New Orleans Creole Restaurant

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114 First Ave. S. Seattle, WA 98104

206-622-2563

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Cuisine(s): Southern

Hours: Sun 12pm-10pm, Mon-Thu 11am-10pm, Fri-Sat 11am-2am

Price: $

Payment Types: MasterCard, Visa, cash
Attire: Casual

Features: Patio/Sidewalk Dining, Takeout, Private Party, Wheelchair Accessible

Serving: Dinner, Lunch

Entertainment: Live Entertainment
Alcohol: Full bar

Reservations: Accepted

Parking: Street

Description

This classic Pioneer Square hangout exudes old school cool. The stage is home to a piano and several empty instrument cases, and the brick walls are adorned with Mardi Gras masks and black and white photos of musicians. The back room serves cocktails and Creole cuisine classics like red beans and rice, but most patrons come for the vibrant jazz music that commands the venue at night. (It's a steady gig for many longtime Seattle players.) Be sure to bring a few extra dollars on your visit. As a sign reminds: "It's an old New Orleans tradition to tip the musicians."

The New Orleans Quintet

6:30 p.m. every Mon.
Holotradband

7:00 p.m. every Tue.
The Legend Band with Clarence Acox

8:00 p.m. every Wed.
Ham Carson and Friends

Every Thu.

every Thursday except first Thursday of each month
Bob Jackson Band

7:00 p.m. first Thu. of every month

Clarence Acox & The Legacy Quartet

By | Wed, November 23, 2011

Clarence Acox is one of the city's biggest stewards of jazz, having imbued generations of Seattle families with, if not an abiding love for the genre, a sense of hometown pride for leading the Garfield High Jazz Ensemble to four first-place wins a... More »
The Short List: This Week's Recommended Shows

By Seattle Weekly Critics | Wed, November 23, 2011

Clarence Acox & the Legacy Quartet/Wednesday, November 23 Clarence Acox is one of the city's most active stewards of jazz, having imbued generations of Seattle families with, if not an abiding love for the genre, a sense of hometown pride for lead... More »
Bottomfeeder: What You Read Is Where You Feed

By Mike Seely | Wed, January 06, 2010

In a city where culinary nomenclature can be oh-so-clever, Pioneer Square veers several miles off-course from Subtletown. Tiki Bob's, for instance, is exactly what you think it's going to be: a tropical-themed meat market. Similarly, Cowgirls Inc.... More »

Dinner Menu

Appetizers

$6.50

Southern Style Barbecue Prawns

$8.50

Pan-fried Oysters With Creolaise Dip

$8.75

Crawfish Platter
served in the shell in season only

$6.00

Prawns Remoulade
large prawns with a sauce of blended creole mustard, cayenne, tarragon vinegar and spices

$7.00

Pan-fried Catfish Strips
with creolaise dip

$6.00

Cajun Chicken Wings
with spicy southern barbecue sauce

Each $1.75

Fresh Oyster Shooters

$7.00

Mushrooms A La Dickie

$7.50

Andouille
cajun seasoned sausage on cornbread triangles.

Soups

Cup $3.50

Bayou Stew
chicken, oysters and shrimp in a tomato stock, order mild or spicy-hot

Cup $3.00

Gumbo Du Jour
ask your server for today's ingredients

Salads

$7.25

The New Orleans Salad
tasso and tarragon chicken pieces and greens tossed with our own dressing with cheese

$6.00

Vegetable Salad
a blend of southern and other fresh vegetables

$8.00

Chicken And Pineapple
chunks of chicken breast and pineapple, tossed with a creamy dressing served on salad greens

$11.75

Seafood Salad
crab and shrimp tossed with salad greens and condiments

Creole & Cajun / Acadian Dinner Entrees- Chicken
Dinner Include Corn Fritters, A New Orleans Dinner Salad And Your Choice Of Red Beans And Rice Or Vegetables.

$9.50

Barbecued Chicken Breast
boneless chicken breast with our own special barbecue sauce

$10.25

Chicken Au Vin
served with a rich white wine sauce

$10.00

Cajun Peppered Chicken Breast

$9.50

Mom's Pan-fried Boneless Chicken Breast

$12.25

Chicken Rochambeau
a toasted english muffin topped with a ham slice. add a boneless butter- fired chicken breast and blanket with purlette sauce

Chicken Cardon Bleu
boneless chicken breast stuffed with gruyere cheese and ham

Creole & Cajun / Acadian Dinner Entrees- Beef
Dinner Include Corn Fritters, A New Orleans Dinner Salad And Your Choice Of Red Beans And Rice Or Vegetables.

