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Olivier's Creole Restaurant in the French Quarter

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Restaurante de gastronomía cajún y criolla, Bar de vinos y Espacio para eventos$$$$

French Quarter, Nueva Orleans

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Olivier's Creole Restaurant in the French Quarter

65 Fotos

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Dinner Menu 4

Dinner Menu

Desserts To Be Announced By Server.

Appetizers

Shrimp Cocktail

9.95

Fresh gulf shrimp boiled in crab boil seasonings and served with our housemade classic cocktail sauce.

New Potatoes with Caviar

12.95

New potatoes, steamed, hollowed and ?lled with dill sour cream, then topped with caviar.

Gumbo Sampler

12.95

The Olivier family has prepared a wonderful sampler of their three versions of gumbo: Chef Armand's creole Gumbo, Papa Armand's File and Mama Okra Gumbo. The last two were offered at the original Olivier's restaurant on Dreux Ave.

Mushroom Ragout

11.95

An array of mushrooms cooked in white wine, garlic, spices, and a heavy cream; reduced until richly thick. Served with a cheese stuffed crouton, this dish is a vegetarian delight.

Louisiana Bbq Shrimp

12.95

Large gulf shrimp (head & shell-on) , pan-seared and seasoned with our family recipe. Served with a rosemary buscuit.

Armand's Creole Gumbo

8.95

This robust, rich version is chef Armand's interpretation: Chicken Andouille Sausage and shrimp in a thick roux, seasoned with a mix of fresh and dried spices, sautéed bell pepper, celery and green onions. Served with rice.

Classic Creole Entrees

These dishes represent ?ve generations of Creole tradition, beginning with the woman known in the family as Gramma Gaudet. Her recipes were passed on to her daughter-in-law, Mamma Jeanne (Gaudet) Doublet and then down to Audrey (La France) Gaudet and ?nally to Cheryl (Gaudet) Olivier, Chef Armand’s mother. We have divided the menu according to which member inspired each dish.

Creole Rabbit

22.95

Rabbit was a staple of the 19th 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 with a rich oyster dressing seasoned with sage. This dish 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.

Grandmother Audrey's Shrimp Scampi

22.95

We sautée shrimp in white wine and lemon butter, season it with garlic and chives, add diced mushrooms, and then thicken the sauce with parmesan cheese.

Crab and Salmon Cakes

23.95

We take the select meat of fresh Louisiana Blue crab, blend it with poached salmon and Mama Cheryl’s special dressing, form it into patties, then roll them in seasoned bread crumbs. Served with green onion aoli.

Great Grandma Jeanne's Shrimp Creole

22.95

Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and pepper. Served with rice.

Mama Cheryl's Crawfish Etouffee

21.95

A light roux, chopped, bell peppers, green onion, yellow onion and celery added to a chicken stock with a touch of tomato paste, ?avored with basil, thyme, and garlic. Spicy, sautéed Craw?sh tails are added to the ?nished sauce.

Armand Olivier's Kitchen

Chef Armand Olivier learned his trade in the original family restaurant, experimenting with his family’s recipes and inventing his own. During his travels, he absorbed in?uences from around the world and assimilated them into the classic Creole style. Here are a few of his favorites.

Roast Half Duckling

22.95

Moist, half duckling, lightly seasoned, roasted and served with raspberry plum port sauce.

New Orleans Classic Trio

25.95

Blackened Fish Filet, Shrimp & Chicken Andouille Jambalaya, and Craw?sh Etouffe. All three are prepared in the Creole styles and re?ects the traditional preparation of the individual neighborhood in which it originated.

Jambalaya with Fried Cat?sh

19.95

The quintessential Louisiana rice-based dish. Rice steeped in a traditional sauce of rich and subtle spices, along with chicken andouille sausage and shrimp. Served with lightly seasoned cat?sh fried to perfection.

Ribeye Steak

27.95

12 ounce Ribeye seaseoned with black peppercorn. Grilled to perfection and served on a sizzling platter.

Crab Ravioli

26.95

Crabmeat stuffed pasta, battered and fried, with a shrimp, craw?sh, tasso and parmesan cream sauce.

Honey Glazed Medallions of Pork

21.95

Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a ?avorful pineapple-plum mint sauce.

Taster’s Platter

25.95

Superb Louisiana seafood, battered and deep-fried, is a staple of the Creole table.We dip the seafood into a milk egg wash, then roll it in yellow cornmeal seasoned with garlic, and salt, and deep fry it in light pure vegetable oil. This Platter includes: Fish, Shrimp, a Crab & Salmon Cake, Greens and Red Beans.

Vegetarian Pasta

17.95

Penne pasta and a medley of sautéed garden vegetables, in a garlic cream sauce.

Roasted Half Chicken

21.95

Rosemary and garlic roasted chicken served with corn maque choux.

Chef Damion's Originals

Long-time Olivier's Chef, Damion Banks Has Created Countless Original Dishes Throughout The Years. He Started His Career Studying Under Some Of The City's Renowned Master Chefs. He Continues In The Historic Tradition Of The Self-taught Chefs In Creole Kitchens, Taking His Inspiration From The "gumbo" Of New Orleans Cultural Infusions As Well As Classic Preparations.

Ribeye Steak

23.95

12-ounce ribeye seasoned with black peppercorns. served with sweet potato, yukon gold and purple potato hash. accompanied by roasted asparagus.

Crab Ravioli

21.95

Crabmeat-stuffed pasta, battered and fried, with a shrimp, crawfish and spinach alfredo sauce. served with oven-roasted asparagus.

Half Roasted Chicken

17.95

Rosemary and garlic roasted chicken served with traditional creole dirty rice and corn maque choux.

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