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Sunday Brunch Menu          Breakfast Menu            Lunch Menu            Dining Home

 

 

     

Daniel Thompson
Executive Chef

Robert D'Agostino
Sous Chef

     

Dinner Menu


Appetizers    |    Soups   |    Salads   |    Sandwiches   |    Entrées   |    Seafood Specialties   |   Reservations  |   Download Menu PDF

 

Appetizers

 

Shrimp & Artichoke Piccata    12
Lemon butter, ciabatta wedges

Oyster Bienville    12
Gulf shrimp, mushroom, herbs, white wine sauce

Fried Green Tomatoes    13
Louisiana blue crab, remoulade

Smoked Duck Breast   12
Creole tomato grits, kumquat glaze

Seared Blue Crab Cake    15
Louisiana blue crab, lemon beurre blanc

Crawfish Arancini    13
Crawfish risotto, truffle, fontina cheese, tomato basil cream sauce

Tempura Battered Blue Crab Roll    12
Louisiana blue crab, avocado, asparagus, sushi rice, sweet soy sauce

 


 

Soups

 

Crab & Brie Bisque    9 / 12

Chicken & Sausage Gumbo    8 / 11

Soup du Jour    7 / 10

 


 

Salads

Add grilled chicken, blackened shrimp, fried, oysters or jumbo lump crab to any salad for $5

 

House Salad   7 / 10
Mixed greens, cucumber, grape tomato, almond brittle, blue cheese, sugarcane vinaigrette

Sensation Salad      7 / 10
Romaine lettuce, romano cheese, blue cheese, parsley, sensation dressing

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

Zydeco Salad    21
Grilled chicken, Gulf shrimp, crab cake, mixed greens, sugarcane vinaigrette

 


 

Sandwiches

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

 

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

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

Fried Oyster BLT   16
Fried oysters, applewood-smoked bacon, brie cheese, arugula, rosemary ciabatta bread

 


 

Entrées

Add a side salad to any entree for $3

 

Parmesan & Herb Crusted Chicken       24
Spaghettini, roasted artichokes, kalamata olives, tomato basil cream sauce

Boudin-Stuffed Chicken       23
Sundried tomato mashed potatoes, sautéed spinach, lemon butter sauce

Cajun 3-Step       19
Chicken & sausage jambalaya, fried Gulf shrimp, crawfish étouffée

Double-Cut Pork Chop       24
Creole tomato grits, broccolini, peach glaze

St. Louis Pork Ribs       24
Dry rub, mashed potatoes, seasonal vegetables

Goat Cheese and Pecan Crusted Rack of Lamb       37
Sage gnocchi, broccolini

Bone-In Ribeye       39
Herb roasted fingerling potatoes, creamed spinach

Randolph Filet       36
Mashed potatoes, creamed spinach

 


 

Seafood Specialties

Add a side salad to any entree for $3

 

Spicy Crab Pasta       16
Spaghettini, Louisiana lump blue crab, preserved meyer lemons, sambal, olive oil

Blackened Redfish       24
Smoked boudin cake, seasonal vegetables

Grouper Louisiana       28
Truffle mashed potatoes, sautéed spinach, Louisiana lump blue crab

Chef's Fish of the Day       MP
Chef-inspired creation

Blackened Shrimp & Grits       23
Louisiana jumbo Gulf shrimp, Creole tomato grits, Andouille sausage, Abita barbeque butter

En Papillote Salmon       26
Artichokes, asparagus, grape tomatoes, herb roasted fingerling potatoes, herb compound butter

Redfish on the Half Shell       29
Herb roasted fingerling potatoes, broccolini

 


Make a Reservation

Appetizers    |    Soups   |    Salads   |    Sandwiches   |    Entrées   |    Seafood Specialties   |    Download Menu PDF


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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