Menus
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| Appetizers | ||
| Citrus & Green Onion Marinated Crab Fingers On A Cornmeal Canape | ||
| Chef Dennis’ Oyster Doubloon, Wilted Fresh Spinach, Crabmeat, Lemon Fondue |
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| Paneed Eggplant “Newburg”, Parmesan Cheese, Fresh Creole Tomato Sauce | ||
| French Escargots Served Creole “Bourguignonne”, In A Filo Cup | ||
| Soups | ||
| Our Famous Mirliton, Shrimp, & Crab Bisque |
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| Southern Style Cream of Corn And Leek Soup, Peppered Bacon Bits | ||
| Roasted Eggplant And Tomato Soup, Green Chili Peppers, Tortillia Crisps | ||
| Italian Style Cream of Artichoke Soup, Garlic Cheese Panini | ||
| Salads | ||
| Selected Greens, Garnished Maison, “Creole House” Ranch | ||
| Crispy Romaine Hearts Lettuce Mix, Our Own Toasted Garlic Dressing |
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| Spicy Marinated D’ Anjou Pear, Bibb Lettuce, Two Citrus Vinaigrette | ||
| Table Side Prepared Spinach Salad, Bacon, Honey & Creole Mustard (by Request) | ||
| Our Cooked-to-Order Entrees | ||
| With Starch & Vegetables | ||
| Sauteed Snapper Fillet "Rivertown", Lemon & Green Onion Beurre Blanc | ||
| French Battered, Topped With Shrimp, Crab, & Crawfish In Zesty Butter Sauce | ||
| Baked and stuffed boneless turban of Flounder |
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| Lousiana Seafood Stuffing & Our "Louisiana" Sauce | ||
| Broiled Louisiana Crab "Cake", A Bed Of Pasta "Alfredo", Creole Nantua Sauce |
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| Fluffy Lump Crab Cake, Crispy Browned, Served With Light Pasta, A Shellfish Cream | ||
| Unique Paneed Lobster Tail, Cognac And Cream Sauce |
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| 13 Years a House Favorite! Layered With Crabmeat & Shrimp, All Fork Tender Lobster & Seafood | ||
| Flash Roasted Chicken Breast, On Leeks & Fettuccini Broth | ||
| Hot Roasted, Served On Pasta & Vegetables in Natural Chicken Stock | ||
| Veal Scallopini “Napoleon”, Roasted Portobelo Julienne & Fresh Spinach | ||
| Veal Slices Sauteed, Finished With Classic Veal Gravy, Hearty Mushroom "Filets" | ||
| Sauteed Veal Slices Layered "Napoleon", Crabmeat Dressing | ||
| A Veal And Crabmeat "Stack", Finished With Jus Lie de Veau | ||
| Seared Ribeye Steak, Garlic Mushrooms, Chateaubriand & Bearnaise Sauces | ||
| Cooked To Your Liking, Topped With Mushrooms, Bearnaise And Classic Steak Sauces | ||
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| Appetizer, Soup, And Salads | ||
| Grilled Gulf Shrimp “Ravigote”, On Cornmeal FrenchBread "Canape" | ||
| Broiled Louisiana Crab “Cake”, On Fresh Spinach, Dill Sauce | ||
| Our Famous Mirliton, Shrimp, & Crab Bisque |
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| Roasted Eggplant, Tomato, And Green Chillies, Tortilla Crisps | ||
| Selected Mixed Greens, Garnished Maison, Our “Creole House” Ranch | ||
| Luncheon Salads | ||
| Bronzed Snapper Salad, Mixed Field Greens, Maque Choux, Salad Garnishes | ||
| Lemon & Creole Seasoned Grilled Shrimp, Bibb Lettuce & Garnishes | ||
| Paneed Chicken Breast, Baby Spinach, Kicker Mayonnaise, Garnishes | ||
| Cooked To Order Entrees With Starch & Vegetables | ||
| Louisiana Seafood In Crepes, Chablis & Fresh Dill Sauce | ||
| Crabmeat, Shrimp, Crawfish, & Mushrooms “Bienville” In Thin Pancakes | ||
| Sauteed Catfish Fillet With Gulf Shrimp & Toasted Almonds Meuniere | ||
| The Local Favorite "Almondine" With Large Shrimp In Brown Lemon Butter Sauce | ||
| Sauteed Snapper Fillet Served ala “Rivertown” | ||
| With Shrimp, Crab, Crawfish, & Mushrooms, Lemon & Green Onion Beurre Blanc | ||
| Boneless Chicken Breast Prepared "Roosevelt Poulette" | ||
| Chicken Slices On Toast And Bacon, Glazed With Mushrooms In Cream Sauce & Parmesan | ||
| Paneed Veal Scallopine Topped With Louisiana Crawfish | ||
| Breaded & Sauteed Veal Slice, Classic Southern Crawfish In Cream, Light Pasta | ||
 A Sample of Our Brunch Menu As of May 2009 - Menus Changed Slightly On A Weekly Basis Champagne Brunch! - Seating Eleven Thirty Until Two O’ Clock |
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| Appetizers/Soup/Salads | ||
| Citrus Grilled Shrimp On A French Bread Canape, Our Ravigote Aioli | ||
| Louisiana Shellfish "Newburg" Baked Au Gratin, Parmesan | ||
| Out Famous Mirliton , Shrimp, And Crab Bisque | ||
| Southern Style Cream Corn And Smoky Bacon Soup | ||
| Selected Greens, Fresh Tomatoes, Garnishes, “Creole House” Ranch | ||
| Fresh Baby Spinach Salad, Mushrooms, Peppered Pancetta Italain Dressing | ||
| Cooked To Order Entrees | ||
| Poached Eggs Benedict, Buttered & Grilled Biscuit, Ham & “Sassy” Hollandaise | ||
| Louisiana Seafood in French Crepes With Fresh Chablis Dill Sauce | ||
| Bronzed Flounder Fillet, Julienne Vegetables & Capers, Lemon Deglacage | ||
| Sauteed Catfish Medallions, With Shrimp & Toasted Almonds, Meuniere Beurre Blanc | ||
| Chicken "Poulette", Roosevelt Style, Toast, Bacon, Mushrooms, Cream & Parmesan | ||
| Paneed Veal Scallopine, A Bed Of Pasta Alfredo, Tomato Relish & Wildted Spinach | ||
| Thin Ribeye Steak Seared, With Stir Fried Mushrooms And A Fried Egg | ||
Le Parvenu - (504) 471-0534 - 509 Williams Blvd
Dinner - 5pm - 'Till, Wed-Sat • Lunch on Fridays and Sunday Brunch - both seating 11:30 till 2pm
Dinner - 5pm - 'Till, Wed-Sat • Lunch on Fridays and Sunday Brunch - both seating 11:30 till 2pm