Mike's on the Avenue
Menus

Lunch


 

shrimp-louis-salad tuna-napoleon shrimp-dumplings-2 web_1 img_0607 webcawnqfbz Andoille Balls with Crawfish Sauce Butterscotch Napoleon Pork Slider lunch5 Spring Rolls Box Sushi

To Begin

Edamame
Steamed in their Pods, Tossed in Sesame Seed Oil with Grey Sea Salt 4

Smoked Redfish Pate
Onion Jam, Vegetable Sunomono and Housemade Wafers 6

Handmade Shrimp Dumplings
Spinach, Ginger, Green Onion and Tahini Sauce 8

Salmon Spring Rolls
Creole Spices with Asian pear Sauce 8

Louisiana Barbeque Oysters
Korean Barbeque Sauce and Pancetta 12

Blackened Tuna Napoleon
Pickled Avocado, Daikon Sprouts and Tamari Vinaigrette 10

Crispy Box Sushi
Ahi Tuna, Cajun Crab, and Sweet Sake-Soy Glaze 12

BAM’S Tempura Shrimp
Mixed Green with Creole Mustard Vinaigrette 14

Louisiana Seafood Gumbo 7 cup 5

Salads

Shrimp Louis Salad
Shrimp, Avocado, Tomato, Deviled Egg, Red Leaf Lettuce, Cucumber,
Strawberries, Beets, Sweet Onion, Green Beans and Louis Dressing 12

Crispy Goat Cheese Salad
Grilled Romaine Hearts, Oranges and Lemon-Soy Vinaigrette 7 with Chicken 12

Mike’s House Salad
Mixed Greens, Roasted Beets, Julienne Vegetables,
Crispy Vidalia Onions and Tomato-Ginger Vinaigrette 8 with Tuna 13

Mike’s Sides

Szechwan Pepper-Salt Fries Creole Aioli 4

Mike’s Green Chile Mashed Potatoes 5

Garlic Sesame Broccoli 5

Stir-Fried Green Beans 4

Sandwich Board

Pork Debris Sliders
Okinawa Barbeque Sauce, Lemon-Soy Slaw and Crème Fraiche   10

Mike’s Angus Burger
Secret Sauce, Lettuce, Tomato, Red Onion with Jack,
Swiss or Cheddar Cheese and Fries   12

Mike’s Cuban Sandwich
Pulled Pork, Ham, Swiss cheese, Dijon Mayo, Jicama Salsa and Mojo Sauce   10

Ahi Tuna Melt
Cheddar Cheese, Field Greens and Creole Mustard Vinaigrette   10

Thai Chicken Wrap
Crispy Noodles, Hoisin Sauce, Julienne Vegetables Wrapped in Lavosh 12

Entrees

New Orleans Barbeque Shrimp  
Served with French bread   15

Crawfish Pasta
Noodles, Creole Smoked Sausage and White Wine Cream   16

Marinated Sizzling Steak
Oyster Sauce and French Fries    14

Grilled Fish Tacos
Cotija Cheese, Sesame Guacamole, Tomato-Ginger Salsa and Aioli   14

Jumbo Lump Crab and Crawfish Cake
Guacamole, Tomato-Ginger Salsa, Chile Aioli and Matchstick Potatoes   18
 
Sake-Soy Seared Tuna
Cucumber, Tomato-Ginger Salsa, Sushi Rice,
Sautéed Spinach and Gomasio   22

Fish of the Day  
Mashed Potatoes and Green Beans   15

Lunch
Menu

Dinner


 

tuna-napoleon shrimp-dumplings Mike Cooking Goat Cheese Salad Crab Cake Bouillabaisse BBQ Shrinp BBQ Oysters Ahi Tuna dinner5 dinner4 dinner3

To Begin


Edamame
Steamed in their Pods, Tossed in Sesame Seed Oil and Grey Sea Salt 4

Handmade Gulf Shrimp and Spinach Dumplings
Green Onions and Tahini Sauce 8

Crawfish Spring Rolls
Julienned Vegetables and Vietnamese Dipping Sauce 9
*Chef Mike’s Tip: This dish is served with Lettuce, Mint and Noodles. The Spring Roll is meant to be wrapped with the above and dipped in the sauce for the fullest experience.

