Peristyle

Name: Peristyle
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: 6:00PM-9:30PM •Saturday: 6:00PM-9:30PM •

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Details

Cuisine: Contemporary Louisiana, French
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Takeout Available:

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Catering Available:
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Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
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Starters

L’assiette du charcutier

Chef’s butcher plate created daily for your culinary enjoyment

Oyster’s en croûte

Baked Louisiana oysters in house made flaky Bouchées with creamy horseradish-tomato fondue and choupique caviar topped mirliton relish

Pan seared Foie Gras

Golden seared grade “A” foie gras nested on toasted pistachio-dried cherry pound cake with caramelized Vidalia onion chutney and Chambord scented demi

Slow cooked egg en brioche

Slowly poached fresh yard egg carefully nested in brioche served with Oxtail demi, fresh herb salad and horseradish crème fraîche

Crispy veal sweetbreads

Lightly pan fried delicate sweetbreads on a prosciutto, grilled artichoke, sun dried tomato and confit leek fricassee with crispy fennel and Madeira infused garlic reduction

Salads

Peristyle

Tender baby field greens dressed with our classic balsamic vinaigrette and today’s seasonal garnishes

Crabmeat remoulade

Louisiana jumbo lump crabmeat and shaved celeriac on sage roasted tomato with Sylvetta arugula, spicy fried sweet corn and classic remoulade

Pinot Noir poached pears

Slow poached Bartlett pears in Pinot Noir with wild arugula, crispy Pancetta, toasted pistachios, Bayley Haze bleu cheese, and Louisiana sugar cane vinaigrette

Salmon Gravlax

Lightly cured wild salmon served with golden brioche toast points, sauce Gribiche, chive crème fraîche, assorted sea salts and caper dust

Entrées

Peristyle’s fresh fish

Ask your waiter for Chef’s daily preparation of today’s freshest ingredients

Pan seared Prime filet of beef tenderloin

With roasted baby vegetables, truffle creamed potatoes and Marsala infused mushroom demi

Crispy leg of duck confit

Pan crispy leg of duck confit served with candied pecan, caramelized onion-bleu cheese tea sandwich, Sylvetta arugula, seared grade “A” foie gras and dried cherry reduction

Lemon & herb roasted Poussin

Lemon and herb roasted Poussin seasoned with cracked black pepper on asparagus-Reggiano Parmesan risotto, crisp prosciutto and a warm confit tomato-aged balsamic vinaigrette

Cinnamon smoked pork tenderloin

Cinnamon smoke scented grilled pork tenderloin served with apple-pecan streusel topped mashed sweet potatoes, sautéed asparagus and rosemary veal demi

Gulf fish Amandine

Golden pan seared gulf drum with an â la minute toasted almond beurre noisette, wilted leek-potato “hash” and garlic sautéed Louisiana greens

Confit rabbit & foie gras ravioli

Slow cooked tender rabbit, foie gras and dry aged goat cheese ravioli with sautéed mustard greens, roasted baby vegetables and lemon thyme jus