The Flaming Torch

Name: The Flaming Torch
Address: 737 Octavia St., 70115, LA, 70115
Telephone: 504-895-0900

737 Octavia St., New Orleans, LA 70115, US

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

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Details

Cuisine: Continental, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

Appetizers

JUMBO LUMP CRABMEAT RILLETTES

Jumbo lump crabmeat mixed in a herb and shallot Aioli

L’ ESCARGOT IVRE

‘Drunken’ escargots braised in stock, lemon peel, yellow chartreuse and butter

CREVETTES SAZERAC

Early New Orleans style - 4 Jumbo shrimp with red bell pepper, herbs, saffron, pernod, peychaud’s bitter, Rye Whiskey and beer, on toasted baguette slices

MOUCLADE CHARENTAIS

Mussles poached in stock, white Burgundy, shallots, garlic, curry, thickened with an egg yolk and cream

CALVES’ SWEETBREAD POULETTE

Sweetbread sautéed meuniere with mushroom cream sauce

GRILLED SAUSAGE SAMPLER

Locally made sausages with accompaniments

PATE AMBIGU

Cajun country pate with ham, veal, tasso, bacon and Armagnac served with red fruit, beurre rouge dipping sauce and croutons

ASSORTED CHEESE PLATE

Assorted imported cheeses

Soupe

SOUPE A L OIGNON GRATINEE

Traditional French Onion Soup

SOUPE DU JOUR

Chef ’s daily homemade soup

Salads

LA FLAMING TORCH

Our house sald of mescalin green cucumbers, tomatoes, hearts of palm and walnuts, tossed in raspberry vinaigrette garnished with red berries

COUR DU ROMAINE ‘PUTTANESCA’

Hearts of romaine lettuce and oven-cured tomatoes with stone ground mustard, capers, anchovies, Burgundry, chopped egg, garlic and onion

ROQUEFORT SALAD

House chopped greens, tomatoes and Apple Smoked Bacon crumbles with Roquefort dressing

SALAD DU PARADIS

Papaya, tropical fruits with jumbo crabmeat in a homemade slightly sweet ginger mayonnaise

MAGRET AND FOIE GRAS SALAD

Thin slices of duck breast are coupled with a thin slice of pan seared grade a foie gras, cherry compote, spring greens with plums and port wine vinaigrette

Lunch Entrées

POISSON DU JOUR

“Catch of the Day” ask your server for preparation

POACHED SALMON

Salmon fillet poached in a green peppercorn brotth over cous-cous and vegetable

SWORDFISH NORMANDE

Tender swordfish filet with sauce of brandy, cream, and mushroom - broccoli

SALAD NICOISE

Fresh ahi tuna, haricots vert, olives, mixed greens, boiled eggs and vine-ripened tomatoes with dijon vinaigrette

MOUCLADE CHARENTAISE

Traditional dish of mussels poached in stock, white Burgundy, shallots, garlic, curry, thickened with an egg yolk and cream

CREVETTES SAZERAC

Early New Orleans style - 8 Jumbo shrimp with red bell pepper, herbs, saffron, pernod, peychaud’s bitter, Rye Whiskey and beer, on toasted baguette slices

CHICKEN NORMANDE

Seared breast of chicken topped with sauce of brandy, cream and mushroom sauce

COQ AU VIN

Crispy skinned free range half chicken slowly braised in red wine apple smoked bacon, shallot liquid, with root vegetables

FILET MIGNON PORTUGESE

8 oz prime filet mignon with Portugese sausage, white Burgundry sauce, garlic, shallots, mushrooms and tomatoes served with saffron potato and cheese galette

SAUTÉED LIVER LYONNAISE

Sautéed Veal liver with caramelized onions

GRILLADE FILET MIGNON

8 oz center cut filet grilled to your taste and served with Maitre-d hotel butter

Desserts

CREPES SUZETE

EXPRESSO CRÉME BRULEE

BLACK CURRANT TART CASSIS

PECAN BREAD PUDDING

WITH CREAM ANGLAISE

ASSORTED CHEESE PLATE

DINNER

Appetizers

JUMBO LUMP CRABMEAT RILLETTES

Jumbo lump crabmeat mixed in a herb and shallot Aioli

L’ ESCARGOT IVRE

‘Drunken’ escargots braised in stock, lemon peel, yellow chartreuse and butter

CREVETTES SAZERAC

Early New Orleans style - 4 Jumbo shrimp with red bell pepper, herbs, saffron, pernod, peychaud’s bitter, Rye Whiskey and beer, on toasted baguette slices

MOUCLADE CHARENTAIS

Mussles poached in stock, white Burgundy, shallots, garlic, curry, thickened with an egg yolk and cream

