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Shell on, quarter pound, half pound, one pound
Strips of tenderloin sauteed in olive oil, garlic, onions, capers, mushrooms, olives, tomatoes, bell peppers and broccoli. Served over a bed of spinach.
Crisp green leaf lettuce with olives, tomatoes, red onion, ham and smoked turkey. Topped with raisins, walnuts and freshly grated cheese.
Fresh spinach tossed with tomatoes, black olives, red onions, capers, feta cheese and pecan herb virgin olive oil.
Vegetarians delight of spinach, gently tossed with chilled pasta spirals, tomatoes, capers, olives, broccoli, mushrooms, herbs and olive oil.
Tender chicken breast marinated in lemon and herbs, then grilled to perfection. Served hot over our greek style spinach salad
Chicken breast filled with pecan pesto, sauteed and topped with a dijonaise sauce. Served over seasoned rice.
A seared filet topped with old pecan streets own etoufee sauce. Served over seasoned rice.
Chicken breast stuffed with spinach, pecans and cheese, then roasted and topped with hollandaise
Shrimp, salmon and redfish seasoned and sauteed, then gengly folded into our etoufee sauce. Served over seasoned rice.
Tender chicken breast sauteed with mushrooms, served in reduced marsala wine sauce. Served with seasoned rice
Breast of chicken breaded and baked, topped with parmesan cheese and tomato basil marinara sauce. Served over pasta.
Tender salmon filet grilled then topped with a raspberry chipotle sauce. Served with seasoned rice.
A blend of pasta, fresh cream, butter and parmesan cheese. Add grilled or blackened chicken. Add grilled shrimp
Filet of trout lightly breaded and sauteed. Topped with dijonaise and toasted almonds.
Marinated and broiled chicken breast topped with melted jack cheese and mushrooms. Served on an onion roll with lettuce, tomato and a creole mayonnaise.
Sliced glazed ham and stacked with jack, lettuce, tomato and homemade creole mayonnaise. Served on toasted whole wheat
Black angus beef on a toasted bun with creole mayonnaise, lettuce and tomato. Add bacon for $1.50.
Smoked turkey sliced and stacked with jack cheese and home-made creole mayonnaise, lettuce and tomato. Served on toasted whole wheat.
A triple-decker toasted wheat sandwich with ham, turkey, bacon, lettuce and tomato. Served on toasted whole wheat with creole mayonnaise.
Pecan pie stuffed dessert crepe.
Strawberries and sweet cheese.
Bananas, almonds and light rum.
Blueberries and sweet cheese.
A dinner crepe filled with tender chicken, celery and mushrooms in a tarragon cream sauce.
A dinner crepe filled with fresh baby leaf spinach and blended imported cheeses.
A dinner crepe filled with seafood, onions and mushrooms folded into a white wine, cream and yellow curry sauce.
Made with egg, ham, scallions and an abundance of jack cheese.
Served with strawberries or blueberries
Shell on quarter pound, half pound, one pound
Strips of tenderloin gently sauteed in olive oil, garlic, onions, capers, mushrooms, olives, red bell peppers, tomatoes and broccoli. Served over a bed of spinach.
Tender breast of chicken marinated lightly in lemon and herbs, then grilled to perfection and served over spinach capers, red onions, black olives, feta cheese and pecan herb virgin olive oil.
A tender breast of chicken, delicately filled with our special pecan pesto, lightly sauteed in butter and herbs, then complimented with dijonaise sauce. Served over seasoned rice pilaf
A fabulous filet prepared in old pecan street's own unique blend of spices. Served over rice pilaf and topped with etoufee sauce.
An old pecan street original: chicken breast folded over spinach, pecans and cheese, roasted and topped with hollandaise
Fresh moarsels of our finest seafood specially seasoned, sauteed, then gently folded into our etoufee sauce. This spicy cajun dish is served over seasoned rice pilaf.
Eight ounces of choice tenderloin filet, cut in-house, grilled, then topped with shredded crab meat, shrimp and hollandaise sauce. Served with roasted new potatoes.
