Project Description

Dinner

All items are available a la carte or choose 3 courses for $47.95

Recommended wines are paired with each Entrée

TABLE D’HOTE MENU

APPETIZERS

New Orleans Seafood Gumbo
Fontana’s West End Turtle Soup
Soup of the Day

Wedge Salad (GF)
Iceberg lettuce topped with a creamy Creole dressing, grape tomato, red onion & crumbled blue cheese

Onion Tart
Served warm, topped with arugula, crispy bacon batons and creole mustard vinaigrette

Boudin Egg Roll
Served with a vibrant mirliton jicama slaw and a crispy andouille vinaigrette

Shrimp and Goat Cheese Crêpes
Goat cheese filled crepes topped with fresh Louisiana Gulf Shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

ENTRÉES

Shrimp and Grits (GF)
Slow cooked stone ground grits, topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic
Mohua 2020 Sauvignon Blanc, Marlborough, New Zealand $11.00 gl; $44 btl
Perrin 2018 Cotes du Rhone Reserve Blanc, France $18 half-bottle

Crispy Onion Salmon
Faroe Islands Salmon topped with a sweet onion panko crust and served with haricots verts and a wild mushroom cream sauce
Hahn 2019 Pinot Noir, Oregon $11.00 gl; $44 btl
Saintsbury 2017 Pinot Noir, Carneros $40 half-bottle

Roasted Half Chicken (GF)
House brined chicken with buttermilk mashed potatoes, sautéed kale and bacon, and a Steen’s cane syrup glaze
Ridge “Three Valleys” 2019 Zinfandel Blend $12.50 gl; $50 btl
Alexander Valley 2017 Merlot, Alexander Valley $21 half-bottle

Wood Grilled Pork Chop
Double cut chop served with andouille potato hash, smoked corn cream and haricots verts

Benziger 2019 Cabernet Sauvignon, Napa, $11.00 gl; $44 btl
Alexander Valley 2018 Cabernet Sauvignon, Alexander Valley $24 half-bottle

DESSERTS

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brûlée (GF)

Flourless Chocolate Cake (GF)
With crème Anglaise and blackberries

À LA CARTE APPETIZERS

Boudin Egg Roll
Served with a vibrant mirliton jicama slaw and a crispy andouille vinaigrette $11

Seared Scallops
Served with a sauté of bacon and cabbage tabasco butter sauce, & parmesan bread crumbs $18

Bronzed Shrimp
Creole seasoned sautéed shrimp served with an andouille rice cake and a rich étouffée $14

À LA CARTE SOUPS AND SALADS

Soup du Jour $8.95

Fontana’s West End Turtle Soup $10.95

New Orleans Seafood Gumbo $11.95

Duck Confit Salad
A salad of arugula, haricots verts, orange, & tasso vinaigrette
$11

Baby Spinach Salad
Spinach tossed with a horseradish vinaigrette & topped with boiled egg, carrot & spiced walnuts $9.50

Brussels Sprout Salad

Shaved sprouts with dried cranberries, toasted pecans, parmesan, crispy shallot & a Creole mustard-maple vinaigrette $11

À LA CARTE ENTRÉES

Blackened Redfish
Creole seasoned and cast iron seared fillet served with blue crab-mirliton dressing, vegetable du jour, and lemon butter beurre blanc $39

Pesto Linguine
Sautéed asparagus, grape tomato, arugula, red onion, roasted bell pepper and sweet corn tossed with linguine and pesto $22 w/ Grilled Shrimp $32

Roasted Duck
Slow cooked half duck served with wild rice pilaf, haricots verts and a tart cherry infused duck sauce $36

Wood Grilled Fillet (GF)
6 oz. fillet served with roasted wild mushrooms, asparagus, mashed potatoes and Creole demi glace $45

ADDITIONAL DESSERTS

White Chocolate Bread Pudding
Served with candied pecans and rum sauce $9

Flourless Chocolate Cake (GF)
Served with crème Anglaise & blackberries $9

Vanilla Bean Crème Brûlée (GF) $9

Vanilla Ice Cream $9

Sorbet Du Jour (GF) $9


Executive Chef Erik Veney

December 1st, 2021
(GF) denotes Gluten-Free Items

Limit of three checks per table for parties of 8 or more