Restaurant Week: $35 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.

Cecilia Creole Bistro

First Course (Choose One)
Skillet Cornbread: maple bourbon glaze, cinnamon whipped butter

Crispy Oysters: boursin cream, pepper jelly drizzle

Seafood Stuffed Mirliton: horseradish cream
Second Course (Choose One)
Shrimp & Grits: traditional BBQ shrimp, grit cake, green onion

Cajun Redfish: corn maque choux, red pepper coulis, Crystal butter crawfish tails

Smothered Pork Chop: mushroom and onion reduction, braised greens
Third Course (Choose One)
Red Velvet Bread Pudding

Seasonal Torte

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La Contea Italiano Ristorante

First Course (Choose One)
Fried Cheese: fresh mozzarella sliced, breaded, fried and dusted with parmesan cheese with a side of marinara sauce

Fried Calamari: sliced and breaded calamari, fried and served on a bed of spinach with lemon wedges and a side of marinara

Mussels Marinara: blue mussels sautéed in a marinara and white wine sauce

Second Course (Choose One)
Tour of Italy: sampling of chicken parmesan, lasagna, and fettuccine alfredo

Shrimp Scampi: gulf shrimp sautéed in garlic, butter, lemon and white wine sauce served over a bed of angel hair pasta.

Fradiavolo: shrimp, chicken and clams sautéed with crushed red pepper and garlic in a white wine and marinara sauce served over a bed of spaghetti

Third Course (Choose One)

Lemon Marscapone

Italian Cream Cake

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Mansurs on the Blvd.

First Course (Choose One)
Chargrilled Oysters: three chargrilled “prime” Louisiana oysters with mansurs’ famous spicy garlic parmesan butter

Crab Cake: one lightly fried crab cake topped with tomato and corn relish, finished with remoulade sauce

Cup of Soup: your choice of our famous cream of brie and crabmeat soup, the chicken, duck, and andouille sausage gumbo, or the soup du jour

Acadiana Egg Rolls: two lightly fried duck and shrimp-stuffed egg rolls set in a sweet-n-sour cherry sauce, finished with asian mustard

Sensation Salad: iceberg lettuce tossed in our zesty sensation dressing, topped with romano cheese and katamala olives

Second Course (Choose One)
Cedar-Roasted Redfish: plank-roasted fillet of redfish, finished with a creole caper beurre blanc, served over creamy parmesan risotto

Duck Mansur: roasted boneless duckling topped with a chambord blackberry demi-glace, served over creamy parmesan risotto

Shrimp and Grits: jumbo gulf shrimp sautéed in an andouille cream sauce, set over Abita Amber infused stone ground grits

Steak and Frites: Twin 4oz pepper glazed filet mignons. Served with fries and sauce Foyot.

Creole Chicken Picatta: paneed chicken breast with sautéed crimini mushrooms, finished with a creole caper beurre blanc, served over creamy parmesan risotto

Third Course (Choose One)
Bread Pudding: baked with blueberries, raisins, topped with butter rum sauce

Louisiana Lust: warm chocolate chip and pecan cookie cake, finished with a chocolate drizzle

Bailey’s Chantilly Cheesecake: chocolate chip cheesecake topped with irish cream Chantilly sauce

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Sullivan's Steakhouse

First Course (Choose One)
Caesar Salad: crisp romaine leaves, parmesan, creamy caesar dressing & fresh croutons

Iceberg Lettuce Wedge: vine ripe tomato, crumbled blue cheese & blue cheese dressing

Market Fresh Greens: cherry tomatoes, radish, shaved Gruyere cheese & shallot-dijon vinaigrette

Shrimp & Lobster Bisque: shrimp, lobster, Sherry & cream
Second Course
All entrees served with: garlic horseradish mashed potatoes & chef’s local vegetable selection

Hand-Cut Filet Mignon, 8 oz
New York Strip, 12 oz
Roasted Balsamic Chicken
Simply Prepared Fresh Fish

Upgrade your entree for $20:
14 oz Bone-In Filet or 18 oz Bone-In KC Strip

Oscar Style: Lump Crab, Asparagus & Bearnaise $11

Signature Butters:
Cajun, Gorgonzola Garlic, Cabernet Goat Cheese $3

Complimentary sauce of your choice:
Bearnaise, Bourbon Peppercorn, Bordelaise or Sullivan’s Signature Steak Sauce
Third Course (Choose One)
New York Style Cheesecake: graham cracker crust & fresh strawberries

Bananas Foster Bread Pudding: vanilla bean ice cream & caramel sauce

Ice Cream or Sorbet: chef’s daily tastes

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Superior Grill

First Course (Choose One)
Tortilla Soup: chicken & vegetable soup

Black Bean Soup: black beans & bacon

Grilled Avocado: chicken or ground beef in an avocado with coleslaw

House Salad: mixed greens, cheese, tomato & choice of dressing
Second Course (Choose One)
Grilled Pork Chop: twice-baked potato & local green beans

Grilled Grouper: with local green beans & potatoes

Rib & Brocheta Combo: half a rack of ribs with 3 grilled shrimp brochetas
Third Course (Choose One)
Key Lime Pie: homemade key lime pie

Superior Brownie: chocolate fudge brownie with vanilla ice cream

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Texas De Brazil

First Course (Choose One)
Lobster Bisque

Second Course (Choose One)
50-Item Gourmet Salad Area

Third Course (Choose One)
Continuous servings of FLAME-GRILLED MEATS served table side: slow-roasted cuts of beef, lamb, pork, chicken and Brazilian sausage.

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The Gregory

First Course (Choose One)
Sensation Salad: iceberg | tomato | parmesan | lemon Romano vinaigrette

Chop House Salad: romaine lettuce | bacon | bleu cheese crumbs | house bleu cheese dressing

Caesar Salad: romaine lettuce | oyster anchovy Caesar dressing | parmesan | garlic croutons
Second Course (Choose One)
Hanger Steak: caramelized red onion | chimichurri | arugula | duck fat roasted potatoes

Prosciutto wrapped Cod: roasted fennel | lemon crawfish butter | blistered tomatoes | sautéed wild greens | shellfish oil

Garden Ravioli: sweet potato & basil | house roasted vegetables | pesto cream sauce
Third Course (Choose One)
Pecan Praline: pecan praline panna cotta with marshmallow fluff topping

Classic Chantilly Cake: light white cake, fresh berries

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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