Menu
Catahoula's in Grand Coteau, Louisiana serves fine cuisine under the direction of Chef Jude Tauzin and
Sous Chef Jeremy Conner. Because
our menu changes seasonally, the items appearing on our
menus may not be available at all times of the year.
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Dinner Menu
|
Brunch Menu
Appetizers
Escargot 10
With Garlic~Herb Veloute & French Bread
Louisiana Lump Crab cakes
8
With Home Made Tartar Sauce & Smoked Corn Macque Choux
Creamy Barbeque Shrimp
9
Sautéed Jumbo Shrimp in a Louisiana seasoning and beer
reduction finished with a white wine butter sauce
Pan Seared Sea Scallops
14
With Caramelized Onion Marmalade
and Creamy Shrimp and Black Truffle Rice
Crab Trio 12
Crab three ways: Crabmeat Cheese Cake,
Crispy Soft Shell Crab & a Crab & Corn Tart
Seared Sesame~Crusted Ahi Tuna
8
With Creamy Wasabi Sauce & Sesame Glaze
Pan Seared Foie Gras
18
Over Wild Mushroom Truffle Cornbread with Caramelized
Onions
topped with Foie Gras Demi Glaze and Pear Gastrique
Portobello Fries 7
With Tabasco Aioli
Sweet Potato Andouille Bisque,
Gumbo Du Jour & Soup of the Day
Cup (6 oz.) 5
Bowl (15 oz.) 9
Salads
House Garden Salad 5
Mixed Greens with Sliced Tomatoes, Red Onions
& Catahoula’s Herbed Vinaigrette
Caesar Salad 6
Crisp Romaine Lettuce with Walnuts, Garlic Croutons &
freshly grated Parmesan Cheese
Large Caesar Salad
9
Crisp Romaine Lettuce with Walnuts, Garlic Croutons &
freshly grated Parmesan Cheese
add Grilled Chicken Breast 12
add Seared Ahi Tuna 14
add Grilled Shrimp 15
Mozzarella Salad 9
In-House Mozzarella with Sliced Tomatoes & Red Onion on
Baby Greens with our Raspberry Vinaigrette
Roasted Tomato & Crab Salad
16
Jumbo Lump Crab Stuffed Tomato with mixed greens
laced with Herbed Vinaigrette
Smokey Bacon Vinaigrette Salad
whole 9 half 6
With Mixed Baby Greens, Roasted Pecans, Apples &
Gorgonzola Cheese
Blackened Portobello Salad
11
Blackened Portobello Mushroom on Tender Baby Greens with
White Beans, Blue Cheese Crumbles, Diced Tomatoes and Pesto
then laced with Balsamic Vinaigrette
Vegetarian Dishes
Grilled Asparagus Crêpe 13
with Blackened Tomato Slices and Creamy Wild Mushroom
Sauté
Pasta St. Charles
14
with Basil Pesto, Artichoke Hearts, Mushrooms, Sun dried
Tomatoes & White Cream Reduction Wine over Angel Hair Pasta
Grilled Marinated Portobello
Mushroom Napoleon 16
Filled with caramelized onions, Pernod etched sautéed
fresh spinach, plump Cherry Tomatoes and Creamy Borsin Cheese
Fresh Fish Marguerite
23
Grilled Fresh Fish over seasonal Sautéed Vegetables
topped with Jumbo Lump Crabmeat in a Lime~Tequila Marguerite
Sauce
served with a Flash~Fried Sweet Potato Grit Cake
Seafood Napoleon 25
Layers of Sautéed Fresh Fish, Pan~Fried Eggplant
Medallions &
a Louisiana Lump Crab Cake, served in a Chardonnay~Tabasco Cream
with Fried Oysters & topped with Fried Shrimp
Ahi Tuna 23
Grilled Ahi Tuna over Sesame Soy dipping Sauce served
with
Grilled Asparagus, Carrots & Walnuts, glazed with Sweet Bacon
Vinaigrette
Pecan Grove Shrimp
22
Pecan~Crusted Shrimp with a Chili~Mint Glaze served with
seasonal Sautéed Vegetables & a Flash~Fried Sweet Potato Grit
Cake
Shrimp St. Charles
18
Sautéed Shrimp, Pesto, Artichoke Hearts, Mushrooms, Sun
dried Tomatoes & White Wine~Cream Reduction over Angel Hair
Pasta
with Freshly Grated Parmesan Cheese
Seafood Rockefeller Pasta
20
A rich, Pernod Finished Spinach cream filled with fresh
Louisiana Oysters,
Jumbo Shrimp, Crawfish & Jumbo Lump Crabmeat
all served over Penne Pasta
Filet Mignon (8oz.)
