Upperline Service List

Dinner Menu

• First Course

  • Gumbo

  • Turtle Soup

  • Duck Etouffee

• Second Course

  • Fried Green Tomato with Shrimp Remoulade

  • Spicy Shrimp with Cornbread

  • Slow Roasted Quarter Duckling

• Third Course

  • Dessert

    Choose dessert from dessert list

• First Course

  • Fried Green Tomato with Shrimp Remoulade

    The combination of these two classics originated at Upperline in 1992

  • Duck & Andouille Etouffee with Corn Bread & Louisiana Pepper Jelly

  • Spicy P&J Oysters St. Claude . . . add $2.50

    One of USA Today's Top New Dishes in the USA for 2007

  • Spicy Shrimp

    with Jalapeño Cornbread & Aïoli

  • Seared Warm Foie Gras Bonaparte. . . add $7

  • Watercress with Mixed Greens, Stilton Cheese & Pecans

  • Mixed Greens, Local Goat Cheese, Crispy Sweet Potatoes, Cane Vinaigrette

  • Duck & Andouille Gumbo

  • Turtle Soup with Sherry

• Second Course

  • Cane River Country Shrimp Sauté

    Sautéed Shrimp, Mushrooms, Bacon & Garlic over Creamy Grits

  • Sautéed Gulf Fish Meunière

  • Drum Fish Piquant with Hot & Hot Shrimp

    featured by USA Today 2006 Top 25 New Dishes in America

  • Chef Dave's Special Fish of the Day

  • Lamb Shank Braised in Red Wine, Osso Buco Style

  • Louisiana Grillades, Cheese Grits

    A rich gravy seasoned with mushrooms & bell peppers served over grits

  • Filet Mignon with Garlic Port or Béarnaise

    add $5

  • Slow Roasted Half Duckling with Garlic Port or Ginger Peach Sauce

    add $4. featured 2011 on The Best Thing I Ever Ate

  • Rack of Lamb with Mint Madeira Sauce

    add $6

• Third Course

  sweet, savory or spirited

  • Thomas Jefferson's Crème Brûlée

  • Louisiana Pecan Pie

  • Honey-Pecan Bread Pudding with Toffee Sauce

  • Sundae Eugene

    vanilla ice cream, semi-sweet chocolate sauce, toasted almonds

  • Stilton Cheese with Pecans

  • Irish Coffee

    with pecans

  • Brandy Alexander on the Rocks

• Sides

  • Pecan Sweet Potatoes

    $5.00

  • Cheese Grits

    $5.00

  • Slow Cooked Greens

    $5.00

  • Jalapeño Corn Bread

    $5.00

Theme Wine Dinners

• Special Dinners

  • Annual Louisiana Réveillon Dinner - December Holiday Season

    The spirit of this historic 19th century holiday is adapted to contemporary tastes each year at Upperline. Each year, locals and visitors alike turn out to celebrate the traditional four-course holiday meal once served in the Creole homes of New Orleans. The menu ranges from traditional New Orleans fare to more elaborate preparations of seafood, game, meats, soups, fruits and vegetables along with pastries, custards, cheeses, eggnog, etc. In order to protect the integrity of the unique dining experience, the authenticity of feature dishes is approved in advance by the Réveillon review committee. Upperline is an officially sanctioned Réveillon participating restaurant

  • Creole Babette's Feast Theme Dinner - TBA

    Arguably the greatest "foodie" movie ever made, Babette's Feast included a meal of classic French cuisine in the grand19th century manner. Recreated at Upperline in conjunction with the Prytania theater, Blinis Demidoff and quail stuffed with fois gras and truffles was consumed with none of the guilt felt by the religious fundamentalists in the movie. If you haven't seen the film, get the video. Coming again soon by popular demand (Upperline recreates Babette's Feast on a periodic recurring basis).

  • Thomas Jefferson Wine Theme Dinner

    Upperline hosts the elderly Thomas Jefferson, portrayed by Jon DeMers, at a feast that including some of the former president's favorite entrees from the period. A man of many interest and abilities, (and something of an icon for owner JoAnn Clevenger) Thomas Jefferson was a great admirer of the French, their food and wines (Upperline hosts Thomas Jefferson on a periodic recurring basis).

  • Annual Garlic Festival - June - August

    Garlic was put on a pedestal at Upperline long before the stinking rose became worshiped in popular dining culture. Or before Anne Rice wrote her first New Orleans's vampire novel, for that matter. Originally a creative whim meant to take her mind off the searing New Orleans' summer heat, Upperline's Garlic Festival has been a fixture of local summer dining since 1987. Many whimsical dishes have been presented (including garlic ice cream). For those less adventurous, Upperline's regular menu remains in effect during the festival.

  • Annual Tennessee Williams Festival Dinner

    Every Spring, Upperline partners with The Tennessee Williams Festival to celebrate the life and work of the famous author. Upperline's theme menu reflects the culinary masterpieces given passage in the author's various plays, like Chicken Bon Feme from Vieux Carre. Be sure to ask owner JoAnn Clevenger to recount her favorite memories of Tennessee Williams when they both lived in the French Quarter.

Specialty Cocktails