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Ryan Haigler's New Grand Isle menu.
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BAITTASSO BUTTER BAKED OYSTERS15 / HALF DOZEN | 28 / DOZENROASTED JALAPENO | HAVARTI | HERB BREAD CRUMBS
BBQ SHRIMP | 18WHOLE SHRIMP | ABITA AMBER | ROSEMARY | WORCESTERSHIRE
SMOKED FRIED OYSTERS | 10 / HALF DOZENROASTED GARLIC AIOLI
MR. GEORGE’S ONION RINGS | 6
PEI MUSSELS | 11WHITE WINE | TOMATOES | CAPERS | LEMON |GARLIC | CIABATTA
FRIED CRAWFISH TAILS | 14PRESERVED LEMON | PICKLED JALAPENO AIOLI
CRISPY CALAMARI | 12GREEN GARLIC | SESAME VINAIGRETTE
BAKED CRAB AND ARTICHOKE GRATIN | 15PARMESAN CRISP | BUTTER CRACKERS
marketSMOKED FISH CHOWDER | 8SMOKED DRUM | ROASTED CORN | RED PEPPER
CHICKEN AND HOUSE MADE ANDOUILLE GUMBO | 8
SHE CRAB SOUP | 10CRAB ROE | CELERY HEARTS | RAW SHERRY SHRIMP REMOULADE | 15SHAVED CUCUMBER | CHARRED RED ONION
THUNDER CHEESE SALAD | 12CARDINAL SPINACH | BALSAMIC VINAIGRETTE | CANDIED PECANS
FRIED CRAB AND MASCARPONE RAVIOLI | 15BABY GREENS | PEPPER JELLY VINAIGRETTE
CAESAR SALAD | 15CONFIT BUTTERNUT SQUASH | BUTTERED CROUTONS | SPICED PUMPKIN SEEDS
GRAND ISLE HOUSE SALAD 7 / SMALL | 10 / LARGEMIXED GREENS | TOMATO | CUCUMBERS | CHEDDAR | RED ONION | CROUTONS
HOUSE MADE DRESSINGSGREEN GODDESS | RANCH | DIJON VINAIGRETTE | BALSAMIC VINAIGRETTE | BLUE CHEESE
ADD GRILLED CHICKEN 6 | ADD BOILED SHRIMP MKT
from the hook
OYSTERS ON THE HALF SHELL *8.5 / HALF DOZEN | 16 / DOZENPICKLED GREEN STRAWBERRY MIGNONETTE
BOILED GULF SHRIMP | MARKET1/2 POUND
SARDINE DIP | 6STEEN’S CANE VINAIGRETTE | HOT SAUCE CRISPS
YELLOWTAIL CRUDO | 12CHEF’S PREPARATION
CREOLE TUNA TARTARE * | 10HOUSE MADE CHIPS | CUCUMBER AIOLI
RAW BAR
FRESH GULF TUNA | 26COLD SMOKED AND GRILLED | HORSERADISH CREAM | PEA TENDRILS | BUTTER BRAISED RADISHES
CHILI BUTTER BAKED COBIA | MARKETLOCAL CITRUS BBQ SAUCE | GRILLED BABY CARROTS AND SPRING ONIONS | CRÈME FRAICHE
GRILLED SWORDFISH | MARKETLOCAL FIELD PEA SUCCOTASH | CRISPY HAM
WHOLE FRIED FISH | MARKETBRUSSEL SPROUT SLAW | FINGERLING SWEET POTATOES | PICKLED PEPPER VINAIGRETTE
FISHERMAN’S STEW | 20 | SMALL PLATE 12FRESH FISH | SHRIMP | OYSTERS | MUSSELS | MARKET VEG | FISH STOCK | BROWN RICE
SHRIMP AND GRITS | 22 | SMALL PLATE 14GULF SHRIMP | ANDOUILLE GRAVY | GRITS
CREOLE CATFISH | 19 | SMALL PLATE 11FRIED “DES ALLEMANDS” CATFISH | SIMMERED SAN MARZANO TOMATOES | JAZZMEN RICE
BOIL BY THE POUND | MARKETYOUR CHOICE - CRAWFISH, SHRIMP, CRAB OR OYSTERS
butcherOVEN ROASTED CHICKEN | 19“SPRINGER MOUNTAIN FARMS” CHICKEN | PANROASTED VEGETABLES | BOUDIN | CHICKEN DEMI ST. LOUIS CUT RIBS | 23 | SMALL PLATE 12MAC AND CHEESE | SMOKED ONION BBQ SAUCE
CONFIT PORK CHEEK AND CLAMS | 22POPCORN RICE PILAF | ESCAROLE
on breadFRIED SHRIMP PO-BOY | 15LETTUCE | TOMATO | PICKLE | TARTAR
FRIED OYSTER PO-BOY | 20LETTUCE | TOMATO | PICKLE | TARTAR SHRIMP CAMINADA PO-BOY | 17SPICY CITRUS BUTTER | FRESH HERBS | SLAW
HOUSE MADE HAM AND CHEDDAR MELT | 14CARAMELIZED ONIONS | CREOLE MAYO | BRIOCHEBUN FRIES
GRAND ISLE BURGER | 15“PAINTED HILLS” GROUND BEEF | CARDINAL SPINACH | APPLE SMOKED BACON | ARUGULA | TOMATO | MAYO | BRIOCHE BUN | FRIESADD A FRIED FARM EGG: $1.50
THUNDER CHEESE STUFFED BURGER | 18“PAINTED HILLS” GROUND BEEF | CARDINAL SPINACH | APPLE SMOKED BACON | RANCH | BRIOCHE BUN | FRIES
OPEN-FACED CRAWFISH BOIL PO-BOY | 14BOILED SPICE POTATOES | GRILLED CORN | ANDOUILLE
HEAD CHEF | Ryan Haigler OPERATING PARTNER | Jeff HofBAR MANAGER | Julia McElroy
EVENT SALES | Lyn MoreinMANAGER | Marianne Gieger
* THERE MAY BE A HEALTH RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD, OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.
Welcome to Grand Isle, a Cultural Louisiana restaurant, where you will feel transported to a traditional, yet sophisticated and innovative, fish camp with the freshest local seafood. Our managing partner, Jeff Hof, and many staff members grew up in Louisiana and spent weekends and summers going to fish camps. They share your desire for the feeling of being on open water and want you to feel peaceful and simple while enjoying the best food. Our talented head chef, Ryan Haigler, builds on the atmosphere we create by elevating traditional Bayou flavors and spices in cuisine that celebrates and shatters your notions of traditional Southern food.
Thank you for choosing to experience Grand Isle today. Whether you’re nostalgic for the Bayou fish camps of your youth or are visiting New Orleans for a just a few days, we hope you feel like part of the family and enjoy a meal that is both exciting and authentic. Be sure to visit again soon!
Inquire with Lyn Morein about booking your next event at Grand Isle Restaurant 512.552.2940 | [email protected] 575 Convention Center Boulevard | New Orleans LA 70130 | 504.520.8530 | www.grandislerestaurant. com