Dinner Seating Hours

Tuesday - Saturday

From 5:30 pm to 7:00 pm

Limited Seating, Please Call Ahead For Reservations 225-275-3755

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Dinner

Entrées served with house salad and vegetables
*Menu Items Subject to Availability

~Les Hors d’Oeuvres~

Pâté Maison 
Pâté of the day
$ 11

Venison Sausage
With grilled apple and three mustard sauce
$ 15

Ravioli
Shrimp ravioli with white wine cream sauce
$ 15

Escargots
Baked in garlic butter sauce and diced mushrooms
$ 15

Crâb Bouchée
Crab meat topped with Hollandaise sauce in pastry
$ 15

Saumon Fumé
Smoked salmon served with horseradish cream sauce
$ 15

~Les Soupes~

Soupe Jacqueline
Velouté of brie cheese with lump crab and asparagus
$ 11

Bisque a l’Orange
Creamy crawfish bisque lightly scented with orange
$ 11

Soupe St. Tropez
Rich seafood broth with lump crab and shrimp
$ 11

~Les Salades~

Salade de Crâbe
Lump crab on lettuce with cream dressing
$ 16

Palm Hearts
On lettuce with our house vinaigrette dressing
$ 8

~Les Poissons et Crustacés~

Flounder En Papillote
Flounder filet with crab & light cream sauce baked in parchment
$ 35

Saumon Grillé
Broiled salmon filet with three mustard sauce
$ 33

Crâbe à la Royale
Baked lump crab in sauce of cream, white wine and shallots
$ 36

Crevettes Baton Rouge
Shrimp in spicy cream sauce over angel hair pasta
$ 33

Seafood Crêpe
Lump crab, shrimp and asparagus with a white wine cream sauce
$ 33

~Les Gibiers~

Canard du Chef
Breast of duck marinated, broiled and served sliced, Raspberry sauce
$ 45

Cailles
Two quail stuffed with pork and wild mushrooms; baked, Madeira sauce
$ 37

Rock Dove
Young squab marinated in port, stuffed with veal, pork, shallots and pistachio. Baked and served with port wine sauce.
$ 45

Wild Boar Chop
Marinated and roasted, top with mushrooms in cream sauce
$ 45

~Le Veau~

Picata
Thin slices of veal sautéed and served with lemon butter sauce on the side
$ 38

Sweetbread
Poached in white wine, cream, cognac & assorted mushrooms
$ 38

Veal Oscar
Slices of veal sautéed, topped with crab, asparagus. Hollandaise sauce
$ 40

Côte de Veau
Veal chop, cognac flambé and sautéed with cream & mushrooms
$ 45

~L’ Agneau~

Carré d’Agneau
New Zealand rack of lamb rolled in herbs de Provence and roasted, sliced into chops. Choice of three mustard sauce or horseradish cream sauce.
$ 43

~Le Boeuf~

(we serve Beef Tenderloin in all of our beef dishes )

Filet Beurre Rouge
Grilled filet topped with crawfish tails in a spicy red butter sauce
$ 44

Filet Forestière
Grilled filet topped with mushroom in Bordelaise sauce
$ 44

Steak au Poivre
Coated with cracked pepper and coarse salt, pan- broiled and cognac flambé. Sauce of peppercorns, shallots and demi-glace
$ 44

Filet Grillé
Served with béarnaise sauce
6oz $ 37    8oz $ 42    10oz $ 47

Fee for split entrée
We have soufflés for dessert, please allow 30 minutes

Bon Appétit!

 

Dessert

*Menu Items Subject to Availability

~Special Desserts~

The Clam
Fresh baked puff pastry in the shape of a clam.
Vanilla ice cream and raspberries and served atop a raspberry sauce
$ 10

The SweetHeart
Heart shaped fresh baked puff pastry.
Mocha-chocolate and small scoops of vanilla ice cream served on a chocolate sauce
$ 10

Crème Catalane
Maison Lacour crème brûlée
$ 10

Soufflé
(allow 30 minutes)
Lemon, Chocolate or Vanilla
$ 14

~Regular Desserts~

Ice Cream
French Vanilla
$ 4

Sorbet
Apple Champagne
$ 6

Mousse au Chocolat
$ 7

White Chocolate Bread Pudding
with whiskey butterscotch sauce
$ 7

Gâteau au Noix
Perigord Traditional Walnut Cake, topped with crème Anglaise
$ 9

Maison Chocolate Cake
very dense, rich, & chocolate!
$ 9

~Dessert Drinks~

Royale Praline
Praline Liqueur, Courvoisier VS and Vanilla Ice Cream
$ 14

Brandy Alexander Supreme
Créme de Cacao, Courvoisier VS, and Vanilla Ice Cream
$ 14

Eva Special Chocolate Martini
$12

Maison Lacour French Restaurant