Get the details on Emeril's New Orleans Fish House
Menu items and pricing are subject to change.
APPETIZERS
Fried Creole Marinated Calamari served with
a smoked tomato sauce and a New Orleans Style live Salad
A Selection of Seasonal Oysters with homemade Dipping Sauce
Emeril's New Orleans Barbeque Shrimp served with Petite Rosemary Biscuits
Pan Fried Louisiana Crab Cakes served with Creole Tartar Sauce and
Creole Mustard Cabbage
Oyster Toast - Fresh Gulf Oysters on a Homemade Bacon and Green Onion Bread with
Sauteed Spinach, glazed with Smoked Mushroom Mornay and Trinity Cream Sauce
Twice Cooked Veal Grillades served with Creamy Grits, Creole Meuniere Sauce and
Oven Roasted Tomatoes
Tempura Fried Spicy Salmon Roll served with an infused Soy Sauce,
Wasabi and Pickled Ginger
SOUPS and SALADS
Our Gumbo of the Day
Fall River Clam Chowder
Our Creative Soup of the Day
Emeril's House Salad -
Assorted Organic Baby Lettuces tossed with Pepper Jack Cheese,
Marinated Sun Dried Tomatoes, Olive Oil, Balsamic Vinegar and
Spiced Croutons
Oyster Toast -
Fresh Gulf Oysters on a Homemade Bacon and Green Onion Bread
with Sauteed Spinach, glazed with Smoked Mushroom Mornay and Trinity Cream Sauce
Fish House Caesar Salad -
Specially Grown Organic Romaine Lettuce tossed with Caesar Dressing and with
Homemade Parmesan Bread Sticks
Salad of Organic Baby Lettuces and a Classic Salmon Tartare with Brioche Croutons, Traditional Garnishes and Louisiana Choupiquet Caviar.
SOME FISH SELECTIONS
Grilled Fish of the Day -
Market Choice and served on a warm salad of Frisee, Potatoes, and
fire Roasted Peppers with a Smoked Tomato Butter Sauce
Pan Roasted Gulf Snapper on a bed of Herbed New Potatoes, with Tomato and Fennel Confit, steamed Mussels and Kalamato Olives
Andouille Crusted Redfish -
served on a bed of Creamy Grits with an Oyster-Artichoke Cream Sauce and
Fried Spinach Leaves
Seared Creole Spiced Atlantic Salmon -
served with a Homemade Andouille-Wild and Exotic Etoufee on a bed of
Country Smashed Potatoes and Crispy Buttermilk Onion Rings
SOME SHELLFISH SELECTIONS
Shellfish and Pasta -
a Combination of Clams, Mussels, Shrimp and Oysters Sauteed in
Portuguese Piri Piri with Homemade Charizo Sausage
Hilda's Portuguese Steamed Fresh Clams simmered with Homemade Chrizo Sausage, Garlic, Olives, Onions, Tomatoes, and Parsley and served with Crunchy Saffron Garlic Bread
Roasted Bacon Wrapped Jumbo Shrimp served with a Traditional Corn Maque Choux, Dirty Rice and a Spicy Tomato Marmalade
Creole Boiled Maine Lobster with a Warm Rock Shrimp Slaw and
Essence Spiked Lemon Butter Sauce
SOME OTHER CREATIONS
Roasted Norris Farms Chicken, Creamed Greens, Cipollini Onions and Roasted Garlic Jus
Garlic Pork Chop served with Homemade Andouille Bread Pudding and smothered with Carmelized Onions and Crispy Fried Parsnip Strips
Seasonal Vegetable Pot-au-Feu in a Fresh Herb Broth and Homemade Truffled Gnocchi
Charred Milk Fed Veal Sirloin on a bed of Garlic Creamed Potatoes with a Wild and Exotic Mushroom Relish and a Red Wine Reduction Sauce
Louisiana Cedar Plank Campfire Steak -
Creole spiced and smothered with the Trinity with Country Smashed Potatoes
and drizzled with a Warm Remoulade and a hint of Emeril's
Homemade Worcestershire Sauce
