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Soulards Restaurant and Bar
1731 S 7th St
Saint Louis, MO 63104
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Dinner Menu
Appetizers
Soulard's Barbeque Shrimp
$9.95
served with petit biscuits, fresh chives, and flash fried spinach
Creole Marinated Calamari
$9.95
fried and served with lemon tossed spinach, creamy dijon sauce and parmesan cheese
Housemade Jumbo Lump Crab Cakes
$9.95
served over capellini with tomato chive lemon butter sauce
Sauteed Beef Tenderloin & Mushrooms
$13.95
with linguine, spinach in a teriyaki butter sauce
Shrimp Scampi
$9.95
jumbo shrimp served over capellini in a butter garlic sauce
Black Pepper Crusted Ahi Tuna
$10.95
pan seared and sliced medium rare, served over baby greens and vodka vinaigrette
Flash Fried Spinach & Toasted Ravioli
$8.95
with creole seasoning and parmigiano reggiano
Soups & Salads
Soup Du Jour
$4.25Creamy Roasted Garlic Soup
$4.25Soulard's House Salad
$6.50
crispy romaine, baby mixed greens, vine-ripened tomatoes, seasoned croutons, bleu cheese crumbles, and soulard's house dressing
Classic Caesar Salad
$7.50Entrees
All Entrees Include Soulard's House Salad Or Soup Of The Day And Vegetable Or Potato
Peppered Black Angus Filet
$29.95
filet rolled in cracked black pepper, grilled and finished with cognac sauce
Pan Roasted Chicken Breast
$22.95
with a grilled chicken apple sausage risotto, baby portabello chardonnay sauce and bruchetta bread
Maytag Bleu Cheese Crusted Sea Scallops
$28.95
with sauteed spinach and lemon butter sauce
Marinated Grilled French Cut Pork Chops
$23.95
with guinness cream sauce
House Cut New York Strip Steak
$29.95
with roasted garlic red wine mushroom sauce with flash fried spinach
Creole Spiced Atlantic Salmon
$24.95
over rock shrimp risotto and tarragon butter sauce
Marinated Grilled Peppered Pork Tenderloin
$24.95
served with garlic mayonnaise and raspberry sauce
Blackened Grouper
$22.95
with lemon butter sauce
Shrimp & Clams
$24.95
tossed with linguini & pancetta, tomato, butter garlic sauce
& asiago toast
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General Info
About Us
The restaurant has become well known for its home cooking, which was done mostly by Marge and Catholean. Marge created our famous house dressing, which we now bottle and sell only at the restaurant. Catholean Gully, a native Mississippian, brought in a style of cooking that complemented Marge's. She had an old-fashioned deep-southern flair that inspired a lot of our dishes, like Red Beans and Rice. Catholean has now retired, but will always be a part of our family