Restaurant Week New Orleans

The Pelican Club

Location

French Quarter
312 Exchange Place
New Orleans, LA 70130

Contact

Phone:
(504) 523-1504

Website

www.pelicanclub.com

Hours

Sunday – Thursday
5:30pm – 9:30pm

Friday & Saturday
5:30pm – 10:00pm

 

Cuisine

Contemporary Louisiana

About

The Pelican Club, offering a wide range of fabulous New Orleans dishes, consists of three dining rooms and a large bar fashioned from a handsome, 19th-century French Quarter townhouse, rising from the corner of Bienville Street and Exchange Place, in the heart of the French Quarter.  Owner, Richard Hughes, and his wife, Jeanne Stinnett-Hughes, transformed a neglected architectural gem into a welcoming restaurant decorated in a crisp blend of traditional and contemporary.

 


Menus

COOLinary New Orleans August 1 – 31, 2018


Dinner Menu


First Course
choice of

Smoked Duck, Andouille & Shrimp Gumbo

Creamy Corn and Crab Bisque

House Made Charcuterie Plate
country pate with foie gras, head cheese and beef cheek terrine with house pickled vegetables, Creole mustard and grilled ciabatta

Seafood Martini Ravigote
Maine lobster, Gulf shrimp, jumbo lump crabmeat with Yukon gold potato salad

Pelican Club Baked Oysters
on the half shell with applewood smoked bacon, roasted red peppers, parmesan & garlic herb butter

Heirloom Tomato Burrata Salad
with torn basil vinaigrette and grilled ciabatta

Local Jumbo Lump Crab Cake
with roasted pepper chive aioli and frisee salad

Little Gem Lettuce Wedge
Roquefort buttermilk dressing, little gem lettuce, apple smoked bacon, watermelon radish and tomato

Second Course
choice of

Panéed Mississippi Catfish and Blue Crab
with haricots verts, Brabant potatoes and maque choux and jalapeno hollandaise and meuniere sauce

Jumbo Lump Blue Crab Spaghetti Fino
with sweet corn, butter, lemon, Vidalia onion and parmesan

Pan Seared New York Strip Steak
with crispy onion rings and a bourbon brown sugar BBQ sauce served in a skillet with freshly baked jalapeno and sweet onion corn bread

Lemon Boneless Springer Farms Half Chicken
cooked under a brick with roasted garlic lemon sauce, served with coconut rice and creamed peas

1 LB Whole Maine Lobster and Fried Jumbo Shrimp
with haricots verts and lemon cream (add $7)

8oz. Rack of Lamb
marinated and roasted with rosemary pesto crust and port-mint demi-glace with truffle mashed potatoes and asparagus

Third Course
choice of

Chocolate Decadence Cake

White Chocolate Bread Pudding

Coconut Cream Pie

Bourbon Pecan Pie

Vanilla Bean and Brandy Crème Brulee

$39


Reserve a Table

Restaurant Week New Orleans September 10 – 16, 2018


Dinner Menu


Menu coming soon.


Reserve a Table