6.50Gulf Fish StripsFresh gulf fish fried, then served over a rotisserie sauce
6.50Shrimp EtouffeeA cajun favorite, served as a spread, complemented by garlic toast
7.75Oysters en BrochetteBacon wrapped p&j oysters deep fried and accompanied by a sour cream and creole mustard sauce
7.50P&J OystersBacon wrapped p&j oysters deep fried and accompanied by a sour cream and creole mustard sauce
5.50Artichoke HeartsWhole artichoke hearts, marinated then fried, served over a creole mustard sauce
5.50Eggplant StripsCoated with Italian brand crumbs, deep fried and served over creole mustard sauce
8.50Crab and Crawfish CakesSeasoned crab and crawfish meat, battered then fried, served over a creole mustard sauce
6.25Salmon MouseA creamy spread of spiced pink salmon with caviar
6.25Pate MaisonA sauteed blend of fresh chicken livers, mushrooms and green onions
7.75Barbecue ShrimpUnshelled shrimp served in a hot, spicy butter sauce
10.75Soft Shell CrawfishLouisiana soft shell crawfish, breaded in Italian seasoning, deep fried, served over our own avocado butter.
Soup
6.50Soup Du Jour
7.00Seafood Gumbo
Salads
6.75House SaladCrisp, green leaf lettuce with mandarin orange slices and slivered almonds, topped with a poppy seed vinaigrette
7.75Blue Cheese SaladGreen leaf lettuce with fresh mushrooms, shredded carrots, tomato wedge with a creamy bleu cheese dressing
Entrees
24.75Gulf Fish NicholasGrilled fresh filet of fish, brushed with dijon mustard, topped with grilled shrimp, on a bed of creamed spinach served with new potatoes
19.75Medallions of Pork TenderloinMarinated in creole mustard and brandy, grilled with peppercorns, served with potatoes and asparagus.
20.25Gulf Fish MoutardeFresh grilled filet, brushed with dijon mustard, topped with hollandaise and slivered almonds, served with potatoes
18.75Chicken FlorentineFried breast of chicken over a bed of spinach with a hollandaise mushroom topping
21.25Gulf Fish FlorentineA fresh filet of fish, fried with a light batter, served on a bed of creamed spinach and topped with hollandaise
17.75Chicken ClemenceauTender pieces of chicken with fresh mushrooms, peas and brabant potatoes, pan sauteed in garlic butter
24.75Crawfish Etouffee Fish TrioThree petite fish filets, topped with our creole inspired crawfish etouffee, served with asparagus
28.75Tournedos Au PoivrePrime filet of beef, lightly coated with crushed black peppercorns, complemented by a creamy sauce, new potatoes
18.75Fried ShrimpServed with brabant potatoes and coleslaw, choice of tartar or cocktail sauceOptions:
Tartar, Cocktail
29.75Bleu Cheese SteakA 6 oz. Prime filet of beef stuffed with bleu cheese then topped with melted cheese and sauteed mushrooms served with new potatoes, and asparagus
23.75Shrimp ClemenceauShrimp sauteed in garlic butter with peas, mushrooms and brabant potatoes
20.25Veal D'AunoySliced veal sauteed in an herb and lemon butter, garnished with sliced mushrooms and hollandaise, new potatoes
26.00Barbecue ShrimpUnshelled shrimp served in a hot, spicy butter sauce
21.75Veal FlorentineTender slices of veal lightly sauteed in butter, nestled on a bed of creamed spinach and complemented with hollandaise and sauteed mushrooms
19.75Seafood Baked EggplantA combination of shrimp, crab meat, and crawfish blended with a spicy casserole of dirty rice and sausage, served on a crisp slice of fried eggplant, topped with hollandaise
27.75Duck BigaradeHalf a long island duck, boned, roasted and glazed with a semi-sweet orange sauce made with grand marnier, served on a bed of pecan rice and asparagus
Dessert
6.75Peanut Butter PieThe house favorite consisting of a light creamy filling flavored with peanut butter, topped with chocolate and peanuts
7.00Combination PieSeparate layers of French silk and peanut butter pie fillings, topped with whipped cream, chocolate and peanuts
6.75French Silk PieA light chocolate mousse filling topped with whipped cream and slivered almonds
7.75Macadamia Nut Cheese CakeA creamy lemon filling topped with sour cream and baked in a macadamia nut crust
6.00Chocolate or Vanilla Ice CreamOptions:
Chocolate, Vanilla ice cream
Specialty Coffees
8.75Cafe D'AunoyKahlua and vodka
8.75FranciscanFrangelico and creme de cacao
