The French Press

The French Press, a casual dining restaurant holding the distinctions of being hailed as one of SAVEUR Magazine’s Top 100 Inspiring Places and Things to Eat (Jan/Feb 2013) and rated as one of Urban Spoon’s Top Breakfast Restaurants in the country (2013), is located in downtown Lafayette, LA -  the heart of Cajun country. The restaurant, which offers brunch by day and fine dining by night, serves inventive versions of traditional Cajun and American cuisine with a focus on fresh, high quality ingredients and rich flavors. James Beard nominated, Chef Justin Girouard puts his own forward-thinking spin on each dish, resulting in food that is both modern and comforting.

 

 

 

Breakfast/Brunch Buffet Options (on or off-site)

*Off-site events may have menu restrictions based on individual venue limitations.

 

Entrees :

 

·         Eggs Benenict ~ English Muffin, Canadian Bacon,  Poached Eggs and Hollandaise

·         Croque Monsieur ~ Ham and Gruyere Grilled Cheese Sandwich with Tomatoes and Herbed Aioli

·         Cajun Benedict...  Toasted French Bread, Hebert's Boudin, and Two Poached  Eggs  served with our Chicken and Andouille Gumbo and Fresh Scallions

·         Grits and Grillades with Toasted French Bread

·         Seasonal Vegetable Quiche

·         New Orleans Style BBQ Shrimp with Creamy Gruyere Grits

·         Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin

Balls and Steen's Cane Syrup.

·         Cream Cheese and Banana Stuffed French Toast with Berry-Champagne Compote

·         Pancakes and Belgian Waffles

 

Sides:

 

 

·         Breakfast Potatoes

·         Praline Bacon

·         Bacon or Breakfast Sausage

·         Creamy Stone-Ground Cheese Grits

·         Scrambled Eggs

·         Croissants and Biscuits with Butter and Jelly

·         Toast, Butter and Jam

·         Fresh Mixed Fruit

·         House-made Honey Granola and Vanilla Yogurt

·         Assorted Pastries and Cookies

·         Lemon Crème Brulee with fresh berries

 

 

Desserts:

 

·         European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis

·         Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream

·         Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans

·         Mint - Lemon Crème Brulee with Fresh Berry Garnish

 

 

A Summary of our

Breakfast/Brunch/Lunch On-Site Policies

 

 

Ø  Day time on-premise events in our Private Dining room with 20 or fewer guests may offer their party our full breakfast and lunch menu along with 2 dessert options. 

 

Ø  Day time on-premise events in our Private Dining room between 20 and 35 must limit their menu selections to 6 items from the regular breakfast and lunch menu along with 2 dessert options.

 

Ø  Any day or nighttime on premise events held in our Private Dining room for over 35 guests must choose buffet-style service.  Other restrictions for events over 35 in our private room may apply.  Please refer to our Catering Policies and/or Catering Contract for more details.

 

Ø  Any table service party over 35 guests will require a buy-out of the main dining room in order to accommodate your guests comfortably.

 

Ø  Keep in mind that our menus are meant to be guidelines to help you navigate choosing an appropriate meal.  We have the flexibility to mix and match items from one menu to the other as long as the integrity of the dish won’t be compromised.  Please don’t hesitate to ask any questions and help us create the exact menu/experience you are trying to achieve.

 

 

 

 

 

 

 

Breakfast/Brunch Table Service Options (off-site)

*Venue Permitting

 

 

Appetizers:

·         Seasonal soup with Bacon and Scallion Garnish

·         Chicken and Andouille Gumbo with Toasted French Bread

·         Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,

Purple Onions and Peppered Goat Cheese

·         Shrimp and Avocado Salad with Cherry Tomatoes and Creamy  NOLA Remoulade Dressing

 

 

Entrees:

·         Eggs Benenict ~ English Muffin, Canadian Bacon,  Poached Eggs and Hollandaise

·         Cajun Benedict...  Toasted French Bread, Hebert's Boudin, and Two Poached  Eggs  served with our Chicken and Andouille Gumbo and Fresh Scallions

·         Grits and Grillades with Toasted French Bread

·         New Orleans Style BBQ Shrimp with Creamy Gruyere Grits

·         LeBlanc’s Cane Jelly Fried Chicken with Cheddar Waffles and Steen’s Syrup

·         Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls and Steen's Cane Syrup.

