Patois

Restaurant Week New Orleans

Location

Uptown
6078 Laurel Street
New Orleans, LA 70118

Contact

Phone:
(504) 895-9441

Website

www.patoisnola.com

Hours

Lunch
Friday
11:30am – 2:00pm

Dinner
Wednesday – Thursday
5:30pm – 10:00pm

Friday – Saturday
5:30pm – 10:30pm

Brunch
Sunday
10:30am – 2:30pm

Cuisine

Contemporary American French

About

Born in New Orleans, Executive Chef Aaron Burgau, began his culinary career working with some of the city’s most honored chefs, including James Beard Award-winning Susan Spicer (Bayona and Mondo), and local legend, Gerard Maras (Gerard’s Downtown). In 2006, he became the Executive Chef at Bank Cafe, and that same year was named one of the Top 5 “Chefs to Watch” by Louisiana Cookin’ Magazine. In 2007, he partnered with longtime friend and entrepreneur Leon Touzet, to open Patois. Patois’ menu reflects Chef Aaron’s commitment to fresh, locally sourced ingredients in classic French cuisine with a patois, or local accent.


Menus

Restaurant Week New Orleans September 9-15, 2019


Lunch


First Course
Choose One

Steamed Mussels
white wine, garlic, herbs and French fries

Roasted Beet Bruschetta
whipped ricotta, hazelnuts, cane vinegar dijon vinaigrette, Bellegarde bread

Market Inspired Soup

 Seasonal Gumbo

 

Second Course
Choose One

Calamari Salad
radish, torn herbs, green onion, market greens, soy ginger vinaigrette

Fried Catfish
local legumes, jasmine rice, Steen’s cornbread, pickled pepper aioli

Patois Burger
house ground Angus beef, comeback sauce, American cheese, bread & butter pickles, grilled onions, lettuce, brioche bun & French fries

$20

Price does not include beverage, tax or gratuity.


Dinner


First Course
Choose One

Steamed Mussels
white wine, garlic, herbs and French fries

Roasted Beet Bruschetta
whipped ricotta, hazelnuts, cane vinegar Dijon vinaigrette, Bellegarde bread

French Curried Fried Cauliflower
carmelized onion, pickled peppers, herbs and yogurt

 

Second Course
Choose One

Chili Roasted Pork Tenderloin
Black beans, charred cabbage, elote salad

Grilled Gulf Shrimp
Creamed corn, charred okra, harissa vinaigrette

Creole Tomato Linguini
Roasted garlic, romano cheese, torn basil

 

Third Course
Choose One

Biscuit Bread Pudding
banana ice cream, toasted pecans and toffee sauce

Ice cream

Sorbet

$39

Price does not include beverage, tax or gratuity.


Brunch


First Course
Choose One

Biscuits and Sausage Gravy

Market Inspired Soup

 Seasonal Gumbo

Roasted Beet Bruschetta
whipped ricotta, hazelnuts, cane vinegar Dijon vinaigrette, Bellegarde bread

Market Lettuce Salad
fine herbs, vadouvan almonds, farmer’s cheese, Banyul’s vinaigrette

 

Second Course
Choose One

Omelette du Jour

Cuban Madame
smoked pork, ham, gruyere, manchego custard, Dijon, B&B pickles, fried egg and French fries

Shrimp & Grits
black garlic, bottarga, preserved lemon, toasted bread crumbs

Biscuits & Italian Sausage Gravy
two eggs over easy

Blueberry Basil Ricotta Stuffed French Toast
toasted pistachios, blueberry compote

 

Third Course
Choose One

Ice Cream

Sorbet

Biscuit Bread Pudding
banana ice cream, toasted pecans and toffee sauce

$35

Price does not include beverage, tax or gratuity.


Reserve a Table