Nina Compton's Compère Lapin begins lunch service Monday


Roasted beet salad with ricotta, pistachios and ciabatta is on Compère Lapin's lunch menu. - COURTESY COMPERE LAPIN
  • Roasted beet salad with ricotta, pistachios and ciabatta is on Compère Lapin's lunch menu.

Nashville-style "hot" fried chicken, a fried oyster roll and Creole tomato gazpacho are some of the items on the lunch menu that will be offered beginning Monday at Compère Lapin (535 Tchoupitoulas St., 504-599-2119), Nina Compton’s recently opened Warehouse District restaurant. 

The lunch menu reflects the restaurant's Caribbean and Italian influences, including pici carbonara with smoked mushrooms and fennel crema, and roasted snapper served in kimchi broth with herbs. Other items exhibit a strong Southern influence. "Hot" fried chicken is inspired by the fiery Tennessee staple, Compton says, but it also features flavors of the Caribbean.

“We make our own Jerk seasoning for it and we make a mojo vinaigrette to dress the coleslaw,” she says. The dish also includes bread and butter pickles made in-house. 

"I think the menu is a reflection of something fun and creative," Compton says. "If people want a sandwich, we’ve got an oyster roll, which is kind of our take on a lobster roll."

The roll features fried oysters tucked into a bun and topped with charred cabbage slaw. 

Lighter fare includes a roasted beet salad with ricotta, pistachios and ciabatta and Creole tomato gazpacho with lobster and corn.

Some standbys from the dinner menu are available as well, including cold-smoked tuna tartare with avocado and banana chips and the market salad with baby vegetables and lemon vinaigrette.

Compton, who hails from St. Lucia, was a Top Chef New Orleans fan favorite and runner-up. She opened the highly anticipated restaurant – her first – inside the Old No. 77 Hotel & Chandlery in June.

Beginning July 13, lunch will be served from 11:30 a.m. to 2:30 p.m. daily. A menu of small bites, such as conch croquettes with pineapple tartar sauce and spiced pig ears with smoked aioli, will be available at the bar daily from 2:30 p.m. to 5:30 p.m.

The restaurant will begin serving breakfast this fall. 

For more information visit the restaurant’s website here. 

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