Restaurant Week: $40 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.

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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18 Steak @ L'Auberge Casino & Hotel

First Course (Choose One)
Louisiana Seafood Tasting: fried oyster, poached shrimp, crab tossed in ravigote sauce

Summer Risotto: local summer vegetables, farm fresh cheese

Heirloom Tomato & Carpaccio Salad: avocado mousse, cucumber, ponzu
Second Course (Choose One)
18 Steak Grand Select Burger: house ground wagyu, grain mustard, aioli, smoked cheddar, caramelized onion

Whole Fried Trout: heirloom tomato & Labne salad

House-made Saffron Tagliatelle Pasta: plancha seared gulf shrimp, cebollitas, Spanish tarragon
Third Course (Choose One)
Bourbon & Rustin Peach Cobbler: honey gelato

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Fleming's Prime Steakhouse & Wine Bar

First Course (Choose One)
Lobster Bisque: creamy bisque topped with succulent lobster meat

Fleming’s Seasonal Salad: candied walnuts, dried cranberries, tomatoes, onions, herbed crostini, lemon vinaigrette
Second Course (Choose One)
Filet Mignon: our most tender and leanest cut of meat

Blackened Redfish Topped with Lobster Etoufee: smoked cheddar polenta, creamy lobster etouffee sauce

Double Breast of Chicken: all-natural, roasted, white wine, mushroom, leek and thyme sauce
All entrees served with your choice of: creamed spinach or yukon gold mashed potatoes
Third Course (Choose One)
Crème Brûlée: creamy Tahitian vanilla bean custard served with fresh seasonal berries

Walnut Turtle Pie caramel, walnuts and chocolate baked in a chocolate pie crust

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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