 

 

Desserts:

 

·         European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis

·         Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream

·         Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans

·         Mint - Lemon Crème Brulee with Fresh Berry Garnish

 

 

 

 

 

Lunch Buffet Service Options (on or off-site)

*Off-site events may have menu restrictions based on individual venue limitations.

 

 

Entrees :

·         Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi

·         Cajun Benedict...  Toasted French Bread, Hebert's Boudin, and Two Poached  Eggs  served with our Chicken and Andouille Gumbo and Fresh Scallions

·         Grits and Grillades with Toasted French Bread

·         Seafood Penne Pasta with Crawfish, Shrimp and 3 Cheese Mornay

·         New Orleans Style BBQ Shrimp with Creamy Gruyere Grits

·         Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin

Balls and Steen's Cane Syrup.

·         Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce

·         Blackened Redfish Coubillion with Rice

 

Sides:

·         Curry Roasted Vegetables : Cauliflower, Brussels’ Sprouts, Baby Carrots and Mushrooms

·         Mushroom, Spinach and Bacon Risotto

·         Seasonal soup with Bacon and Scallion Garnish

·         Creamy Stone-Ground Cheese Grits

·         Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions and Peppered Goat Cheese

·         Fresh Mixed Fruit

·         Spinach Salad with Apples, Purple Onions, Pecans and Blue Cheese Vinaigrette

 

 

 

Desserts:

·         European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis

·         Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream

·         Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans

·         Mint - Lemon Crème Brulee with Fresh Berry Garnish

 

 

Lunch Table Service Options (off-site)

*Venue Permitting

 

 

 

Appetizers:

·         Seasonal soup with Bacon and Scallion Garnish

·         Chicken and Andouille Gumbo with Toasted French Bread

·         Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,

Purple Onions and Peppered Goat Cheese

·         Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls and

Steen's Cane Syrup

 

 

Entrees:

·         Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi

·         Cajun Benedict...  Toasted French Bread, Hebert's Boudin, and Two Poached  Eggs  served with our Chicken and Andouille Gumbo and Fresh Scallions

·         Petite Filet with Braised Greens, Caramelized Onion, Potato Hash and Cognac Demi

·         Grilled Gulf Fish with Roasted Cauliflower, Crab, Grilled Shrimp and Spicy Chili Beurre Blanc

·         New Orleans Style BBQ Shrimp with Creamy Gruyere Grits

·         Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas and Truffle Herbed Gratin

·         Shrimp and Avocado Salad with Cherry Tomatoes and Creamy  NOLA Remoulade Dressing

 

 

 

Desserts:

 

·         European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis

·         Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream

·         Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans

·         Mint - Lemon Crème Brulee with Fresh Berry Garnish

 

 

Dinner Buffet Service Options (on or off-site)

*Off-site events may have menu restrictions based on individual venue limitations.

 

 

Entrees :

·         Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi

·         Sliced Whole Beef Tenderloin, Pistolettes and Horseradish Cream

·         Blackened Redfish Coubillion with Rice

·         Seafood Penne Pasta with Crawfish, Shrimp and 3 Cheese Mornay

·         New Orleans Style BBQ Shrimp with Creamy Gruyere Grits

·         Grilled Cornbread and Foie Gras-Pecan Stuffed Quail with Sauce Meurette

·         Blackened Catfish with Corn Maque Choux Crab Cakes, and Grilled Asparagus

·         Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce

 

Sides:

·         Curry Roasted Vegetables : Cauliflower, Brussels’ Sprouts, Baby Carrots and Mushrooms

