SCARLET'S STEAKS & SEAFOOD - FULL MENU
APPETIZERS SEPTEMBER
APPETIZERS
NOLA BBQ Shrimp • 32
Four jumbo Gulf shrimp, Worcestershire shrimp stock reduction, dark Abita beer, Vermont butter, served over Delta Blues rice grits
Bacon Wrapped Day Boat Scallops • 28
Bacon wrapped U-10 scallops, Grit Girl grits, green tomato & jalapeño pepper jelly
Fried Blue Crab Claws • 28
New Orleans style deep fried crab claws, pickled seasonal vegetables, house remoulade
Smoked Bacon Steak • 18
Thick cut Nueske’s Applewood Smoked Bacon, bourbon glaze, dressed rocket greens, pickled red onions, fresh cracked pepper
Chargrilled Octopus • 23
Spanish octopus, confit fingerling potatoes, grilled artichoke hearts, oven-roasted tomatoes, red pepper coulis, chimichurri & fresh herbs
Yellowfin Tuna • 29
Seared rare yellowfin tuna, seasoned sticky rice, crab salad, Thai chili aioli, fried panko, shaved jalapeño, sweet soy reduction, whipped avocado
Lobster Ravioli • 30
Maine lobster, wild mushrooms, fontina cheese, topped with caviar & beurre blanc sauce
Fried Green Tomatoes • 24
A southern staple made with thick cut green tomatoes, andouille sausage, crawfish & crab mornay, chives
Jumbo Lump Crab Cakes • 30
Colossal crab meat, tri-colored bell peppers, scallions, housemade roasted garlic remoulade, apple parsley salad
Jumbo Shrimp Cocktail • 25
Jumbo Gulf shrimp, Scarlet’s cocktail sauce, pickled seasonal vegetables, micro greens
Crab Remoulade • 32
Colossal lump crab meat marinated in our signature remoulade, pickled seasonal vegetables, cajun quail egg, sea salt
OYSTER SELECTIONS
Raw Oysters Half • 22 | Full • 40
Plump, juicy Gulf oysters, Tito’s Bloody Mary cocktail sauce, horseradish, mignonette
Oysters Rockefeller Half • 24 | Full • 44
Oysters topped with a rich combination of spinach, parmigiano, bacon & a splash of sambuca
SOUPS & SALADS
Chef’s Soup Du Jour • 16
Made fresh daily from the Chef’s kettle
French Onion Soup • 14
Caramelized sweet & tender onions finished with a rich beef broth crowned with perfectly brûléed gruyère & parmigiano
Wedge Salad • 15
Traditional favorite served with Rogue Smokey Bleu Cheese, toasted walnuts, candied bacon, heirloom cherry tomatoes, onion crisps, balsamic reduction
Scarlet’s Chopped Salad • 17
Baby iceberg, romaine hearts, Neuske’s lardons, diced tomatoes, English cucumbers, aged white cheddar, chopped egg, shaved red onion, creole ranch dressing
Classic Caesar • 15
Fresh crisp romaine, Mediterranean white anchovy, parmesan crisp, garlic herb croutons
Tomato & Burrata Cheese Salad • 20
Beef steak heirloom tomatoes, Burrata cheese, shaved red onion, balsamic pearls, crispy prosciutto, gorgonzola basil dressing
USDA PRIME CUTS
Filet Mignon 8oz • 58
Filet Mignon 12oz • 80
New York Strip 14oz • 60
Delmonico 16oz • 75
Bone-in Ribeye 22oz • 90
Prime Rib 16oz • 65 | 24oz • 85
Horseradish crème, Herb Au Jus
STEAK ENHANCEMENTS
Oscar Topping • 25
Lump crab, asparagus, hollandaise
Reynor Topping • 25
Lump crab, jumbo shrimp, beurre blanc
SIGNATURE STEAKS
Tomahawk for Two • 175
Max serving temperature medium well
Carved tableside, bordelaise, seasonal vegetables
Japanese A5 Wagyu Strip Loin • 35 per ounce
CHEF'S SELECTION
Blackened Red Fish • 46
Cast iron blackened red fish, Grit Girl Grits, creole mornay, lump crab, grilled asparagus
Chicken Francaise • 38
Panéed airline chicken breast, black truffle gnocchi, broccolini, oven roasted heirloom tomato, white wine lemon butter sauce
Bone-In Pork Chop • 45
14oz brown sugar brined pork chop, bourbon pecan glaze, oven roasted baby heirloom carrots
Lamb Rack Chop • 55
