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Oliviers Restaurant
204 Decatur St
New Orleans, LA 70130
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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.
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.
New Potatoes With Caviar
$12.95
New potatoes, steamed, hollowed and filled with dill sour cream, then topped with caviar.
Louisiana Bbq Shrimp
$12.95
Large gulf shrimp (head & shell-on), pan-seared and seasoned with our family recipe. Served with a rosemary buscuit.
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.
Armand's Creole Gumbo
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.
- Cup $8.95
- Bowl $12.95
Classic Creole Entrees
These dishes represent five 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 finally 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.
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.
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.
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, flavored with basil, thyme, and garlic. Spicy, sautéed Crawfsh tails are added to the finished sauce.
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.
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 influences 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.
Honey Glazed Medallions Of Pork
$21.95
Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a flavorful pineapple-plum mint sauce.
New Orleans Classic Trio
$25.95
Blackened Fish Filet, Shrimp & Chicken Andouille Jambalaya, and Crawfish Etouffe. All three are prepared in the Creole styles and reflects the traditional preparation of the individual neighborhood in which it originated.
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.
Jambalaya with Fried Catfish
$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 catfish fried to perfection.
Vegetarian Pasta
$17.95
Penne pasta and a medley of sautéed garden vegetables, in a garlic cream sauce.
Ribeye Steak
$27.95
12 ounce Ribeye seaseoned with black peppercorn. Grilled to perfection and served on a sizzling platter.
Roasted Half Chicken
$21.95
Rosemary and garlic roasted chicken served with corn maque choux.
Crab Ravioli
$26.95
Crabmeat stuffed pasta, battered and fried, with a shrimp, crawfish, tasso and parmesan cream sauce.
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General Info
Hours
Monday:
5:00pm - 10:00pm
Tuesday:
5:00pm - 10:00pm
Wednesday:
5:00pm - 10:00pm
Thursday:
5:00pm - 10:00pm
Friday:
5:00pm - 10:00pm
Saturday:
5:00pm - 10:00pm
Sunday:
5:00pm - 10:00pm