| Gumbo |
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| Turtle Soup |
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| Duck Etouffee |
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| Fried Green Tomato with Shrimp Remoulade |
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The combination of these two classics originated at Upperline in 1992 |
| Duck & Andouille Etouffee with Corn Bread & Louisiana Pepper Jelly |
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| Spicy P&J Oysters St. Claude . . . add $2.50 |
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One of USA Today's Top New Dishes in the USA for 2007 |
| Spicy Shrimp |
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with Jalapeño Cornbread & Aïoli |
| Seared Warm Foie Gras Bonaparte. . . add $7 |
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| Watercress with Mixed Greens, Stilton Cheese & Pecans |
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| Mixed Greens, Local Goat Cheese, Crispy Sweet Potatoes, Cane Vinaigrette |
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| Duck & Andouille Gumbo |
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| Turtle Soup with Sherry |
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| Fried Green Tomato with Shrimp Remoulade |
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| Spicy Shrimp with Cornbread |
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| Slow Roasted Quarter Duckling |
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| Cane River Country Shrimp Sauté |
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Sautéed Shrimp, Mushrooms, Bacon & Garlic over Creamy Grits |
| Sautéed Gulf Fish Meunière |
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| Drum Fish Piquant with Hot & Hot Shrimp |
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featured by USA Today 2006 Top 25 New Dishes in America |
| Chef Dave's Special Fish of the Day |
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| Lamb Shank Braised in Red Wine, Osso Buco Style |
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| Louisiana Grillades, Cheese Grits |
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A rich gravy seasoned with mushrooms & bell peppers served over grits |
| Filet Mignon with Garlic Port or Béarnaise |
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add $5 |
| Slow Roasted Half Duckling with Garlic Port or Ginger Peach Sauce |
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add $4. featured 2011 on The Best Thing I Ever Ate |
| Rack of Lamb with Mint Madeira Sauce |
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add $6 |
| Dessert |
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Choose dessert from dessert list |
| Thomas Jefferson's Crème Brûlée |
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| Louisiana Pecan Pie |
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| Honey-Pecan Bread Pudding with Toffee Sauce |
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| Sundae Eugene |
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vanilla ice cream, semi-sweet chocolate sauce, toasted almonds |
| Stilton Cheese with Pecans |
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| Irish Coffee |
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with pecans |
| Brandy Alexander on the Rocks |
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| Pecan Sweet Potatoes |
$5.00 |
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| Cheese Grits |
$5.00 |
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| Slow Cooked Greens |
$5.00 |
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| Jalapeño Corn Bread |
$5.00 |
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| Annual Louisiana Réveillon Dinner - December Holiday Season |
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The spirit of this historic 19th century holiday is adapted to contemporary tastes each year at Upperline. Each year, locals and visitors alike turn out to celebrate the traditional four-course holid |
| Creole Babette's Feast Theme Dinner - TBA |
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Arguably the greatest "foodie" movie ever made, Babette's Feast included a meal of classic French cuisine in the grand19th century manner. Recreated at Upperline in conjunction with the Prytania thea |
| Thomas Jefferson Wine Theme Dinner |
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Upperline hosts the elderly Thomas Jefferson, portrayed by Jon DeMers, at a feast that including some of the former president's favorite entrees from the period. A man of many interest and abilities, |
| Annual Garlic Festival - June - August |
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Garlic was put on a pedestal at Upperline long before the stinking rose became worshiped in popular dining culture. Or before Anne Rice wrote her first New Orleans's vampire novel, for that matter. O |
| Annual Tennessee Williams Festival Dinner |
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Every Spring, Upperline partners with The Tennessee Williams Festival to celebrate the life and work of the famous author. Upperline's theme menu reflects the culinary masterpieces given passage in t |
