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Gallagher's Front St
Honey Mustard, Ranch, Balsamic Vingarette, Creole Vingarette, Thousand Island, Bleu Cheese, Asian Vingarette, and Caesar.
Delicious Add-Ons To Your Entrees!
Au Poivre Sauce
RARE - Very Red, Cool Center
MEDIUM RARE - Red, Warm Center
MEDIUM - Pink Center
MEDIUM WELL - Slightly Pink Center
WELL - Broiled Throughout (no pink)
WELL DONE - Chef not responsible for Well Done orders!
Broiled – Served Sizzlin!
Three Sea Scallops over spinach, vidalia onions, and grilled artichoke hearts with citrus beurre blanc.
Shrimp Remoulade, Broiled Crab Cake, and Artichoke with Crabmeat Ravigote. Served with deviled egg.
Chili dusted, flash fryed, with our smoked tomato jalepeno tartar sauce served with thai chili sauce.
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
Five Bacon Wrapped and deep-fried set on traditional Meuinere sauce.
Six baked oysters with spinach, chipotle peppers, and shallots with tequila and romano cheese sauce.
A rich blend of gulf and louisiana seafood with a touch of smokey andouille and steamed rice.
A house favorite with chopped egg and a hint of sherry
Soup Of The Day
Ask about Chef Pat's Soup Of The Day!
Romaine, Iceberg, and Assorted Seasonal Greens with Bermuda Onion and Grape Tomatoes topped with Croutons and choice of Dressing.
Traditional creamy dressing with crisp romaine, croutons, and shaved parmesean.
Add Grilled Chicken Breast
Add Grilled Shrimp
Fresh Spinach, Red Onions, Boiled Eggs, Bacon Bits, and a Warm Drizzle – Pat's Favorite
Sliced Tomato with slices of sweet vidalia onion and your choice of dressing.
Classic steakhouse iceberg wedge with bleu cheese dressing.
8 oz. Petit Cut of our Tenderlion Broiled to Perfection.
11oz. Choice Filet – The tenderest of cuts served on a sizzlin' plates.
Marbled 16oz. Chicago Black Angus – Cooked to your specifications.
Chef Pat's Favorite – 16 oz... Served Sizzlin'
22-24oz. Bone On Ribeye, Served Sizzlin'
Two Louisiana Grilled Quail and Two Colorado Lamb Chops off of the rack.
Prime Colorado Lamb Rack – Broiled.
Slow Cooked then Grilled over an Open Flame.
Bone In Chicken Breast stuffed with our Herbal Creamcheese.
14 oz. Chop topped with Roasted Garlic and St. Tammany Sauce.
Louisiana Quail grilled with a touch of Lemon Butter.
with Pecan Crust
made with Shrimp, Crabmeat, and Crawfish.
with Vidalia Onions and Bacon
Drizzled with Warm, White Chocolate Sauce. New Orleans Tradition with Whiskey Sauce.
with Berries and Raspberry Coulis
with Macadamia Nut Crust
Vanilla, Chocolate, and Peppermint
Fish & Shellfish:
House Favorite! Pan-Sauteed with Jumbo Lump Crabmeat and Citrus Beurre Blanc.
With Smoked Tomato Salsa. Topped with Jumbo Lump Crabmeat.
With Port Wine Reduction and Citrus Beurre Blanc.
New Orleans Classic with Fresh Fish of the Day Meuniere Sauce and Toasted Almonds.
Broiled Filet topped with dark Meuniere and Roasted Pecans.
Broiled and Stuffed with Crabmeat dressing topped with Citrus Beurre Blanc.
With Pepper Jelly Glace.
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