Restaurant Week: $25 Menus

Eating out for a great cause! During Restaurant Week, July 23-28, you can enjoy 3-course meals at over 50 of Baton Rouge’s best restaurants for a fraction of the cost! When you arrive, just ask for the Restaurant Week menu to take part in the 3-course menus. Even better? $2 will be donated to a local charity for every Restaurant Week photo posted to instagram with the hashtag #eatBR.

Adrian's Restaurant & Bar

First Course
Shrimp Cocktail

Chicken, Duck & Andouille Gumbo

Creole Seafood Gumbo
Second Course
Gulf Fish Diablo: Seared Fillet of Gulf fish, Louisiana sauce picante, grilled shrimp, chef’s vegetables

Steak Frites: Grilled hanger steak, chimichurri House-cut fries

Chicken Picatta: Pan fried panko crusted chicken breast, lemon-caper butter sauce, chef’s vegetables
Third Course
Bread Pudding

Carrot Cake

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Bar Louie

First Course (Choose One)
Crispy Calamari: hand-battered served with house made cocktail sauce

Potstickers: pan-seared pork dumplings with Szechwan sauce

Bavarian Pretzel Sticks: served with cinnamon butter, queso, honey mustard
Second Course (Choose One)
BBQ Ranch Salad: field greens, corn, tomato, cilantro, bacon, avocado, tortilla strips, crispy onion strings, barbeque ranch

Voodoo Chicken Sandwich: blackened chicken breast, pepper jack, andouille sausage, sautéed peppers and onions, lettuce, tomato, pickle, mayo, brioche bun served with fries or tots

Drunken Fish & Chips: beer-battered Alaskan Cod, tartar sauce, served with fries

Third Course (Choose One)
Key Lime Shiner: layers of yellow cake, key lime sauce, key lime cream, whipped cream and strawberries

Chocolate Cake: huge slice of multi-layered chocolate cake drizzled in chocolate syrup, whipped cream and strawberries

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Cheesecake Bistro by Copeland's

First Course (choose one)
Spinach and Artichoke Dip

Starter House or Caesar Salad

Cup of Gumbo

Second Course (choose one)
Crawfish Ravioli: seasoned, fried ravioli stuffed with ricotta cheese, topped with hot crawfish tails and green onions in a spicy cream sauce

Club Wrap and Roll: served with a side of your choosing

Spicy Beer Can Chicken: served with a side of your choosing

Classic Cheeseburger: served with a side of you choosing
Chicken, Shrimp and Sausage Penne: chicken, Gulf shrimp, crumbled Italian sausage, penne pasta with tomato basil cream sauce and parmesan cheese

Chicken, Shrimp and Sausage Penne: chicken, Gulf shrimp, crumbled Italian sausage, penne pasta, tomato basil cream sauce, Parmesan cheese

Third Course (choose one)
Carrot Cake

White Chocolate Bread Pudding: french bread custard with shaved white chocolate and a Frengelico cream sauce

Signature Topped or Chef Crafted Cheesecake

Carrot Cake

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Copeland's of New Orleans

First Course (Choose One)

Gumbo Ya-Ya: classic Cajun roux, loaded with shrimp, crawfish and Copeland’s gourmet touches

House Salad: crisp lettuce, fresh tomatoes, eggs, cheddar cheese, bacon, homemade croutons with your choice of our signature dressings

Artichoke and Spinach Dip: Topped with Monterey jack and served with our unique fried bow tie pasta

Second Course (Choose One)
Copeland Burger: monterey jack, cheddar, applewood smoked bacon, lettuce, tomato, onion, tiger sauce, garlic mayo, croissant served with french fries

Spicy Herb Fried Chicken: 1/2 chicken marinated 12 hours, golden fried, served with fries, please allow 15 minutes
Crabcakes and Shrimp Alfredo: fried crabcakes, shrimp, angel hair pasta, light shrimp alfredo sauce

BBQ Shrimp with Crawfish Rice: BBQ sautéed shrimp over crawfish rice pilaf, toasted french bread

Grilled Chicken with Yams: grilled chicken breast, mashed sweet potatoes, spiced pecans, caramelized onions
Third Course (Choose One)
Bonut Bread Pudding

Signature Topped or Chef Crafted Cheesecake

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Drusilla Seafood Restaurant

First Course (Choose One)
Fried Calamari

Cup of Seafood Gumbo

Shrimp & Corn Soup

Second Course (Choose One)
Fried Seafood Platter: our famous seafood gumbo, shrimp étouffée,
fried shrimp, stuffed shrimp, fried oysters, crab fingers, stuffed crab, catfish, green salad, and fresh fries

Redfish Eggplant with Shrimp: fried eggplant medallions topped with grilled redfish, grilled shrimp and beurre blanc sauce

