Dinner Menu

cote-logo

            DINNER MENU

All of our dishes are created from scratch!  Thank you for your patience!

APPETIZERS

Fried Green Tomatoes And Blackened Shrimp

Fresh green tomatoes fried golden brown, topped with blackened Gulf shrimp and our homemade Remoulade sauce, finished with a Steen’s Cane syrup reduction -13.5-

Proscuitto Wrapped Scallops

Pan seared diver scallops wrapped in proscuitto over garlic wilted spinach and finished with a gorgonzola cream -16-

Cheese and Meat Plate

Proscuitto, Pepperoni, and Salami.  Cheddar, Swiss, Pepperjack, and colby jack.  House pickled vegetables and mustard -13-

 SOUPS

Gumbo du Jour

Cup/Bowl

Traditionally prepared gumbo with fresh produce and local protein

-5.5- / -8.5-

Soup du Jour

Cup/Bowl

Seasonally inspired soup with farm fresh produce and local protein

 -5.5- / -8.5-

SALADS

Creole House Salad

Fresh greens, seasonal tomatoes, shaved onions, Parmesan cheese and bacon pieces served with a homemade Creole house dressing -10-

(add chicken or shrimp +4)

Char-Grilled Caesar Salad

Char-grilled Romaine hearts, shaved Parmesan Reggiano cheese finished with a homemade Ceasar dressing  -10-

( add chicken, shrimp or oysters +4)

Seasonal Salad

Fresh baby spinach, seasonal berries, nuts, and Goat cheese, served with a homemade Strawberry vinaigrette  -10-

( add chicken or shrimp +4)

Spinach Salad

Fresh spinach, cucumber, roma tomatoes, red onions, gorgonzola cheese vinaigrette -10-

SANDWICHES

(All sandwiches served with hand cut fries)

Cali

Grilled chicken breast, avocado, red onions, seasonal tomatoes, and Garlic aioli served on a Ciabatta bun -11-

Spicy Chicken

Fried chicken breast topped with Swiss cheese, Sriracha paste, Applewood bacon, and Spicy aioli served on a Ciabatta bun -11.5-

Cochon De Lait Po Boy

Beer braised pork shoulder and aromatics topped with homemade Creole slaw  served on locally-made French bread -10.5-

Cotè Burger

2-Homemade thin patties layered with American cheese and caramelized onions on top of lettuce, tomatoes, and Creole aioli served on a locally-made Brioche bun -13-

BLT & Avocado

Applewood bacon, crisp lettuce, seasonal tomatoes, Garlic aioli and sliced avocado served on Texas toast -10-

 (Add chicken +4)

KIDS MENU

(Served with hand cut fries)

Fried shrimp, Fried chicken Tenders, Grilled cheese or Burger -5-

 

 ENTREES

Blackened Redfish

Fresh Snapper, blackened, served over corn and okra maque choux,  topped with sweet pepper Beurre Blanc -19.5-

Blackened Scallop and Pesto Pasta

b;ackened diver scallops red onions and bell peppers tossed with rag cut pasta and house made pesto -21-

Grilled Fresh Fish

Fish du Jour served over a bed of fresh Corn succotash and finished with a Lobster butter sauce -19.5-

Crawfish Smothered Ribeye

Hand cut Ribeye, cooked to perfection, and smothered in our housemade crawfish cream sauce.  Served with a side salad and fresh asparagus -28-

Black & Blue Ribeye

Blackened hand cut Ribeye topped with Applewood smoked blue cheese served over fresh asparagus. Served with a side salad. -27.5-

Steak & Potatoes

Hand cut filet over roasted fingerling potatoes then topped with a garlic & rosemary compound butter. Served with a side salad. -32-

 

Filet

8oz Filet, hand cut and served over Lyonnaise potatoes and fresh aspargus finished with a Cognac Cream -29-

Crawfish and Chicken Creole Pasta

Louisiana Crawfish, seasoned chicken, sweet peppers, cherry tomatoes, red onions, and fresh garlic tossed in a creole cream and served over rag cut pasta -24-

Sweet & Spicy Shrimp

Deep fried Gulf shrimp tossed with agave necter & red pepper flakes served over a lime, cilantro, and cabbage slaw -16.5-

Veal Picatta

Paneed Veal toppped with gulf shrimp, capers, lemon, and butter and served over rag cut pasta -23-

 

Fried Shrimp or Oyster Basket

Succulent fried shrimp or oysters served with hand cut fries and toast

Shrimp -13.5- or Oyster -15.5- or Soft-shell Crab -18-

Blackened Chicken Alfredo

Blackened chicken breast, tossed in a homemade alfredo sauce,  finished with fresh Parmesan cheese and served over Rag cut pasta -15-

 (shrimp substitute add  +4)

Chop and Polenta

Frenched center cut pork chop served over a fried polenta cake and finished with a Gorgonzola cream -21-

 

Bacon Wrapped Pork Chop

16oz Frenched chop, stuffed with Spiced apples, wrapped in Applewood Smoked bacon, and seared to perfection. Served over a Cayenne Sweet potato mash finished with Pork au jus -21-

Cajun Cordon Bleu

Pan fried chicken breast stuffed with Andouille sausage, Mozzarella cheese, Green onions, and house seasonings, finished with a Creole sauce served over Hericot Verte -17.5-

 

DESSERTS

Banana Fosters Bread Pudding

Traditionally prepared bread pudding using locally-made bread; topped with our home-made Bananas Foster sauce, fresh bananas, and powdered sugar -6-

 Seasonal Crème Brûlèe

Served with whipped topping and a mint leaf -7-

Homemade Dessert Of The Week

ASK YOUR SERVER

When you are finished, walk next door to The Maple Room!

It’s our cocktail lounge!