$12.25

New York Steak
broiled or peppered

$12.50

Steak Creole
new york steak strips sauteed and simmered in creole sauce served over rice. may be ordered mild or spicy-hot

$12.75

Southern Barbecued New York Steak Medallions

Creole & Cajun / Acadian Dinner Entrees- Pork
Dinner Include Corn Fritters, A New Orleans Dinner Salad And Your Choice Of Red Beans And Rice Or Vegetables.

$11.00

Barbecued Ribs

$11.50

Amdouille
a pork, potato and onion sausage, rich and flavorful

$11.00

Pork Grillades
served in a light brown sauce with tomatoes and peppers delicious

$13.25

Roast Pork With Crab Stuffing

$12.00

Roast Pork With Cornbread Stuffing

Creole & Cajun / Acadian Dinner Entrees- Oysters
Dinner Include Corn Fritters, A New Orleans Dinner Salad And Your Choice Of Red Beans And Rice Or Vegetables.

$14.00

Pan-fried Oysters

$12.00

Oysters Bayou
french oysters with mushrooms, vegetables and a tasty red wine baste served with a mound of rice and a dash of file

$11.75

Scalloped Oysters
piping hot

$11.75

Cajun Oysters
spicy

Creole & Cajun / Acadian Dinner Entrees- Shrimp
Dinner Include Corn Fritters, A New Orleans Dinner Salad And Your Choice Of Red Beans And Rice Or Vegetables.

$11.00

Shrimp Au Vin
large shrimp in a white wine sauce

$11.00

Shrimp Creole
fresh shrimp covered with creole sauce. served over rice may be ordered mild or spicy-hot

$11.00

Cajun Peppered Prawns

$11.00

Broiled Prawns With Veggies

$11.50

Spicy Shrimp Au Gratin With Pecans
in a hot mustard cheese sauce

Jambalaya

$10.50

Cajun
spicy boudin sausages cooked with broken rice and spices

$12.00

Southern Louisiana Shrimp And Oyster
shrimp and oysters cooked with broken rice and spice

$10.00

Chicken And Tasso
boneless chicken pieces and tasso smoked ham cooked with broken rice and spices

$7.75

Vegetarian
a different and lively combination

House Specialties
All Served With A New Orleans Salad, Corn Fritters And Your Choice Of Red Beans And Rice Or Vegetables

$13.25

Crabmeat John Baptiste
large mushrooms stuffed with crabmeat and seasonings served with rice creole sauce

$13.00

Plantation Stuffed Flounder
a flounder filet filled with shrimp, crab and special seasonings. blanketed with a rich wine and mushroom sauce

$13.00

Eggplant Lafitte
eggplant stuffed with crawfish, shrimp, crab and special seasonings, served with a tasty creole sauce. may be ordered mild or spicy-hot

$9.00

Cajun Fish Court Bouillon
prepared with fresh red snapper or other red fish. the ultimate fish stew

$13.00

Seafood Etoufee
fresh crawfish meat, shrimp and scallops simmered and blanketed with piquant sauce served over rice

$12.00

Baked Snapper With Brown Oyster Sauce
served with cornbread dressing, very tasty

$6.25

Dinner Of Red Beans And Rice
red beans, simmered with seasonings and small red peppers into a rich, thick gravy. served with fluffy white rice

$13.50

Fried Catfish
with hush puppies

$8.00

French Quarter Burger

Vegetarian Dinners
served with a new orleans salad and corn fritters.

$6.75

Vegetarian Gumbo

$7.00

Vegetable Saute
served with rice and beans.

$6.25

Red Beans And Rice

$8.25

Baked Eggplant With Creole Sauce

$7.00

Sandwich Supreme
served open-faced. fresh sautéed vegetables topped with bechamel and cheese sauce.

$8.00

Vegetarian Jambalaya

Gumbos
A Hearty Tomato-based Stew. Served With A Mound Of Rice And File (ground Sassafras Leaf), A New Orleans Salad And Corn Fritters. Order Mild Or Spicy-hot.

$9.50

Seafood

$9.50

Shrimp

$7.50

Chicken

$9.00

Cajun

$6.75

Vegetarian

$11.00

Combo

Side Orders

$2.50

Red Beans And Rice

$2.00

Vegetables

$1.75
Add A Corn Fritter For $0.50

New Orleans Dinner Salad

Looking for another city?

New Orleans Creole Restaurant

114 First Ave. S. Seattle, WA 98104

206-622-2563

Description

6:30 p.m. every Mon.

7:00 p.m. every Tue.

8:00 p.m. every Wed.

Every Thu.

7:00 p.m. first Thu. of every month

By | Wed, November 23, 2011

By Seattle Weekly Critics | Wed, November 23, 2011

By Mike Seely | Wed, January 06, 2010