Dinner Menu
Appetizers
Onion Rings – 9
w/ Cajun remoulade
“Trois Fromage” Cheese Grits(GF) – 9
Fried Okra – 11
w/ scallion aioli
Hush Puppies – 14
w/ shrimp, bacon, & remoulade
Roasted Brussels Sprouts(GF) – 11
w/ sweet & spicy pepper jelly & Tasso Ham
Cajun Shrimp Cocktail(GF) – 18
5 jumbo shrimp w/ cajun cocktail sauce
“Bon Temps” Popcorn Shrimp – 19
crispy fried w/ a spicy creole sauce
“Bon Temps” Fried Oysters – 23
crispy fried w/ a spicy creole sauce
Salads
French Quarter Salad(GF) – 14
creole ranch or steen’s mustard vinaigrette
Cajun Wedge Caesar Salad – 14
w/ house-made croutons & aged asiago cheese
-Add chicken – Blackened(GF) or Fried – 9
-Add Catfish- Blackened(GF) or Fried -10
-Add Shrimp- Blackened(GF) or Fried -10
-Add 5 crispy fried oysters – 14
Desserts
Peaches, Praline, & Vanilla Ice Cream – 13
Chef Paul’s Pecan Pie – 13
w/ vanilla ice cream
Banana’s Foster Bread Pudding – 13
Beignets – 13
Toscanini’s Ice Cream(GF) – 8
please ask for our current selection
Dessert Special
Please ask your server about our specials
Entrees
NOLA “Hot” Chicken Sandwich – 19
crispy chicken thigh, scallion aioli, lettuce& pickles w/french fries
sub sweet potato fries, zapp’s kettle chips, or onion rings – 2
FQ Burger – 19
7 oz patty dusted w/ creole seasoning, sautéed onion, bread & butter pickles, american cheese, FQ ketchup, scallion aioli on the side w/ french fries
Southern-Style Red beans & Rice(GF) – 22
w/ smoked ham-hocks & smoked pork sausage
French Quarter Fish & Chips – 23
fried catfish fillet, fries, & cajun tartar sauce
Gumbo ya-ya – 27
chicken & smoked pork sausage w/ rice
Add 2oz okra – $2
Add 3 shrimp – $7
Add 3 oysters – $10
Creole Jambalaya(GF) – 28
w/ chicken, shrimp, & smoked pork sausage
Creole Shrimp & Grits(GF) – 30
gulf shrimp sautéed w/ tasso ham & creole seasoning, served over roasted cheese grits
Fried Chicken & Red Beans – 29
1/2 of a Bone-in chicken drizzled with our house-steen’s hot sauce, served w/ seasonal vegetable & red beans & rice
Crawfish Moniqua – 33
an homage to the jazzfest classic; pasta in a cajun cream sauce w/ crawfish, spinach, onions, & heirloom tomatoes
Substitute GF Pasta – 3
Shrimp or Crawfish Étouffee – 28 / 32
in a Savory sauce w/ corn maque choux garnish
Étouffee Crowned Catfish – 36/39
w/ “maque choux rice” & seasonal vegetable
Sides
FQ Frites(GF)
regular or sweet potato – 7
Southern Braised Greens(GF) – 7
Add tasso Ham – 2
Cornbread – 7
Corn Maque Choux(GF) – 8
Zapp’s NOLA Kettle Chips(GF) – 3.50
Please ask your server for selection