Dinner
Gumbos & Soup
Death by Gumbo
Whole Roasted Quail, Andouille, Filé, Oysters, Rice
22
Louisiana Seafood Gumbo
Andouille, Scallions, Rice
20
Creole Snapping Turtle Soup
Deviled Quail Eggs, Madeira
20
Lobster Onion Bisque
Lobster Oil, Charred Leek
22
Salads
Saison
Seasonal Heirloom Vegetables and Lettuces, House Vinaigrette
18
Oyster Montegut
Fried Louisiana Oysters, Artichoke, Smoked Tomato
*A Lafitte’s Landing Classic*
19
Beet Salad
Arugula, Brillat-Savarin Cheese, Pistacho Brittle
19
Appetizers
Oysters On The Half Shell R’evolution Style (gf)
Cocktail Sauce, Mignotte, Tabasco Verjus
Half Doz. / Doz.
MP
Addition of Bowfin Caviar
Half Doz./ Doz.
12 / 24
Venison Tartare
Scallions, Tomatoes, Ginger and Lime Vinaigrette
22
NOLA Hot Crab Claws
Cayenne, Cabbage, Lime, Carrot, Cucumber
24
Blue Crab Beignets
Four Rémoulades
20
FOIE GRAS
Chef’s Seasonal Creation
24
FIRE-ROASTED OYSTERS LAFITTE
Jumbo Lump Crab, Dill, Tomato Béarnaise
28
SHORT RIB BOUDIN
Red Onion Agrodolce, Horseradish
18
R’evolution Caviar
Includes Paddlefish, Salmon Roe, Trout Roe and Traditional Garnish with the following Black Caviar Options:
GOLDEN OSETRA
140
SEVRUGA
110
KALUGA SELECT
120
Royal Ostera
130
ALL BLACK CAVIARS
400
Vodka or Sparking Wine Pairings Upon Request
Charcuterie
Served with Seasonal Accoutrements
Newsom’s Country Ham
Salt, Brown Sugar, 18 Mo. Barn Aged, Hand Crafted and Limited in Number
22
“Pig Out” Board
4 Chef Selections, Serves 2
36
Familia Board
6 Chef Selections “Binge” Board, Serves 4
44
Potted Meats & Terrines
Served with Seasonal Accoutrements
Country Pâté Terrine
Chef’s Seasonal Creation
12
Duck Rillettes
Orange Liqueur Marmalade
12
Cheese Selection
Served with Seasonal Accoutrements
Two Cheeses
24
Three Cheeses
36
Five Cheeses
50
House Made Pastas
Lobster Ravioli
Calabrian Chili Butter, Scallion Oil, Lemon Zest
50
Steak Cavatelli
Soft Herbs, Cherry Heirloom Tomatoes, Blue Cheese
44
Tasso e Pepe
Parmigiano Reggiano, Spaghetti
30
Gulf & Sea
VISITING FISH
Chef’s Seasonal Creation
MP
Scallop Yakamein
Bone Broth, Quail Eggs, Green Onions
50
Gulf Shrimp & Grits
BBQ Butter, Lemon, Pea Tendrils
35
Crab Claw Risotto
Red Bell Pepper, Lemon, Parmesan
45
Redfish Bienville
Charred Lemon Beurre Blanc, Root Vegetables
*A Lafitte’s Landing Classic*
45
Land, Air & Game
Panéed Veal Tenderloin
Warm Crabmeat Salad, Apple, Celery, Lemon
45
Rack of Elk
Pomegranate Gastrique, Cashew, Shishito Peppers
55
Fire-roasted Short Rib & Lobster
Celeriac, Black Garlic, Guajillo
50
Dry-aged Guinea Fowl
Apricot BBQ, Salt-baked Turnip, Mushrooms
45
Duck Cassoulet
White Bean Purée, Carrot, Heirloom Tomato, Andouille
*A Lafitte’s Landing Classic*
45
Prime Steaks & Chops
DRY-AGED HOUSE CUT
MP
Chef’s Board
MP
8-oz Center-cut Filet Mignon
Tarragon Béarnaise
65
12-oz NY Strip
Marchand de Vin
55
14-OZ CENTER CUT PRIME RIBEYE
Bone Marrow Compound Butter
70
Lamb Chops
Pistachio Herb Crusted
65
Lagniappe
BLUE CHEESE CRUST
8
GULF SHRIMP SAUTÉ
12
JUMBO LUMP BLUE CRAB
26
HELLCAT
25
SEARED SEA SCALLOPS
28
BOURBON-CURED BONE MARROW
15
BUTTER-POACHED LOBSTER TAIL
30
DEMON
55
Sides
BRAISED GREENS
Benton’s Bacon, Pepper Vinegar
10
Crispy Brussles Sprouts
Sugar Cane Sweet n’ Sour
12
Whipped Potatoes
Chives
12
DUCK FAT FINGERLING POTATOES
Chives, Confit Alliums
12
GRILLED ASPARAGUS
Parmesan, Hollandaise
10
Fire Roasted Wild Mushrooms
Chili Oil, Fried Garlic
10
This is a sampling of our menu and is subject to revision based on the availability of seasonal items.
There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, or blood, or have other immune disorders, you should eat these products fully cooked.