Galliano Restaurant

Our take on the classic New Orleans favorite. Fresh gulf shrimp sauteed in their shells in a rich, Worcestershire butter sauce. Served with charred lemon and garlic-butter brioche toast.

Twice-cooked duck wings tossed in a Crystal hot sauce, and Steen's cane syrup glaze. Served with mango and feta.

Crispy-fried mirliton, Louisiana crawfish, comeback sauce, Muffaletta olive salad, and crumbled feta.

A true homestyle, and traditional gumbo from the various wards of New Orleans. Made with Patton’s hot sausage, Double D’s smoked sausage, tasso, shrimp, and gumbo crabs. Served with rice.

Creole tomato slices, charred corn, crispy bacon, arugula, bleu cheese crumbles, and creole honey mustard vinaigrette.

Baby gem lettuce, shaved parmesan, garlic-butter croûtons, and house-made caesar dressing.

A double-stacked, ground chuck burger grilled with American cheese on a brioche bun. Dressed with house-made Gleason’s IPA mustard, comeback sauce, pickled red onion, and lettuce and tomato. Served with Cajun fries.

Stone-ground Delta Grind grits with jump Gulf shrimp and tasso in a duck and ham hock pan sauce.

Jerk infused half-roasted Springer Mountain Farms chicken with festival rice and peas, Abita Amber braised cabbage, and jerk reduction sauce.

Braised boneless beef short ribs, house-smoked cheddar mac-n-cheese, candied yams, house-made gravy.

Our daily selection of fresh Gulf fish served blackened over sautéed local seasonal vegetables with crawfish maque choux.

14 oz. USDA Prime Ribeye grilled to your desired temperature, with bacon Lyonnaise potatoes, wilted spinach, “barbequed” mushrooms, and crispy onion rings.

Fresh fettuccini, sauteed Louisiana crawfish tails, alligator sausage, Crystal cream sauce, and grated Parmesan cheese.

Made by our friends at Mauthe's Progress Milk Barn in Progress, MIssissippi. Served wth Louisiana strawberry coulis and shaved orange rind.

Our take on a classic New Orleans dessert made with fall spice sweet potato and rich brioche bread. Served with a pecan praline sauce and a scoop of vanilla ice cream.