Dinner Menu


  Starters

“Crawfish Boil” Risotto - Creamy risotto made with all the lagniappe from a New Orleans backyard “Crawfish Boil” (crawfish, potatoes, corn, onions, andouille sausage & garlic)   11

Crab & Spinach Cannelloni -Fried Cannelloni stuffed with jumbo lump crabmeat & spinach, topped with crabmeat and Beurre Blanc     13

Oyster & Artichoke Cheesecake - A savory artichoke cheesecake topped with Louisiana oysters sautéed in butter, garlic & white wine   12

Sausage and Peppers - Grilled Italian Sausage, onions and red peppers, simmered in rich tomato gravy and topped with mozzarella and parmesan cheeses   11

Pan Seared Scallops - Fresh sea scallops served with braised pork belly, baby arugula and Plaquemine’s Parish honey glaze     16

Barbecued Shrimp - Jumbo shrimp tossed in a creamy Louisiana barbeque sauce, served with sliced French bread     15

Jumbo Lump Crab Au Gratin - Jumbo lump crabmeat with a Creole Béchamel, topped with a blend of Italian cheeses     15

Oysters O’Neil - Baked Louisiana oysters topped with a blend of cheese and breadcrumbs, finished with hot sauce hollandaise     12

Soups

Crab and Corn Soup     9         Soup du jour     9

Salads

Truffled Scallop Salad - Pan seared scallops, spiced candied pecans, crumbled goat cheese and pickled red onions served over mixed greens and tossed in a honey truffle vinaigrette     15

Tomato & Crab Salad - Sliced vine ripe tomatoes and avocado topped with Louisiana lump crabmeat atop mixed greens with a creamy basil vinaigrette    15

OBG Original House Salad - Romaine lettuce with grape tomatoes, cucumbers, hearts of palm & shaved smoked gouda with our house ranch dressing     7

LeRuth’s House Salad -Mixed greens with grape tomatoes, cucumbers, red onions, boiled egg and shaved Parmesan with LeRuth’s Green Goddess dressing     7

Steakhouse Spinach Salad - Baby spinach tossed in apple-wood smoked bacon vinaigrette with shaved red onion, crispy  bacon and farm fresh boiled egg     7

Bleu Cheese Lettuce Wedge - Classic wedge of iceberg lettuce served with chunks of bleu cheese     7

*Add any or all of the following – bacon, egg, onion, tomato & anchovy     2

Steaks

Filet 

Center cut, tender and juicy

Petite Cut     28          Dinner Cut     42

Prime Rib

Prime rib slow roasted to perfection served with natural au jus and horseradish sauce     36

Bone in Ribeye

Full flavored well-marbled, juicy and hearty    45

New York Strip

Rich flavored, juicy and full bodied texture     41

All steaks are grilled to order and cooked to your liking. 

*Add Jumbo Lump Crabmeat    10   *Add Grilled Shrimp    9

RARE- red, cool center

MEDIUM RARE-red, warm center

MEDIUM-pink center

MEDIUM WELL-slightly pink center

Accompaniments

Beurre Blanc     3     

Béarnaise     3

Cabernet Demi-Glace     3  

Bordelaise     3    

 Mushroom Bordelaise     6     

Melted Bleu Cheese     4   

Hollandaise     3

Au Poivre     4

Entrees

Parmesan Crusted Gulf Fish - Pan fried fresh gulf fish served with whipped potatoes, sautéed baby spinach, jumbo lump crabmeat and a Creole Berre Blanc   29

Seared Crisp Gulf Snapper - Skin on gulf snapper pan seared until crispy, served with Brabant new potatoes, grilled asparagus and jumbo lump crabmeat, shrimp and finished with a Creole Beurre Blanc    28

Cajun Smoked Duck Breast -Slow smoked duck breast with Fingerling potatoes and sautéed baby green beans    27

Veal Mario - Paneed Veal Medallions finished with jumbo lump crabmeat and a lemon cream sauce.  Served with a side of Mario's famous fettuccine alfredo and grilled asparagus    30

Fres Fish Napoleon – Pan fried fresh fish stacked on house made grit cakes, finished with a five pepper jelly and topped with a crawfish veloute    29

Crispy Gulf Shrimp  - Panko crusted gulf shrimp over house made truffle mac and cheese topped with tomato chutney and thin sliced scallions    27

Sides and Vegetables

Potatoes Au Gratin      8

 Grilled Asparagus      8

Almond Haricot Verts 8

       Baked Potato      7

     Sautéed Mushrooms      8

   Truffle Mac and Cheese    8

Creamed or Sautéed Spinach    8

*20% Gratuity added to parties of 5 or more

$20 Corkage fee per bottle

$20 Outside dessert service charge




O'Briens Hours of Operation

Lunch:

Monday - Friday 11:00am     to 1:45pm

Dinner:

Monday - Thursday 5:30pm to 8:45pm

Friday and Saturday - 5:30pm to 9:45pm