Crawdaddy
Pages
Dishes
Page 1
| Daube Glace: Highly spiced stewed beef aspic. | |
| Dirty Rice: A rice dressing cooked with giblets. | |
| Diable: Seasoning, ranging from hot to very hot. | |
| Court Bouillon: A fish soup with red fish or red snapper. | |
| Crab Boil: A mixture of spices used to make boiled shellfish highly seasoned. | |
| Creole: Aristocratic New Orleanian French traditions. | |
| Cochon de Lait: Roasted suckling pig and the party which is a part of the roasting. | |
| Sauce Piquante: A roux based highly peppered brown sauce with tomatoes. | |
| Yam: A deep orange Louisiana sweet potato. | |
| Roux: A cooking term usually used in South Louisiana only for the combination of fat and flour cooked to the color of fudge. | |
| en Papillote: An 18th century French method of baking in an oiled paper bag. | |
| Oysters Rockefeller: Oysters sauced with spinach, green onions and anise flavoring, created towards the end of the 19th century by Jules Alciatore, founder of Antoine's Restaurant. | |
| Muffuletta: A New Orleans French Market sandwich creation featuring Italian cheese, cold cuts and condite. | |
| Mirleton: A local vegetable related to squash, also called a vegetable pear. | |
| Maque Choux: A vegetable melange with tomatoes and corn. | |
| Jambalaya: Basically rice as a main dish with dozens of different variations. | |
| Hushpuppies: A fried bread made with corn meal. The name was supposedly acquired from being thrown to quiet the dogs. | |
| Gumbo: A roux based soup with various combinations of okra, shellfish, chicken or sausage. | |
| Grillades: A veal or beef fricassee stewed in red wine and served with grits. | |
| Green Onions: Scallions, which are used extensively with the green tops. | |
| File: A powder made from ground sassafras leaves, sometimes used to thicken gumbo. | |
| Etoufee: Usually crawfish, sometimes shrimp, smothered with tomatoes and onions. | |
| Eggs Sardou: Poached eggs with creamed spinach, artichoke hearts and hollandaise named after the prolific French playwright. | |
| Chicory: A plant of the dandelion family. The leaves are used for salads and the root is roasted and mixed with coffee. | |
| Chicken Rochambeau: Layered chicken and ham on toast with two sauces named after the French General who gave support to George Washington in the American Revolution. | |
| Cajun: A derivative of Acadian. Originally Acadians were French settlers from Canada in the South Louisiana bayon country. It is now used to describe French South Louisiana, except New Orleans. | |
| Cafe au Lait: Strong coffee with an equal amount of heated milk. | |
| Boudin: A type of pork sausage, which includes rice. | |
| en Brochette: Usually oysters or chicken livers with bacon on a skewer. | |
| Bisque: A thick soup. Crawfish bisque, featuring stuffed crawfish heads, is the best known. | |
| Bienville: A rich white wine sauce with mushrooms and shrimp, named after General Bienville, founder of New Orleans. | |
| Beignet: A New Orleans French Market doughnut | |
| Andouille: A pork sausage used in some gumbo. | |
| Crawdaddy- A South Louisiana Glossary |
Page 2
| Crawfish Etoufee in Pastry | $4.85 |
| Iced Shrimp Remoulade | $5.50 |
| Cut Fruits and Shelled Pecans in Baby Cantaloupe, Port Wine Sauce | $3.50 |
| Creole Tomato Croute of Diced Tomatoes & Watercress | $2.75 |
| Tiny Artichokes, Vinaigrette | $2.50 |
| Seafood Gumbo | $3.25 |
| A Changing Louisiana Soup Specialty | $2.75 |
| Roast Prime Ribs of Beef, Natural Juice | $13.75 |
| Thick Cut Sirloin Steak- (We serve prime only) | $16.75 |
| Broiled Spring Chicken, Partially Boned | $8.50 |
| Corn Fed Pork Chops with Apple Sauce | $11.25 |
| Sauteed Calf's Liver, Smothered with Onions | $11.50 |
| Double Rib Lamb Chops, Mint Jelly | $16.75 |
| Broiled Freshly Ground Beef | $9.50 |
| Boneless Stuffed Cornish Hen with Pork and Oyster Dressing | $10.75 |
| Giant Baked Potato, Sour Cream, Bacon & Green Onions | $1.75 |
| Banana fritters | $1.50 |
| Plantation Fried Potatoes | $1.25 |
| French Fried Onion Rings | $1.50 |
| Local Oysters or Clams on Half Shell... Hot Sauce | $4.25 |
| Oysters Bienville or Rockefeller | $4.50 |
| The above served with potato du jour and fresh vegetable | |
| Dinner | |
| Appetizers | |
| Soups | |
| The Chef's Specialties | |
| Supplementaries |
Page 3
| Today's Fresh Fish Served with Fresh Vegetable- Depending on current market price. From $12.00 | |
| Cajun Crawfish Etoufee Over Rice | $12.75 |
| Roast Duckling with Ginger Sauce and Peaches | $10.75 |
| Boneless Flounder Stuffed with Crabmeat & Shrimp, Meuniere | $13.50 |
| Cafe au Lait | $1.35 |
| Coffee with Cream | $1.20 |
| Cappuccino | $1.60 |
| Espresso | $1.45 |
| Pot of Tea | $1.00 |
| Red or White Wine by the Carafe | $4.25 – $6.50 |
| CHEF'S SALAD BOWL, GARNI | $7.25 |
| Southern Pecan Pie | $2.15 |
| CHOCOLATE SILK PIE | $1.95 |
| RAMOS GIN FIZZ | $2.75 |
| Bourbon Sour | $2.75 |
| Milk Punch | $2.75 |
| Bloody Mary | $2.45 |
| TABASCO MARTINI | $2.35 |
| Mocha Fudge, Apricot Brandy, or Praline Ice Cream | $1.95 |
| CASSIS SHERBET | $1.95 |
| BREAD & BUTTER PUDDING - WHISKEY SAUCE | $1.90 |
| Fresh Berries in Season with Cream | $2.25 |
| APPLE PIE WITH CHEDDAR CHEESE | $1.95 |
| CHEESECAKE TOPPED WITH STRAWBERRIES | $2.15 |
| Broiled halibut, maitre d'hotel | $11.75 |
| CRABMEAT, OYSTERS & SHRIMP, AU GRATIN | $12.75 |
| ESCALLOPE OF VEAL WITH OYSTERS AND MUSHROOMS | $12.50 |
| SEAFOOD AND SAUSAGE JAMBALAYA | $11.25 |
| CRESCENT CITY SHRIMP CREOLE | $12.50 |
| SPINACH MUSHROOM AND BACON SALAD MIMOSA | $2.50 |
| A SMALL SALAD OF MIXED GREENS | $1.95 |
| Caesar Salad for two | $4.25 |
| AVOCADO SHELL FILLED WITH SHRIMP SLAW, ESCABECHE SAUCE | $9.80 |
| TOSSED SALAD OF KENTUCKY BIBB LETTUCE AND LUMP CRABMEAT, LIME DRESSING | $10.75 |
| All main courses are served with our fresh daily vegetables. | |
| From Old New Orleans Recipes | |
| Salads and Cold Plates | |
| Desserts |