2019 Restaurant Week: $35 Menus

Eating out for a great cause! During Restaurant Week, Jan. 21-26, 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.

Photo Courtesy: Juban's


First Course (Choose One)
Louisiana Deviled Eggs: Crawfish deviled eggs topped with crispy fried oysters

Forest Floor Toast: Assorted wild mushrooms, goat cheese pimento spread, brioche toast, sherry vinaigrette micro

Louisiana Turtle Soup: Sherry whipped cream, fried spinach, grated egg

Second Course
Juban’s Sensation Salad: Baby mixed greens, cherry tomatoes, garlic vinaigrette, French croutons

Third Course (Choose One)
Louisiana Catfish: Heirloom cornmeal crusted fried catfish filet, Jazz-Man crawfish rice dressing, redeye gravy butter broth, roasted corn, blackeye pea and green tomato relish

The Adrian: Pan-sautéed Gulf fish, lump crab, mushroom and scallion topping, Creole meuniere sauce, Chef’s vegetables

Pork Bolognese: Ground smoked pork in a tomato Bolognese gravy, house-made black pepper and crispy bacon gnocchi, shaved parmesan, pickled ramps, grated pork skin dust

Cane Glazed Duck: Pan-seared Muscovy duck breast, cane glaze, onion and chicken liver pan gravy, cornbread, boudin and brioche bread pudding, candied red wine pears, duck cracklings

Fourth Course (Choose One)
White Chocolate Bread Pudding: Praline sauce, candied pecans, white chocolate sneaux

Smores Panna Cotta: Toasted marshmallows, gram cracker crumble

Mixed Louisiana Berries and Peach Crumble: Louisiana oats and pecan crust, vanilla bean ice cream

Photo Courtesy: Kalurah St. Grill

Kalurah Street Grill

First Course (Choose One)
P+P Salad: snap peas, arugula, prosciutto, manchego cheese, lemon vinaigrette

Shrimp + Corn Bisque: gulf shrimp, corn, herb oil

Flatbread Primavera: zucchini pesto, button mushrooms, caramelized red onion, pepperoncini, manchego cheese

Second Course (Choose One)
Pan Roasted Gulf Fish: zucchini pesto orzo, mimosa butter

Soy Glazed Pork Belly: ginger braised greens, wild mushroom salad

Green Chile Beef Roast: braised chuck roast, fontina cheese grits, green chili jus, queso fresco

Third Course (Choose One)
Jasmine Panna Cotta: strawberry orange brandy sauce, coconut crumble

Banana Bread Pudding: dulce de leche, whipped cream

Fudge Brownie: served a la mode, vanilla bean gelato

Photo Courtesy: La Contea

La Contea Italiano Ristorante

First Course (Choose One)
Fried Cheese: fresh mozzarella sliced, breaded and fried. Dusted with Parmesan cheese and served with a side of marinara

Fried Calamari: sliced, breaded and fried calamari served on a bed of spinach with 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 angel hair pasta.

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

Third Course (Choose One)
Tiramisu: coffee flavored Italian dessert made with ladyfingers, mascarpone, cocoa and espresso

Lemon Mascarpone: creamy limoncello cake made with lemon infused ladyfingers and mascarpone cheese. Finished with white chocolate swirls.

Italian Crème Cake: “Italian Wedding Cake” layers of toasted coconut and almonds with vanilla buttercream filling

Photo Courtesy: Monjunis

Monjunis Italian Cafe

First Course (Choose One)
Soup Du Jour: ask your waiter for our made fresh soup

Crawfish Arancini: our famous arancini with crawfish in a vodka sauce

Classic Caesar Salad: homemade Caesar dressing and garlic croutons with romaine lettuce

Second Course (Choose One)
Chicken Florentine Stuffed Pasta Shells: chicken, spinach, mushrooms and a blend of cheeses. Topped with alfredo and tomato basil sauce

Shrimp Scampi: roasted garlic compound butter, and shrimp served over linguine noodles

Veal Parmesan: a classic Italian dish!

