Braised Creole rabbit is served with sage-oyster dressing. Eggplant Olivier features crawfish tails and andouille in basil-garlic sauce over flash-fried eggplant slices. Reservations recommended. Lunch and dinner daily. Credit cards. $$
New potatoes, steamed, hollowed and ?lled with dill sour cream, then topped with caviar.
An array of mushrooms cooked in white wine, garlic, spices, and a heavy cream; reduced until richly thick. Served with a cheese stuffed crouton, this dish is a vegetarian delight.
Rabbit was a staple of the 19th century New Orleans table. There are several Creole versions of this specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. Cooked until tender to the fork, served with a rich oyster dressing seasoned with sage. This dish came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is Papa Armand’s favorite Sunday dinner, so we keep up the tradition.
Honey Glazed Medallions Of Pork
Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a ?avorful pineapple-plum mint sauce.
12-ounce ribeye seasoned with black peppercorns. served with sweet potato, yukon gold and purple potato hash. accompanied by roasted asparagus.