Christabelle's Quarter

Name: Christabelle's Quarter
Address: 3157 Commodore Plaza, 33133, FL, 33133
Telephone: 786-517-5299

3157 Commodore Plaza, Coconut Grove, FL 33133, US

• Monday: 6:00PM-10:00PM •Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-11:00PM •Friday: 6:00PM-11:00PM •Saturday: 6:00PM-11:00PM •Sunday: 6:00PM-10:00PM •

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Details

Cuisine: Cajun, Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Appetizers

Shrimp Remoulade

A tangy New Orleans tradition

Fried Louisiana Wild Catfish

Fresh catfish from Louisiana’s Atchafalaya River served with our house- made tartar sauce

Cajun Stuffed Mushrooms

Fresh mushrooms stuffed with our crabmeat dressing and glazed with a dill beurre blanc

Oysters Alexandre

Traditional Cajun dressing with shrimp and oysters baked on top of oysters on the half shell and glazed with Parmesan cheese

Fried Jumbo Crab Fingers

Jumbo blue crab fingers are dipped in a light tempura-style batter and deep-fried. Served with our house-made tartar sauce

Charbroiled Louisiana Oysters

Broiled with olive oil, garlic and fresh Parmesan cheese

Jumbo Lump Crabmeat Maison

Served cold with a Creole mustard/house-made mayonnaise base and capers

Fresh Smothered Louisiana Pork Sausage

Cooked slowly with onions, bell peppers and celery, served with its natural gravy and rice

Fried Oysters Brochette

Louisiana oysters wrapped in bacon, skewered, coated in house-made Italian breadcrumbs and fried

Fried Eggplant Sticks

Sticks of eggplant are lightly battered, deep-fried and served with confectioner’s sugar and Béarnaise sauce

Fried Crawfish Tails

Deep-fried and served with a trio of sauces: remoulade, house-made tartar and cocktail

Combination Appetizer Sampler

Shrimp Remoulade, Oyster Alexandre, Fried Eggplant Sticks, Stuffed Mushrooms, Crabmeat Maison, Fried Crawfish Tails, Oyster Brochette, Fried Jumbo Crab Fingers

Boiled Louisiana Crawfish

3 pounds direct from the Bayou

Soups and Gumbos

Chicken & Andouille Gumbo

Seafood Gumbo

Duck & Oyster Gumbo

Corn & Crab Bisque

Salads

House Salad

Mixed greens tossed with a slightly sweet Creole mustard and red wine vinaigrette, roasted pecans and bleu cheese crumbles

Caesar Salad

Classic romaine Caesar tossed with spicy house-made croutons

Christabelle’s Special

Crawfish Bisque Louisiana Style

Louisiana Seafood Bar

Louisiana Oysters on the Half Shell ~ Plaquemines Parish

Jumbo Head-on Gulf Shrimp

Boiled Louisiana Crawfish

Entrees

Gulf Seafood Pasta

Fresh Gulf shrimp and crawfish with our own smoked tasso tossed with pasta in a cream sauce

Cajun Roasted and Smothered Chicken

Half of a fresh chicken, spiked with garlic and rosemary and served with a chicken stock reduction

Stuffed Eggplant Pirogue

Shrimp, crabmeat and eggplant dressing served in a fried eggplant pirogue

Louisiana Crawfish Etouffee

A traditional Cajun dish cooked slowly and full of fresh Louisiana crawfish tails

Smoked Pork Loin

Smoked pork loin with a Southern Comfort, wild mushroom and garlic sauce

Cajun Smothered Roast Duck

Fresh duck cooked very slowly just like we do it at the “Duck Camp”

Rabbit Sauce Piquant

Mississippi rabbit cooked very slowly in a traditional sauce piquant

Cajun Smothered Lamb Shanks

Cooked slowly with tomato, garlic, peppers and our own tasso, served atop Cajun white beans with sautéed fresh spinach

Crabmeat Imperial

Jumbo lump blue crabmeat sautéed in a light mushroom cream sauce, stuffed in a blue crab shell and broiled with fresh Parmesan cheese

Sautéed Jumbo Shrimp

Sautéed with roasted peppers, smoked garlic and mushrooms in a fresh dill beurre blanc

Tournedos Patout

Smoked tenderloin grilled, placed on a fried eggplant fritter and topped with crawfish in a cream sauce

Louisiana Jumbo Lump Crab Cakes

Jumbo lump crabmeat is gently formed into two crab cakes and pan sautéed until golden brown and served alongside mixed spring greens with a Creole mustard vinaigrette.

Veal Louisiana

Panned baby veal topped with fresh Louisiana lump crabmeat, shrimp and crawfish in a cream sauce. Served with angel hair pasta

Fresh Gulf Fish

Today’s Selection

Red Snapper, Grouper, Mahi Mahi

Topped with

Sauces available

Meats

14 ounce New York Strip

dry aged for 25 extra days

24 ounce Porterhouse

dry aged for 25 extra days

10 ounce Filet

Center Cut

6 ounce Filet

Center Cut

14 ounce Veal Chop

Sauces Available

| Béarnaise Three Peppercorn Bordelaise Southern Comfort Wild Mushroom Sauce

To Complete the Menu

Starches

Vegetables

| Maque Choux | Sautéed Fresh Spinach | Sautéed Vegetables du jour | Cajun White Beans and Tasso