**This is a sample menu**
In order to give you the freshest local ingredients, our menu changes frequently based on market availability.
If you are looking for something specific or have dietary restrictions,
please call us at (504) 603 - 2344 or email gabrielle@gabriellerestaurant.com

S T A R T E R S
 
BBQ Shrimp Pie   21-
handmade pie shell filled with smashed sweet potato topped with new orleans style BBQ shrimp
 
Oysters Gabie   18-
baked with artichokes, pancetta, garlic, scallions, lemon, parma reggiano bread crumb gratin
 
Duck Liver Mousse Pate   15-
served with jam, b&b pickles and toasted french bread
 
How You Get The Grill   15-
smoked andouille sausage with honey lavender mustard sauce,  boudin eggroll with hot mustard and sweet chili
 
Duck Fat Fries   12-
hand cut salt and pepper french fries tossed in duck fat served with lingham’s sauce
 
Leek What You Made Me Mousse   13-
mushroom, artichoke and leek au gratin with mousseline, served with toasted french bread

 
 
 

S O U P S   A N D   S A L A D S
 
Autumn Salad   12-
mixed greens, candied pecans, pear,  shaved onion, feta, mint, nicoise olives and balsamic vinaigrette
add jumbo lump crabmeat   12-

Roasted Beet Salad   12-
roasted beets, roasted walnuts, stilton bleu cheese,
honey mustard vinaigrette

Warm Goat Cheese Salad   14-
chevre topped with warm olive oil marinated
sun-dried tomatoes, capers, roasted garlic,
and olives served with wheat bread
 
Smoked Gumbo   15-
smoked hen meat, chicken and mango sausage, dark roux and country rice
 
Dungeness Crab Bisque   15-
dungeness crab in silky seafood based broth

Heirloom Tomato Salad   15-
burrata, shaved onion, avocado, balsamic glaze
add jumbo lump crabmeat   12-
 
  Seafood Gumbo   15-
shrimp, crab, smoked fish, okra, country rice


E N T R É E S
 
Traiteur Fish   41-
Seared filet of gulf fish, jumbo lump crab cake,
preserved lemon aioli
 
Nova Scotia Pastalaya   35-
lobster, red shrimp, seared scallop, spaetzle, served with spicy hatch chili sauce

Veal Roulade   38-
duxelle, baby spinach, lobster ravioli
and lobster-brie sauce
 
Slow Roasted Duck   34-
mixed mushrooms, roasted red peppers, duck quacklin’ and orange-sherry sauce served over duckin’ dirty rice
 
Mojo Marinated 16oz Double Cut Pork Chop   35-
jack cheese stuffed pepper, root beer glazed apples, served with potatoes au gratin
 
Spaghetti Squash Primavera   28-
baked spaghetti squash tossed with heirloom cherry tomatoes, english peas, spinach, sweet peppers, parmesan cheese and lemon garlic butter
add smoked andouille and tasso   9-

Filet of Beef   63-
8oz filet of beef, black truffle béarnaise,
garlic butter tossed pasta with spinach and heirloom cherry tomatoes



D E S S E R T S
 
Apple Upside Down Bread Pudding 11-
 
Peppermint Patti 13-
 
Crème Brûlée 12-
 
J.J.’s Lemon Chess Pie 12-
 
Chocolate Pecan Pie 12-
 
Homemade Ice Cream 11-
 
A la mode 3-


**This is a sample menu**
In order to give you the freshest local ingredients, our dine in menu changes frequently based on market availability.
If you are looking for something specific or have dietary restrictions,
​please call us at (504) 603 - 2344 or email gabrielle@gabriellerestaurant.com