French Quarter
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The French Quarter is Vero Beach’s tribute to New Orleans cuisine.
1920 14th AVe.
Vero Beach, FL 32960
772-770-4870
Monday-Tuesday: Closed
Wendsday-Thursday 5-9pm
Friday & Saturday: 5-10pm
Sunday: 5-9pm
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With friendly wait staff, the pretty maize-colored dining room and a lovely patio area the
French Quarter offers a nice dining experience. There are lively prints of musicians on the walls
and Dixieland emanating from the speakers. The food matches the ambience, with comfort and spice
and a creative spin on Creole cuisine.
Try the Oysters, Slow Cooked Gumbo Or the evening fish special. No matter what you select from
the menu you will be sure to remember your "New Orleans" dinner at The French Quarter in Vero
Beach.
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French Quarter Menu
Small Plates
| Gumbo: A
lightly-spiced, slow-cooked shrimp, crawfish and crab |
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| Our Famous Mussels: Simmered in white wine with fresh herbs and garlic. |
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| Grilled Portobello Mushroom: Topped with escargots simmered in wine and herbs. Baked with a
phyllo crust. |
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| Tuna, Tuna, Tuna: Tuna seared, tuna bowl, tuna crunch. |
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| Louisiana Lump Crabcake: With crispy green tomatoes and a warm remoulade sauce. |
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| Shrimp & Grits: Gulf shrimp sauteed with garlic, herbs and mushrooms. Aged cheddar
grits. (Not your mamma's grits!) |
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| Try this House
Salad for size. Citrus balsamic
dressing. |
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| Ian's Top Shelf
Caesar: From scratch. |
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| Oysters Rockefeller: Probably New Orleans' most famous. |
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| Oysters: Topped
with blue crab and garlic and herbs. |
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| Oysters on the Half-Shell: Bloody Mary Cocktail sauce. |
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| Please note! All of our shrimp are wild American Gulf and any of our fish can be
served grilled! A vegetarian platter is available. |
Main Plates
| Baby Roasted Chicken: Pecan stuffing, fresh asparagus and pinot noir glaze. |
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| Crispy Roast Duckling: Dirty
rice stuffing and gingersnap gravy. |
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| Today's Slow Roast |
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| Pan-seared Filet Mignon: Topped with grilled shrimp and Creole hollandaise. |
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| Lightly Blackened Ribeye: Crispy leeks and shallots, asparagus Southern Comfort gravy. |
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| Nut & Herb-Crusted Salmon: On a bed of shrimp chutney with crispy corn fritters. |
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| Today's Local Fish with
mussels, shrimp, spinach basil, yellow rice, saffron tomato sauce, wrapped in parchment paper and
baked. |
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| Cast Iron Seared Dolphin or Redfish: With shrimp hush puppies and remoulade sauce. |
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| Flash Fired Yellowfin Tuna: Pepper crust and a velvet cognac sauce. |
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| Shrimp Etouffée: New Orleans'
most famous dish. |
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| Pan Roasted Jumbo Scallops: Creole nut butter. |
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| Blackened Shrimp: With a
pan-seared Louisiana Crabcake,
warm citrus cocktail sauce. |
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| Pan-Seared Grouper Medallions: Wilted greens with a splash of Rockefeller sauce and aged
cheddar. |
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