Olivier's Creole Restaurant

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

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

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

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

Wild mushrooms cooked in white wine, garlic, spices, and a touch of heavy cream, reduced until richly thick and served with two-cheese, pan-seared croutons.

New potatoes, steamed, hollowed and filled with gingered dill sour cream, then topped with caviar.

Large gulf shrimp, pan seared and seasoned with our secret family recipe, and homemade rosemary biscuits.

Chef armand's creole gumbo, papa armand's file' gumbo and mom's okra gumbo. the last two were offered at the original olivier's restaurant on dreux ave.

Chicken, andouille sausage and shrimp in a thick roux, seasoned with a mix of fresh and dried spices, sauteed bell pepper, celery and green onions. Served with rice.

Rabbit 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 with a rich oyster dressing seasoned with 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.

Fresh gulf shrimp simmered in a classic creole sauce: a base of tomato, laced with oregano, bay leaf and pepper. served with rice.

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

A light roux, chopped bell peppers, green onion, yellow onion and celery added to a chicken stock with a touch of tomato paste, flavored with basil, thyme, and garlic. spicy boiled crawfish are added to the finished sauce. served with rice.

Select meat of fresh louisiana blue claw 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 aioli.

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

Pork tenderloins, rolled in honey, seasoned, breaded and 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.

Blackened redfish, shrimp & andouille jambalaya, and crawfish etouffée. All three are prepared in the unique creole style, reflecting the traditional preparation of the individual neighborhood in which it originated.

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 corn flour seasoned with garlic and salt, and deep fry it in light, pure vegetable oil. this platter includes: fish, shrimp, crab & salmon cake, and creole gumbo.

The quintessential louisiana rice-based dish: rice steeped in a traditional sauce of rich and subtle spices, along with andouille sausage and shrimp. served with lightly seasoned catfish fried to perfection.

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