RedFish New Orleans Brewhouse Menu and Prices

Vidalia Onion Rings with zesty peach ketchup

Southern Chicken Wings with Redfish hot sauce and blue cheese

Scallop Lollipop with Thai chimichurri

Island Hummus with plantain chips

Pan Fried Crab Cakes with mirliton slaw and key lime hollandaise

Steamed Mussels simmered in chardonnay, tarragon butter, and citrus

Curry Shrimp Egg Roll with pineapple-ginger preserves

Nachos with queso fresco, cilantro salsa, and black beans

With grilled chicken

Oysters on the Half Shell

Corn and Crab Chowder with cornbread croutons

Space Stout and Onion Soup, Gruyere crostini

Crawfish Gumbo with andouille sausage

Pecan Crusted Chevre with Fried Green Tomatoes and mixed greens

Caesar with freshly grated parmigianoreggiano and white anchovy

Iceberg Wedge: poached shrimp, hard boiled egg, and heirloom tomatoes

Asian Ahi Tuna Salad “Nicoise” with sugar snap peas, hoi sin glazed baby new potatoes, and kim chee egg roll, toasted sesame dressing

Strawberry, Point Reyes blue cheese, candied pecans, and mixed greens

House Salad with mixed greens and seasonal vegetables

Redfish Burger: 10oz. Angus burger on a poppy seed

Blackened with blue cheese

Sweet Potato Risotto with Portobellos and tomato fennel broth

Seafood Jambalaya: shrimp, scallops, andouille sausage, blackened fish, and dirty rice

Catfish Po’ Boy lettuce, tomato, onion, pickles and Creole remoulade

Pulled Pork with house-made BBQ sauce pickles and Creole remoulade

Pecan Chicken Salad with tarragon and grapes on honey whole wheat

Griddled Three Cheese and Green Tomato Monte Cristo style with Chevre, Vermont cheddar, and Swiss

Open Faced Lobster Salad with corn bread, tarragon mayonnaise, baby greens, and fresh lemon

Teriyaki Chicken with Asian slaw and wasabi mayonnaise

Pepper Crusted Ahi Tuna: tomato, white bean and fennel ragout, asparagus, fresh herb hollandaise, and lemon essence

Grilled Flank Steak: sweet soy glaze, ginger whipped sweet potatoes, spinach egg roll, shitake demi-glace, and scallion drizzle

Pan Seared Sea Bass: artichoke and wild mushroom mélange, truffle whipped potatoes, tomato concasse, and mussel fume

Chicken “Cassoulet” with flageolet beans, tomatoes, and fine herbs

Crab Stuffed Salmon “Ying-Yang”, oven roasted edamame succotash, and sweet potato “tots” in a lemon butter sauce

Beef Tenderloin: crawfish, forest mushroom bouche, and tasso ham, in a merchand du vin sauce

Ruby Red Trout and Bay Scallops: sauce meuniere, wild rice pilaf, and haricot vert

Blackened Catfish: Creole sauce, fried green tomatoes, and dirty rice

Fried green tomatoes

Sweet potato fries

French fries

Onion rings

Spinach Egg Rolls (2)

Sweet potato “tots”

Asian slaw

Wild rice pilaf