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 or spinach shrimp cream sauce

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 baked in Compound herb butter with parmesan crust

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

BBQ Shrimp and Jumbo Lump Crabmeat -13
Louisiana shrimp and jumbo lump crabmeat in
New Orleans style BBQ sauce over a fried eggplant round

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 seasonal mushrooms
topped with a lemon caper beurre blanc

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