Eight ounces of choice tenderloin filet, cut in-house, grilled and served with a red wine beef sauce of mushrooms, onions and herbs on the side. Served with roasted new potatoes.
Medallions of veal, fresh cut in-house, lightly breaded, then sauteed in our reduced marsala wine sauce. Served over seasoned rice pilaf
Breast of chicken breaded and baked, topped with parmesan cheese and tomato basil marinara sauce. Served over a bed of pasta.
Tender salmon filet grilled, then topped with a raspberry chipotle sauce. Served with seasoned rice pilaf.
Ribeye steak, cut in-house, grilled then topped with artichoke hearts in a garlic butter sauce. Served with roasted new potatoes.
Pecan pie stuffed dessert crepe.
Strawberries and sweet cheese.
Bananas, almonds and light rum.
Blueberries and sweet cheese.
A dinner crepe fillet with tender chicken, celery and mushrooms in a tarragon cream sauce.
A dinner crepe filled with seafood, onions and mushrooms folded into a white wine, cream and yellow curry sauce.
A dinner crepe filled with fresh baby leaf spinach and blended imported cheeses.
The pecan street favorite street favorite, baked daily in our upstairs bakery, made with egg, ham, scallions and an abundance of jack cheese.
Cream de cacao and coffee.
Jameson whiskey and coffee.
Kahlua, brandy and coffee
Kahlua, tequila and coffee.
Grand mariner, courvoiser and coffee.
Irish mist and coffee.
Amaretto de saronno and coffee
Kahlua and coffee.
Shell on quarter pound, half pound, one pound
Crisp green leaf lettuce with olives, tomatoes, red onions, ham and smoked turkey. Topped with raisins, walnuts and freshly grated cheese
Vegetarians delight of spinach gently tossed with chilled pasta spirals, tomatoes, capers, olives, broccoli, mushrooms, herbs and olive oil.
Fresh spinach tossed with tomatoes, black olives, red onions, capers, feta cheese and pecan herb virgin olive oil.
Chicken breast filed with pecan pesto, sauteed and topped with a dijonaise sauce. Served with seasoned rice
A filet prepared in old pecan streets own spices, seared, then topped with etuofee sauce. Served with seasoned rice.
Chicken breast stuffed with spinach, pecans and cheese, then roasted and topped with hollandaise
Fresh morsels of blackened tenderloin steak, topped with hollandaise sauce. Served with seasoned rice.
Tender salmon filet grilled then topped with a raspberry chipotle sauce. Served with seasoned rice.
A blend of pasta, fresh cream, butter and parmesan cheese. Add grilled or blackened chicken. Add grilled shrimp.
A six ounce breakfast steak and two eggs any style. Served with new potatoes and bavarian coffee cake.
Toasted english muffins topped with cream cheese, spinach, poached eggs and fresh hollandaise. Served with new potatoes
An open-faced omelet of eggs with smoked salmon, diced red onions and tomatoes, topped with sour cream. Served with new potatoes and bavarian coffee cake.
Six halves served with a cherry sauce and our own vanilla bourbon sauce on the side.
The classic combination of cream cheese, poached eggs, canadian bacon, toasted english muffin and hollandaise. Served with new potatoes.
Two 3oz. tenderloin medallions served benedict style over a toasted english muffin, cream cheese, poached eggs and hollandaise. Served with new potatoes.
A dinner crepe filled with tender chicken, celery and mushrooms in a tarragon cream sauce.
A dinner crepe filled with seafood, onions and mushrooms folded into a white wine, cream and yellow curry sauce.
A dinner crepe filled with fresh baby leaf spinach and blended imported cheeses.
Baked daily in our upstairs bakery, made with egg, ham, scallions and an abundance of jack cheese.
Pecan pie stuffed dessert crepe.
Strawberries and sweet cheese.
Bananas, almonds and light rum.
Blueberries and sweet cheese.
Cream de cacao and coffee.
Kahlua, brandy and coffee.
Kahlua, tequila and coffee.
Grand mariner, courvoiser and coffee.
Jameson whiskey and coffee.
Irish mist and coffee.
Amaretto de saronno and coffee.
Kahlua and coffee.