Dominique's

Name: Dominique's
Address: 1001 Toulouse St., 70112, LA, 70112
Telephone: 504-586-8000

1001 Toulouse St., New Orleans, LA 70112, US

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

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Virtual Menu

APPETIZERS

Turks & Caicos Baby Conch Ceviche

With Crispy Green Papaya Relish and Tamarind-Grapeseed Oil

Indian Ocean “Fleur de Sel” Cured Wild Salmon

On Local Blue Crab Claw meat, Hearts of Palm, Horseradish cream, Brioche Crouton, with American Caviar

Seared Foie Gras and Roasted White Peaches

On “Pain d’Epices” with Peaches and Duck Essence

Yellow Fin Tuna “Two Ways”

Sashimi Tuna and Pineapple Chips “Mille Feuille,” Escabeche of Tuna Empanada, with Avocado Crème Fraiche

Sugarcane Skewered Kobe Beef Sweetbreads

On Spiced Lentil White Corn Fritter with Veal Jus and Parsley Oil

Goat Cheese and Caramelized Onion "Confiture" Galette

with Oven-dried Tomato, Arugula and Balsamic-Honey Vinaigrette

SOUPS

Louisiana Blue Crab and Coconut Soup

With Lemongrass Essence

Baby Conch and Truffled White Bean Chowder

With Lobster Essence and Haitian Barbancourt Rhum

SALADS

Baby Romaine and Watercress

Oven-Dried Tomato, Crispy Corn, and Citrus Mustard Vinaigrette

Duck Quatre Façon

Duck Confit, Prosciutto, Crackling, and Essence with Baby Spinach and Nectarine Vinaigrette

Baby Mesclun Greens

With Toasted Pinenuts and 8-year old Balsamic Vinaigrette

ENTREES

Sautéed Farm-Raised Cracked Conch

On Smothered Corn-Chayote Risotto with Scotch Bonnet-Scented Grapefruit Mojo

Seared Key West Yellowtail Snapper

Wrapped in Banana Leaf, Fricassee of Crawfish and Hearts of Palm, with Lobster-Lemon Oil

Pan-Seared Louisiana Shrimp

With Boniato and Rock Shrimp Croquette, Green Mango Chutney, and Star Anise-Shrimp and Ginger Essence

Grilled Tamarind Glazed Whole Maine Lobster

With Caribbean Spiny Lobster-Plantain Baked Spring Roll and Lobster and Roasted Corn Nage

Citrus Spice Crusted Pheasant Breast

Stuffed with Braised Veal Cheeks and Morel Mushrooms, Sweet Potato Gnocchi, Young Vegetables, and Jus Natural

Grilled Filet of Beef “Farci”

With Chimichurri Cream Cheese, Twice Baked Potato Pancake, and Roasted Shallot Jus

Trio of Lamb

Grilled Double Chop of Lamb, Merguez Sausage, Lamb Confit, Goat Cheese, and Malanga Terrine, and a Chorizo Spiced Tropical Ratatouille with Lamb Jus

NEW! Morgan Ranch Kobe Beef "Short Ribs" Pave

With Kobe Beef Debris and Roasted Butternut Squash Croquette and Red Wine Jus

DESSERT

Cappamisu

Cappiccino dipped mocha wafers layered with Kahlua

Passion fruit Pannacotta

Island Vanilla-lemongrass custard with passion fruit jus

Caramelized Pineapple Tatin with Crystallized Ginger Ice-Cream

Caramelized pineapple layered with crispy glazed phyllo with oven dried pineapple slices and a caramel spiced sauce

Mango and Coconut Souffle Glaze

With Chocolate Crust and Crispy Coconut Shavings

Tropical Trio of Homemade Sorbets

Served on almond tuilles with fresh fruit

Chocolate Souffle

The Chef's Souffle requires 30 to 40 minutes advance time, so please order at the beginning of the meal