nomenu.com
News  about
New Orleans Food
and Restaurants
by Tom Fitzmorris
 Bombay Club
FRENCH QUARTER ¤ 830 Conti click for map ¤ 586-0972
Contemporary Creole. ¤ Dressy Casual.
Dinner Tues.-Sun. ¤ Brunch Sun. ¤ AE DC DS MC V
Restaurant Index

New Orleans Menu Daily Newsletter

N.O. Menu Daily Subscriber Edition

New Orleans Eat Club Dinners

Get A Page Like This For Your Restaurant

WWL.com

Talk Food With Tom

Mapquest.com

 Before the renaissance of the martini, the Bombay Club was making a big deal of them, and became one of the classiest watering holes around. It’s evolved over the years into a hangout and a chic cafe keeping late hours. The food is hip Creole, a blend of classic dishes in new dress with some utterly new ideas, from the hand of Chef Nick Gile. The Bombay Club started as a bar and still is dominated by one. The best tables are in small private rooms around the perimeter: romantic. A jazz trio plays live on weekends.
Menu
Updated February 2006.

Appetizers                                                   
Asian Fried Calamari 8.00                       
Tossed in a sweet and spicy chili sauce and served with wasabi sour cream

Moules Frites 8.00
Sautéed mussels with bacon, thyme and cream topped with fried potatoes

Oysters Rockefeller 9.00
Four oysters on the half shell topped with spinach, bacon, Pernod and cheese

Soups and Salads
Tomato and Fresh Mozzarella Salad 8.00
With olive oil and balsamic vinegar

Apple, Brie and Walnut Salad 8.00
With champagne vinaigrette        

Caesar Salad 8.00
With broken crostini                                                                                                     

Soup du jour 7.00

Entrees
Fish and Chips 13.95*
Beer battered cod with apple-jalapeno tartar sauce, hand cut fries and vinegar

Fennel Encrusted Fillet of Tuna 26.95*
Served with Himalayan Red rice, Tomato broth and Avocado sour cream

Chicken Saltimbocca 22.95*
Sautéed chicken with sage, mushrooms, proscuitto, wine and demi-glace

Bombay Burger 9.50 with cheese 10.50
10 ounces fresh ground beef with caramelized onions, lettuce and tomato

Shrimp and Asparagus Carbonara 24.95*
Sautéed jumbo shrimp, bacon, grilled asparagus tossed with linguine, cream and cheese

Filet Mignon 29.95*
With mashed potato, and sauce bordelaise

Roast Beef and Gruyere Panini 11.50
Served on grilled sourdough with horseradish sour cream, caramelized onions and fries

*--Salad with these entrées available for $4.00 additional

Desserts
Praline Crème Brulee 6.00
English Lemon Cheesecake 6.00
Chocolate Bread Pudding 7.00