Lunch Menu


 

Starters

“Crawfish Boil” Risotto - Creamy risotto made with all the lagniappe from a New Orleans backyard “Crawfish Boil” (crawfish, potatoes, corn, onions, andouille sausage & garlic)    11

Crab & Spinach Cannelloni -Fried Cannelloni stuffed with jumbo lump crabmeat & spinach, topped with crabmeat and Beurre Blanc     13

Oyster & Artichoke Cheesecake - A savory artichoke cheesecake topped with Louisiana oysters sautéed in butter, garlic, & white wine   12

Sausage and Peppers - Grilled Italian Sausage, onions and red peppers, simmered in rich tomato gravy and topped with mozzarella and parmesan cheeses   11

Pan Seared Scallops - Fresh sea scallops served with braised pork belly, baby arugula and  Plaquemine’s Parish honey glaze     16

Barbecued Shrimp - Jumbo shrimp tossed in a creamy Louisiana barbeque sauce, served with sliced French bread     15

Jumbo Lump Crab Au Gratin - Jumbo lump crabmeat with a Creole Béchamel, topped with a blend of Italian cheeses     15

Oysters O’Neil - Baked Louisiana oysters topped with a blend of cheese and breadcrumbs, finished with hot sauce hollandaise     12

Soups

Baked Potato    9      Soup du jour     9

Salads

Truffled Scallop Salad - Pan seared scallops, spiced candied pecans, crumbled goat cheese, and pickled red onions served over mixed greens and tossed in a honey truffle vinaigrette     16

Cajun Cobb Salad – A bed of romaine lettuce, sautéed crawfish tails, avocado slices, red onions, boiled egg, apple wood smoked bacon, smoked gouda cheese and served with honey mustard dressing      14

Blackened Tuna Salad- Blackened grilled tuna, with grilled red and green tomatoes and mixed greens tossed in citrus vinaigrette     14

Tomato & Crab Salad – Sliced vine ripe tomatoes and avocado topped with Louisiana lump crabmeat atop mixed greens with creamy basil vinaigrette   17

Steak and Spinach Salad – Shaved prime rib served on a bed of baby spinach, feta cheese, caramelized onions, roasted red pepper and tossed in a balsamic vinaigrette dressing    15

Smoked Duck & Herb Goat Cheese Salad – Smoked duck breast served atop mixed green and tossed in a Creole mustard vinaigrette with “Goat Cheese Croutons”    14

Italian Salad - Romaine lettuce, olive oil, lemon juice, house made olive and vegetable salad, parmesan cheese and topped with our choice of       

 grilled chicken    16           grilled shrimp    19          jumbo lump crabmeat    20

Caesar Salad – Chopped romaine lettuce, croutons, & shaved Parmesan cheese tossed in our  homemade Caesar dressing    9

*Add grilled chicken breast    6         

Lump Crab    10          Grilled shrimp    9

Entrees

Irish Dip - Sliced corned beef and shaved prime rib on French bread, served with Creole & Dijon mustard, wilted cabbage, horseradish sauce and a side of au jus   15

Smoked Duck Quesadilla - House smoked duck breast thinly sliced on a toasted herbed tortilla with fresh pico de gallo and cheddar cheese    15

Prime Rib Sandwich - Sliced prime rib on toasted French bread served with horseradish sauce and au jus    15

Grilled Chicken Caesar Wrap - Grilled chicken breast with romaine lettuce, Parmesan cheese and house made Caesar dressing in a grilled herbed tortilla    15

Cajun Jerk Yellowfin Tuna - Grilled tuna served with saffron rice, pineapple salsa, fresh avocado and a Creole Beurre Blanc     23

Cajun Smoked Duck Breast -Slow smoked duck breast with fingerling potatoes and sautéed baby green beans    27 

Crispy Gulf Shrimp  - Panko crusted gulf shrimp over house made truffle mac and cheese topped with tomato chutney and thin sliced scallions    27

Sandwiches are served with your choice of French fries or fruit salad

Steaks

Filet

Center cut, tender and juicy

Petite cut   28                   Dinner cut     42

Prime Rib

Prime rib slow roasted to perfection served with natural au jus and horseradish sauce 14 oz cut      36

Bone in Ribeye

Full flavored well-marbled, juicy and hearty     45

New York Strip

Rich flavored, juicy and full Bodied texture     41

All steaks are grilled to order and cooked to your liking. 

*Jumbo Lump Crabmeat    12          

*Grilled Shrimp    10

RARE- red, cool center   MEDIUM RARE-red, warm center   

MEDIUM-pink center           MEDIUM WELL-slightly pink center 

Beurre Blanc     3      Béarnaise     3      Cabernet Demi-Glace     3  

Bordelaise     3      Mushroom Bordelaise     6      Melted Bleu Cheese     4   

Au Poivre     4           Hollandaise         3

Sides and Vegetables

   Potatoes Au Gratin      8

   Grilled Asparagus      8

  Almond Haricot Verts   8

       Baked Potato      7

   Sautéed Mushrooms      8

    Truffle Mac and Cheese    8

Creamed or Sautéed Spinach    8

*20% Gratuity added to parties of 5 or more

$20 Corkage fee per bottle

$20 Outside dessert service charge


O'Briens Hours of Operation

Lunch:

Monday - Friday 11:00am     to 1:45pm

Dinner:

Monday - Thursday 5:30pm to 8:45pm

Friday and Saturday - 5:30pm to 9:45pm