Cafe Adelaide - New Orleans, LA

custom combination of any of the following selections shaken tableside: orange, grapefruit, cranberry, tomato, pineapple, apple, V-8, pomegranate

two poached eggs on toasted buttermilk biscuits with grilled ham and hollandaise sauce

scrambled eggs, Brabant potatoes, jalapeños, pepper jack cheese & andouille sausage rolled into flour tortilla topped with creole red bean puree

two eggs; apple-smoked bacon, andouille sausage, or grilled ham; brabant potato hash or stone-ground grits; buttermilk biscuit

two eggs; honeycomb waffles, apple-smoked bacon and seasonal fruit with toasted pecan syrup

select from cheddar, mozzarella, and Gruyere cheeses; choose three fillers: tomatoes, onion, sausage, ham, mushrooms, peppers, spinach. Served with toast

cast iron baked frittata with Louisiana crab, piquillo peppers, roasted shiitake mushrooms, parmesan cheese with marinated tomato & baby lettuce salad, wheat crouton

non-fat yogurt, acai, soy milk, blueberries, banana, protein burst, organic agave syrup

Chef's seasonally inspired creation using locally sourced ingredients

5 pepper jelly, pickled okra, chicory greens & Crystal hot sauce butter

crispy Gulf oysters, salad of frisee, citrus & fennel with warm bacon vinaigrette and smoked crème fraiche

vanilla yogurt, macerated berries, and crispy granola

wild white shrimp, Creole trinity, & okra in a dark roux

a New Orleans classic, spiked with sherry

romaine, olives, tomatoes, crispy chickpeas, pressed eggs and Parmesan with white anchovy-buttermilk dressing

crab boiled Gulf shrimp with pickled vegetables, Brussels sprout leaves, baby lettuces, croutons and New Orleans style remoulade

Louisiana strawberries and toasted pecans

scrambled eggs, applewood smoked bacon, stone-ground grits and a buttermilk biscuit

buttermilk fried onions, bacon, & Manchego cheese served with lemon-herb Parmesan fries

(Cheat a little at brunch!) grilled eggplant topped with portabello mushroom "bacon," shaved asparagus, poached eggs, and sweet corn hollandaise

honey baked duck ham & melted brie cheese, with pickled summer vegetable salad, sunny up egg,and Parmesan Brabant potatoes

Louisiana blue crab calas, soft poached eggs, pickled corn-lima bean succotash, & creole mustard hollandaise

a classic concoction, Brandy, vanilla, milk, and nutmeg

Lu's secret recipe garnished with okra, green beans and olives...a meal in itself!

Pama pomegranate liqueur, St. Germain, lemon bitters, & sparkling wine

Turtle soup au Sherry or Shrimp & Okra Gumbo

buttermilk biscuit topped with braised pork shoulder, poached eggs, Andouille country gravy, and Creole mustard slaw

crispy Louisiana shrimp tossed in a rosemary-pecan pesto with creamy stone ground grits and Creole style tomato nage

wild white shrimp dipped in Tasso corndog batter with 5 pepper jelly, pickled okra & Crystal hot sauce butter

Masa and cornmeal crusted gulf oysters over cochon de lait tamale grits with shaved fennel salsa & piquillo hot sauce

grilled flatbread with smoked duck ham, sweet green tomato jam, pickled chilies, cebollitas, and goat cheese crema

French bread croutons, pickled vegetables, marinated cucumber, cherry tomatoes, Creole shrimp remoulade & crab boiled corn coulis

a New Orleans classic, spiked with sherry

wild white shrimp and Creole trinity, slow simmered with okra and dark roux

Chef's seasonally inspired creation using locally sourced ingredients and health consciouse cooking techniques

romaine, olives, tomatoes, crispy chickpeas, pressed eggs and Parmesan with white anchovy-buttermilk dressing

strawberries, spinach, arugula, spiced pecans, blue cheese, bbq'd onions, shaved mirliton & balsamic-molasses vinaigrette

seared Louisiana wild white shrimp over crab boil kimchi, charred chilis, pork belly, and creamy stone ground grits with a spicy Asian style barbeque glaze

avocado, crispy bacon, spiced tomatoes & pressed egg, with crisp romaine and blue cheese-cracked pepper dressing

warm salad of bacon & onion glazed Brussels sprouts, local baby greens, spiced pecans, pickled beets and a creamy white bean puree

South Louisiana succotash of sweet corn, Creole tomato, Israeli couscous and soybeans with red chile-shellfish butter

duck confit, herbed goat cheese, and Bing cherry jam on pressed wheatberry bread with bourbon butternut squash bisque and pickled chili salad

buttermilk fried onions, bacon, and Manchego cheese on a brioche bun served with lemon-herb Parmesan fries

local baby greens, chile-lime cured tomatoes, charred chilies, Point Reyes blue cheese, whole wheat croutons and basil chimichurri

10 vegetable slaw, "Paradis" potato salad and charred green tomato tartar sauce & bruleed lemon

warm salad of bacon & onion glazed Brussels sprouts, local baby greens, spiced pecans, pickled beets and a creamy white bean puree

Chef's seasonally inspired creation using locally sourced ingredients

roasted spaghetti squash, shiitake mushrooms, and tender shoots with pickled mirliton & minted English pea puree

local baby greens, chile-lime cured tomatoes, charred chiles, Point Reyes blue cheese, whole wheat crouton & basil chimichurri

cinnamon-dark rum ice cream, bananas, crispy plantains & Chantilly cream

Abita root beer syrup & toasted New Roads pecans

chocolate ganache, chocolate cookie crumble, Louisiana summer berry coulis

spiced Steen's Cane Syrup & seasonal fruit

with fresh seasonal berries

check with your server for tonight's selections

Olde New Orleans amber rum, Peychaud’s bitters, Lime, soda and a secret ingredient. Our signatureCocktail for the Swizzle Stick Bar

Thibodaux produced Oryza vodka shaken icy cold with Veggies. What makesthis special? Maybe it’s the rim with dehydrated celery, salt,bell pepper, and cayenne. Or the garnish with the pickledokra, tomato, onion, and Andouille sausage!

