Besh Steak

Name: Besh Steak
Address: 4 Canal St., 70130, LA, 70130
Telephone: 504-533-6111

4 Canal St., New Orleans, LA 70130, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Seafood, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Appetizers

Louisiana Seafood “3 Ways”

| Shrimp remoulade | Crab Maison with caviar | Fried oysters with blue cheese dressing

House-made “Natchitoches Meat Pies”

with buttermilk dressing

Roasted P&J “Oysters Casino”

with bacon, parmesan, garlic and parsley

Plum Lacquered Pork Belly Spring Rolls

with sweet chili dipping sauce and fresh herbs

P&J Select Corn Fried Oysters

with Chef Chris Kerageorgeiou’s Madagascar sauce

Stuffed Crab “Shells”

baked with garlic and lemon fondue

“Steak & Eggs”

Sunny-side-up Quail Egg over beef Tartare with mâche salad

Besh Barbequed Shrimp

Soups

Duck and Jacobs Andouille gumbo

Sweet Corn and Crab bisque

Soup of the day

Salads

Bibb Lettuce

with buttermilk blue cheese dressing & spiced pecans

Salad of Organic Mixed Greens

with Allen Benton’s Bacon & Creole mustard vinaigrette

Baby Spinach Salad

with pecan molasses vinaigrette and local cheese

Heirloom Tomato Salad

local grown heirloom tomatoes with onion vinaigrette

From The Gulf

Garlic Crusted Louisiana Shrimp

over crushed hot-house tomatoes and “mac ‘n cheese”

Pepper Seared Yellowfin Tuna

with French green lentils, pinot noir reduction and seared foie gras

Gulf Fish Amandine

with sautéed local spinach and corn fried oysters

Louisiana Buster Crabs

flash fried on heirloom tomatoes with aioli

From the Farm

14oz Cast-Iron Roast Ribeye of Beef

with peppercorn sauce and fries

Broiled Tournedos of Beef

summer vegetable maque choux and jumbo lump crabmeat

Bacon wrapped Loin of Wild Boar

with sweet and spicy fig sauce over Anson Mills grits and braised greens

38oz “Cowboy Steak”

with roasted potatoes and local vegetables

10oz Filet of Beef Tenderloin

with dauphinoise potatoes, asparagus and smoked marrow butter

30 day-aged 18oz Prime New York Strip

with blue cheese butter and Abita Amber onion rings

16 oz Slow Roasted Prime Rib

with roasted fingerling potatoes and haricot verts

48oz Midwest Beef Porterhouse

with creamy polenta and garlic butter (for 2 persons)

Desserts

Pére Roux Cake

with bananas, creole cream cheese and white chocolate

Brendan’s Bread Pudding

with Irish whiskey ice cream and toffee sauce

Crème Brûlée

with Mixed Berries and Cookies

Molten Dark Chocolate Cake

with Brandied Cherries and vanilla ice cream