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

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

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