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Sunday Brunch Menu    |    Breakfast Menu     |     Lunch Menu     |     Dining Home

 

 

     

Guy D. Sockrider, C.E.C.
Executive Chef

     

Dinner Menu


Appetizers    |    Salads   |    Sandwiches   |    Entrées   |    Reservations

 

Appetizers

 

Jumbo Diver Scallops Grenobloise    14
Pan-seared with brown butter, lemon croutons and capers

Oyster Bienville    13
Gulf shrimp, mushroom, herbs, white wine sauce

Fried Green Tomatoes    13
Louisiana blue crab, remoulade

Jumbo Lump Crab au Gratin   15
Fresh Lake Pontchartrain crab baked in a creamy sauce béchamel

Louisiana Crawfish and Goat Cheese Crepes    14
Served with a chardonnay creole cream

Creole Turtle Soup    9 / 12

Chicken & Sausage Gumbo    8 / 11

 


 

Salads

Add grilled chicken, blackened shrimp, fried, oysters or jumbo lump crab to any salad for $8

 

House Salad   7 / 10
Mixed greens, cucumber, grape tomato, almond brittle, Louisiana cane vinaigrette

Salad Midi     12
Champagne marinated vine ripe tomatoes, fresh basil, avocado and goat cheese

Strawberry Spinach Salad    8 / 11
Spinach, Louisiana strawberries, candied pecans, feta cheese, balsamic vinaigrette

Caesar Salad    9 / 12
Romaine, parmesan, croutons and a creamy Caesar dressing

 


 

Sandwiches

All sandwiches served with choice of steak fries, sweet potato fries or side salad

 

Fried Chicken Club   13
Avocado, apple wood-smoked bacon, Swiss cheese, honey mustard, ciabatta roll

Plantation Burger   12
Fully dressed, house-made pickles, ciabatta roll, (add cheese .50)

Louisiana Peacemaker Po'Boy   16
Shrimp and oyster, fully dressed, house-made pickles, remoulade and Leidenheimer French bread

 


 

Entrées

Add a side salad to any entree for $3

 

Wood Grilled Chicken Pontalba       24
Served on a bed of brabant potatoes, ham, green onions and mushrooms, topped with sauce béarnaise

Wood Grilled Double-Cut Pork Chop       25
Steen's  cane apple sauce, ruby red swiss chard and candied sweet potatoes

St. Louis Pork Ribs       25
Chef's special dry rub, mashed potatoes, and broccolini

Colorado Roast Rack of Lamb       38
Served with dijon and oregano sauce, yukon gold mashed potatoes and fresh broccolini

Bone-in Ribeye       41
Herb roasted fingerling potatoes, creamed spinach

Randolph Filet       39
Served with Louisiana crawfish mashed potatoes, topped with sauce béarnaise

Gulf Redfish Muenière     26
Garnished with almonds and served with Louisiana rice and grilled asparagus

Pecan Crusted Puppy Drum     25
Served over oven roasted pecan-crabmeat relish with lemon butter

Barbequed Shrimp & Grits     26
Louisiana jumbo gulf shrimp, stone ground grits, Andouille sausage, Abita barbecued butter

Catfish & Grits     18
Crispy fried fresh des allemands wild catfish with stone ground grits and a Cajun tasso, green onion broth
 

Prices subject to change without notice

Make a Reservation

Appetizers    |    Salads   |    Sandwiches   |    Entrées


Sunday Brunch Menu    |    Breakfast Menu     |     Lunch Menu     |     Dining Home


 
   
 

 

 

 

 

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NOTTOWAY PLANTATION & RESORT    ▪    31025 Louisiana Hwy. 1,  White Castle, LA 70788    ▪    866-527-6884    ▪    225-545-2730    ▪    email  


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