Wolfe's

Name: Wolfe's
Address: 1041 Dumaine St., 70116, LA, 70116
Telephone: 504-593-9535

1041 Dumaine St., New Orleans, LA 70116, US

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

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Details

Cuisine: American (New), Contemporary Louisiana, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
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Starters

Chef’s Daily Soup

Chef’s creative soup made with the freshest seasonal ingredients

Seared Grade “A” Foie Gras

perched atop warm Louisiana fresh berry and balsamic onion compote and house-made brioche toast points

Steamed Mussels

Prince Edward Island mussels steamed in rich saffron, tomato-fish stock with fresh herbs, leeks and goat cheese croutons

Pan Crispy Sweetbreads

served with lemon caper beurre noisette and caramelized onion toast

Smoked Oyster Toast

with brie infused- sweet pepper cream and fresh herb salad

Seared Maine Scallops

on sautéed apple wood smoked bacon and frisée salad finished with marsala- shiitake mushroom vinaigrette

Salads

Organic Baby Field Greens

with fresh herbs, daily garnishes and balsamic vinaigrette

Shaved Fennel and Citrus Salad

Louisiana citrus and shaved fennel tossed with Granny Smith apples, crispy capers, crumbled goat cheese and lemon caper vinaigrette

Louisiana Crabmeat and Roasted Beets

horseradish emulsion dressed lump crabmeat and fresh herb salad atop pickled red onions and chilled roasted beets | Peristyle Classic

Wolfe’s Greek-Style Chop Salad

Iceberg lettuce, marinated tomatoes, Kalamata olives, Genoa salami, feta cheese and red onions tossed with fresh herb vinaigrette and finished with brined white anchovies

Steak Tartare

with aged balsamic vinegar, traditional garnishes, extra virgin olive oil, toasted French baguette croutons and a sunny side up quail egg

Entrees

Croque Monsieur

pan-fried house made smoked ham and cave-aged cheddar cheese sandwich served with pommes frites and spicy- garlic mayonnaise

Crispy Leg of Chicken Confit

on Vichy carrots and potatoes with sautéed kale and spicy barbequed-onion reduction

Today’s Fresh Catch

ask your server for Chef’s daily preparations

Filet of Beef Tenderloin

pan seared filet of beef tenderloin topped with beurre de moutarde with slow caramelized onions and finished with marsala sautéed shiitake mushroom reduction

Grilled Lamb T-bones

on fresh herb-balsamic marinated lentils with rendered house made tasso, “portobello bacon” and rosemary-lavender demi glace

Barbeque Shrimp

seared jumbo Gulf shrimp seasoned with Chef’s creole seasoning and served with toasted garlic ciabatta bread and Chef “B’s” southern greens

Gulf Fish Amandine

golden pan seared Gulf drum with an â la minute toasted almond beurre noisette, wilted leek-potato “hash” and garlic sautéed kale | Peristyle Classic