Rosemary & olive oil brushed Colorado lamb, balsamic & brown sugar roasted cipollini onions, blistered shishito peppers & tomatoes, tomato jam, rosemary, vin cotto
Scarlet’s Shrimp Pasta • 45
Sautéed jumbo Gulf shrimp, linguine, garlic breadcrumbs, lemon, white wine, butter, Calabrian chili, Italian parsley, pecorino romano
Thai Lobster Curry Scallops • 43
Three pan-seared U-10 fresh scallops, sautéed lobster, Thai coconut curry sauce, crispy sushi rice cake topped with pickled sweet peppers
SEAFOOD
Alaskan King Crab Legs • 280
Flown in from Kachemak Bay, Alaska that average 1.75lbs, warm drawn butter & lemon
Maine Lobster Tail Single • 115 | Twin • 225
Cold water Maine lobster tails, warm drawn butter & lemon
Fresh Fish of the Day • Market Price
Pan seared, blackened, broiled, or pan fried
New Zealand Salmon • 42
Pan seared, blackened, broiled, or pan fried, lemon beurre blanc
Chilean Seabass • 53
Pan seared, blackened, or broiled, lemon buerre blanc
ACCOMPANIMENTS
Béarnaise/Hollandaise • 8
Black Truffle Butter •12
Garlic Butter Crabmeat • 20
Jumbo Shrimp • 18
Rogue Smokey Bleu Cheese Crust • 10
Garlic Herb Butter • 5
Horseradish Créme • 6
Bordelaise • 8
Au Poivre • 10
Balsamic Reduction • 4
SIDES
Loaded Baked Potato • 14
Candied Sweet Potato Casserole • 12
Mashed Potato • 10
Duck Fat Fries • 13
Wild Mushrooms & Onions • 14
Smoked Gouda Mac & Cheese • 14
Crab Mac & Cheese • 24
Cream or Garlic Sautéed Spinach • 14
Seasonal Farm Fresh Vegetables • 14
Grilled Asparagus • 13
Brussel Sprouts • 13
Chipotle Creamed Corn • 13
Some items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
APPETIZERS
NOLA BBQ Shrimp • 32
Four jumbo Gulf shrimp, Worcestershire shrimp stock reduction, dark Abita beer, Vermont butter, served over Delta Blues rice grits
Bacon Wrapped Day Boat Scallops • 28
Bacon wrapped U-10 scallops, Grit Girl grits, green tomato & jalapeño pepper jelly
Fried Blue Crab Claws • 28
New Orleans style deep fried crab claws, pickled seasonal vegetables, house remoulade
Smoked Bacon Steak • 18
Thick cut Nueske’s Applewood Smoked Bacon, bourbon glaze, dressed rocket greens, pickled red onions, fresh cracked pepper
Foie Gras • 37
Hudson Valley foie gras, caramelized brioche, blood orange jam, mint
Tomato & Burrata Cheese Salad • 20
Beef steak heirloom tomatoes, Burrata cheese, shaved red onion, balsamic pearls, crispy prosciutto, gorgonzola basil dressing
Lobster Ravioli • 30
Maine lobster, wild mushrooms, fontina cheese, topped with caviar & beurre blanc sauce
Fried Green Tomatoes • 24
A southern staple made with thick cut green tomatoes, andouille sausage, crawfish & crab mornay, chives
Jumbo Lump Crab Cakes • 30
Colossal crab meat, tri-colored bell peppers, scallions, housemade roasted garlic remoulade, apple parsley salad
Jumbo Shrimp Cocktail • 25
Jumbo Gulf shrimp, Scarlet’s cocktail sauce, pickled seasonal vegetables, micro greens
Crab Remoulade • 32
Colossal lump crab meat marinated in our signature remoulade, pickled seasonal vegetables, cajun quail egg, sea salt
OYSTER SELECTIONS
Raw Oysters Half • 22 | Full • 40
Featuring Eagle Point Oyster Company’s finest artisanal oysters from the legendary waters of the Mississippi Sound served with Tito’s Bloody Mary cocktail sauce, horseradish, mignonette
Oysters Rockefeller Half • 24 | Full • 44
Oysters topped with a rich combination of spinach, parmigiano, bacon & a splash of sambuca
SOUPS & SALADS
Chef’s Soup Du Jour • 16
Made fresh daily from the Chef’s kettle
French Onion Soup • 14
Caramelized sweet & tender onions finished with a rich beef broth crowned with perfectly brûléed gruyère & parmigiano
