Annadele's Plantation Menu

Located in a plantation home built in 1819, Annadele’s serves sauteed fish Pontchartrain, which is topped with shrimp and jumbo lump crabmeat and served with whipped Yukon Gold potatoes and green beans amandine. Garam masala-spiced New Zealand lamb chops are served with Israeli couscous, edamame and pomegranate gastrique. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

Restaurant Details

A garam masala-spiced New Zealand lamb chop is served with Israeli couscous, edamame and pomegranate gastrique. Crabmeat Imperial au gratin is jumbo lump crabmeat in smoky Gouda cream served with roasted new potatoes and broiled tomato. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

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