Thursday, September 29, 2011

Tomas Bistro New Menu


Crawfish Beignets $9
Fresh Atchafalaya Basin Crawfish, Sauce Ravigote

Oysters Acadian $9
Fresh Lousiana Oysters Baked with Crawfish Nantua Stuffing

Jumbo Lump Crab Cake $11
Served with a Lemon Tarragon Aioli

Louisiana Shrimp and Goat Cheese Crepes $10
Topped with a Chardonnay Creole Cream

Pecan Crusted Duck $12
Pecan coated strips of Duck lightly fried and served with Fig Marmalade

Shrimp Remoulade $11
Fresh Boiled Louisiana Shrimp,Fried Green Tomatoes and Sauce Remoulade


Creole Chicken and Andouille Gumbo $ 8
French Onion Soup $9


House Salad $7
Autumn Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Salade Midi $10
Champagne Marinated Vine Ripe Tomatoes, Fresh Basil,
 Avocado and Goat Cheese

Sweetbread Salad $13
Crispy Pan Fried Sweetbreads, Butter Lettuce,
Snow Peas and Lime –Ginger Vinaigrette.


Catfish and Grits $17
Crispy Fried Fresh Catfish, Served with Stone Ground Grits
and Served with a Cajun Tasso, Green Onion Broth

Stuffed Quail $23
Semi-Boneless Louisiana Quail stuffed with Applewood Bacon Dirty Popcorn Rice served with Swiss Chard and Sauce Madere’

Rabbit Creole $25
Braised Local Rabbit, Creole Mustard Chardonnay Demi Glace,
Housemade Spatzel, and Haricot Verts

Pecan Crusted Drum $19
Served over Oven Roasted Pecan
and Crabmeat Relish with Lemon Butter

Duck Cassoulet $20
Duck Confit and Creole Country Andouille Braised
in a Classical White Bean Casserole

Gulf Red Snapper Meuniere $25
Topped with Almonds and served with Asparagus and Parslied Potatoes

Steak Frites $32
12oz USDA Prime Ribeye served with a Tarragon Compound Butter and Pommes Frites

Grilled Gulf Swordfish  $23
Topped with a Vodka Shrimp Cream Sauce and a Sweet Potato Nest

Lamb Osso Bucco  $28
Served with Yukon Gold Mashed Potatoes and Sauce Jardiniere

Guy D. Sockrider, C.E.C.

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