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 | lynm@grandislerestaurant.com 575 Convention Center Boulevard | New Orleans LA 70130 | 504.520.8530 | www.grandislerestaurant. com