Creole Cafe
![Creole Cafe](https://cititour.com/NYC_Restaurants/photos/resto.jpg)
Restaurant Menu
Lunch Menu SaladsSpinach and Gorgnzola Fresh spinach leaves with tomato, red onion, gorgonzola cheese, and tossed pecans in a sweet white wine vinaigrette. | |
Fried Crawfish Salad Fresh baby spinach topped with fried crawfish, tomato, red onion with a warm bacon and mustard dressing. | |
Lousianne Chicken roasted corn, sweet red onion, and roasted red pepper, served on a bed of house greens tossed in a spicy balsamic vinaigrette. Served blackened or grilled. | |
Salmon Grilled salmon fillet with special lime and coconut slaw. | |
Tomato and Fresh Mozzarella Served over mixed greens with fresh basl and lemon and striped with balsamic reduction. | |
Fresh Fruit Salad Fresh melon and seasonal fruit with mixed greens. | |
Soups | |
Turtle A new orleans favorite garnished with egg, spinach, shredded carrot and a splash and a spinach of sherry. | |
Curried Butternut Squash Garnished with mixed minted oil and cayenne condied plantains. | |
Creamy Roasted Corn and Pepper A spicy and sweet creation garnished with fried scallions and red pepper infused oil. | |
Bouillabaisse A sumptuous variety of fish, shellfish, and vegetables simmered in a saffron and tomato broth available by preorder only, serves 6 | |
GumbosThe Classic Gumbo A delectable melange of shrimp, okro, crab, chef's special creole seasoning. | |
Grilled Chicken and Andouille Sausage Gumbo A meaty variety variation of the classic. | |
Gumbo Verde Oysters, spinach and just the right amount of spice. | |
Mushroom Gumbo A vegetarian version with all of the rich flavors of the classic. | |
Alligator Gumbo Not just for cajuns anymore. | |
Gumbo Ya-yo Loaded with everything you could imagine, seafood, pork, chicken, shrimp, crawfish, okro and tomato in a rich gumbo broth. | |
New Orleans Style Po-Boys Served with Sweet Potato Chips and Cajun Slaw | |
Catfish | |
Shrimp | |
Oyster | |
Crawfish | |
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BBQ Shrimp With housemade red onion bbq and three-pepper rice. | |
Shrimp Etouffe Jumbo shrimp in a light brown roux with chopped onion, celery, bell pepper and tomato, served with white rice. | |
Stuffed Shrimp Seafood stuffed shrimp served fried or baked with brown butter sauce. | |
Salmon Especial Oven roasted salmon on a bed of special black beans with tomato and cilantro relish. | |
Open Faced Taco Your choice of fish or pork sauteed with lime, garlic, red peppers, corn, caramelized onions, black beans and tomato. | |
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Red Velvet Cake | |
Sweet Potato Cheesecake | |
Classic Cheesecake With praline. | |
Coconut Flan | |
Carrot Cake | |
Caramel Cake | |
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Crab and Brie Beignet A delicate combination of brie and jump crabmeat baked in puff pastry and striped with hollandaise. | |
Salmon Serviche A special blend of grapefruit and limejuice complements fresh atlantic salmon in this classic dish. | |
Baked Brie Baked double cream brie topped with apricots and almonds and served with seasonal fruit. | |
Oysters On The Half-shell Fresh amerpure oysters served with creole cocktail sauce. | |
Fried Oyster Creole Pepper fried oysters with cool white remolade and sweet pepper slaw. | |
Creole Seasoned Calamri Lightly battered and fried with fresh herbs and lemon and served with sun dried tomato and dijon aioli. | |
Shrimp Cocktail Perfectly seasoned jumbo served with creole cocktail sauce and cucumber relish. | |
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Fried Crawfish Salad Fresh baby spinach topped with fried crawfish, tomato, red onion with a warm bacon and mustard dressing. | |
Louisianne Chicken, roasted corn, sweet red onion, and roasted red pepper, served on a bed of house greens tossed in a spicy balsamic vinaigrette. Served blackened or grilled. | |