Third Course (Choose One)
Spumoni Cheesecake: try this take on the original ice cream, but cheesecake

Chocolate Mousse

Bread Pudding: topped with Jack Daniel’s whiskey sauce

Photo Courtesy: Sullivan's

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 (Choose One)
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: citrus basil butter

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 Signature Sauce of your Choice:
Bearnaise, Bourbon Peppercorn, Bordelaise or Sullivan’s Signature Steak Sauce

Add a Signature Side Dish for $7:

Cream Style Spinach

Wild Steakhouse Mushrooms

Salt-Crusted Idaho Baked Potato

Broccoli Hollandaise

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: chef’s daily tastes

Photo Courtesy: Stinky's Fish Camp

Stinky's Fish Camp

First Course (Choose One)
House Salad: mixed greens, marinated vegetables, choice of dressing

Bowl of Fowl Gumbo: confit duck, chicken, house made andouille, basmati rice

Second Course (Choose One)
Shrimp and Grits: andouille, corn, tomato, wine, cream, butter

Smokey Braised Short Ribs: pepper jack cheese grits, green beans

Third Course (Choose One)

Bread Pudding Sundae: vanilla ice cream, chocolate & caramel sauce, bruleed banana

Peach & Blueberry Cobbler: vanilla ice cream, caramel sauce

Photo Courtesy: Stroubes

Stroubes Seafood & Steaks

First Course (Choose One)
Prime Rib Eggroll: Served with a rosemary and sage demi

Cajun Bruschetta: Served with crispy toast points

Crawfish Beignets: Served with sriracha aioli and bacon jam

Second Course (Choose One)
Short Rib Pasta: Fettuccine pasta, smoked gouda sauce, portobello mushrooms

Pan Seared Scallops: 2 U-10 diver scallops served over haricot verts and a tasso and corn maque choux topped with a BBQ butter sauce

Pork Porterhouse: 12 oz pork porterhouse served over an andouille and blue cheese stuffing topping with a red wine BBQ red wine demi-glace

Third Course (Choose One)
King Cake Bread Pudding: Topped with a creme anglaise

Chocolate Mousse: Topped with homemade whipped cream

Photo Courtesy: Texas de Brazil

Texas de Brazil

First Course:
Creamy Lobster Bisque

Second Course
Second Course: 50+ Item Gourmet Salad Area: Guests help themselves to a seasonal gourmet salad area.
Freshly-cut Lettuce, Marinated Artichoke Hearts, CousCous Salad, Spring Mix, Olive Medley, Salami, Prosciutto, In-House Dressings, Onion Ceviche, Cipollini Onions, Imported Artisan Cheeses, Capers, Smoked Salmon, Crisp Smoked Bacon, Charcuterie, Sushi, Potatoes Au Gratin, Cherry & Sun-dried Tomatoes, Shrimp Salad, Cornichons, Imported Hearts of Palm, Farofa, Tabbouleh, Giardiniera, Brazilian Black Beans, Pineapple Carpaccio, Potato Salad, Hearts of Palm, Roasted Red & Yellow Peppers, Steamed Asparagus with Orange Vinaigrette

Third Course
Continuous servings of FLAME-GRILLED MEATS served table side:Once guests turn their cards from red to green, carvers will bring various cuts of seasoned beef, lamb, pork, chicken and Brazilian sausage directly from the fire to their table. Meat service is continuous, therefore guests can have as much as they like.
Brazilian Sausage, Parmesan-Crusted Pork Loin, Lamb Chops, Brazilian Picanha, Flank Steak, Filet Mignon, Slow-Roasted Leg of Lamb, Garlic Picanha, Brazilian Alcatra, Barbecued Pork Ribs, Chicken Breast wrapped in Bacon, Filet Mignon wrapped in Smoked Bacon, Braised Beef Ribs, Parmesan Drumettes, Herb-Marinated Pork Loin

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