Blackened Tuna Napoleon
Pickled Avocado, Daikon Sprouts and Tamari Vinaigrette 11

Oysters 3 Ways
Mike’s Korean BBQ with Pancetta, Oysters Florentine & Mike’s Casino with Jumbo Lump Crab 12

Sake Steamed Mussels and Herbed Fries
Garlic, Ginger, White Wine, Shallots and Butter 12

Mike’s Sushi of the Night

Soup and Salads


Louisiana Seafood Gumbo
Bowl 8 Cup 5

Small Field Greens Salad
Cucumber, Grape Tomatoes with Lemon-Soy Vinaigrette 5

Mike's House Salad
Mixed Greens, Roasted Beets, Julienne Vegetables, Crispy Vidalia Onions
and Tomato-Ginger Vinaigrette 8

Boston Lettuce Salad
Goat Cheese, Pears, Fire-Dried Pecans and
Crème Fraiche-Chinese Mustard Dressing 9

Entrée’s


Louisiana Barbeque Shrimp
Abita Amber Barbeque Sauce, Roasted Garlic and Cheese Grits 23

Glazed Salmon Baked in Banana Leaves
Basil-Vegetable Cous Cous and Lemongrass Sauce 20

Angel Hair Noodle Pillow
Stir-Fried Vegetables, Tofu, Cashews and Teriyaki Glaze 16 with Chicken 18

Mike’s Crab, Crawfish and Sea Scallop Crepes
topped with Creamy Sauce Creole with Sausage and Asiago Cheese 23

Mike’s Crispy Duck
Brown Rice with Shiitake, Tasso and Andouille, Broccoli and Vermont Maple Dipping Sauce 22

Sake Seared Tuna
Cucumber, Tomato-Ginger Salsa, Sushi Rice, Sauteed Spinach and Gomasio 22

Mike’s Bouillabaisse
Gulf Shrimp, Redfish, Mussels, Clams, Scallops, Sun-Dried Tomato, Saffron, Leek, Fennel, White Wine with Crostini and Rouille 24

Grilled Garlic-Studded Filet Mignon
Green Chile Mashed Potatoes, Asparagus and Mike’s Steak Sauce 35

Pomegranate and Rosemary Rack of Lamb
Creole Spiced Roasted New Potatoes, Grilled Asparagus and Jalapeno Mint Glaze 35

Sides



Mike's Green Chile Mashed Potatoes 5

Stir-Fried Green Beans 4

Garlic-Sesame Broccoli 4
Dinner
Menu

Gluten Free


 

tuna-napoleon shrimp-dumplings Mike Cooking Goat Cheese Salad Crab Cake Bouillabaisse BBQ Shrinp BBQ Oysters Ahi Tuna dinner5 dinner4 dinner3

To Begin


Edamame
Tossed in Sesame Seed Oil with Grey Sea Salt 4

Shrimp and Spinach Dumplings
with Sweet Chile Sauce 8

Blackened Tuna
Pickled Avocado and Diakon Sprouts 11

Barbeque Oysters
With Pancetta and Mojo Sauce 12

Salads


Grilled Romaine
Fire-Dried Pecans, Crumbled Goat Cheese, Oranges and Creole-Mustard Vinaigrette 8

Mike’s House Salad
Carrots, Beets, Edamame, Shaved Onion with Olive Oil and Balsamic Vinaigrette 8

Corn Meal Battered Oyster Salad
Tomato-Ginger Salsa and Sesame Guacamole 14

Entrée’s


Mike’s Mussels
Steamed in Sake, Herbsaint, Tomato, Feta, Chorizo, Sweet Crab Stock, Garlic, Extra Virgin Olive Oil 12

Grilled Herbed Chicken
Over Jasmine Rice and Sesame-Garlic Green Beans 18

Grilled Garlic Studded Filet Mignon
Mashed Potatoes, Asparagus and Chile-Lime Butter 35

Louisiana Barbeque Shrimp
Butter, Roasted Garlic and Cheese Grits 23
Gluten Free
Menu

Desserts


 

web_5 web_4 web_3 web_2 web_1 web_0 web Bread Pudding MOTASundae MOTASorbet MOTAMojitoweb MOTALilikoiCheesecake2

Lilikoi Cheesecake
Passionfruit Glaze and Whipped Cream
2010 New Orleans Food & Wine Experience
Silver Award Winner 8

Lemon Mousse Wonton
Raspberry Coulis and Housemade Lemoncello

White and Dark Chocolate Truffle Bread Pudding
Whiskey Sauce and Whipped Cream 7

Sorbet
With Basil Biscotti 6

Warm Seasonal Louisiana Fruit Cobbler
With Vanilla Ice Cream 7

Our desserts are prepared in house and meant to share!