·         Mushroom, Spinach and Bacon Risotto

·         Seasonal soup with Bacon and Scallion Garnish

·         Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus,

Sugar Snap Peas and Truffle Herbed Gratin

·         Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,

Purple Onions and Peppered Goat Cheese

·         Roasted Brussels’ Sprouts with Pesto, Prosciutto, and Parmesan

·         Spinach Salad with Apples, Purple Onions, Pecans and Blue Cheese Vinaigrette

 

 

 

Desserts:

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis

  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream

  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans

  • Mint - Lemon Crème Brulee with Fresh Berry Garnish

     

     

     

     

    Dinner Table Service Options (on or off-site)

    *Venue Permitting

     

     

     

    Appetizers:

  • Seasonal soup with Bacon and Scallion Garnish

  • Chicken and Andouille Gumbo with Toasted French Bread

  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,

    Purple Onions and Peppered Goat Cheese

  • Mushroom, Spinach and Bacon Risotto

  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas and Truffle Herbed Gratin

  • Fried Oysters or Softshell Crab with Citrus Slaw and Spicy Beurre Blanc

  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy  NOLA Remoulade Dressing

  • Roasted Brussels’ Sprouts with Pesto, Prosciutto, and Parmesan

     

     

    Entrees:

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi

  • Seared Jumbo Scallops with Grilled Shrimp, Curried Cauliflower, Grilled Bok Choy and Spicy Beurre Blanc

  • Veal Osso Bucco with Garlic-Scallion Mashed Potatoes,  Haricot Vert, Wild Mushrooms, and Tomato Sauce

  • Grilled Gulf Tuna with Roasted Cauliflower, Crab, Grilled Shrimp and Spicy Chili Beurre Blanc

  • Cornbread, Foie Gras and Pecan Stuffed Quail with Sauce Meurette

  • Roasted Cornish Hen with Potato-Andouille Hash, Braised Greens Bacon, Brussels' Sprouts and Port Demi-Glace

  • Blue Cheese Crusted Filet Mignon with Crisp Potato Cake, Braised Kale

    Caramelized Purple Onions and Brandy Demi-Glace

  • Roasted Rack of Colorado Lamb with Truffle Dauphinoise Potatoes, Asparagus and Port Demi

  • Grilled Gulf Redfish with Corn Macque Choux Crab Cakes, Brussels’ Sprouts and

    Roasted Garlic Beurre Blanc

     

     

 

Hors d’Oeuvres / Platters

 

  • Charcuterie Plate to include (or similar): Salami, Prosciutto, and Speck with House Brined Pickles, Carrot and Chickpea Salad and Toast

     

  • Cheese Plate to include (or similar):  Manchego, Drunken Goat and Boursain with Candied Pistachios, Strawberry Compote, Seasonal Fruit and Water Crackers

     

  • Louisiana Oysters on the Half Shell with Lemons, Crackers, Horseradish Cream

     

  • Marinated Crab Claws with Dill Sauce Meniere  

     

  • Louisiana Caviar Station with Blini, Dill Creme Fraiche, Chopped: Egg, Onion, Chive

     

  • Devils on Horseback ~ Almond Stuffed Dates Wrapped in Bacon   

  • Mini Eggs Benedict ~ English Muffin, Prosciutto, Arugula and a Sunny-Side-Up Quail Egg

  • Poached Jumbo Gulf Shrimp with House Cocktail Sauce 

  • Potato Vichyssoise with Bacon, Scallion, Truffle and Black Pepper                 

  • Cornmeal Coated Fried Oysters with Cocktail and Tartar Sauce      

  • Crab and Brie Vol au Vent    

  • Roasted Brussels’ Sprout and Shrimp Skewer with Broiled Parmesan                                             

  • Crawfish, Andouille and Compte Cheese on Grilled Flatbread        

  • Foie Gras Torchon Crostini with Muscat Gelee and Micro Greens  

  • Gratineed Braised Veal Cheek Crostini with Field Peas and Swiss  

  • Cucumber, House-Herb Cured Salmon and Watermelon Satays 

  • Foie Gras Dirty Rice Croquettes with Spicy Fig Jam

  • Goat Cheese, Mushroom and Roasted Pepper Bruschetta