Comments
Emeril’s
800 Tchoupitoulas St Lower Garden District
Sample Menu
VEGETARIAN TASTING
CANAPE
PUMPKIN TRUFFLE SOUP
Roasted Pepitas, Truffle Vinaigrette
TASSO-SPICED MUSHROOMS
Spaghetti ala Chitarra, Parmesan Espuma
SPICED CARROTS
“Blackened” Tofu Tabbouleh, Baba Ganoush, Limón Omani Butter
SWEET POTATO TAMALE
Green Chili Mole, Tamarind Glaze
JASMINE RICE PILAF
Vin Chaud Cabbage, Smoked Turnips, Beurre Rouge
SORBET INTERMEZZO
CARIBBEAN SWEET POTATO TART
Ginger Ice Cream, Pineapple Gastrique
CHEF’S TASTING
CANAPE SMOKED OYSTERS & CAVIAR
Petite Lardons, Seaweed, Chowder Froth
BACALAO CALDO VERDE
Kale, Fondant Potato, Chorizo Broth
“BLACKENED” COBIA
Spiced Carrot, Herb Tabbouleh, Limón Omani Butter
POACHED LOBSTER
Warm Potato Salad, Red Wine Gumbo Sauce
ROASTED DUCK BREAST
Jasmine Rice Pilaf, Smoked Turnips, Vin Chaud Duck Jus
SORBET INTERMEZZO BANANA CREAM PIE
Dulce de Leche
COLD
PARAMOUNT CAVIAR SERVICE
Hybrid Sturgeon 85 / Imperial Osetra 110
CHILLED OYSTER’S ON THE HALF SHELL
Accoutrements MP
GULF CRUDO
Holy Trinity, Seafood Boil Gelée, Creole Rice Crisps 26
CHEF EMERIL’S SALAD
Farm Greens, Seasonal Vegetables, Marinated Tomatoes, Cheddar Crisps, Balsamic 16
WAGYU CARPACCIO
Champagne Sabayon, Caviar, Tellicherry Cracker 45
SALMON TARTARE
Crab Boil Mirliton, Mango, Plantain Chip, Pink Juice 25
HOT
EMERIL’S BBQ SHRIMP
Rosemary Biscuit 26
BACALAO CALDO VERDE
Kale, Fondant Potato, Chorizo Broth 26
TURTLE LASAGNA
Turtle Sugo, Béchamel, Sherry Cream 32
TASSO-SPICED MUSHROOMS
Spaghetti ala Chitarra, Parmesan Espuma 18
MAIN
CAJUN-CRUSTED SALMON
Spiced Crouton, Caponata, Pecan, Creole Meunière 32
WAGYU FILET
Potato Purée, Oyster Mushroom, Bone Marrow, Black Garlic Bordelaise 70
LOBSTER
Warm Potato Salad, Leek, Red Wine Gumbo Sauce 52
PAN-SEARED MARKET FISH
White Bean, Rapini Amandine, Lemon-Caper Jus 38
ROASTED PORK LOIN
Sweet Potato, Tamarind Glaze, Green Chili Mole 38
GRILLED WHOLE FISH
Crab Hushpuppies, Bitter Greens, Warm Remoulade, Smoked Trout Roe MP
CHILEAN SEA BASS
Ginger Miso Bok Choy, Braised Shiitake, Shiitake Dashi 42
DUCK BREAST
Jasmine Rice Pilaf, Smoked Turnips, Vin Chaud Duck Jus 42
MENU
About (from their website)
New Orleans history and culture has always been and remains my culinary muse. When I first opened Emeril’s doors in 1990, we aimed to bring fresh preparations and infuse creativity into New Orleans culinary traditions and culture. We continue to challenge ourselves to bring our guests an exceptional experience, inspired by the various influences of New Orleans cuisine with a focus on innovation and refinement. The chef’s tasting is curated to be a journey building upon flavors and complexities of our ingredients infused with unique modernization. For New Orleanians and visitors alike we strive to create dishes, and environments that restore and transport people, leaving them happier than when they came to us. - Chef Emeril Lagasse