Foie Gras Créme Bruleé with Cranberry Cognac Caramel
Nola Style Turtle Soup with Amontialldo Sherry and a soft boiled hen's egg
Hawaiian Crudo made with Marlin, Wakame, Satsuma-Srirachi
Escargot with green garlic butter and truffled batonette
Crevettes, Shrimp samosa and shrimp brochette
Chantrelle Pave with exotic mushroom and yucon gold cake with gruyere fondue and arugula coulis
Walnut-Crusted goat cheese with nola east lettuce and wild fig-cane vinaigrette
Chilled citrus poached lobster, ruby red grapefruit, mizzuma, jalapeño-agave vinaigrette
L'Astoria, asain pear, celeriac, maytag blue, french walnut oil and muscadine soup
Pan Roasted Hawaiian Sea Bass with meyer lemon ponzu emulsion, sweet pea tendrils, watermelon raddish
Seared Sea Scallops with a blue crap envelope, blood orange bernaise and sango
Petit Filet Dynamique with Foie Gras Compound Butter and cripsy oyster mushrooms served with a zinfindel glace and roquefort frittes
Poulet Franchesse, Faneed panko heritage chicken breast, jambon imberico, fontina, florentine coulis, meyer lemon picatta
Sweetbread boudin blanc stuffed chop, creole demi-glace, truffled sweet corn maque-choux
Crepe Indienne with madras curried butternut squash, split pea crepe, raita, lintel pureé, winter garden micro sprouts
Seasonal Inspirations from pastry chef Natalia Hess
White chocolate-Grand Marnier creme brulee with pistachio madeleine
Red wine gelato with macerated blackberries, vanilla bean-black pepper chiffon cake
Champagne Mousse with Louisiana strawberry compote, mint fortune cookie
Chocolate Amaretto Torte, cherry chantilly, cocoa dusted almonds
We no longer open on Tuesdays, but will open Tuesday December 23rd to help celebrate the season.
Due to the popularity and demand for Reveillon and Christamas Eve reservations, we will only be serving the Reveillon Menu that night. The rest of the month we will have our normal menu in addition to the Reveillon Menu. There will also be no corkage amnesty available on Christmas Eve.
Martinique Bistro's beautiful courtyard is now available year round thanks to our convertible roof and walls. We also have heaters to keep the temperature warm this holiday season.
Treat yourself to our 5 course meal hand-crafted just for the holiday season!
Foie Gras Créme Brulee
with a cranberry-cognac caramel
with toasted brioche and chive créme fraiche
with amontialldo sherry and a soft boiled egg
French Onion Gratinee
with truffled crouton and gruyere fondue
served with local greens, chevre, and a sherry vinaigrette
Asian Pear Waldorf
with maytag blue cheese, spiced walnuts and celery hearts
oyster stew with root vegetable and pate brisee
Pan Roasted Flounder
with a meyer lemon buerre noisette and snow peas
Porc en Cidre
cider poached pork tender loin with a dijon sage jus
Brown Butter-Pear Cake
rosemary ice cream, ruby port caramel
Café Brulot Tiramisu
Spiced Plum Crème Brulee
This Uptown eatery has been celebrated by its local neighborhood for 20 years. Residents, friends and their families clearly note this establishment as a unique experience in a unique city.
Executive Chef Eric LaBouchere proudly produces the innovative and creative food that is Martinique Bistro. Dishes are specifically crafted using hand picked local ingredients, produce and seafood from nearby farmers and fishermen. We are knownfor fine dining in a charming and sophisticated yet casual ambiance.
On a visit from New York City in the mid-1990s, Cristiano Raffignone and Kelly Barker dined at Martinique Bistro, an experience they never forgot. In the fall of 2003 they bought it. A recent remodeling has added a French/Mediterranean eclectic style. Al fresco dining in our award winning garden room with its state of the art retractable roof allows you to dine and experience our cuisine in one of the best courtyards in the city. Once you savor what we are all about, we believe you will become a "neighbor" and friend.