MOTHER DAY SPECIALS
All Specials Served Sunday, May 12, 2013 from 11:00 am – 5:00 pm
(Live music by Caesar Brothers from Noon – 3 p.m.)

GRAND ISLE BENEDICT
Chef Kristen’s Large Biscuit, Cut in Half and Topped with
House Made Ham, Poached Eggs and Hollandaise for $18

LOUISIANA BOUNTY
Two Jumbo Lump Crab Cakes, Pan Seared,
Topped with Poached Eggs and Finished with Crawfish Hollandaise for $28

LOW COUNTRY BREAKFAST
Two Poached Eggs Over Grand Isle’s Famous Shrimp ‘n Grits for $24

PAMPLEMOUSSE COCKTAIL
Champagne, St. Germaine and Fresh Squeezed Grapefruit for $10

Bloody Marys, Bottomless Mimosas and Milk Punch are also available.
And don’t forget … Our new cocktail menu is here! Treat ya mama right!

And don’t forget … Anytime you enjoy a meal at Grand Isle, you’ll also enjoy validated $3 parking at the Harrah’s garage, conveniently located right next door. There’s never a need to worry about parking. Make your reservations now for a Mother’s Day you know she’ll love!

Come taste the spirit of Louisiana with the global launch of Bayou Rum through an evening steeped in authentic heritage & fun at the critically acclaimed Grand Isle Restaurant.

From the culture to the cuisine, to the way people celebrate, Bayou Rum is about living life to the fullest and having fun along the way. Our spirited launch dinner features live entertainment, Chef Mark Falgoust’s inspired Cajun & Creole dishes, cocktails by Grand Isle’s own talented Head Bar Chef Eric Dahm and Sean Thibodeaux, Republic National’s award-winning mixologist.

You’ll experience Bayou Rum made from raw unrefined Louisiana sugar and fresh Louisiana molasses distilled down the road in Lacassine. After two years in the making, Silver Bayou Rum and Spiced Bayou Rum will be served up and in cocktails paired for the evening’s special menu.

Bayou Rum’s Head Distiller Jeff Murphy & Master Blender Reiniel Vicente will both be on hand to share Bayou Rum’s traditional production methods. You’ll also touch, taste, and see the finest raw materials available, and swap rum stories with Billy Patout from M.A. Patout & Sons – the oldest continuously operating sugar mill in the USA since 1829.

Each guest will receive an official TOTC commemorative signed bottle of Bayou Rum and other memorable collectibles.  $85 per person

Menu

A skewer of fresh Tuna with a Bayou Rum glaze

Scallop crudo with watermelon, mint and peppers

Sugar cane smoked duck breast with cayenne peppers

Bayou Rum and coke pork belly with local legumes

Pineapple Bayou Rum upside down cake

Paired with

Mango butter fat washed Silver Bayou Rum with cane syrup, habanero shrub and Herbsaint.

Paired with Silvery Bayou Rum and carbonated watermelon water with a salted rim.

Spiced Bayou Rum with Amaro/Vermouth, clarified pineapple juice and bitters. Aged for 60 days.

Paired with Spiced Bayou Rum, root liqueur, a caramelized cane reduction with Kola nut, soda and lime.

Silver Bayou Rum milk punch, with milk rice reduction, Orgeat, file dusting and Mozart cocoa bitters.

Hot Beaver T-Shirt

Like oysters? Like Hot Beaver? We have both!

Starting February 2, we are having an oyster eating contest! You have to eat a dozen oysters  in under 1 minute, and each oyster has to be covered in a half teaspoon of Beaver Brand horseradish, courtesy of Beaverton Foods … the hottest Beaver in town! Get the oysters and a pint of Grand Isle beer if you finish in the 2 minute time limit.

The challenge that kicks off February 2, 2013 at 11:00 a.m….when locals will line up to vie for the title of “Grand Isle Beaver Buster!” And if you successfully take the challenge, you’ll even get your own “I Ate the Hot Beaver” tee-shirt. Can you beat the heat … of the HOT BEAVER CHALLENGE? Join us on the 2nd (or anytime after) and give it a try!