Eunice Menu:

for the table
ROYAL RED SHRIMP
remoulade, cocktail
GULF TUNA
honey crisp apple, tomato, cilantro, miso
BLUE CRAB TARTINE
avocado, ravigote
FRIED BANDERA QUAIL
tabasco honey
HEARTH ROASTED OYSTERS
shrimp, blue crab, brown butter breadcrumbs
CHICKEN LIVER MOUSSE
figs, country bread
NEW ORLEANS BBQ LOBSTER
soppin toast
HAND PULLED BURRATA
cajun caviar, pepper jelly
WILD BOAR RAGOUT
house-made porcini rigatoni, black truffle, parmesan
gumbo & greens
gumbo & greens
DREWS SMOKED CHICKEN & SAUSAGE GUMBO
okra, tasso, popcorn rice
BUTTER LETTUCE SALAD
toasted seeds, radish, green goddess, herbs
HEIRLOOM ROASTED BEETS
local greens, cane syrup, pear, pistachios, bleu cheese
CHARRED BROCCOLINI
parmesan, lemon, jalapeño
CRISPY BRUSSELS SPROUTS
hazelnuts, chilis, fresh cheese
large plates
BO GULF SHRIMP
green onion sausage gravy, green chili grits
DRUM
blue crab, cauliflower, brown butter, almonds
DUCK RICE
sweet potato, celery root, foie gras dirty rice
RAB & GULF SHRIMP ETOUFFEE
“à la Harry” handmade campanelle pasta
S BEEF DUO
braised short rib & grilled onglet, pomme puree, escarole
CHICKEN
sunchokes, mushrooms, dos brisas greens, natural jus
UROC PORK CHOP
white beans, kale, meyer lemon vinaigrette
STED BRANZINO
shrimp, crab, wild mushrooms, béarnaise
YE
yukon gold potatoes, bone marrow, wild mushrooms, salsa verde
snacks
FRIED OYSTERS
buttermilk ranch
CRISPY BOUDIN
“billys style”
CAJUN DUCK POPPERS
double smoked bacon, jalapeños
“DAN DAN” SHRIMP
spicy aioli, pickled peppers
raw oysters
raw oysters
SEAFOOD PLATTER
SEAFOOD PLATTER
selection of fresh seafood
Pies
STRAWBERRY PIE
Prepare a 9″ pie shell. Pick over and hull 4 cups of fresh strawberries. Combine: 2/3 to 1 cup or more sugar (according to the acidity of the fruit) 4 Tbsp. flour 2 tsp. quick cooking tapioca 1 1/2 Tbsp. lemon juice 1/2 tsp. cinnamon Sprinkle these ingredients over the berries and stir them gently until they are well blended. Pour them into the pie crust. Dot them with 1 Tbsp. butter. Permit them to stand for 15 minutes. Cover them, if desired, with a top crust or with a Lattice of Pastry. Bake the pie at 450 degrees for 10 minutes. Reduce the heat to 350 degrees. Bake the pie until the crust is golden brown (for about 40 minutes).
PECAN PIE
2 eggs unbeaten 1/2 cup corn syrup 1 cup sugar Mix eggs, syrup, sugar and butter together. Add pecans. Put in unbaked pie shell and bake 30 to 45 minutes in a 350 degree oven.
More Food, Beverages & Desserts
FIVE EGG CAKE
STRAWBERRY SHORTCAKE
CHERRY DELIGHT CAKE
CHERRY SURPRISE
Eunice restaurant menu is provided by top-menus.com.

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