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Café Sbisa – New Orleans

Café Sbisa, established in 1899 and the third oldest fine-dining establishment in the French Quarter, is proud to re-open under the direction of a new team to once again offer the highest quality French-Creole cuisine in a welcoming, historical setting that both locals and tourists will appreciate. Spearheading the new Café Sbisa are Mr. Craig Napoli, who successfully ran the notable restaurant from 1992 – 2005 when Hurricane Katrina devastated the city, and Chef Alfred Singleton, who met Craig when he started working for him at the former Café Sbisa as a prep cook.

Now, the unique venue will once again open its doors to serve classic local fare like Turtle Soup, Louisiana Blue Crab Cakes and BBQ Shrimp using the freshest, locally-sourced seafood and produce. While many restaurants tout “fresh and local”, Sbisa means it, as the Napoli family owns their own seafood dock and distribution business in Hopedale, Louisiana.

Cafe Sbisa Dinner Menu
Menu and prices subject to change

STARTERS

OYSTERS SBISA 12.00
Flash-fried local oysters served over Herbsaint creamed spinach, topped with Tabasco hollandaise, chopped bacon and parmesan cheese

LOUISlANA BLUE CRAB CAKES 15.00
Jumbo lump crab meat lightly dusted in Panko bread crumbs, pan·seared and served with citrus aioli

SBlSA SEAFOOD APERITIF 14.00
Boiled Gulf shrimp, jumbo lump crab meat. fried green tomatoes, house made remoulade and cocktail sauce

SOUPS

TURTLE SOUP 8.50
A New Orleans classic with lemon and a generous splash of sherry

GUMBO DU JOUR 8.50
Inspiration of our Chef, changes daily

SALADS

HOUSE SALAD 10.00
Mixed baby greens, cherry tomatoes, candied pecans, crumbled goat cheese and champagne vinaigrette

TOMATO MOZZARELLA SALAD 12.00
Vlne-ripened tomatoes, burrata cheese, fresh basil, reduced balsamic vinegar and grilled baguette with grilled shrimp (add 5.00)

WEDGE SALAD 8.00
Crispy iceberg wedge, chopped bacon, cherry tomatoes, grilled red onions and blue cheese dressing

CAESAR SALAD 9.00
Romaine lettuce. parmesan. herbed croutons and a garlic-parmesan dressing with grilled shrimp (add 5.00)

PROSCIUTTO AND MELON SALAD 14.00
Spheres of fresh melon and goat cheese, Prosciutto de Parma, peppery greens and vanilla vinaigrette

SBISA CLASSICS

COURTBOUILLON 24.00
A traditional Creole stew with fresh fish, shrimp, mussels, and jumbo lump crab meat, simmered in a spicy sauce

NEW ORLEANS BBQ SHRIMP 25.00
Peel and eat jumbo shrimp simmered In a BBQ butter sauce with French bread for dipping

TROUT EUGENE 30.00
Fresh filet of trout topped with Gulf shrimp, crawfish tails, and jumbo lump crab meat in a champagne cream sauce

ENTREES

GULF FISH DU JOUR 26.00
Freshest catch of the day, grilled or blackened to perfection, served over jumbo asparagus and finished with lemon butter sauce
With BBQ Shrimp (add 12.00)

CITRUS AND HERB ROASTED CHlCKEN 22.00
Semi-boneless Airline Chicken Breast, rubbed with citrus and fresh herbs, served over garlic mashed potatoes with fresh spinach and garlic worcestershire demi

VEAL AND CRAB 30.00
Paneed milk-fed veal, Louisiana jumbo lump crab meat. and lemon caper butter

PETITE FILET 36.00
6 oz beef tenderloin, roasted garlic mashed potatoes, grilled asparagus, and tasso mushroom marchand de vln sauce

PRIME PORK RIBEYE 22.00
10 oz pork ribeye served Over molasses glazed sweet potatoes with sauteed baby spinach and Southern Comfort honey glaze

RACK OF LAMB 32.00
Her'b·marinated and served over roasted corn pudding with English peas, tomatoes, and rosemary jus d'agneau

DUCK L'ORANGE 29.00
Duck Breasl cooked sous vide and seared crispy, served over rosemary potato puree and finished with citrus duck demi

STEAK FR'TES 33,00
14oz USDA Prime Ribeye served with hand-cut pommes frites, Andouille steak sauce and crumbled bleu cheese

Place Categories: Bar Dining, Cajun / Creole Restaurants, Cuisine, Entertainment, Features, Outside Dining, Personal Wines Welcome, Private Dining, Southern Restaurants, Views and Weekend Brunch

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