(985) 778-0176 301 Lafitte Street Mandeville, LA 70448

©2019 by Lafitte Restaurant & Courtyard. Proudly created with Wix.com

APPETIZERS

CRAB CAKES

Jumbo lump crab cakes set on a roasted corn salad finished with chardonnay butter and finished with chipotle lime drizzle 

DUCK CONFIT SPRING ROLLS

Crispy duck confit spring rolls with a sesame sweet chili glaze 

BACON WRAPPED SHRIMP

Smoked bacon wrapped jumbo shrimp set on fried eggplant and caramelized red onion marmalade hash and finished with a fresh basil champagne butter 

FRIED GREEN TOMATOES

Fried green tomatoes topped with jumbo lump crab meat and sautéed in a fresh herb parmesan cream sauce 

DUCK QUESADILLAS

Maple leaf duck quesadilla with baby spinach and goat cheese, finished with a blueberry bbq drizzle 

SOUP

DUCK & ANDOUILLE GUMBO

CHEF’S DAILY SOUP CREATION

SALAD

PONCHATOULA STRAWBERRY AND MIXED GREEN SALAD

Greens tossed in a pomegranate sugar cane vinaigrette and finished with candied pecans, goat cheese, red onions, and tomatoes 

LAFITTE SALAD

Mixed greens, red onions, carrots, tomatoes, and radishes with our house parmesan peppercorn dressing on the side 

CAESAR SALAD

Romaine lettuce, shaved parmesan, croutons, and red onions 

ENTREES

NORTHSHORE GRILL

Featuring a petite filet mignon topped with a cabernet glace and maple leaf duck breast topped with a cassis glace set on a fried eggplant medallion with whipped potatoes 

SOUTHSHORE GRILL

Featuring a petite filet mignon topped with a cabernet glacé and gulf fish topped with a jumbo lump crab lemon butter and set on a fried eggplant medallion with whipped potatoes 

HAWAIIAN RIBEYE

Marinated and grilled prime 16 oz ribeye served with whipped potatoes & vegetables 

FILET MIGNON

Grilled hand cut prime 8 oz filet mignon with whipped Yukon Gold potatoes and asparagus 

RIBEYE

Grilled hand cut prime 16 oz ribeye with roasted cauliflower, Brussel sprouts, and whipped Yukon Gold potatoes 

DUCK

Seared farm raised duck breast topped with fresh blackberries and cassis glacé served with Kentucky bourbon and orange whipped sweet potatoes and wilted spinach 

PORK CHOP

Grilled double cut pork chop topped with a roasted garlic honey and rosemary port glacé with country skillet sweet potatoes 

GULF FISH

 

Pan roasted gulf fish with piquillo pesto and lemon caper sauce with assorted grilled vegetables 

CHICKEN

 

Panko crusted boneless chicken breast topped with a charred lemon and fresh thyme white wine butter sauce served with angel hair pasta and vegetables 

SALMON

Thai honey limed glaze Atlantic Salmon and roasted red pepper popcorn shrimp nestled upon a crunchy wanton salad of cabbage, snow peas, and zucchini noodles with pineapple sweet and sour sauce 

SMALL PLATES

CHARCUTERIE BOARD

Cured meats and artisan cheeses accompanied with chef O’Donnell’s daily assortment of gourmet condiments, pickles, and marinated olives

GREEK MEATBALLS

Lamb and beef lemon zest, thyme, capers, and dill served with zucchini noodles 

TUNA

Rare seared big eye tuna served with prosciutto wrapped & goat cheesed stuffed asparagus and finished with a truffle port syrup 

FLANK STEAK

Marinated and grilled flank steak, charred broccoli, with sides of chimichurri and au jus 

DESSERTS

CHEESECAKE

cheesecake with a toasted pecan gram cracker crust fresh berries and praline sauce 

BREAD PUDDING

White Chocolate bread pudding with whiskey sauce 

CRÈME BRÛLÉE

Decadent Vanilla Crème Brûlée

TORTE

 

Dark Chocolate Torte topped with a golden caramel & espresso ice cream finished with a Kentucky bourbon caramel drizzle