Stuffed Flounder: fresh flounder stuffed crabmeat dressed baked to perfection with lemon butter sauce; served with baked or stuffed potato

Chicken Portofino: caper cream sauce with sautéed artichokes and mushrooms

Third Course (Choose One)
Bread Pudding with Rum Sauce

Drusilla Cheesecake with Praline Sauce of Plain

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Eliza Restaurant and Bar

First Course (Choose One)
Fried Green Tomatoes: grilled Gulf shrimp, housemade rémoulade sauce

Louisiana Caprese Salad: local tomatoes, basil, fresh mozzarella, balsamic glaze

Gumbo Ya Ya: roasted chicken, andouille sausage, dark roux, popcorn rice

Second Course (Choose One)
Shrimp & Grits: gulf shrimp with cheddar cheese, crumbles pecanwood bacon and green onion

Louisiana Crab Cakes: ravigote sauce, corn maque choux, shoestring fries

Smothered Chicken: tender chicken breast, onion gravy, popcorn rice

Third Course (Choose One)
Classic Banana Pudding

Strawberry Shortcake

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Elsie's Plate & Pie

First Course (choose one)
Crab Cakes: served with remoulade

Smokey Spinach & Artichoke Dip: creamy spinach and artichoke dip made with smoked gouda. Served with fried pork skins.

Berry Feta Kick Salad: baby greens tossed in a strawberry pepperjelly vinaigrette. Topped with strawberries, feta crumbles, pine nuts, fried jalapenos, croutons and a balsamic drizzle.
Second Course (choose one)
Crawfish Queso Mac: our crawfish queso and rigatoni baked with pepper jack cheese

Pimento Pork Roulade: roasted pork loin stuffed with our boudin. Served with melted pimento and a drizzle of Arlington house peach pepperjelly

Salmon Marie: seared salmon topped with fresh tomatoes and pesto and a balsamic drizzle


Third Course (choose one)

Chocolate, Chocolate, Chocolate Pie

Meyer Lemon Hand Pie: with vanilla glaze

Strawberry Pie Nachos: strips of fried pie crust topped with homemade strawberry sauce

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Flambee Cafe

First Course
Cup of French Onion Soup

Maison Salade

Mini Brie Coquettes: fried brie, fig jam
Second Course
The Butcher Tarte Flambée: pepperoni, ground beef, “jambon” ham, bacon, cheddar, swiss, sauce du tomate

Flametouffée Tarte Flambée: crawfish etouffée, smoked mozzarella, sauce du tomate

Salmon and Lentilles: crispy salmon filet, lentils, dijon crème sauce

Steak Roulade: horseradish crusted steak roulade, spaetzle
Third Course
Gâteau au Chocolat

Smores Flambée Bites

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Jolie Pearl Oyster Bar

First Course (choose one)
Oyster Brie & Champagne Soup

Roasted Beet Salad: Goat cheese, dill vinaigrette and fried oyster or shrimp with Zapps potato chip batter

Second Course (choose one)
Muffaletta: Capicola, mortadella, salami and provolone with our own olive mix on muffaletta bread

Oyster or Shrimp BLT: Fried oysters or shrimp, fried green tomatoes, lettuce bacon and remoulade

3-3-3: 3 Brie and Bacon, 3 Lobster Butter, 3 Crawfish Au Gratin – Brie and Bacon: creamy brie sauce with bacon; Lobster Butter: parmesan and panko; Crawfish Au Gratin: cheesy au gratin mix with crawfish

Third Course (Choose One)
Doozie Cookie

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Photo Courtesy: KC's Grill Facebook

KC's Grill Prarieville

First Course
Kickin’ Shrimp Bites: Bite-size fresh shrimp fried and tossed in a sweet and spicy Tiger sauce

Crab Fingers: Fried crab claws served with cocktail sauce

Seafood Boulettes: Fried “little balls” of rice, crawfish, and shrimp served with remoulade
Second Course
Fish Tacos: Your choice of blackened Mahi Mahi or fried Kickin’ Shrimp, served on a warm flour tortilla with creamy coleslaw, pepper jack cheese and fresh pico de gallo

KC Pasta: Sautéed shrimp in a pepper jack cream sauce served over penne pasta

Fried Seafood Platter: Choose one from catfish, shrimp, oysters, crawfish, frog legs, or alligator
Third Course
Bread Pudding

Lava Cantina

First Course (choose one)
Amplified Shrimp: lightly fried/tossed with a sweet and spicy sauce/coleslaw/pico

Mariachi Rolls: southwestern eggrolls/avocado ranch

Parliament Queso-Delic: authentic Casa Solana cheese/herbs and spices/green chiles/onions

