Restaurant Week: $30 Menus

Eating out for a great cause! During Restaurant Week, January 15th-20th, 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.

Beausoleil Restaurant & Bar

First Course (Choose One)
Kale Salad: kale, pomegranate seeds, grilled corn with cane syrup vinaigrette

New Orleans Style BBQ Shrimp Toast

Oyster Chowder in Bread Bowl

Second Course (Choose One)
Bacon Wrapped Smoked Pork Loin: stone ground grits, natural jus

Half Roasted Chicken: mashed potatoes, marsala sauce

Mustard Fried Fish: asparagus, crawfish meuniere
Third Course (Choose One)
Assorted Dessert Bites

Chocolate Pecan Pie: with ice cream

Vanilla Bean Creme brulee: with fresh berries

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Bistro Byronz

First Course (Choose One)
Blinis au Crabe: cream cheese and crab meat over a corn meal canapés topped with Tabasco pepper jelly

Cup of Tomato Basil Soup

Small Bleu Cheese or Three Cheese Chips

Petite Caesar or Bistro Salad
Second Course (Choose One)
Crevette Pot Pie: crispy jumbo shrimp, creamy parmesan velouté sauce, sautéed shrimp, potatoes, peas, carrots, crisp pastry puff

Poulet Confit: braised chicken leg and thighs, mushroom and parmesan risotto, roasted carrots

Steak & Shrimp Brochette: grilled flat iron steak and jumbo shrimp kabob, twice baked potato, grilled asparagus

Third Course (Choose One)
Creme Brulee

Mini Seasonal Bistro Bread Pudding

Mini Cookie Crumble Parfait

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Cafe Americain

First Course (Choose One)
Boudin Balls: (6) pork and wild rice

Broiled Seafood Stuffed Mushrooms: Crab, Shrimp and Italian breadcrumbs in a button mushroom

Double Sensation Salad: romaine lettuce tossed in our Sensation dressing with purple onions, sunflower seeds and a 3-cheese blend

Second Course (Choose One)
8 oz. Filet: served with a baked potato

Fried Shrimp & Thin Cut Catfish: served with a stuffed potato

Pecan Redfish: grilled redfish topped with sauteed butter pecans, served with steamed vegetables in a lemon butter basil sauce

Third Course (Choose One)
Lemon Ice Box Pie

Bread Pudding: topped with a white chocolate rum sauce and pecans

New York StyleCheesecake: topped with chocolate or raspberry sauce

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City Pork Brasserie & Bar

First Course (Choose One)
City Wedge: tomato, fried shallots, house bacon, boiled eggs

Andouille Corn Dogs: chipotle mustard, pork trotter ketchup

Boudin & Pickles: creole mustard vinaigrette, pickled red onion, pickled jalapeño, sweet pickled cucumber, micro greens

Red Dot Shrimp: crispy shrimp, house cured bacon, red dot beurre blanc and apricot-chipotle gastrique
Second Course (Choose One)
Cured Duck Bacon Salad: mixed greens, orange royales, walnuts, bacon lardons, citrus vinaigrette

Wild Boar Sauce Piquant: smoked wild boar shoulder in a tomato stock served over boudin rice

Seafood Courtboullion: blackened redfish & shrimp over dirty rice with courtboullion sauce

Hanger Steak: grilled hanger steak with house cut fries

Third Course (Choose One)
Bacon Bread Pudding

Banana Cake

Molten Caramel Cake

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Copeland's of New Orleans

First Course (Choose One)
Caesar Salad: fresh, chilled romaine with Copeland’s caesar dressing, parmesan cheese and homemade croutons

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)
Blackened Bayou Chicken

Spicy Herbed Fried Chicken: 1/2 chicken marinated 24 hours, hand-battered with secret recipes and golden fried to perfection; served with a honey butter biscuit and fries

Crab and Shrimp Alfredo: hand-formed fried crab cakes, sautéed Gulf shrimp, angel hair pasta; topped with a shrimp alfredo sauce