32
Grilled and Served with Port Wine Demi Glace,
Potatoes du Jour & seasonal Sautéed Vegetables
Also try the Filet:
Stuffed with Lump Crab & Goat Cheese then topped with
Crabmeat in a Garlic~Caper Veloute 40
Bone In Ribeye (24 oz.)
55
Grilled and Served with Port Wine Demi Glace,
Potatoes du Jour & seasonal Sautéed Vegetables
Blackened Aussie Strip (18 oz.)
45
Laced with an Andouille and Crab Cream,
Potatoes du Jour & Sautéed Asparagus
All Steaks Available with Sautéed Crawfish or Gulf Shrimp
6
Mushroom Sauté’ 4
or Jumbo Lump Crabmeat 8
Grilled Tenderloin Medallions
35
Served with Jumbo Lump Crabmeat in a Gorgonzola Mornay
with Grilled Asparagus & Potatoes du Jour
Bone in Pork Loin Chop
24
Served Pan Seared and topped with Caramelized Granny Smith
Apples and served with Whipped Sweet Potatoes and French Green
Beans
Pan Seared Chicken Roulade
21
Farm Raised Chicken Breast filled with fresh Spinach,
Portobello Mushrooms, Sweet Peppers and Feta Cheese; rolled in
Apple Wood Smoked Bacon, set in Rockefeller sauce, Served with
Creamy Mushroom Rice and mixed greens with a Balsamic
Vinaigrette
Red Wine~ Honey Glazed Duck
Breast 26
Grilled 8 oz Maple Leaf Farms Duck Breast
finished with Red Wine and Honey,
Served with wild mushroom rice and basil butter asparagus
Prosciutto Wrapped Lamb
Tenderloin 29
Pan~Seared with a Fig ~ Citrus Demi Glace and
served with Goat Cheese Polenta and Sautéed Sugar Snap Peas
Grilled Elk Tenderloin
32
Served with Artichoke Mashed Potatoes and sautéed Asparagus
and set in a Cranberry~Port Wine Compote
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Sunday
Brunch Menu
Appetizers
Louisiana Lump Crabcakes 8
with Smoked Tasso Tartar Sauce & Smoked Corn Macque Choux
Shrimp Remoulade 8
Grilled Gulf Shrimp with Creole Remoulade Sauce
Portobello Fries 7
With Tabasco Aioli
Seared Sesame~Crusted Ahi Tuna 8
With Creamy Wasabi Sauce & Sesame Glaze
Creole Turtle Soup, Gumbo & Soup of
the Day
Cup (6 oz.) 5 Bowl (15 oz.)
9
Salads
House Garden Salad 5
Mixed Greens with Sliced Tomatoes & Red Onions
with Catahoula’s Herbed Vinaigrette
Large Caesar Salad 9
Crisp Romaine Lettuce with Walnuts & Garlic Croutons
Blackened Portobello Salad 11
Blackened Portobello Mushroom on Tender Baby Greens with White
Beans, Blue Cheese Crumbles, Diced Tomatoes, Pesto &
laced with Balsamic Vinaigrette
Roasted Tomato & Crab Salad 16
Jumbo Lump Crab Stuffed Tomato with mixed greens
laced with Herbed Vinaigrette
Smokey Bacon Vinaigrette Salad
whole 9 half 6
with Mixed Baby Greens, Roasted Pecans, Apples & Gorgonzola
Cheese
all salads available with Seared Ahi Tuna 6,
Grilled Chicken 4, Grilled Shrimp 7
Brunch
Specialties
Eggs St. Charles 17
Louisiana Lump Crabcakes & Grilled Tomatoes over Scrambled
Eggs with
Andouille Sausage & Sauce Béarnaise
Steak & Eggs 26
Grilled prime Rib Eye served with two Eggs cooked to your
specifications,
Grilled Tomatoes, Creole Hash Browns and laced with Sauce Béarnaise
Catahoula’s Sardou 18
Grilled Pork Tenderloin on a Toasted English muffin with
Poached Eggs
topped with Spinach, Artichoke and Wild Mushroom Cream
& Sauce Béarnaise
Grilled Asparagus Crêpe 21
with Blackened Tomato Slices and
Creamy Wild Mushroom and Shrimp Sauté
Creamy Barbeque Shrimp & Grits 18
Sautéed Jumbo Shrimp in a Louisiana seasoning and beer
reduction
finished with a White wine butter sauce served over cheese grits
Pain Perdu 15
Louisiana French Toast topped with fresh Strawberries,
dusted with Powdered Sugar and served with
a side of Creamed Spinach, Cheese Grits & Maple Syrup
Crispy Waffles 17
Light Crispy Waffles served topped with fresh fruit and
whipped cream
or Bananas Foster Sauce
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