Second Course (choose one)
En Fuego Asado Tacos: chargrilled citrus marinated steak/topped with fire roasted corn and poblano cream sauce/queso fresco and torn cilantro/lime garnish

Zydeco Enchiladas: three cheese enchiladas/filled with Creole crab stuffing/topped with lump crab and sherry cream sauce/homemade hush puppies

The Big Tex Burrito: large flour tortilla stuffed with BBQ brisket/coleslaw/pico/beer battered onion ring/topped with pepper jack cream and drizzled with BBQ sauce

Third Course (choose one)
White Chocolate Bread Pudding: homemade bread pudding with New Orleans French Bread/white chocolate chips/Praline Rum sauce

A Lil’ Piece of My Heart: freshly baked white cake soaked in three rich milks/an amp’d up twist to tres leches cake

Bavarian Cream Stuffed Churros: cinnamon sugar coating/Dolce de Leche sauce

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Mellow Mushroom

First Course
Pretzel Bites: signature Mellow dough, cut into bite-size pieces, finished with garlic butter and parmesan. Served with a side of Pabst Blue Ribbon beer cheese dip, it’s the perfect shareable side.

Meatball Trio: three meatballs grilled with fresh mozzarella on a bed of Mellow red sauce with shaved parmesan and basil, sprinkled with breadcrumbs.

Spinach Artichoke Dip: fresh sautéed spinach blended with artichokes, mozzarella and parmesan in a creamy sauce topped with shaved parmesan and baked. Served with garlic toast points.
Second Course
House Special (Medium): Mellow red sauce with mozzarella, pepperoni, sausage, ground beef, ham, Applewood smoked bacon, mushrooms, black olives, roma tomatoes, green peppers and onions. Topped with extra mozzarella.

Mighty Meaty (Medium): Mellow red sauce with mozzarella, pepperoni, sausage, ground beef, ham and Applewood smoked bacon.

Cosmic Karma (Medium): Mellow red sauce with feta cheese, mozzarella, spinach, sun-dried roasted tomatoes and roma tomatoes. Finished with a pesto swirl.

Holy Shiitake (Medium): olive oil and garlic base with shiitake, button and Portobello mushrooms, caramelized onions, mozzarella and MontAmore. Finished with a garlic aioli swirl and a spritz of black truffle oil. Garnished with fresh chives and shaved parmesan.
Third Course
Brownie Sundae

Cookie Sundae

Two Cooties: triple chocolate chunk, oatmeal raisin or Reese’s Peanut Butter

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Mike Anderson's

First Course (Choose One)
Bacon Wrapped Shrimp

Chicken & Sausage Gumbo

Shrimp Stuffed Jalapenos

Mike’s House Salad

Coleslaw

Second Course (Choose One)
Mike’s Special: Gulf shrimp broiled in lemon butter, black pepper, garlic, Worcestershire and spices. Served with stuffed potato and garlic bread.

Crabmeat Au Gratin: Louisiana jumbo lump crabmeat in a delicious blend of cheeses and cream. Served with a stuffed potato and garlic bread.

Petite Shrimp Norman: Four fresh jumbo shrimp deep fried and topped with crabmeat ettouffee. Served with a stuffed potato and hushpuppy.

Burnside Spinach Salad: Blackened chicken breast served on a bed of fresh spinach, blue cheese crumbles, tomatoes, purple onions, spiced pecans, tossed in pepper jelly vinaigrette. Served with garlic bread.

Third Course (Choose One)
Lemonade Pie: a mixture of homemade lemonade and whipped cream in a graham cracker crust

Bread Pudding

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Olive or Twist

First Course (Choose One)
Truffle Oysters: crispy fried oysters topped with creamy truffle vinaigrette, shaved parmesan, and black pepper

Pepperjack Boudin Balls: house-made boudin balls stuffed with pepper-jack cheese, and served with a house remoulade

Duck Fat Fries: hand cut fries fried in duck fat, topped with sea salt, and served with garlic aioli

Second Course (Choose One)
Hurricane Chicken Wrap: sweet tea brined chicken tenders on a jalapeño and cheddar wrap with romaine, arugula, goat cheese, red onions, and Hurricane spread. Served with a side of bacon brussel sprouts

Gorgonzola Pub Steak Pasta: medium-rare sliced rub steak over a gorgonzola cream sauce tossed in bowtie pasta

Catfish Thibodeaux: bronzed catfish and grilled lemon-pepper shrimp over southern hash with an Acadian cream sauce
Third Course (Choose One)
Oreo Bread Pudding: made from scratch bread pudding with Oreos, salted bourbon caramel and white chocolate ganache

Bananas Fosters Banana Bread: homemade banana bread topped with banana sliced and bananas foster sauce

