ABACUS PLATED MENU PRESENTATION

Prices as set forth by category item

Salads

 

BABY GREEN SALAD

Assorted baby green salad with grape tomatoes and cucumber wheel served with balsamic vinaigrette

BABY GREENS AND TOASTED WALNUT

Assorted baby green lettuce with grape tomatoes, toasted walnuts and housemade cane syrup vinaigrette dressing

ABACUS CAESAR SALAD

Caesar salad with romaine lettuce, lemon ciabatta croutons, parmesan-reggiano curls and housemade Caesar dressing

CUCUMBER AND RED TOMATO AND ONION SALAD

Fresh English cucumbers combined with vine ripened tomatoes and thinly sliced red onions, marinated in a tangy ranch vinaigrette dressing

GRAND COTEAU GREEN SALAD

Crispy parmesan twill stuffed with assorted Napa greens drizzled with selected dressing and topped with grilled jumbo shrimp


Appetizers

BECHAMAL CRABCAKE

Jumbo lump crabmeat combined with a rich béchamel sauce seasoned lightly, battered and flash fried to a golden brown. Served over sautéed julienned vegetables.

ACADIAN SURF & TURF

Lightly breaded and pan fried eggplant layered with grilled beef tenderloin topped with jumbo gulf shrimp and drizzled with a mernered sauce

PORTOBELLO MUSHROOM FRIES

Meaty strips of Portobello mushrooms seasoned, lightly battered and fried with housemade Remoulade sauce

BEEF TENDERLOIN EN BROCHETTE

Hand trimmed beef filed cut into medallions, wrapped with Applewood bacon, seasoned and roasted to perfection


Soups

SEAFOOD GUMBO

A Louisiana tradition of fresh gulf seafood mixed ¡n a dark roux based seafood stock.
Served with Louisiana white rice.

ROASTED DUCK AND ANDOUILLE GUMBO

Tender morsels of duck meat and spicy Andouille sausage mixed with a dark roux and
poultry stock. Served with Louisiana rice.

ROASTED CORN ANO CRAB BISQUE

Freshly hand cut corn lightly roasted, combined with south Louisiana jumbo lump crab
and simmered into a rich creamy bisque. Served with a toasted garlic butter crostint

CHAMPAGNE AND BRIE BISQUE

A taste of elegance - Light bechamel and champagne cream topped with pastry dough
and baked golden brown to perfection.

SMOKED DUCK AND PORTOBELLO BRIE BISQUE

Assorted mushrooms and cheeses with a hint of dry vermouth, smoked duck and fresh
herbs.

TRADITIONAL CHICKEN AND SAUSAGE GUMBO

Tender morsels of fresh chicken meat and spicy smoked sausage mixed with a dark roux
and poultry stock. Served with Louisiana rice.


Entrees

CAST IRON SKILLET REDFISH

Cast iron skillet redfish topped with crawfish meuniere sauce over basil butter asparagus mushroom risotto

DOUBLE CUT PORK CHOP .

Double cut bone in pork chop with Marsalla-Shallot Reduction. Served with sweet Potato
Brabants and sauteed country vegetables.

CHICKEN BREAST SPINACH ROULADE

Thinly cut fresh chicken breast lightly seasoned and filled with Spinach Madeline, served
with Artichoke and Smoked Gouda smashed potatoes and sauteed country vegetables.

SAUTEED CHICKEN MARSALA

Seasoned chicken breast layered in a traditional wild mushroom Marsala sauce. Served
with Brabant potatoes and sauteed country vegetables.

PARMESAN CRUSTED CHICKEN

Fresh chicken breast pan seared, tossed in Parmesan breading and baked to perfection.
Served with smoked Gouda artichoke smashed potatoes, roasted red pepper and
carmelized onions and sauteed country vegetables.

BASIL BUTTERED SEA BASS (subject to market price)

Pan seared sea bass served over sweet potato risotto, basil buttered ribbon vegetables, pesto cream sauce and topped with fried sweet potato hay.

FILET MIGNON

Grilled 8 oz. filet mignon topped with a demi glaze, roasted garlic potatoes and bacon wrapped green beans. .

FILET FLEUR DES LEIS WITH LARGE SAUTEED SHRIMP

Black peppercorn encrusted beef tenderloin layered with a wild mushroom Marsala sauce
and seared. Served with artichoke and smoked Gouda smashed potatoes and sauteed
country vegetables.

TRADITIONAL RIBEYE STEAK

Lightly seasoned chargrilled 12 oz. Ribeye cut, layered with our own housemade
Worcestershire sauce. Served with a stuffed potato and sauteed country vegetables.

LOUISIANA CRAB CAKES (subject to market price)

Two large (4oz) Louisiana Crab Cakes seasoned and fried to perfection then topped with
white crab Sauce and served with sauteed country vegetables and broccoli and rice
stuffed tomato.

STUFFED PARMESAN ENCRUSTED TILAPIA (subject to market price)

Parmesan Encrusted Tilapia with seafood stuffing, seasoned and baked to perfection then
topped with parmesan cheese in a lemon sauce.


Desserts

ABACUS FAMOUS WHITE CHOCOLATE BREAD PUDDING
This award winning sweet bread pudding ¡s topped with white chocolate and is often
considered BEST OF HOUSE.

NEW YORK STYLE CHEESECAKE

New York style cheesecake served with or without topping.

CHOCOLATE SEDUCTION CAKE

Layers of double chocolate cake with dark chocolate icing

BOURBON FLAVORED PECAN PIE

Southern pecan pie infused with a Tennessee bourbon simple syrup and topped with a

housemade Chantilly cream.

BANANA FOSTER FLAMBE

Ice Cream Banana with brown sugar sauce served with an attendant and Flambed.

CREME BRULEE

Creme Brulle Glazed and garnished with fresh berries

CARROT CAKE CALIFORNIA

An all American carrot cake with fresh raison, diced walnuts and sweet California carrots,

topped with sweet butter and cream cheese blended to a smooth frosting.

BOSTON CHOCOLATE CHEESE CAKE

A creamy New York style cheese coke covered with chocolate mousse and draped with

semi sweet dark chocolate.

CHOCOLATE CRUNCH BAR

Wonderfully crunchy bottom make of imported wafers and praline topped with a silky

chocolate mousse.

LEMON TART

Buttery short bread crust filled with puree lemon curd and finished with a lemon glaze.

KEYLIME TART

Buttery short bread crust filled with puree lime curd and finished with lime glaze.