Salmon Grilled salmon fillet with spiced lime and coconut slaw. | |
Tomato and Fresh Mozzarella Served over mixed greens with fresh basil and lemon and striped with balsamic reduction. | |
Fresh Fruit Salad Fresh melon and seasonal fruit with mixed greens. | |
Soups Crab Bisque A luxurious interpretation of this traditional dish. | |
Turtle A new orleans favorites garnished with egg, spinach, shredded carrot and a splash of sherry. | |
Curried Butternut Squash Garnished with minted oil and spiced plantains. | |
Creamy Roasted Corn and Pepper A spicy and sweet creation with fried scallions and red pepper infused oil. | |
Bouillabaisse A sumotuous variety of dish, shellfish, and vegetables simmered in a saffron and tomato broth available by preorder, serves 6 | |
Gumbos The Classic Gumbo A delectable melange of shrimp, okra, crab, and chef's special creole seasoning. | |
Grilled Chicken and Andouille Sausage Gumbo A meaty variation of the classic. | |
Gumbo Verde Oysters, spinach and just the right amount of spice. | |
Mushroom Gumbo A vegetarian version with all of the rich flavors of the classic. | |
Alligator Gumbo Not just for cajuns anymore. | |
Gumbo Ya-ya Loaded with everything you could imagine, seafood, pork, chicken, shrimp, crawfish, okra and tomato in a rich gumbo broth. | |
Poultry Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch | |
Chicken Dorothy Slow roasted 1/2 chicken smothered greens and cornbread stuffing. | |
Pan-seared Duckling Breast Marinated with lime and ancho peppers, served over black bean corn relish. | |
Crawfish Roasted Chicken Pan roasted chicken topped with crawfish, mushrooms, and roasted garlic in a rich creamy sauce. | |
Duck Confit Served with roasted garlic and red pepper risotto, wilted spinach and yellow pepper oil. | |
Seafood Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch | |
Chef's Exotic Fin Changed daily. | |
Big Easy Crab Soft-shell blue crab filled with seafood stuffing, lightly battered and deep-fried and served with bearnaise sauce. | |
Bayou bbq Shrimp Housemade red onion bbq sauce complements jumbo grilled shrimp. | |
Blackened Catfish Perfectly seasoned and topped with three pepper mornay sauce. | |
Louisiana Crab Cakes Made with marinated blue crab meat, served over wilted lemon spinach and striped with hollandaise. | |
Crawfish Etoufee Crawfish tails in a brown roux with chopped onion, celery, bell pepper, and tomato. Served with white rice. | |
Stuffed Catfish Fillet of catfish stuffed with crabmeat and seasoned breadcrumbs. Topped with citrus beurre blanc. | |
Taster's Platter A combination of fresh fish, oysters, shrimp, crab cake and classic gumbo. | |
Shrimp Creole Jumbo shrimp simmered with tomato, celery, oregenne, and cayenne pepper on a bed of rice. | |
Stuffed Shrimp Seafood stuffed shrimp served fried or baked brown butter sauce. | |
Salmon Especial Oven roasted salmon served on a bed of caribbean spiced black beans, with tomato and corn relish. | |
Chef's Choice Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch | |
Beef Toulouse Beef tenderloin cubed and simmered with mushrooms, onions, and peppers, with a hint of mint and cane syrup that makes this dish a rich thick sensation. | |
A Sudy of Lamb Changed daily. | |
Filet Mignon 8oz. cut, grilled or braised sauced with mushroom and caramelized onion demi-glace. | |
Island Spiced Pork Served with spiced corn cakes and red onion marmalade. | |
Stuffed Beef Tender filet of beef stuffed with spinach and blue cheese and served with sauce bordelaise. | |
Pork Rubinoe Cane syrup glazed pork chop with pineapple chutney and sweet potato hash. | |
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Red Velvet Cake | |
Sweet Potato Cheesecake | |
Classic Cheesecake With praline sauce and candied pecans. | |
Carrot Cake | |
Caramel Cake | |
Coconut Flan | |
Fresh Fruit In Season With softly whipped cream. |
PLEASE NOTE: All menu items and prices are subject to change.