6.95Shrimp CocktailFresh gulf shrimp boiled in crab boil seasonings, served w/ our spicy classic cocktail sauce
8.95Eggplant OlivierFlash fried sliced eggplant topped w/ crawfish tails, shrimp & chicken andouille in a basil garlic sauce
10.95Crab & Salmon CakeFresh louisiana crabmeat & poached salmon blended w/ Mamma Cheryl’s special dressing. Served w/ garlic aioli
Armand's Creole GumboChicken andouille sausage in a thick roux, seasoned w/ a mix of fresh & dried spices, sautéed bell pepper, celery & green onions, then simmered for hours. Served w/ riceOptions:
Cup (7.95)
, Bowl (10.95)
Specialty Salads
4.00House Salad
9.95Grilled Chicken SaladA boneless breast of chicken grilled over open flame, served hot over a bed of lettuce & sliced tomato & topped w/ creole herb garlic vinaigrette
11.95Shrimp SaladGrilled louisiana shrimp skewers server over a bed of lettuce & sliced tomato w/ spicy cocktail sauce & creole herb garlic vinaigrette
Classic Poboys
11.95Fried Shrimp
10.95Fried Catfish
9.95Roast Beef
Seafood Entrees
12.95One Dozen Fried Shrimp
12.95Fried Catfish
14.95Fried Shrimp & Catfish Platter
Featured Entrees
11.95Red Beans & Rice w/ Andouille SausageA louisiana classic w/ a master's interpretation. The beans are slowly cooked on low flame three to four hours w/ seasoning meat & spices, bay leaf, garlic, chopped onion, celery, bell pepper & green onion added one at a time during the long simmering process
12.95Stewed ChickenBlanched, unseasoned chicken is simmered in a pot of homemade roux-based gravy laced w/ sage, oregano & mild garlic. The chicken is allowed to steep until tender to the fork. This tasty dish is served w/ cornbread, rice & turnip greens seasoned w/ ham
13.95Petite Redfish FilletsBaked in a light garlic butter, this is the perfect dish for one who is trying to control fat & cholesterol in their diet. While none of our cuisine is strictly intended as reduced fat this entree comes closest. Served w/ sauteed new potatoes & topped w/ a tangy dijon dill sauce
12.95Jambalaya w/ Fried Catfish StripsThe quintessential louisiana rice-based dish. Louisiana white rice is steeped in a traditional sauce of rich & subtle spices, along w/ andouille sausage & shrimp. Served w/ strips of fried catfish
13.95Smothered Okra & Smothered Pork ChopOkra is steeped until tender w/ celery, green pepper, green onion, & traditional creole spices. Shrimp & ham are then blended into the mixture. This dish is served over rice w/ candied yams, & sweet cornbread
14.95Shrimp CreoleFresh gulf shrimp simmered in a classic creole sauce; a base of tomato, laced w/ oregano, bay leaf & cayenne. Served w/ rice
14.95Crawfish EtouffeSpicy boiled crawfish tails are added to the finished sauce. Served w/ rice
Side Items
3.50Turnip Greens
4.50Smothered Okra
3.50Candied Yams
2.00 Per sliceAdditional Cornbread
Dinner
Appetizers
6.95Shrimp CocktailFresh gulf shrimp boiled in crab boil seasonings, served w/ our housemade classic cocktail sauce
7.95Mushroom RagoutWild mushrooms cooked in white wine, garlic, spices, & a touch of heavy cream; reduced until richly thick & served w/ two-cheese, pan-seared croutons
10.95Louisiana BBQ ShrimpLarge gulf shrimp, pan-seared & seasoned w/ chef Damion’s secret family recipe, & homemade rosemary biscuits
10.95Gumbo SamplerOur family has prepared a wonderful sampler of their three versions of gumbo: Chef Armand’s creole gumbo, papa Armand’s file’ & mom’s okra gumbo. The last two were offered at the original restaurant on Dreux Ave
Armand's Creole GumboThis robust, rich version is chef Armand’s interpretation: Chicken andouille sausage & shrimp in a thick roux, seasoned w/ a mix of fresh & dried spices, sauteed bell pepper, celery & green onions. Served w/ riceOptions:
Cup (7.95)
, Bowl (10.95)
Classic Creole Entrees
18.95Creole RabbitRabbit was a staple of the nineteenth century New Orleans table. There are several creole versions of this specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. Cooked until tender to the fork, served w/ a rich oyster dressing seasoned w/ sage. A dish that came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is papa Armand’s favorite Sunday dinner, so we keep up the tradition
