DINNER MENU
Executive Chef: Emeril Lagasse
Chef de Cuisine: Spencer Minch
Reseverations: (504) 525-4937
COLD STARTERS
“Delmonico Charcuterie” - Assortment of House Made Sausages and Cured Meats, 21
Marinated and Pickled Vegetables, Champagne Mustard and Grain Bread
Traditional Beef Tartare with Butter Toasted Brioche and Sunny-Side-Up Quail Egg 8
Classic Caesar for Two – prepared tableside 8 p. p.
Delmonico Wedge Salad - Iceberg Lettuce with Bacon, Tomato, Radish, Shallot, Blue Cheese, 9
Cornbread Croutons and Fresh Herb-Buttermilk Dressing
Mixed Young Lettuces with Marinated Grape Tomatoes, Roasted Garlic Crostino, Crumbled 9
Feta and Lemon-Oregano Vinaigrette
Baby Spinach Salad with Hard Boiled Egg, Shaved Red Onion, Cheddar Cheese Tuile and 8
Creole Mustard-Bacon Vinaigrette
Marinated Golden Beets with Arugula, House Made Yogurt, Toasted Pine Nuts and Date Molasses 9
HOT STARTERS
Seafood Gumbo 7
Soup of the Day 6
Flash Fried Pimentón Spiced Calamari with House Cured Sopressata, Manchego Cheese 10
and Sauce “Romesco”
Crispy Slow Cooked Pork with Creole Dirty Rice and Natural Jus 9
Crisp Beer Battered Louisiana Oysters with Pickled Baby Sweet Peppers, Fresh Herb Salad 12
and Toasted Almond Aioli
Emeril’s BBQ Shrimp with Baked Grits 9
Jumbo Lump Crabmeat Cake with Mustard Seed Crème Fraîche and House Made Bread & 16
Butter Pickle Relish
Escargot with Red Wine Butter and Grilled Flatbread 9
ENTREES
Pan Seared Cypress Island Salmon with Double Corn Spoon Bread, Wilted Mustard Greens, 26
Crisp House Cured Bacon and Roasted Tomato Butter
Pan Fried Redfish with Fingerling Potato “Lyonnaise,” Tomato Stewed Green Beans and Red 27
Pepper-Shrimp Velouté Sauce
Roasted Tangelwood Farms Chicken with a Ragout of Butter Beans, House Cured Ham, 25
Sweet Corn, Tomato and Lemon Jus
“Duo of Lamb” - Moroccan Spiced Colorado Lamb Chops and House Made Merquez 39
Sausage with Ratatouille, Chickpea Socca and Natural Jus
Grilled Niman Ranch 18 oz. Double Cut Pork Chop with Warm Fingerling Potato Salad, 32
Southern Slaw and Natural Reduction
Crispy Confit of Muscovy Duck Leg and Thigh with a Traditional Cassoulet of Flageolet 34
Beans, Roasted Squash, Toulouse Sausage and dried Fig-Grain Mustard Sauce
Grilled Seasonal Fish of the Day with Heirloom Tomato-Cucumber Salad, Pea Tendrils and M. P.
Sweet Basil Mayonnaise
U.S.D.A PRIME MEATS
6 oz. Petit Filet 30
8 oz. Filet 39
20 oz. In-House Dry Aged Bone-In Ribeye 38
12 oz. In-House Dry Aged New York Strip 39
All Steaks Will Be Served with House-Made Worcestershire, Béarnaise and
Creamy Horseradish Sauces
SIDES
Smith’s Creamery Butter Whipped Potatoes 8 Delmonico’s Bleu Cheese Potato Gratin 8
Sautéed Green Beans Amandine 7 Buttermilk Fried Onion Rings 7
Jumbo Lump Crabmeat with Béarnaise 16 Honey Glazed Carrots 6
Creole Dirty Rice 7 Classic Baked Macaroni and Cheese 8
Farmhouse Cheddar Creamed Spinach 9 9
Bacon, Caramelized Onion Smothered
Wild Mushrooms
DESSERTS
Frozen Chocolate and Smoked Blackberry Terrine with Chocolate Bonfires and Lime Sauce 10
Traditional Coconut Cake with Sautéed Apricots and Fresh Berries 9
Emeril’s Delmonico Signature Bittersweet Chocolate Bread Pudding with Creole Cream 10
Cheese, Seasonal Fruit Compote and Pecan Pralines
Warm Hazelnut Beignets with Cherry Compote and Sour Cream Ice Cream 8
Vanilla Bean Crème Brûlée with Fresh Melon and Watermelon Snowball 9
Plate of Pies - Chocolate Pecan Pie with Whiskey Ice Cream; Banana Cream Pie; 11
Blueberry Crostada with Almond Streusel and Lemon-Chamomile Ice Cream
Seasonal Ice Cream Selection with Assorted Cookies 7
Seasonal Sorbet Selection with Assorted Cookies 7
TABLESIDE DESSERTS - PREPARED FOR TWO PERSONS
Traditional Bananas Foster with Vanilla Bean Ice Cream and Salted Pecans 17
Chocolate Cheesecake made with Creole Cream Cheese and Flambéed Stone Fruit 18
Classic Café Brûlot with Bon Bons 10 per guest