Third Course (Choose One)
Bonut Bread Pudding

Signature Topped or Chef Crafted Cheesecake

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Galatoire's Bistro

First Course (choose one)
Fried Risotto and Swiss Cake: risotto, fresh herbs, swiss cheese

Fried Demi Chicken Drum Sticks: chicken drumettes, fried and tossed with a French demi glaze

Spinach and Shrimp Flatbread: fresh spinach, swiss & parmesan cheese, Gulf shrimp, N.O. baguette

Second Course (choose one)
Chicken la Cardon Blue: roasted chicken breast, honey smoked ham, topped with a blue cheese sauce

Grilled Hanger Steak & Sweet Potato Cassoulet: 8oz Hanger steak on top of a bed of black bean and sweet potato cassoulet

Gulf Fish en Papillote: fresh Gulf fish steamed with tomato, broccoli, lemon, garlic shallot butter

Third Course (choose one)
French Cheesecake:creamy cheesecake baked and topped with sour cream icing

Basil Chocolate Mousse: fresh basil infused with homemade chocolate mousse

Triple Chocolate Peanut Butter Fudge Brownies: peanut butter chips and triple fudge brownies

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Kalurah Street Grill

First Course (choose one)
Grilled Louisiana Shrimp: grilled Louisiana shrimp with lime and chili glaze, mixed greens and sherry vinaigrette

Jerk Duck Wellington: Caribbean jerk seasoned duck breast, puff pastry with jalapeño and lime cream

Scallop Escabeche: citrus marinated scallop, cucumber noodles and piquillo peppers

Second Course (choose one)
Seared Gulf Fish: seared Gulf fish, tomatillo and pepper orzo pasta, balsamic and harissa reduction

Sous Vide Pork Belly: sous vide pork belly, sweet potato puree and pickled shishito peppers

Braised Short Ribs: braised short ribs with summer risotto and red wine demi

Third Course (choose one)
Lemon Caramel Cake: vanilla cake, lemon cream, mascarpone and salted caramel

Cafe Au Lait Entremet: almond cake, mascarpone, coffee cremeaux and biscotti streusel; served with house vanilla ice cream

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Mestizo Louisiana Mexican Cuisine

First Course (Choose One)
Duck Confit Salad: spring mix, grape tomatoes, blue cheese, sherry vinaigrette, walnuts

Crab & Brie Soup

Second Course (Choose One)
Grilled Swordfish: napa cabbage slaw, mango salsa

Braised Pork Belly: butternut squash puree, soy ginger glaze & pickled shishito peppers
Seared Scallops: chorizo risotto, melon puree

Third Course (Choose One)

Chocolate Buttermilk Cake with Coffee Syrup

Lemon Cream Tartlet: with caramel and fresh berries

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Monjunis Italian Cafe and Grocery

First Course (Choose One)
Lamb Meatball Trio: 3 lamb meatballs in a spicy tomato sauce

Caesar Salad: with homemade caesar dressing

Seafood Ravioli: topped with Monjunis’ Auro Sauce

Second Course (Choose One)
Creamy Crawfish Ziti: twice baked and topped with a creamy pink vodka sauce

Italian Sampler Platter: lasagna, spaghetti and 1/4 muffaletta

Cremini Mushroom Fettuccini: with chicken in Monjunis’ alfredo sauce

Third Course (Choose One)
Chocolate Mousse Cake


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Zoroona Mediterranean Grill

First Course (choose one)
Trio Greens Dip: collard greens, turnip greens, spinach, kolamota olives, herbs and preserved lemon

Shrimp Fra Diovolo: large shrimp, olive oil, crushed peppers, lemon juice

Cyprus Gumbo: the Zoroona take on chicken and andouille gumbo

Second Course (choose one)
Lamb Ibiza: braised lamb shank with artichoke and sweet peas and potato wedges

Flounder Poppillote: baked flounder with vegetable herbs and spices in a parchment paper

Chicken Ponne Frite: slow roasted chicken quarters served with olives and preserved lemon, topped with hand cut fries

The Cornucopia: saffron seasoned vegetables served over a bed of rice

Third Course (choose one)
Lemon Ice Box

Mange White Chocolate Cheesecake

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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