Valentines Day
Sunday, February 14, 2010
Dinner Specials in addition to our regular menu
Starters
Shrimp and chipotle bisque,
cilantro crema 7.00
Pontchatoula strawberries tossed
with Hollygrove red sails lettuce, spiced and candied
pecans, goat cheese mille-feuille, vanilla and citrus
vinaigrette 11.00
Gruyere and Sauterne fondue with
eggplant sticks, zucchini and crusty French bread 10.00
Half dozen Louisiana oysters on
the half shell, Japanese hijiki seaweed salad, ginger
mignonette 12.00
Les Entrees
Pan seared flounder over a
hearts of palm popcorn rice timbale, coconut and green
curry broth with poached mussels, Mara's Farms beet shoots
24.00
Burgundy braised veal cheeks,
fresh herb homemade paparadelle pasta, garlic spiced
rapini, shaved Spanish manchego 25.00
Les Desserts
Trio of chocolate petits fours
7.00
Red wine poached seckel pears in
vol au vent with lavender whipped cream, white chocolate
glaze 8.00
Wine Recommendations
Champagne - Piper Heidsick Brut, Bottle
375 ml 29.00
Reservations are recommended for both Sunday Brunch and
Sunday Dinner. Please call 504-945-5635, Wed - Sunday
between 10 AM-11 PM
Sunday Brunch is served from 10:30 AM - 3:00 PM
Sunday Dinner is served from 6:00 PM - 9:30 PM
If you are too busy to enjoy
Valentine's Day Brunch or Dinner with us, you can always
give your sweetheart a gift card to Cafe Degas as a
romantic gesture that you will make it up to her/him! You
can purchase gift cards either at the restaurant, 3127
Esplanade Avenue, or online at
www.cafedegas.com. |
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Wednesday Night Prix Fixe $32
Every Wednesday night, you can enjoy a three course meal
for only $32!
You can choose your appetizer and entree
from our specials for the evening and any dessert!
Add a bottle of wine from our wine specials for 20% off
each bottle!
Now this makes Wednesday nights a lot more exciting!
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New Hours at Cafe Degas
We now offer a light menu with soups, salads,
appetizers and desserts plus our full bar in between
lunch and dinner service Wednesday through Saturday
between 3 PM and 6PM.
Now you can enjoy a 5 PM cheeseboard and glass of
wine, or a prociutto and bibb salad with a cup of
herbed tea before the Opera or the parades!
Closed Mondays and Tuesdays
Wednesday - Saturday Lunch 11 AM - 3 PM - light menu from
3PM - 6PM
Sunday Brunch 10:30 AM - 3 PM
Wednesday - Saturday Dinner 6 PM - 10 PM
Sunday Dinner 6 PM - 9:30 PM
Reservations are accepted by phone during operational
hours, 504-945-5635 or online at
www.cafedegas.com. |
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Featured Recipe |
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Ingredients
makes 1/2 gallon
butter 2 T
bacon,
jullienned 2 slices
garlic, sliced 3 cloves
onions, sliced 4
white wine 6 oz.
bouquet garni 1 sm
bay leaf 1
chicken stock 2 C
beef stock 3 C
thyme 1 T
black pepper 2 t
salt 1 T
Swiss or Gruyere
cheese, shreded 2 C
baguette croutons
Method
Render bacon in butter. Add garlic and toast lightly.
Add 1/4 onions and cook, stirring until lightly
browned. Deglaze with white wine. Add remaining
onions, bouquet, bay leaf and stock as necessary and
cook for one hour, stirring occationally. Add thyme, s
and p and any remaining stock and cook for 3 hours until
onions are very tender. To serve: put soup in a crock
or oven proof bowl, top with croutons and a handfull of
cheese. Broil in oven or toast lightly with torch.
Beware - cheese is very hot and gooey.
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