Appetizers | Entrées | Vegetables | Salads | Desserts

Stuffed Eggplant 19.75
Eggplant stuffed with Galatoire’s own recipe consisting of plump Gulf shrimp and lump crabmeat with green onions and seasoned breadcrumbs.

Poisson Meuniére Amandine 19.50
Sautéed filet of either Lemon, Snapper, Tuna, Trigger, Sword or Copia topped with a Meuniere sauce consisting of browned butter, lemon juice and red wine vinegar.

Sauteéd Poisson with Crabmeat Yvonne 27.00
Fresh filet and lump crabmeat each sautéed in butter and accompanied by an extraordinary combination of mushrooms, artichokes and onions.

Crabmeat Sardou 21.75
Tender artichoke bottoms filled with fresh lump crabmeat nestled in a bed of creamed spinach and drizzled with a wonderfully rich hollandaise sauce.

Chicken Clemenceau 14.50
Skinless chicken breasts and Portobello mushrooms sautéed in butter with minced onions, a pinch of garlic and green peas. Complimented nicely with a side of Brabant potatoes.

Filet Béarnaise 28.25
Filet mignon broiled to perfection and topped with a delectable béarnaise sauce consisting of a hollandaise with cream, red wine vinegar, tarragon vinegar, and green onions.

Lamb Chops Béarnaise 30.25
Two lamb chops well seasoned with fresh herbs and spices seared to seal in the flavor and dressed with a béarnaise sauce.