CALVES’ SWEETBREAD POULETTE

Sweetbread sautéed meuniere with mushroom cream sauce

GRILLED SAUSAGE SAMPLER

Locally made sausages with accompaniments

PATE AMBIGU

Cajun country pate with ham, veal, tasso, bacon and Armagnac served with red fruit, beurre rouge dipping sauce and croutons

ASSORTED CHEESE PLATE

Assorted imported cheeses

Soupe

SOUPE A L OIGNON GRATINEE

Traditional French Onion Soup

SOUPE DU JOUR

Chef ’s daily homemade soup

Salads

LA FLAMING TORCH

Our house sald of mescalin green cucumbers, tomatoes, hearts of palm and walnuts, tossed in raspberry vinaigrette garnished with red berries

COUR DU ROMAINE ‘PUTTANESCA’

Hearts of romaine lettuce and oven-cured tomatoes with stone ground mustard, capers, anchovies, Burgundry, chopped egg, garlic and onion

ROQUEFORT SALAD

House chopped greens, tomatoes and Apple Smoked Bacon crumbles with Roquefort dressing

SALAD DU PARADIS

Papaya, tropical fruits with jumbo crabmeat in a homemade slightly sweet ginger mayonnaise

MAGRET AND FOIE GRAS SALAD

Thin slices of duck breast are coupled with a thin slice of pan seared grade a foie gras, cherry compote, spring greens with plums and port wine vinaigrette

Entrées

POACHED SALMON

Salmon fillet poached in a green peppercorn brotth over cous-cous and vegetable

SWORDFISH NORMANDE

Tender swordfish filet with sauce of brandy, cream, and mushroom - broccoli

POISSON DU JOUR

“Catch of the Day” ask your server for preparation

MOUCLADE CHARENTAISE

Traditional dish of mussels poached in stock, white Burgundy, shallots, garlic, curry, thickened with an egg yolk and cream

CREVETTES SAZERAC

Early New Orleans style - 8 Jumbo shrimp with red bell pepper, herbs, saffron, pernod, peychaud’s bitter, Rye Whiskey and beer, on toasted baguette slices

COQ AU VIN

Crispy skinned free range half chicken slowly braised in red wine apple smoked bacon, shallot liquid, with root vegetables

FILET MIGNON PORTUGESE

8 oz prime filet mignon with Portugese sausage, white Burgundry sauce, garlic, shallots, mushrooms and tomatoes served with saffron potato and cheese galette

GRILLADE FILET MIGNON

8 oz center cut filet grilled to your taste and served with Maitre-d hotel butter

The Flaming Torch

Reviews 0

Deals & Coupons

Details

JUMBO LUMP CRABMEAT RILLETTES

L’ ESCARGOT IVRE

CREVETTES SAZERAC

MOUCLADE CHARENTAIS

CALVES’ SWEETBREAD POULETTE

GRILLED SAUSAGE SAMPLER

PATE AMBIGU

ASSORTED CHEESE PLATE

SOUPE A L OIGNON GRATINEE

SOUPE DU JOUR

LA FLAMING TORCH

COUR DU ROMAINE ‘PUTTANESCA’

ROQUEFORT SALAD

SALAD DU PARADIS

MAGRET AND FOIE GRAS SALAD

POISSON DU JOUR

POACHED SALMON

SWORDFISH NORMANDE

SALAD NICOISE

MOUCLADE CHARENTAISE

CREVETTES SAZERAC

CHICKEN NORMANDE

COQ AU VIN

FILET MIGNON PORTUGESE

SAUTÉED LIVER LYONNAISE

GRILLADE FILET MIGNON

CREPES SUZETE

EXPRESSO CRÉME BRULEE

BLACK CURRANT TART CASSIS

PECAN BREAD PUDDING

ASSORTED CHEESE PLATE

JUMBO LUMP CRABMEAT RILLETTES

L’ ESCARGOT IVRE

CREVETTES SAZERAC

MOUCLADE CHARENTAIS

CALVES’ SWEETBREAD POULETTE

GRILLED SAUSAGE SAMPLER

PATE AMBIGU

ASSORTED CHEESE PLATE

SOUPE A L OIGNON GRATINEE

SOUPE DU JOUR

LA FLAMING TORCH

COUR DU ROMAINE ‘PUTTANESCA’

ROQUEFORT SALAD

SALAD DU PARADIS

MAGRET AND FOIE GRAS SALAD

POACHED SALMON

SWORDFISH NORMANDE

POISSON DU JOUR

MOUCLADE CHARENTAISE

CREVETTES SAZERAC

COQ AU VIN

FILET MIGNON PORTUGESE

GRILLADE FILET MIGNON

N.Y. STRIP AU POIVRE

SAUTÉED LIVER LYONNAISE

CREPES SUZETE

EXPRESSO CRÉME BRULEE

BLACK CURRANT TART CASSIS

PECAN BREAD PUDDING

ASSORTED CHEESE PLATE