Acadiana 901 New York Ave., NW Washington, DC 20001 • 202-408-8848

Cuisine
American, Seafood

Neighborhood:
Downtown

Takeout available

Features
• Full Bar
• Counter Seating
• Outside Seating
• Personal Wines Welcome
• View

Reservations
Suggested

Parking
Valet

Children’s Menu
N/A

Payment Methods
Visa, Mastercard,
Amex, DC, Discover

Private Rooms
Yes, Please Call

Hours
Lunch
Monday - Friday: 11:30am - 2:30pm

Dinner:
Monday - Thursday
5:30pm - 10:30pm

Friday & Saturday 5:30pm - 11:00pm

Acadiana Menu

Appetizers

smoked chicken and andouille sausage gumbo 7

roasted sweet corn and blue crab soup
green onions, jumbo lump crab 8

classic turtle soup
traditional garnishes, dry sherry splash 8

trio of soups
demitasse tasting of our three soups 9

baby spinach and watercress salad
oysters en brochette, blue cheese, creamy herbsaint caesar dressing 11

grilled asparagus salad
"Alan Benton" country proscuitto, fresh mozzarella, vidalia onion, orange pecan vinaigrette 11

jumbo lump crabmeat and fresh artichoke au gratin
pepper jack cheese, warm french bread 13

fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade 11

iced mid-atlantic oysters on the half shell
cocktail sauce, saltine crackers 10

trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar 7

charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread 11

pan seared hudson valley foie gras
pain perdu, mayhaw jelly 14

duo of “pies”
natchitoches meat pie with black pepper buttermilk dipping sauce
and louisiana crawfish pies 9

Entrees

aunt boo’s fish camp crawfish etouffee
louisiana mahatma rice 21

pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze 23

grilled gulf redfish
seafood jambalaya risotto, smoked red bell pepper sauce 22

jumbo lump crabcakes
pickled okra, mirliton, roasted corn relish, and chipotle rémoulade 27

“grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy 26

new orleans style barbeque shrimp
"USA Today top 25 dishes 2005"
garlic butter, black pepper, worcestershire sauce, warm french bread 28

american red snapper
sweet corn pudding, toasted almond creole meunière sauce 24

crispy softshell crabs
louisiana crawfish, smoked bacon maque choux, green onion remoulade 24

grilled beef tenderloin filet
buttermilk mashed potatoes, tasso marchand du vin sauce, blue cheese 29

blackened yellowfin tuna
cheddar spoonbread, creole creamed spinach, crabmeat marguery sauce 26

sides (all sides 5)

buttermilk mashed potatoes — collard greens — dirty rice
jambalaya risotto — jalapeno cheese grits — creole creamed spinach

• a 20 percent gratuity will be added to all parties of 6 or more

Executive Chef Jeff Tunks Chef de Cuisine Chris Clime