Wedge Salad • 15
Traditional favorite served with Rogue Smokey Bleu Cheese, toasted walnuts,
candied bacon, heirloom cherry tomatoes, onion crisps, balsamic reduction
Scarlet’s Chopped Salad • 17
Baby iceberg, romaine hearts, Neuske’s lardons, diced tomatoes, English cucumbers, aged white cheddar, chopped egg, shaved red onion, creole ranch dressing
Classic Caesar • 15
Fresh crisp romaine, Mediterranean white anchovy, parmesan crisp, garlic herb croutons
Steakhouse Spinach Salad • 18
Fresh spinach, bacon lardon, baby portobello mushrooms, roasted pecans, cherry tomato, pickled red onion, feta cheese, warm bacon vinaigrette
USDA PRIME CUTS
Filet Mignon 8oz • 58
Filet Mignon 12oz • 80
New York Strip 14oz • 60
Bone-in Pork Chop 14oz • 45
Bourbon pecan glaze
Delmonico 16oz • 75
Bone-in Ribeye 22oz • 90
Rack of Lamb 14oz • 55
Prime Rib 16oz • 65 | 24oz • 85
Horseradish crème, Herb Au Jus
STEAK ENHANCEMENTS
Oscar Topping • 25
Lump crab, asparagus, hollandaise
Reynor Topping • 25
Lump crab, jumbo shrimp, beurre blanc
New Orleans “DP Style” • 12
Melted butter & chopped garlic, cipollini onions, king trumpet mushrooms, balsamic reduction
Foie Gras • 30
Hudson Valley foie gras
SIGNATURE STEAKS
Tomahawk for Two • 175
Max serving temperature medium well
Carved tableside, bordelaise, seasonal vegetables
Japanese A5 Wagyu Strip Loin • 35 per ounce
CHEF'S SELECTION
New Orleans “DP Style” Filet • 68
Tender 8oz filet topped with melted butter & chopped garlic, cipollini onions, king trumpet mushrooms, balsamic reduction
Blackened Red Fish • 46
Cast iron blackened red fish, Grit Girl Grits, creole mornay, lump crab, grilled asparagus
Fried Shallot Crusted Chicken Breast • 39
Dijon & fried shallot crusted airline chicken breast, roasted new potatoes, cremini mushroom & rosemary poulette
Boneless Short Rib • 55
Braised boneless short rib, butter whipped potatoes, heirloom carrots, cipollini onions, celery, roasted garlic & tomato demi-glace
Cast Iron Seared Duck Breast • 36
Pan seared duck breast, ginger carrot puree, crispy brussel sprouts, brown butter pecans, pomegranate port reduction
Truffle Shrimp & Crab Alfredo • 44
Sautéed jumbo gulf shrimp, lump crab meat, truffle alfredo sauce, squid ink linguine, fresh herbs, pecorino romano & burnt lemon
Seafood Cioppino • 65
Fresh fish, lobster, shrimp, lump crab, & scallops, saffron tomato broth, blood orange & chili olive tapenade crostini
SEAFOOD
Alaskan King Crab Legs • 280
Flown in from Kachemak Bay, Alaska that average 1.75lbs, warm drawn butter & lemon
Maine Lobster Tail Single • 115 | Twin • 225
Cold water Maine lobster tails, warm drawn butter & lemon
Fresh Fish of the Day • Market Price
Pan seared, blackened, broiled, or pan fried
New Zealand Salmon • 42
Pan seared, blackened, broiled, or pan fried, lemon beurre blanc
Halibut • 42
Pan seared, blackened, or broiled, lemon beurre blanc
ACCOMPANIMENTS
Béarnaise/Hollandaise • 8
Black Truffle Butter •12
Garlic Butter Crabmeat • 20
Jumbo Shrimp • 18
Horseradish Créme • 6
Rogue Smokey Bleu Cheese Crust • 10
Melted Butter & Chopped Garlic • 10
Garlic Herb Butter • 5
Bordelaise • 8
Au Poivre • 10
Balsamic Reduction • 4
SIDES
Loaded Baked Potato • 14
Candied Sweet Potato Casserole • 12
Mashed Potato • 10
Duck Fat Fries • 13
Wild Mushrooms & Onions • 14
Smoked Gouda Mac & Cheese • 14
Cream or Garlic Sautéed Spinach • 14
Seasonal Farm Fresh Vegetables • 14
Grilled Asparagus • 13
Brussel Sprouts • 13
Crab Mac & Cheese • 24
Some items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
