Restaurant Week New Orleans

Patois

Location

Uptown
6078 Laurel Street
New Orleans, LA 70118

Contact

Phone:
(504) 895-9441

Website

www.patoisnola.com

Hours

Lunch
Friday
11:30am – 2:00pm

Dinner
Wednesday – Thursday
5:30pm – 10:00pm

Friday – Saturday
5:30pm – 10:30pm

Cuisine

French Seafood

About

Born in New Orleans, Executive Chef Aaron Burgau, began his culinary career working with some of the city’s most honored chefs, including James Beard Award-winning Susan Spicer (Bayona and Mondo), and local legend, Gerard Maras (Gerard’s Downtown). In 2006, he became the Executive Chef at Bank Cafe, and that same year was named one of the Top 5 “Chefs to Watch” by Louisiana Cookin’ Magazine. In 2007, he partnered with longtime friend and entrepreneur Leon Touzet, to open Patois. Patois’ menu reflects Chef Aaron’s commitment to fresh, locally sourced ingredients in classic French cuisine with a patois, or local accent.


Menus

COOLinary New Orleans August 1 – 31, 2018


Lunch Menu


First Course
choice of

Market Soup

Chicken and Sausage Gumbo

Heirloom Lettuce Salad
Banyuls vinaigrette, farmers cheese, French curry almonds

Second Course
choice of

Patois Burger
American cheese, comeback sauce, grilled onions, lettuce, brioche bun with fries

Fried Catfish
rice and local Lima beans, Steen’s cornbread pickled pepper aioli

Fried Eggplant Parmesan
stuffed with Crescenza cheese, roasted spaghetti squash, San Marzano tomato sauce, basil purée

$20

Price does not include a beverage, tax or gratuity.


Dinner Menu


First Course
choice of

Soup du Jour

Chicken and Sausage Gumbo

Potato Gnocchi
English peas, mushrooms, vegetable demi glace, Piave Vecchio cheese

Market Lettuce Salad
fine herbs, Vadouvan almonds, farmers cheese, banyuls vinaigrette

Second Course
choice of

Pork Noisettes
sautéed corn and black eyed peas, grilled okra, mustard pork reduction

Fried Des Allemands Catfish
lima beans, rice, Steen’s cornbread, pickled pepper aioli

Eggplant Parmesan
roasted spaghetti squash, Crescenza cheese-stuffed fried eggplant, San Marzano tomato sauce, basil puree

Third Course
choice of

Peach Ice Cream

Tahitian Vanilla Shortbread Cookie

Blondie a la Mode

$39

Price does not include a beverage, tax or gratuity.

Please no splitting or substitutions.


Reserve a Table

Restaurant Week New Orleans September 10 -16, 2018


Dinner Menu


First Course
choice of

Soup du Jour

Chicken and Wild Boar Sausage Gumbo

Mussels 
chorizo and fennel sofrito, french fries, aioli

Market Lettuce Salad

Second Course
choice of

Pork Noisettes
corn and black eyed peas succotash, grilled okra, mustard pork reduction

Fried Catfish
local lima beans, rice, Steen’s cane syrup cornbread, pickled pepper aioli

Eggplant Parmesan
roasted spaghetti squash, Crescenza cheese stuffed fried eggplant, San Marzano tomato sauce, basil puree

Third Course
choice of

Ice Cream du Jour

Blondie a la Mode
coffee ice cream, salted caramel, coco nibs

$39

Price does not include a beverage, tax or gratuity.

Please no splitting or substitutions.


Reserve a Table