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Grand Isle‘s Executive Chef Ryan Haigler Introduces New Summer Menu

New Orleans' downtown seafood dining destination, Grand Isle, has just introduced a brand new seasonal menu, certain to tantalize even the most discerning palate. Executive Chef Ryan Haigler pulls from the pantry of summers' bounty to curate an array of creative dishes, available daily for lunch and dinner.

Get hooked on new starters (from $6) including PEI mussels aioli with saffron wine, chili broth, malt vinegar aioli and an olive salad crostini; alligator wings with a sweet hot peach glaze and whipped bleu cheese; yellowtail crudo with baby heirloom tomatoes, cane syrup vinaigrette and fried oregano; smoked salmon spread with dill boursin and lox with a spiced pecan crust; crab dip with creole tomato-tarragon vinaigrette with a boil spiced lavash; daube glace with grilled sour dough and peach relish; and to bring a little taste of Haigler's hometown of Mount Pleasant, South Carolina to the table, a southern staple with a gulf twist- creole tomato pie with lump crabmeat, marinated claw fingers salad and baby greens.

New mainplates and sandwiches (from $11) feature traditional daube with creole cream cheese and shrimp stuffed manicotti, heirloom tomato-parmesan broth and grilled lemon; fresh Gulf tuna with salata panzanella, melon and crispy prosciutto; chili butter baked mahi mahi with silver queen corn maque choux topped with heirloom tomato sofrito and bbq rubbed grilled wahoo with summer squash and pepper shish kebabs with a hurricane saison-sage vinaigrette. Land lovers will be equally delighted with the new Caribbean jerk grilled chicken salad with shaved celery sprinkled with toasted mustard seeds, served atop Leidenheimer Po Boy bread.

Summer-inspired cocktails, created by beverage director Julia McElroy, will help beat the heat and are all hand crafted with the freshest summer produce. New specialty cocktails ($10-$12) include best squeeze with Hendrick's Gin, Raspberry Peach Grand Marnier, muddled basil with freshly squeezed grapefruit juice; blood orange margatini with Herradura Silver Tequila, Solerno Blood Orange Liqueur, fresh squeezed lemon, lime and orange juices and house made blood orange syrup; strawberry crush with Mt. Gay Rum, house made strawberry puree, strawberry balsamic shrub, fresh squeezed lemon juice and muddle tarragon and finally, to spike a summer classic, the summertime lemonade with Belvedere Lemon Tea Vodka, Stolichnaya Raspberry Vodka, St. Germain, lemon basil syrup with fresh squeezed lemon juice.

Grand Isle is located at 575 Convention Center Boulevard, on the Fulton Street promenade in New Orleans. Lunch and dinner served 11AM - 10PM Sunday through Thursday; 11AM - 11PM Friday and Saturday. $3 discounted parking is available in the Harrah's parking garages with validation. Telephone: (504) 520-8530

Follow Grand Isle Restaurant on social media:
Twitter - @grand_isle
Instagram - @grandisletaste