8.75Keoke CoffeeRum, brandy, and creme de cacao
8.75MexicanTequila and kahlua
8.75Cafe DiabloRum, brandy, cointreau and tia maria
8.75Fun CoffeeFun ingredients
Beverages
2.50Coffee, Soft Drink
3.75Perrier
2.75Bottled Water
House Wines
9.00Shiraz
8.00Malbec
8.25Pinot Noir
8.00Cabernet
7.75Merlot
7.25Sauvignon Blanc
8.00Pinot Grigio
7.75White Zinfandel
7.50Chardonnay
8.00Champagne
Sunday Brunch
Appetizers
5.50Salmon Mousse Spread with Caviar
4.50Chicken Liver Pate
4.50Fried Eggplant Strips or Fried Artichoke Hearts Over a Creole Mustard SauceOptions:
Fried eggplant strips, Fried artichoke
5.50Shrimp Etouffee Spread
6.00Fried Oysters
3.50Cheese Grits
Soup
4.75Soup Du Jour
Salads
4.50Green Leaf Lettuce with Poppy Seed Dressing
5.50Green Leaf Lettuce Bleu Cheese Salad
Entrées
12.00Eggs BenedictPoached eggs served over grilled ham, tomato slices and an English muffin, topped with hollandaise sauce
12.00Eggs FlorentinePoached eggs served over creamed spinach, tomato slices and an English muffin, topped with hollandaise sauce
17.50Steak and EggsThree ounce filet served with eggs and cheese grits
13.00Chicken ClemenceauChunks of chicken breast, diced potatoes, peas and mushrooms sauteed in garlic butter
14.50Fried ShrimpServed with brabant potatoes and coleslaw, choice of tartar or cocktail sauce
17.50Fish NicholasFresh grilled filet, brushed with dijon mustard, topped with grilled shrimp, on a bed of creamed spinach, served with new potatoes
14.00Seafood Baked EggplantCasserole of shrimp, crawfish, sausage and rice served over a fried eggplant slice
17.00Grillades and GritsSliced veal, simmered in a spicy creole sauce served with cheese grits
16.00Pork TenderloinMarinated in mustard, brandy and peppercorns, served with new potatoes and asparagus
16.00Veal D'AunoySliced veal grilled, topped with hollandaise and mushrooms, served with new potatoesOptions:
Also served over creamed spinach (17.00)
Dessert
5.00Peanut Butter Pie, French Silk Pie, Combination Pie, Chocolate or Vanilla Ice CreamOptions:
Peanut butter pie, French silk pie, Combination pie, Chocolate, Vanilla ice cream
3.00Well Brand Blood Mary, Champagne, Mimosa
Specail
Feelings Cafe Specials
9.75Marinated Oyster SaladOur school at blair grocery lettuce tossed in an oyster vinaigrette and trinity and topped with marinated oysters.
25.75Crawfish RisottoA creamy, semi-spicy risotto with shitake mushrooms, sun-dried tomatoes and a generous serving of crawfish tails. Garnished with a sauteed soft-shell crawfish anf blair grocery radish sprouts.
24.75Herbed Shrimp Pasta8 of our large gulf shrimp sauteed in garlic and fresh herbs tossed with pasta in a creamy lemon butter sauce. Garnished with blair grocery radish sprouts and served with a side of seasoned and toasted french bread.
26.00Marigny Mango Gulf FishA fresh filet of gulf fish, topped with a spicy mango chutney and three grilled gulf shrimp, served with asparagus.
21.75Gulf Fish PecanA grilled filet of drum fish topped with our buttery pecan sauce, served with asparagus.
Vegan
Feelings Cafe Vegan
6.25Mushroom BoudinSeasoned shitake and button mushrooms, sauteed in coconut oil with roasted garlic jasmine rice, rolled in a corn husk and then steamed to perfection
6.00Emerald City SaladBites of curly kale tossed with peppers, fennel, and cajun grains rice, lightly coated with an extra virgin olive oil vinaigrette
6.00Beet SaladChilled roasted beets, served on lettuce, topped with a pecan vinaigrette, blended with pomegranate molasses, meyer lemon and louisiana raw cane sugar
6.75Quinoa and Shitake Mushroom CakesHand formed cakes, sauteed in olive oil, topped with a roasted red pepper sauce
18.00Pasta MarignyPasta in cashew cream sauce with sun-dried tomatoes, artichoke hearts and spinach
7.25Roasted Eggplant and Creole Tomato NapoleonLayers of an herb tofu "ricotta" and arugula pistou sandwiched in between two slices of roasted eggplant
7.25Potato and Marinated Tempeh PattiesA delicious patty topped with a tomato vinaigrette
18.00Combination PlateCombine portions of any three of the above (except for the pasta marigny) for a delightful vegan experience
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