[title type="h3"]Pelican Club's Summer Special Menu Begins[/title]
Year after year, the summer specials at the Pelican Club are the most attractive around. Not just because the food is excellent, but because the selection is much greater than found on other summer menus. Chef Richard Hughes pushed the start button today for his $38, three-course summer menu. This will go on later than in most other restaurants, too, most, too--well into September. It is a startling value--what with lobster, fresh fish with crabmeat and shrimp, and filet mignon with crabmeat among the seven entree possibilities. The six appetizers include my favorites: the Pelican Club baked oysters, quail and grits, and gazpacho with shrimp and avocado.
You can enhance this dinner with a choice from among ten wines or three cocktails, to go with each of the three courses for $22.50. It's an interesting clutch of juice, at that. Shrimp, Chicken and Andouille Sausage Gumbo
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Gazpacho with Shrimp and Avocado
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Crispy Calamari
Mississippi Quail with Cheese Grits (add $3)
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Mississippi Quail with Cheese Grits (add $3)
Shiitake mushrooms, marsala wine, foie gras and country ham
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Pelican Club Baked Oysters
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Dwaeji Galbi (Korean Style Boneless Baby Back Ribs)
Boston lettuce for wrapping, jasmine rice, house made pickles,
cilantro, mint, kimchee, chili sauce and miso aioli
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Chilled Crab Boil Poached Salmon and Shrimp
Green goddess dressing, asparagus, baby Yukon gold potatoes, haricots verts and deviled egg
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6 Oz Filet Mignon with Crab and Shrimp Cake (add $5)
Truffle mashed potatoes, buttered asparagus, haricots verts and bearnaise sauce
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Whole Maine Lobster, Sea Scallop and Jumbo Shrimp (add $5)
Brabant potatoes and beurre blanc add $5
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Panneed Gulf Fish with Jumbo Lump Crabmeat
Roasted new potatoes, baby vegetables, Creole meuniere sauce, jalapeno hollandaise
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Chicken Paillard with Fried Oysters
New Orleans bordelaise sauce, house grown basil pesto, spaghetti and asparagus
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Louisiana Pecan Crusted Catfish
Tropical salsa, rum pineapple butter sauce and sweet corn pudding cake
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White Chocolate Bread Pudding
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Vanilla Bean and Brandy Crème Brulee
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Lemon Ice Box Pie
Chantilly cream and blueberry sauce
On a few scattered days, the summer menu won't be available; when you make a reservation, check to make sure. One other restriction: this is for parties of no more than twelve people.
Pelican Club French Quarter: 615 Bienville. 504-523-1504. www.pelicanclub.com.
NOMenu invites restaurants or organizations with upcoming special events to tell us, so we might add the news to this free department. Send to news@nomenu.com.
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