Soufflé Potatoes - 5
Crispy potato puffs with béarnaise sauce

Shrimp Remoulade - 9
Poached shrimp tossed in a classic spicy
remoulade sauce over iceberg lettuce

Oysters Rockefeller - 9
Half dozen Louisiana oysters on the half shell
topped with a puree of herbsaint scented spinach

Crabmeat Maison - 9.75
Jumbo lump crabmeat in a creamy salad with
green onions, capers, lemon, and creole mustard

Fried Eggplant - 5
Eggplant sticks crusted in Italian breadcrumbs
served with béarnaise sauce and powdered sugar

Escargot - 9
French snails sautéed in a garlic-herbsaint cream,
fresh thyme and served in a puff pastry shell

Oysters en Brochette - 9
Oysters and bacon skewered, fried, and finished with meuniere butter

BBQ Shrimp and Grits Fondue - 13
Louisiana shrimp and jumbo lump crabmeat in New Orleans style
BBQ sauce with creamy garlic grits

Duck Crepe - 9
Savory crepe of roasted duck and homemade boursin cheese
topped with a port-cherry reduction and pistachios

Sweetbreads - 9.5
Veal sweetbreads sautéed until crispy and
served with a lemon caper beurre blanc

Foie Gras - 14
Seared Hudson Valley Foie Gras over pan perdu
with a cane syrup gastric and apricot chutney

Galatoire Goute - 18
A taste of two classic Galatoire’s appetizers –
Crabmeat Maison and Shrimp Remoulade