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Rock-N-Sake

First Course (choose one)
Brussels Sprouts: crispy sprouts tossed in a savory pork belly vinaigrette

Fried Calamari: fried calamari served with spicy plum dipping sauce

Yellowtail Pop Sashimi: fresh yellowtail, grapes, roasted garlic, white ponzu, cilantro, lemon zest and yuzu kosha

Second Course (choose one)
Summer Rainbow Seafood Salad: tuna, fresh salmon and crabstick with avocado, mangos, strawberries, smelt roe, green onions, a drizzle of truffle oil & ponzu sauce

Surf-N-Turf Roll: tempura shrimp and snowcrab inside topped with seared flat-iron, ponzu sauce and spicy cilantro aioli

Shroom Yaki Soba: stir-fried soba noodles with a mushroom medley and vegetables
Third Course (choose one)
Tempura Ice Cream Balls

Chef’s Featured Special: ask your server about today’s feature

Mochi of the Day: Japanese sweet rice cake wrapper filled with featured ice cream flavor

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Stinky's Fish Camp @ The Baton Rouge Marriot

First Course (choose one)
Firecracker Shrimp: fried shrimp tossed in sriracha mayo

Crawfish “Mac” & Wing: Stinky’s mac and cheese with andouille stuffed chicken wing

Crispy Smoked Boudin Link: traditional rice sausage with Memaw’s pepper jelly
Second Course (choose one)
Crawfish Pie: homemade creamy crawfish ettouffee in housemade pie crust

Gulf to Table: fish of the day, stir fry vegetables, brabant potatoes, and lemon leek sauce

The Jimmy Poboy with fries: buffalo shrimp, and debris gravy
Third Course (choose one)
Key Lime Pie

Heaven and Earth

Peanut Butter Brownie

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Willie's Restaurant & Bar

First Course (choose one)
Homemade Onion Rings: a mound of hand battered onion rings with remoulade sauce

Louisiana Toast: homemade croutons topped with Louisiana-style seasoned cheese and crawfish sauce

Pork Egg Roll: homemade egg rolls filled with house smoked pulled pork and topped with Spicy Pao

Second Course (choose one)
Redfish Ryn: blackened redfish topped with Ponchatrain blue crab meat and homemade au gratin sauce; choose one side

Henry’s Sticky Stack: 1/2 rack of smoked baby back sticky ribs, served with homemade mac & cheese and a side salad.

Seafood Potato: our overstuffed potato topped with Louisiana crawfish, Gulf shrimp, sautéed onions and bell peppers, Cajun cream cheese, shredded cheeses, green onions, and sour cream.
Third Course (choose one)
Cajun Donuts: with homemade white chocolate sauce and cinnamon

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Zea's Rotisserie & Grill

First Course (choose one)
Roasted Garlic Hummus: served with pita bread

House Salad: romaine + spring mix, carrots, tomato, mozzarella & provolone cheese

Zeasar Salad: romaine hearts, caesar dressing, parmesan, croutons

Second Course (choose one)
Rotisserie Sampler: quarter rotisserie chicken, 3 oz beef & 3 oz pork; choice of 2 sides

Bronzed Trout: fresh Snake River Canyon Trout fillet, seasoned & seared; choice of 2 sides

Thai Ribs (large): slow cooked St. Louis style ribs, finished on the grill. Fresh ginger infused soy sauce, sweet chili, Asian herbs; choice of 2 sides
Third Course (choose one)

Sweet Potato Pecan Bread Pudding:made with freshly baked sweet potatoes, French bread, pecans, cinnamon & a rum praline sauce accompanies this New Orleans classic

Classic Cheesecake: New York style cheesecake prepared with 100% real cream cheese & topped with fresh whipped cream

Chocolate Caramel Brownie: freshly baked chewy chocolate brownie & vanilla ice cream covered with homemade chocolate sauce, caramel & plenty of roasted pecans

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Zorba's Greek Bistro

First Course (choose one)
Greek Salad: baby greens, kalamata olives, feta, wine vinaigrette

Watermelon Tower Salad: watermelon, tomato, feta, arugula, balsamic vinaigrette

Second Course (choose one)
Slow Roasted Leg of Lamb: truffled balsamic, potatoes fournou

Seafood Mousaka: shrimp, crawfish, summer squash, eggplant, bechamel

Plaki Fresh Fish: baked fish, lemon preserve, capers, braised vegetables

Third Course (choose one)
Baklava: fillo, almonds, citrus syrup drizzle

Portokalopita: orange cake, honey, creme fraiche

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To see other menus for Restaurant Week click below!
-$15 menu
-$20 menu
-$25 menu
-$30 menu
-$35 menu
-$40 menu
-$45 menu