Here's how it works:

$12 Lunch

Lunch is a $12 menu of special restaurant week items. It is an open format offering restaurants the opportunity to create one, two or three courses designed to please your palette and your pocketbook. Many offering two for one pricing.

$25 Dinner

Dinner is a fixed price three course menu for $25, most restaurants offering a choice of menu items for each course. A limited number of restaurants will be offering two for one pricing.

The Quarter Bistro

Restaurant Week Menu

$12 LUNCH
Includes one soft drink per guest

Soup or Salad
Select One
Caesar Salad
Garden salad
Fresh Made Soup selection of the day

Entrée
Select One
PAN SEARED TILAPIA FILLET
Lightly Crusted with Panko Bread Crumbs, Parmigiano-Reggiano Cheese and Herbs. Pan Seared, Finished with White Wine, Lemon, Capers, Spinach and Artichoke Hearts. Served with Angel Hair Pasta.
CREPES CANNELONI
Delicate Crepes Stuffed with a Blend of Sauteed Chicken, Sirloin of Beef, Onions, Celery, Garlic, Fresh Herbs, Parmesan and Ricotta Cheeses. Topped with Mornay Jack Cheese and Baked with Marinara. Served with Vegetables.
BISTRO TURKEY GRILL
Smoked Turkey, Ripe Avocado, Sliced Red Onion, Mayo and Fresh Mozzarella Cheese. Grilled on Sourdough Bread served with French Fries.
BOURBON STREET MUFFULETTA
Mortadella, Salami, Prosciutto, Ham and Provolone Cheese on Baquette with Remoulade Sauce, Topped with Olive Relish Mix and Spring Mix served wit French Fries.

Dinner $25

FIRST COURSE
Select One

THE Q BISTRO SALAD
Baby Greens, Gorgonzolla Cheese, Seedless Grapes, Sun-Dried Cherries, Raisins, Walnuts, Pecans and Champagne-Truffle Vinaigrette. Served with a Parmigiano-Reggiano Crisp.
GUMBO YA-YA
A New Orleans Classic Soup Made with Chicken and Andouille Sausage, Garnished with Rice.
ALLIGATOR VOODOO
Pieces of White Tenderloin Alligator Marinated with Cajun Spices, Breaded and Fried. Acompanied with Remoulade Sauce and Lemon.
CATFISH BEIGNETS
Fresh Catfish From the Bayou. Breaded with Spicy Louisiana Breading and Served with Remoulade Sauce.

Second Course
Select One
BOURBON LOUIS SALAD
Crisp Mixed greens Mounded with Bay Shrimp, Crabmeat, Avocado, Tomato, Cucumber, Chopped Boiled Egg and Bourbon Louis Dressing.
CHICKEN AND SHRIMP JAMBALAYA
An Original Acadian Dish, Pronounced Djum-Buh-Lie-Ya. The Dish is a Rich Highly Seasoned and Strongly Flavored with Combination of Chicken, Shrimp, Smoked Andouille Sausage, Tomatoes, Onions, Peppers, Celery, Herbs and Spices.
CHICKEN SAN FRANCISCO
An Original Recipe Developed in 1970’s by Chef Prpkos. Chicken Poached in White Wine, Lemon Juice, Shallots, Artichokes, Mushrooms, Cream and a Touch of Sour Cream. Served with Rice and Vegetables.
LOUISIANA BEEF BRISKET
Beef Brisket, Hickory Smoked and Slowly Cooked to Tenderness. Served with Our House BBQ Sauce, Au Gratin Potato, Red Beans with Andouille Sausage, Hush Puppies and Our Daily House Made Coleslaw Salad
BAKED EGGPLANT PARMESAN
Tender slices of eggplant pan fried and baked with marinara sauce and Monterey jack cheese. Served with angel hair pasta and Parmesan cream sauce.

THIRD COURSE
Select One
THE “Q” BREAD PUDDING
Our Home-Made Bread Pudding is Made with French Baquet, Fresh Cream, Eggs, Vanilla, Pecans, White Raisins, Cinnamon and Orange Zest. Topped with Maple Syrup. Served with Vanilla Cream Sauce, Melba Sauce and Garnished with Pecans.
KEY LIME PIE
Traditional Key Lime Flavor, Only Richer and Creamier. House Recipe. Made with Fresh Cream, Eggs, Sweetened Condensed Milk, Sugar, Key Lime Juice and Graham Cracker Pie Crust. Topped with Whipped Cream Topping. Garnished with Assorted Fruit Coulis.

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