Sample Menu

Taste of New Orleans Dinner   $48

Tasting Portions of 7 Creole Favorites Served In 3 Courses

Gumbo   Turtle Soup   Duck Etouffee
Fried Green Tomato with Shrimp Remoulade
Spicy Shrimp with Cornbread 
Slow Roasted Quarter Duckling with choice of Sauce
Choice of dessert from list below

Three Course Dinner $40 and up

Appetizer

Fried Green Tomato with Shrimp Remoulade 

The combination of these two classics originated at Upperline in 1992

Duck & Andouille Etouffee with Corn Bread & Louisiana Pepper Jelly 

Oysters St. Claude 

One of USA TODAY’s Top New Dishes in the USA for 2007

Spicy Shrimp with Jalapeño Cornbread & Aïoli

Seared Warm Foie Gras Bonaparte

Watercress with Mixed Greens, Stilton Cheese & Pecans 

Mixed Greens, Local Goat Cheese, Crispy Sweet Potatoes, Cane Vinaigrette

Duck & Andouille Gumbo           Turtle Soup with Sherry

* * *

Main Course

Cane River Country Shrimp Sauté

Sautéed Shrimp, Mushrooms, Bacon & Garlic over Creamy Grits

Sautéed Gulf Fish Meunière

Drum Fish Piquant with Hot & Hot Shrimp

featured by USA TODAY 2006 Top 25 New Dishes in America

Lamb Shank Braised in Red Wine, Osso Buco Style 

Louisiana Grillades, Cheese Grits 

(A rich gravy seasoned with mushrooms & bell peppers served over grits) 

Filet Mignon with Garlic Port or Béarnaise 

Slow Roasted Half Duckling with Garlic Port or Ginger Peach Sauce

featured 2011 on The Best Thing I Ever Ate

Rack of Lamb with Mint Madeira Sauce

* * *

After Dinner     – sweet, savory or spirited

Thomas Jefferson’s Crème Brûlée              Louisiana Pecan Pie 

Honey-Pecan Bread Pudding with Toffee Sauce

Sundae Eugene

vanilla ice cream, semi-sweet chocolate sauce, toasted almonds

Stilton Cheese with Pecans

Irish Coffee             Brandy Alexander on the Rocks

* * *

Sides – Sweet Potatoes     Cheese Grits     Mustard Greens     – Jalapeño Corn Bread

MENU

About (from their website)

The original meaning of the word ‘restaurant’ was ‘to restore’ and, says JoAnn Clevenger, “Restaurants were originally more than just a place to find a meal; restaurants existed to soothe and bolster the weary soul with comfort and indulgence. Like the earliest restaurants, my goal for the Upperline is to be a haven for our guests, restoring their serenity after the daily hassles of the world with great Louisiana food, serious wine, and Creole hospitality.” But Upperline is more than just a restaurant, it is a way of life and a strong fixture in the local community. From festivals and charity fundraisers, to theme dinners and business etiquette courses for some of New Orleans’ most renowned universities, there is always something going on at Upperline.

Perhaps Frommer’s Guide to New Orleans said it best, “Get out of the Quarter. Get out of the Quarter. Get out of the Quarter. Are we getting through to you? Hop on the St. Charles Avenue streetcar first thing. Admire the gorgeous homes along the way. Aside from its historical significance and interest, this neighborhood, full of fabulous houses and lush greenery, is just plain beautiful. At night, sample what’s new and happening in New Orleans cooking. We recommend the more-or-less contemporary Creole food at the Upperline. Today you must begin to see what else New Orleans has to offer.”