Here at Gallagher’s Grill it’s all about the food!
We know that folks in the New Orleans area appreciate great food. In fact they’ve come to expect great food when dining in a restaurant owned and operated by a great chef like Pat Gallagher. And they’re not willing to sacrifice on service or value.
All of us at Stone Creek Club and Spa wanted to let you know how much we appreciate Gallagher’s participation in our Member’s Appreciation Party. Your bisque was a huge success. From the bottom of our hearts (and stomachs), thank you for your generosity! We look forward to seeing you again next year. – Your friends at Stone Creek
Pat Gallagher’s Smothered Quail Recipe
Menu
Appetizers
Gallaghers Appetizer Plate
Shrimp Remoulade – A New Orleans tradition served with our spicy remoulade and a deviled egg
Pat’s Crab Cake “Grand Isle” – Panko crusted and fried crab cake with Chipotle aioli
Crabmeat Ravigot – Martini glass of colossal Jumbo Lump and a caper horseradish dressing
Oysters Brochette – A classic of bacon wrapped gulf oysters (4) set on a traditional Meuniere sauce
Crabmeat Au Gratin – Fresh lump crabmeat in a creamy be’chamel sauce with cheese
BBQ Shrimp & Grits – Spicy jumbo shrimp set on a fried grits cake
Fried Calamari – Chili dusted, flash fried with our smoked tomato, jalapeno tartar sauce and Thai chili sauce
Appetizer Trio – Shrimp Remoulade, Panko Crusted Crab Cake and Artichoke Filled with Crabmeat Ravigot
Barbequed Spare Ribs – A file piece plate of our slow cooked and grilled spare ribs
Soups
Seafood Gumbo – A rich blend of gulf and Louisiana seafood with a touch of smoky Andouille and steamed rice
Creole Turtle Soup – A house favorite topped with chopped egg and a hint of sherry
Salads
(available dressings: Honey Mustard, Ranch, Balsamic Vinaigrette, Thousand Island and Bleu Cheese)
| House Salad | Ceasar Salad | Spinach Salad | Tomato & Vidalia Onion |
| Stuffed Tomato | Portobella & Shrimp | Popcorn Crawfish | Fried Shrimp Salad |
Lunch
Barbecued Shrimp Po Boy – Cored out & toasted Leidenheimer’s French Bread filled steaming shrimp AND our BBQ butter. IT IS HOT! (use a knife and fork please!)
Cochon De Lait Po Boy- Slow cooked pulled pork, done the Cajun way, topped with our Horseradish Cole Slaw
From the Grill
Prime 16oz Ribeye – Prime marbled Chicago USDA Prime Beef cooked to your specifications served SIZZLIN’!
Filet – 11oz Choice Filet, the tenderest of cuts, served on a SIZZLIN’ plate
Petit Filet – A petite cut of our Tenderloin broiled to PERFECTION!
Stuffed Chicken – A whole stuffed chicken breast with our herbal cream cheese stuffing – one of Pat’s Favorites!
Charcoal Grilled Quail – Louisiana raised quail with lemon butter
Grilled Pork Chop – Center cut 14oz pork chop with Steen’s Cane Syrup Glaze
Grilled Lemonfish – Fresh Cobia cooked to perfection on our chargrill and topped with grilled shrimp and lemon beurre blanc
Grilled Yellow Fin Tuna – Served with grilled shrimp and our soy lime vinaigrette
Grilled Shrimp – Grilled and basted with Chimmi Churri sauce
BBQ Spare Ribs – Slow cooked and then grilled over an open flame
Extras – Delicious add-ons to your entree: Au Poivre Sauce · Crab Meat · Shrimp
Seafood Dishes
(See “From the Grill” for grilled seafood)
| Pan Sauteed Gulf Fish of the Day | Gulf Fish Almondine | Gulf Fish Winner’s Circle |
| Crabmeat Au gratin | Stuffed Shrimp | Fried or Broiled Redfish |
| Broiled Catfish Meuniere (a Jazz fest Favorite) | Panko Crusted Crab Cakes (a Jazz fest Favorite) |
Desserts
| Crème Brulee with Fresh Berries | Bread Pudding | White Chocolate Bread Pudding |
| Flourless Chocolate Cake | Haagen-Dazs Ice Creams (Vanilla or Chocolate) | Peppermint Ice Cream |