Olivier's Creole Restaurant in the French Quarter

Fresh gulf shrimp boiled in crab boil seasonings and served with our housemade classic cocktail sauce.

New potatoes, steamed, hollowed and ?lled with dill sour cream, then topped with caviar.

The Olivier family has prepared a wonderful sampler of their three versions of gumbo: Chef Armand's creole Gumbo, Papa Armand's File and Mama Okra Gumbo. The last two were offered at the original Olivier's restaurant on Dreux Ave.

Rabbit was a staple of the 19th century New Orleans table. There are several Creole versions of this specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. Cooked until tender to the fork, served with a rich oyster dressing seasoned with sage. This dish came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is Papa Armand’s favorite Sunday dinner, so we keep up the tradition.

We sautée shrimp in white wine and lemon butter, season it with garlic and chives, add diced mushrooms, and then thicken the sauce with parmesan cheese.

We take the select meat of fresh Louisiana Blue crab, blend it with poached salmon and Mama Cheryl’s special dressing, form it into patties, then roll them in seasoned bread crumbs. Served with green onion aoli.

Moist, half duckling, lightly seasoned, roasted and served with raspberry plum port sauce.

Blackened Fish Filet, Shrimp & Chicken Andouille Jambalaya, and Craw?sh Etouffe. All three are prepared in the Creole styles and re?ects the traditional preparation of the individual neighborhood in which it originated.

The quintessential Louisiana rice-based dish. Rice steeped in a traditional sauce of rich and subtle spices, along with chicken andouille sausage and shrimp. Served with lightly seasoned cat?sh fried to perfection.

12 ounce Ribeye seaseoned with black peppercorn. Grilled to perfection and served on a sizzling platter.

Crabmeat stuffed pasta, battered and fried, with a shrimp, craw?sh, tasso and parmesan cream sauce.

12-ounce ribeye seasoned with black peppercorns. served with sweet potato, yukon gold and purple potato hash. accompanied by roasted asparagus.

Crabmeat-stuffed pasta, battered and fried, with a shrimp, crawfish and spinach alfredo sauce. served with oven-roasted asparagus.