEFELLER

NEW ORLEANS STYLE SEAFOOD PLATTER

fried Gulf shrimp, oysters, Des Allemands catfish, crab fingers & pommes frites

FISH & SHELLFISH

SHRIMP CREOLE

simmered with fresh basil & local tomatoes

GULF FISH PECAN

with Creole Meunière sauce, spicy roasted pecans, vegetable du jour and whipped Yukon Gold potatoes

GULF FISH IBERVILLE

with a sauté of Gulf shrimp, oysters, long beans, and mushrooms, finished with lemon beurre blanc

LOUISIANA DEVILED CRAB STUFFED GULF FISH

served over sautéed spinach with brown butter

REDFISH ON THE HALFSHELL

grilled skin side down and served with new potatoes and lemon butter

ENTRÉES

CRABMEAT & SHRIMP COBB SALAD

fresh romaine lettuce tossed in a house made Thousand Island dressing and topped with diced tomatoes, chopped egg, diced red onion, crumbled bacon, and sliced avocado

HERB MARINATED CHICKEN SALAD

field greens, local tomatoes, zucchini, and squash tossed in a Chipotle vinaigrette with salata

GRILLED 8 oz. FILET

with whipped Yukon Gold potatoes, local vegetables, and tasso Marchands de Vin

14 OUNCE RIBEYE

Creole seasoned and grilled served on pommes frites with Andouille steak sauce

SAMPLE DINNER MENU

APPETIZERS

OYSTERS ROCKEFELLER, BIENVILLE, FONSECA OR A TRIO

FRIED EGGPLANT

with cocktail sauce for dipping

CRAB FINGERS

sauteed with garlic and lemon butter

SHRIMP COCKTAIL

SHRIMP REMOULADE

DEVILED STUFFED CRAB

SOUPS

SEAFOOD GUMBO

a roux based gumbo with Louisiana oysters, shrimp, crabmeat, okra and Andouille sausage

SOUP DU JOUR

Creations from our Chefs

WILD ALLIGATOR SOUP

SALADS

SPINACH SALAD

with pecan-molasses vinaigrette

HOUSE HEART OF ROMAINE SALAD

with tomato, chopped egg, crumbled blue cheese, chives and a spicy buttermilk dressing

PLATEAUX DE FRUITS DE MER

LE GRAND

(for 2-4 ppl)

LE ROYALE

(for 6-8ppl)

OYSTER BAR

LOUISIANA OYSTERS ON THE HALF SHELL

| Or, the way Dick Brennan Sr. likes to eat them . . .

OYSTERS ON THE HALF SHELL WITH CAVIAR

FISH

LOUISIANA STUFFED REDFISH

served over sauteed spinach with brown butter

GULF FISH PECAN

with Creole meunière sauce

GULF FISH AMANDINE

with classic meunière sauce and spinach Rockefeller timbales

GULF FISH IBERVILLE

with a sauté of gulf shrimp, oysters, long beans, and mushrooms, finished with lemon beurre blanc

REDFISH ON THE HALFSHELL

fresh redfish fillet grilled skin side down then finished in the oven. Served with new potatoes and a side of lemon butter sauce

SHELLFISH

SHRIMP CREOLE

Simmered with fresh basil and local tomatoes

NEW ORLEANS BARBEQUE SHRIMP

large head~n~tail on shrimp sauteed with black pepper, Worcestershire and butter with French bread for dipping

NEW ORLEANS STYLE FRIED SEAFOOD PLATTER

Fried gulf shrimp, Louisiana oysters, Des Allemands catfish, crab fingers, and pommes frites

INDIVIDUAL FRIED SEAFOOD PLATTERS

choose from jumbo gulf shrimp, Louisiana oysters, or Des Allemandes catfish, each served over pomme frites and our house made tartar sauce

ENTRÉES

PANEÉD VEAL WITH LOUISIANA CRABMEAT

Served with fettuccine topped with grated Romano

GRILLED 8 oz. FILET

with whipped Yukon Gold potatoes, local vegetables and marchands de vin

DOUBLE CUT PORK CHOP

with Poche's tasso, stone-ground grits, stewed local greens & red eye gravy

SAMPLE DESSERT MENU

CHOCOLATE CHUNK BREAD PUDDING

warm bread pudding baked with chocolate and topped with a bourbon caramel and anglaise sauce

PECAN PIE

Served warm with chocolate & caramel sauce, and sprinkled with pecan brittle, served a la mode

DOUBLE CHOCOLATE BLONDIE

Our house favorite!

PONCHATOULA STRAWBERRY CHEESECAKE

Topped with a strawberry compote.

HOUSE-MADE GELATO, ICE CREAM & SORBET

selections change daily