Restaurant Week: $40 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.

Does Eat Place

First Course (Choose One)
Tomato Basil soup: a cup of Doe’s signature tomato basil soup

Beer Cheese Potato Soup: creamy sharp cheddar potato soup complement with Abita Amber

House Salad: lettuce and cherry tomatoes marinated in Doe’s house dressing

Second Course (Choose One)
Shrimp and Grits: a dozen broiled shrimp atop our creamy smoked cheddar grits

New York Strip: succulent New York strip served with garlic marked potatoes, while supplies last

Ribeye: juicy ribeye served with garlic mashed potatoes, while supplies last

Rum Glazed Pork Chop: thick bone-in pork chop with Sugar Island Spiced Rum glaze served over garlic mashed potatoes, and grilled asparagus, While supplies last

Third Course (Choose One)
Prepared Nightly

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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 tomates, crumbled blue cheese & clue cheese dressing

Fresh Market Greens: cherry tomatoes, radish, shaved gruyere cheese & shallot-dijon vinaigrette
Shrimp & Lobster Bisque: shrimp, lobster, sherry, & cream

Second Course (Choose One)
Hand-Cut Filet Mignon, 8 oz

New York Strip, 12 oz

Roasted Chicken with Balsamic Reduction

Salmon Rockefeller with Lump Crab, Bearnaise & Bacon

All entrees served with garlic horseradish mashed potatoes and chef’s local vegetable selection

Third Course (Choose One)
New York Style Cheesecake: graham cracker crust & fresh strawberries

Bananas Foster Bread Pudding: vanilla ice cream & caramel sauce

Warm Chocolate Cake: vanilla ice cream and raspberry sauce

Ice Cream or Sorbet: chef’s daily tastes

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Bin 77 Bistro & Wine Bar

First Course (Choose One)
Canebrake Braised Pork Belly: honey dijon and horseradish crusted brussels sprouts, sweet potato puree

Smoked Salmon Mousse: smoked in house chilean salmon, lemon and dill dressing, local bibb lettuce, house pickled red onions and cucumbers, fried capers on toast points

Warm Brussels Sprouts Salad: sauteed brussels sprouts & fingerling potatoes, shaved xo beemsters, crispy prosciutto, a poached egg

Second Course (Choose One)
Molasses Brined Grilled Porkchop: hoppin’ John, braised swiss chard, apple and pear slaw

Peppercorn Crusted Beef Tenderloin: beet risotto, sweet carrots, grilled bok choy, parsnip puree, housemade worcestershire reduction

Cast Iron Seared Swordfish: roasted red bell pepper alfredo, orzo pasta, grilled asparagus, spinach puree, sunchoke puree, a bruleed lemon

Third Course (Choose One)
Molten Lava Cake: drunk cherries, raspberry coulis, chantilly cream

Chocolate Chip Bread Pudding: bourbon caramel, fresh blueberries, pecan brittle, chantilly cream

Caramelized Red Pears and Cream: toasted oats, candied pistachios, nutmeg chantilly cream, honey goat cheese buttercream spread

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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