RESTAURANT INDIGO
2285 Bayou Road
New Orleans, LA 70119
PH: 504.947.0123
FX: 504.945.0993
email: hobr@hobr.nocoxmail.com

Owner: Cynthia Reeves

Chef: Kevin Vizard

General Manager: Teresa Riccobono-Johnston

Adjacent to The House on Bayou Road was a late 1860's property that got its start as a corner grocery. After many different lives: a bottling company, a pool hall and even a reggae bar, Cynthia saw an opportunity to expand her business and save this withering property.

After much hard work and determination, Restaurant Indigo was born. The renovation gained awards, as well as, creating a wonderful setting for those who spend their special moments at this unique destination. Only 11 blocks from the Historic French Quarter and minutes from all corners of the city, Indigo welcomes you to come and experience the new tastes of the city in this Historic setting.

Brunch

Eye Openers

Mimosa  8
Brandy Milk Punch  7
Bloody Mary  6
Mint Julip  6

Starters & Salads

Seafood Cocktail

Soup du Jour

Blackened Shrimp and Terrine of Louisiana Nightshades
With eggplant, Creole tomato, summer squash & chevre with red onion

Veal Sweetbread and Crayfish Crepes
With a dijon, chive and tarragon butter

Indigo Salad
Matchstick Fuji Apples, baby spinach, pecans, maytag blue cheese & a balsamic orange vinaigrette

Entrees

Creole Pain Perdue  22
French bread rounds dredged in a sweet custard topped with a rum pecan syrup, strawberries and bacon

Eggs Indigo  27
Poached eggs over a bacon and potato hash with sliced duck breast and country gravy

Cast Iron Fillet of Gulf Fish  28
Served over a sauté of corn and morel mushrooms with lobster oil and a truffled crab salad

Filet of Premium Beef  29
With roasted fingerling potatoes, sautéed watercress, & yellow tomato Béarnaise

Soft Shell Crab  28
With scrambles eggs, asparagus and creole Choron sauce

Spinach and Artichoke  25
A sauté of Spinach, mushrooms and artichoke topped with poached eggs and hollandaise

Shrimp Creole and Eggs  28
Shrimp simmered in a Creole Tomato sauce and topped with poached eggs

Grits and Grillades  27
Tender Veal Osso Bucco Braised in Red Wine Served Over Herbed Grits

Desserts

Ponchatoula Strawberries & Cream

Tahitian Vanilla Brulee

Entree Price includes choice of starter and dessert

Friday Lunch

Appetizers

Terrine of Louisiana Nightshades  6
With mixed greens, goat cheese & diced lemon

Jumbo Lump Crab  11
Tossed in a Dijon vinaigrette with tomatoes and green onion

Crawfish and Sweetbreads  9
A sauté of sweetbreads topped with crawfish

Shrimp and Fried Oyster Salad  9
Over baby greens with a remoulade dressing

Salads & Soups

Soup du Jour  6

Indigo Salad  6
Matchstick Fuji apples, baby spinach, blue cheese, pecans and balsamic vinaigrette

Entrees

Grilled Steak Salad  16
With tomatoes, onion, peppers and bleu cheese finished with balsamic vinaigrette

Indigo Cobb Salad  12
With asparagus, roasted chicken, avocado, bacon, gruyere cheese and champagne vinaigrette

Steak Frites  19
6 oz.. Premium angus filet, with shoestring potatoes & peppercorn sauce

Fried Soft Shell  14
With citrus mayonnaise, Creole tomatoes, avocado & Boston lettuce

Grilled Gulf Fish  15
Haricot verts, eggs, tomatoes, olives, potatoes and basil vinaigrette

Fried Oyster and Baby Spinach Salad  16
Pecans, shaved onion, bacon, blue cheese and basil dressing

Dinner

Appetizers

Veal Sweetbreads and Crayfish  10
With a dijon, chive and tarragon butter

Blackened Shrimp & Terrine of Louisiana Nightshades  9 Eggplant, Creole tomoato, summer squash, Chevre and red onion marmalade with herb vinaigrette

Soft Shell Crab  11
With citrus segments and orange beurre blanc

Poached Little Neck Clams  9
With fennel, tomatoes and white wine

Creole Crabmeat and Tomato  10
With celery, shaved onion, watercress and a dijon vinaigrette

Seared Foie Gras & Figs  14
With carmelized onions and port demi glace

Soups & Salads

Soup du Jour  6

Tomato and Olive Bread Salad  7.5
With fresh mozzarela, sweet onion and a basil vinaigrette

Shrimp & Oyster Salad  9
With Kentucky Limestone Bibb lettuce & Remoulade Sauce

Indigo Salad  7
Matchstick Fuji Apples, micro herbs, baby spinach, pecans & Point Reyes Blue Cheese with Balsamic orange vinaigrette

Entrees

Seared Grouper Court Bouillon  20
with leeks, fennel, tomatoes and peppers in a saffron broth topped with marinated crayfish

Grilled Veal Bibeye  28
Topped with jumbo lump crab, wild mushrooms and gnocchi

Sautee of Salmon  19
With fennel, artichokes and asparagus topped with a shallot and tomato ragout

Pan Roasted Gulf Fish  24
Over a Asutee of corn & morel mushrooms with a truffled crab salad

Seared Scallops and Shrimp  25
With roasted garlic, Shitake & Crimini mushrooms and potato pancake

Roasted Half Chicken  18
Served over a dijon, rosemary and roasted garlic demi glace with pomme frites

Filet of Premium Angus Beef  29
Seared foie gras, sauteed watercress and yellow tomato "Bearnaise"

Pistachio Crusted Rack of New Zealand Lamb  28
With spring vegetables, roasted Yukon gold potatoes and a sweet pepper & rosemary glaze

An 18% Service Charge may be added to parties of 8 or more

Dessert

Tahitian Vanilla Créme Brulee'  8
May we suggest a glass of
Veuve Clicquot "Yellow Label," NV Champagne - $14

Bananas Foster Napoleon  8
May we suggest a glass of
Graham's "SixGrapes" port - $7

Callebut Chocolate Pate  8
May we suggest a glass of
HeitzCellars "Ink Grade" Port - $9

Coconut Doberge  8
with coconut emulsion and mango ice cream
May we suggest a glass of
Domaine des Baumard, 1998 Quarts deChaume - $9.5

Plum Tart  8
with lemon basil ice cream & mint syrup
May we suggest a glass of
Bonny Doon "Vin de Glaciere" Muscat - $9

Cheese & Fruit Assortment
for 1 - 7
for 2 - 12
May we suggest a glass of
Warre's "Otima" 10 year Tawny Port - $10