Menu Available

SUGGESTED WINE PAIRINGS
MAIN FARE
Fiddledhead,
Sauvignon Blanc, Oregon
48
Fresh Gulf Tuna - Cold Smoked then Grilled. . . . . . . . . . . . . . . . . . . . . 26
Sancerre, Vincent Delaporte
36
ENTREE
SMALL PLATE
Horseradish Cream, Sautéed Spinach & Sweet Potatoes
GI Fisherman’s Stew - Fresh Fish, Shrimp & Oysters, . . . . . . . . . . . . . . 20
12
Farmer’s Market Vegetables Braised in a
Seafood Broth, Brown Crowley Rice
Sonoma Cutrer, Chardonnay, 40
Russian River
Shrimp ‘N’ Grits - Stone Ground Grits & Shrimp . . . . . . . . . . . . . . . . . . 22
Sheldrake Point, Dry Riesling 38
New York
Chili Butter Baked Fish - Our Daily Fresh Catch Baked in . . . . . . . . . . 22
Pouilly Fuisse, Jadot
Maconnais
45
Sautéed Fresh Catch - in Browned Butter . . . . . . . . . . . . . . . . . . . . . . 21
Cuvaison, Chardonnay,
Napa Valley
45
14
Smothered with Andouille Gravy
our Famous Compound Chili Butter with Broccoli and
Herb Roasted Potatoes
and Lemon with Stewed Okra and Tomatoes
Pancetta and Oyster Linguini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
14
Gulf Oysters and House Made Pancetta
in a Creamy Parmesan Sauce
Cambria, “Julia’s Vineyards”, 46
Pinot Noir-California
Oven Roasted Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Ponchartrain Vinyards,
Norton, Louisiana
45
Smoked and Braised Beef Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Marquis De Riscal,
Rioja Riserva, Spain
39
Fresh Vegetables, Boudin and Chicken Veloute
11
Lyonnaise Potatoes, Smothered Green Beans
Pork Shoulder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
10
Cucumbers, Lima Beans, Red Onions, Herbs
Fried Seafood Platter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oysters, Shrimp, Des Allemands Catfish,
Stuffed Crab, Fries and Cole Slaw
Fried Shrimp Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Fried Louisiana Shrimp, Cole Slaw and Fries
Fried Catfish Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Des Allemands Louisiana Catfish, Cole Slaw and Fries
Fried Oyster Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Fried Gulf Oysters, Cole Slaw and Fries
*Bread is served upon request.
At Grande Isle Restaurant we source local products from local producers to offer the freshest, best quality
ingredients available. Our catfish is natural and non-farmed out of Bayou Des Allemands in Lafourche Parish,
about 45 minutes south of New Orleans. Chef Mark Falgoust makes his own sausages and charcuterie right here
in the restaurant. We make demands on our New Orleans based seafood vendors that we receive ONLY Gulf
shrimp, oysters and fin fish. Papa Tom’s grits are grown and milled in Baton Rouge and are unsurpassed in quality.
The herbs are grown in our courtyard garden and our team makes weekly visits to the local farmer‘s markets to
bring you the freshest, organic produce from sustainable farms.
Executive Chef, Mark Falgoust
Mark Falgoust joined Grand Isle Restaurant in 2008 as Executive Chef. While he may have grown up in New
Orleans,, his curiosity was piqued and his cooking style influenced by his relatives in Bayou Pigeon and Pierre Part,
Louisiana. Falgoust, known as “The City Boy” to his relatives, spent much of his free time hunting, fishing, and
cooking with his extended family in Cajun Country. Falgoust began his culinary journey by working alongside
some of New Orleans’ greatest chefs, including mentor Anne Kerny - Sands of Peristyle from 2002-2004. He
ventured onto Herbsaint, further honing his craft under the direction of James Beard winner, Donald Link, which
then led Mark as Sous Chef in the southern Cajun kitchen of Cochon, another one of Link’s establishments.
Falgoust’s background made him the perfect candidate for Grand Isle restaurant. Falgoust embodies everything
that Grand Isle is about - he regularly hunts and fishes around Louisiana and his fluency in Cajun French cooking
allows him to create a menu that is authentic Louisiana. From raw oysters to his award winning Shrimp Caminada
po-boys to meats that are cured in the in-house fermenting room, Mark is always cooking up fresh and fun dishes.
Falgoust has been at the helm since 2008, giving customers a true Deep South dining expereince in the heart of
New Orleans.
