ABACUS PLATED MENU PRESENTATION
Prices as set forth by category item
BABY GREEN SALAD
Assorted baby green salad with grape tomatoes and cucumber wheel served with balsamic vinaigrette
BABY GREENS AND TOASTED WALNUT
Assorted baby green lettuce with grape tomatoes, toasted walnuts and housemade cane syrup vinaigrette dressing
ABACUS CAESAR SALAD
Caesar salad with romaine lettuce, lemon ciabatta croutons, parmesan-reggiano curls and housemade Caesar dressing
CUCUMBER AND RED TOMATO AND ONION SALAD
Fresh English cucumbers combined with vine ripened tomatoes and thinly sliced red onions, marinated in a tangy ranch vinaigrette dressing
GRAND COTEAU GREEN SALAD
Crispy parmesan twill stuffed with assorted Napa greens drizzled with selected dressing and topped with grilled jumbo shrimp
Jumbo lump crabmeat combined with a rich béchamel sauce seasoned lightly, battered and flash fried to a golden brown. Served over sautéed julienned vegetables.
ACADIAN SURF & TURF
Lightly breaded and pan fried eggplant layered with grilled beef tenderloin topped with jumbo gulf shrimp and drizzled with a mernered sauce
PORTOBELLO MUSHROOM FRIES
Meaty strips of Portobello mushrooms seasoned, lightly battered and fried with housemade Remoulade sauce
BEEF TENDERLOIN EN BROCHETTE
Hand trimmed beef filed cut into medallions, wrapped with Applewood bacon, seasoned and roasted to perfection
A Louisiana tradition of fresh gulf seafood mixed ¡n a dark roux based seafood stock.
Served with Louisiana white rice.
ROASTED DUCK AND ANDOUILLE GUMBO
Tender morsels of duck meat and spicy Andouille sausage mixed with a dark roux and
poultry stock. Served with Louisiana rice.
ROASTED CORN ANO CRAB BISQUE
Freshly hand cut corn lightly roasted, combined with south Louisiana jumbo lump crab
and simmered into a rich creamy bisque. Served with a toasted garlic butter crostint
CHAMPAGNE AND BRIE BISQUE
A taste of elegance - Light bechamel and champagne cream topped with pastry dough
and baked golden brown to perfection.
SMOKED DUCK AND PORTOBELLO BRIE BISQUE
Assorted mushrooms and cheeses with a hint of dry vermouth, smoked duck and fresh
TRADITIONAL CHICKEN AND SAUSAGE GUMBO
Tender morsels of fresh chicken meat and spicy smoked sausage mixed with a dark roux
and poultry stock. Served with Louisiana rice.
CAST IRON SKILLET REDFISH
Cast iron skillet redfish topped with crawfish meuniere sauce over basil butter asparagus mushroom risotto
DOUBLE CUT PORK CHOP .
Double cut bone in pork chop with Marsalla-Shallot Reduction. Served with sweet Potato
Brabants and sauteed country vegetables.
CHICKEN BREAST SPINACH ROULADE
Thinly cut fresh chicken breast lightly seasoned and filled with Spinach Madeline, served
with Artichoke and Smoked Gouda smashed potatoes and sauteed country vegetables.
SAUTEED CHICKEN MARSALA
Seasoned chicken breast layered in a traditional wild mushroom Marsala sauce. Served
with Brabant potatoes and sauteed country vegetables.
PARMESAN CRUSTED CHICKEN
Fresh chicken breast pan seared, tossed in Parmesan breading and baked to perfection.
Served with smoked Gouda artichoke smashed potatoes, roasted red pepper and
carmelized onions and sauteed country vegetables.
BASIL BUTTERED SEA BASS (subject to market price)
Pan seared sea bass served over sweet potato risotto, basil buttered ribbon vegetables, pesto cream sauce and topped with fried sweet potato hay.
Grilled 8 oz. filet mignon topped with a demi glaze, roasted garlic potatoes and bacon wrapped green beans. .
FILET FLEUR DES LEIS WITH LARGE SAUTEED SHRIMP
Black peppercorn encrusted beef tenderloin layered with a wild mushroom Marsala sauce
and seared. Served with artichoke and smoked Gouda smashed potatoes and sauteed
TRADITIONAL RIBEYE STEAK
Lightly seasoned chargrilled 12 oz. Ribeye cut, layered with our own housemade
Worcestershire sauce. Served with a stuffed potato and sauteed country vegetables.
LOUISIANA CRAB CAKES (subject to market price)
Two large (4oz) Louisiana Crab Cakes seasoned and fried to perfection then topped with
white crab Sauce and served with sauteed country vegetables and broccoli and rice
STUFFED PARMESAN ENCRUSTED TILAPIA (subject to market price)
Parmesan Encrusted Tilapia with seafood stuffing, seasoned and baked to perfection then
topped with parmesan cheese in a lemon sauce.
ABACUS FAMOUS WHITE CHOCOLATE BREAD PUDDING
This award winning sweet bread pudding ¡s topped with white chocolate and is often
considered BEST OF HOUSE.
NEW YORK STYLE CHEESECAKE
New York style cheesecake served with or without topping.
CHOCOLATE SEDUCTION CAKE
Layers of double chocolate cake with dark chocolate icing
BOURBON FLAVORED PECAN PIE
Southern pecan pie infused with a Tennessee bourbon simple syrup and topped with a
housemade Chantilly cream.
BANANA FOSTER FLAMBE
Ice Cream Banana with brown sugar sauce served with an attendant and Flambed.
Creme Brulle Glazed and garnished with fresh berries
CARROT CAKE CALIFORNIA
An all American carrot cake with fresh raison, diced walnuts and sweet California carrots,
topped with sweet butter and cream cheese blended to a smooth frosting.
BOSTON CHOCOLATE CHEESE CAKE
A creamy New York style cheese coke covered with chocolate mousse and draped with
semi sweet dark chocolate.
CHOCOLATE CRUNCH BAR
Wonderfully crunchy bottom make of imported wafers and praline topped with a silky
Buttery short bread crust filled with puree lemon curd and finished with a lemon glaze.
Buttery short bread crust filled with puree lime curd and finished with lime glaze.