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Upperline
1413 Upperline St Uptown/Carrollton
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
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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.”