COLD SEAFOOD
Oysters On The Half Shell*
OUR FAVORITE COLD
OYSTER WINES
14/ Dozen
Lemon, Cocktail & Crackers
Martin Codax, Albarino
32
D C, Dry Chenin Blanc
28
Heger, Pinot Gris
37
Roederer Est, Sparkling
42
OUR BOLD BAKED OYSTERS &
CHARDONNAY, C’EST SI BON!
Sonoma Cutrer, RR Chard 40
Gainey, Chardonnay
8/ Half Dozen
34
Boiled Gulf Shrimp
Market
Cocktail, Remoulade & Crackers
Marinated Blue Crab Claws
Creole Tuna Tartare, House Made Chips
STARTERS
Grand Oysters - Tasso, Havarti, Jalapeno
Oysters Fulton - House Made Bacon,
9
11/ Half Dozen
11/ Half Dozen
21/ Dozen
21/ Dozen
11/ Half Dozen
21/ Dozen
White Cheddar & Caramelized Onions
Oysters Fourchon - Olive Oil, Bread Crumbs,
Parmesan, Lemon, Garlic
The Isle Sampler - A Combination of all Three
BBQ Shrimp & French Bread
Smoked Fried Oysters - Garlic Aioli
Mr. George’s Onion Rings
PEI Mussels - White Wine, Tomatoes,
MUSSELS & SANCERRE,
A CLASSIC MATCH!
12/ 1/4 Pound
Our House Made Marinade of Olive Oil,
Parmesan, Garlic & Red Pepper
11/ Half Dozen
21/ Dozen
13.50
10.50/ Half Dozen
6
10.95
Capers, Lemon, Garlic
Sancerre, Vincent Delaporte 46
BBQ Ribs With Smoked Onion BBQ Sauce
Jumbo Lump Crab Cake Grape Tomato, Arugula, Red Onion, Herb Aioli
NATURAL CHARCUTERIE
COMPANIONS
House Made Charcuterie Selection,
Chianti, Peppoli, Antinori
48
Ponchartrain Vineyards
Norton/Cynthiana
45
Great Louisiana Grown Red Wine
9.75
Market
14
A Selection of House Cured Meats,
Pickled Peppers, Croutons and Aged Cheddar
SOUPS AND SALADS
Shrimp Gumbo
Chicken & House Made Andouille Gumbo
Grand Isle House Salad
7.95/ Cup
7.95/ Cup
7.50/ Small
9.95/ Bowl
9.95/ Bowl
9.95/ Large
Red Leaf Lettuce, Butter Lettuce, Cucumbers,
Tomatoes, Red Onion, White Cheddar, Croutons
Dressings: Green Goddess, Ranch, Blue Cheese,
Balsamic Vinaigrette, Dijon Vinaigrette
Add 6 Boiled Or Fried Shrimp/ 6.50, Add 6 Fried Oysters/ 7
Add Grilled Chicken/ 5, Add Lump Crab Meat/ Mkt
PO - BOYS/ BURGER
All Po - Boys are Served on Leidenheimer French Bread
Fried Shrimp Or Catfish . . . . . . . . . . . . . . 14
Fried Oyster . . . . . . . . . . . . . . . . . . . . . . . . 16
Lettuce, Tomato, Pickles, Tartar, Fries
House Made Ham & White Cheddar Melt . . 13
Caramelized Onions, Steen’s Au Jus,
Brioche Bun, Fries
Grand Isle Burger. . . . . . . . . . . . . . . . . 13.50
Butter Lettuce, Tomato, Apple Smoked Bacon,
Gruyere, Mayo and a Brioche Bun, Fries
Shrimp Caminada . . . . . . . . . . 15
Spicy Citrus Butter with Asian Herb
Slaw and Fries
Duck Debris . . . . . . . . . . . . . . . 16
Dressed with Slaw, Fries
House Made Gator Sausage . . 13
Lettuce, Tomato, Pickled Onions
Creole Mustard, Mayo, Fries
Soup and Sandwich . . . . . . . . . . . . . . . . . 15
Choose 1/2 of any Po-Boy and a cup of soup
* There may be a health risk associated with consuming raw shellfish as is the case with raw
protein products. If you suffer from chronic illness of the liver, stomach or blood, or have
other immune disorders, you should eat these products fully cooked.
20% Gratuity will be added to parties of 5 or more and for special events. No personal checks, please.
We accept Master Card, Visa, American Express and Discover
575 Convention Center Blvd/ 504.520.8530/ www.grandislerestaurant.com