Rougaroux Sugarshine, honey, Satsuma, citrus, ginger ale.This one will get you going!

Bayou Silver rum, cold coffee, Bitterman’s Xocolatl Mole bitters, a littlebit of chocolate, shaved ice. Topped with condensed milk because baby, that’s how it’s done. This cocktail will make you miss Hansen’s Sno-Bliz but it’ll haveto do until they reopen in the spring

Oryza vodka, Licor 43, Lillet, house made vanilla bean bitters, soda

Oryza gin, Creole Shrubb, mint, orange cream citrate, local satsumas, soda

The official cocktail of New Orleans! Sazerac rye whiskey, bitters, rinse of Herbsaint

Dewar’s, Cherry Heering, sweet vermouth, orange juice. Named after the 1922 silentmovie starring Rudolph Valentino

Tanqueray gin, Absolut vodka, Lillet blanc, twist of lemon. This cocktail was used by Ian Fleming in his first James Bond novel Casino Royale

Woodford bourbon, Carpano Antica vermouth, Campari

Shawn Phipps’ creation of Prairie organic Vodka, Domaine de Canton ginger liqueur, Citrus, rhubarb bitters and cilantro. A spicy rim completes this great cocktail!

Plymouth gin, St. Germain elderflower liqueur, lemon, house made magnolia bitters

Pomegranate liqueur, St. Germain, lemon bitters, Sparkling wine

Cathead honeysuckle vodka made in Missisippi, a dash of Campari, fresh grapefruit juice, rosemary syrup

Woodford bourbon, citrus, sweet potato syrup. It’s only served in the cold months!

5 pepper jelly, pickled okra, chicory greens and Crystal Hot Sauce

bacon and parmesan crust, citrus and fennel salad, smoke creme fraiche

Chef' Carl's seasonally inspired creation using locally sourced ingredients

wild white shrimp & Creole trinity, slow simmered with okra & dark roux

spike with Sherry

mint and rum cured seasonal melon, spiced pecans, goat cheese, sweet onions, baby greens & bacon molasses vinaigrette

Ponchatoula strawberries, crunchy pecans, herbed goat cheese, mixed greens with strawberry and crushed lime vinaigrette

Chef's inspired riff on a Creole classic

crispy onions, bacon, & Manchego cheese with lettuce & tomato on a brioche bun served with Parmesan fries

cinnamon-dark rum ice cream, bananas, crispy plantains & Chantilly cream

(Gold Medal Award Winner!) Abita root beer syrup & toasted New Roads pecans

chocolate ganache, chocolate cookie crumble, Louisiana summer berry coulis

spiced Steen’s Cane Syrup & seasonal fruit

with fresh seasonal berries

check with your server for tonight’s selections

artisan cheeses with agave nectar and spiced pecans

wild white shrimp dipped in tasso corndog batter with 5 pepper jelly, pickled okra, & Crystal hot sauce butter sauce

grilled flatbread with smoked duck ham, sweet green tomato jam, pickled chilies, cebollitas, and goat cheese crema

French bread croutons, pickled vegetables, marinated cucumber, cherry tomatoes, Creole shrimp remoulade & crab boiled corn coulis

Masa and cornmeal crusted gulf oysters over cochon de lait tamale grits with shaved fennel salsa & piquillo hot sauce

a New Orleans classic made with rich veal stock and spiked with sherry

wild white shrimp & Creole trinity, slow simmered with okra & dark roux

Chef's seasonally inspired creation using locally sourced ingredients and health conscious cooking techniques

romaine, olives, tomatoes, crispy chickpeas, pressed eggs and Parmesan with white anchovy-buttermilk dressing

strawberries, spinach, arugula, spiced pecans, blue cheese, bbq'd onions, shaved mirliton & balsamic-molasses vinaigrette

Louisiana blue crab & gnocchi with roasted garlic, local soybeans, Creole tomatoes, mushrooms, corn-leek veloute & lemon-Parmesan crust

seared Louisiana wild white shrimp over crab boil kimchi, charred chilis, pork belly, and creamy stone ground grits with a spicy Asian style barbeque glaze

with bacon & onion Brussels sprouts, pickled beets, and spiced pecans over white bean puree with jalapeno pepper jelly

succotash of Louisiana blue crab, asparagus, sweet corn, Creole tomatoes, Israeli couscous, fresh herbs, and soybeans with red chili-shellfish butter

sweet and smokey glazed sweet potatoes, pickled fennel, shaved mirliton, grilled baby bok choy & Absinthe bbq sauce

roasted spaghetti squash, shiitake mushrooms, tender shoots and pickled mirliton with minted English pea puree

sweet and smokey glazed sweet sweet potatoes, pickled fennel, grilled baby bok choy & Absinthe bbq sauce

succotash of blue crab, asparagus, sweet corn, Creole tomato, Israeli couscous, and soybeans with red chili-shellfish butter

Chardonnay, Cabernet Sauvignon, or Merlot

grilled 8oz. Filet with lemon roasted artichokes and mushrooms, potato puree, tasso Marchand de Vin, and white truffle Hollandaise

cinnamon-dark rum ice cream, bananas, crispy plantains & Chantilly cream

Abita root beer syrup & toasted New Roads pecans

chocolate ganache, chocolate cookie crumble, Louisiana summer berry coulis

spiced Steen's Cane Syrup & seasonal fruit

with fresh seasonal berries

check with your server for tonight's selections