18.95Great Grandma Jeanne's Shrimp CreoleFresh gulf shrimp simmered in a classic creole sauce: a base of tomato, laced w/ oregano, bay leaf & pepper. Served w/ rice
19.95Grandmother Audrey's Shrimp ScampiWe saute’ shrimp in white wine & lemon butter, season it w/ garlic & chives, add diced mushrooms, then thicken the sauce w/ parmesan cheese
17.95Mama Cheryl's Crawfish EtouffeeA light roux, chopped, bell peppers, green onion, yellow onion & celery added to a chicken stock w/ a touch of tomato paste, flavored w/ basil, thyme, & garlic. Spicy boiled crawfish are added to the finished sauce. Served w/ rice
20.95Crab & Salmon CakesWe take the select meat of fresh louisiana blue claw crab, blend it w/ poached salmon & mama Cheryl’s special dressing, form it into patties, then roll them in seasoned bread crumbs. Served w/ green onion aioli
Armand Kitchen
19.95Roast Breast of DuckMoist, boneless duckling breast, lightly seasoned, roasted & served w/ raspberry plum port sauce
19.95Honey Glazed Medallions of PorkPork tenderloins, rolled in honey, seasoned, breaded & roasted to juicy perfection, then served over a flavorful pineapple-plum mint sauce. A touch of habanero pepper in the sauce adds zest to this unusual dish
22.95New Orleans Classic TrioBlackened red fish, shrimp & andouille jambalaya, & crawfish etouffe. All three are prepared in the unique creole style, reflecting the traditional preparation of the individual neighborhood in which it originated
24.95Taster's PlatterSuperb louisiana seafood, battered & deep-fried, is a staple of the creole table. We dip the seafood into a milk egg wash, then roll it in yellow corn flour seasoned w/ garlic, & salt, & deep fry it in light pure vegetable oil. This platter includes:fish, shrimp, crab & salmon cake, & creole gumbo
17.95Jambalaya w/ Fried CatfishThe quintessential louisiana rice-based dish. Rice steeped in a traditional sauce of rich & subtle spices, along w/ andouille sausage & shrimp. Served w/ lightly seasoned catfish fried to perfection
15.95Vegetarian PastaPenne pasta, a medley of sauteed garden vegetables, in a garlic cream sauce
Chef Damion's Originals
23.95Ribeye Steak12 Ounce ribeye seasoned w/ black peppercorn. Served w/ sweet potato, yukon gold, purple potato hash. Accompanied by roasted asparagus
17.95Half Roasted ChickenRosemary & garlic roasted chicken served w/ traditional creole dirty rice & corn maque choux
21.95Crab RavioliCrabmeat stuffed pasta, battered & fried, w/ a shrimp, crawfish & spinach alfredo. Served w/ oven-roasted jumbo asparagus
Wine
Champagnes
96.00Veuve Cliquot Brut “Yellow Label”
88.00Perrier-Jouet Grand Brut
58.00Mumm Cordon Rouge Brut
Sparkling Wines
34.00Poema Cava Brut Penedes, Spain
32.00Marechal Brut Loire Valley, France
Imported Red Wines
92.00Chateau d’Armailhac Mouton-Rothschild 2006Pauillac, France
66.00Chateau Clarke Baron de Edmond Rothchild 2004Listrac-Medoc, France
68.00Chateau Les Barraillots 2008Margaux, France
72.00Ferraton Pere et Fils Cateauneuf du Pape 2006Rhone, France
48.00Chateau Larose-Trintaudon 2005Haut-Medoc, France
44.00Domaine du Deffends Clos de la Truffiere 2004Coteaux Varios, France
38.00Chateau Haut-Bernones 2006Haut-Medoc, France
36.00Chateau Recougne Bordeaux Superieur 2008Bordeaux, France
38.00Chateuu Bellevue Peycharneau 2008Bordeaux, France
32.00Paul Jaboulet Aine Cotes du Rhone Parallele “45” 2008Rhone, France
38.00Domaine de Nerleaux Cab Franc 2005Champigny, France
32.00Joseph Mellot ‘Destinae’ Pinot Noir 2008Loire Valley, France
34.00Argento Malbec 2009Mendoza, Argentina
38.00Bodegas Brenton Lorinon 2006Rioja, Spain
28.00Manyana Tempranillo 2009Carinena, Spain
30.00Excelsior Cabernet Sauvignon 2009South Africa
Domestic Red Wines
56.00Merryvale “Starmont” Cabernet Sauvignon 2007Napa Valley, California
46.00Gundlach Bundschu Mountain Cuvee 2006Sonoma, California
46.00Monticello Vinyards Jefferson Cuvee Cabernet 2008Napa Valley, California
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