Desserts
Menu

Wine


 

web_12 web_11 web_10 web_8 web_7 web_5 web_4 web_1 web_0 web

Champagne & Sparkling Wines

Veuve Cliquot Reserve Cuvee Champagne, France 18/80

Moet & Chandon Imperial Champagne, France 62

Moet & Chandon Nectar Imperial Rose, France 96

Saint-Hilaire “Estate Bottled” Sparkling Wine, France 10/32

Stellina Di Notte Prosecco, Italy 6/24

Whites

Provenance Sauvignon Blanc, Napa Valley 12/ 36

Dom La Bastide Viognier, France 9/30

Newton Chardonnay Red Label, Napa Valley 34

Artesa Chardonnay, Napa Valley 12/39

Château de La Greffiére Chardonnay, France 11/39

Dupont-Fahn “Chaumes Des Perrieres” Bourgogne 56

Domaine de La Chapelle Pouilly Fuissé, France 68

Dagueneau Pouilly Fumé Les Pentes, France 54

Paul Garaudet Meursault “Vielles Vignes”, France 86

Albert Seltz Reisling, Alsace, France 12/42

Zarate, Albãrino, Spain 14/48

Reds

Domaine Les Grands Bois Cotes du Rhone, France 42

Chateau de Bellevue Lussac St- Emilion, France 52

Jean Jacques Girard Bourgogne Rouge, France 12/48

Meiomi Pinot Noir, Monterey, Somoma and Santa Barbara 38

Kenneth Volk Pinot Noir, Santa Maria Valley 11/36

Moises “Vieux Carre” Pinot Noir, Willamette Valley 18/68

Hope & Grace Pinot Noir, Santa Lucia Highlands 68

Parcel 41 Merlot, Napa Valley 42

Rock & Vine “Three Ranches” Cabernet Sauvignon, Napa Valley 11/3

Hope & Grace Cabernet Sauvignon, Napa Valley 84

Jordan Cabernet Sauvignon, Alexander Valley 84

Chateau Felice Zinfandel Estate, Chalk Hill 48

Limerick Lane “Estate Bottled” Zinfandel, Russian River 62

Luberri Rioja Biga, Spain 11/39

Graffigna “Estate Bottled Reserve” Malbec, Argentina 8/28

Wine
Menu
  • Home

    Wa∙bi \wà-be\ [Japanese}] 1a. perfection through spontaneous imperfection e.g. ( like the Leaning Tower of Pisa, or when someone has one brown eye and one green eye.) b. when something a little bit different makes the end result perfect esp ( as in dining at Mike's on the Avenue


    M I K E ' S
    On every plate that leaves Chef Mike Fennelly's kitchen at Mike's on the Avenue, the food has been painstakingly prepared and arranged for maximum flavor and visual impact. The color, texture and composition have to be just right. But the effect Fennelly wants to achieve is not fussiness. "My aim," he says, "is to make the food look like it was dropped onto the plate spontaneously—and landed in exactly the right places." We call this the WABI effect. This artistic sensibility, combined with Fennelly's cooking talents, has earned him numerous awards and accolades to include a "superior" rating of five beans from The Times-Picayune's restaurant reviewer, and inclusion on Food & Wine magazine's list of America's Top Ten Young Chefs.

    M E N U S
    A B O U T
    M I K E   &   V I C K Y
    M E D I A
    P A R T I E S
  • Reservations

    Mike's On The Avenue Reservations
    Restaurant Management Software

  • Events

     

    Feb 2012 View all »

    MTWTFSS
    1
    2
    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    18
    See Endymion & Bacchus roll by at Mike's!
    19
    See Endymion & Bacchus roll by at Mike's!
    20
    21
    22
    23
    24
    25
    26
    27
    28
    29

  • Art
    Fennelly's restaurant bears not only his culinary imprint, but also his accomplishments as an artist and designer. The striking decor of the bar and dining room-with the Chef's own color spashed paintings adorning the lofty snow-white walls- is rooted in his formal education at the Parsons School of Design in Rhode Island and the School Of Visual Arts in New York City.

    Projects

    PROJECTS

    W O R K S

    ptown6 ptown5 vision4 vision6 vision2 ptown1 vision7 vision5 ptown2

    More

  • Contact
    Map to Mike's on the Avenue
    Google Map

    Contact Page

    F A C T S

    Street address: 628 St. Charles Avenue, New Orleans, LA 70130
    Email: mota@mikesontheavenue.com
    Telephone: 504-523-7600/Fax 504-523-7677
    Cuisine: Contemporary American
    Operating hours: All Day Monday – Friday 11:30 am- 10:00 pm, Dinner: Saturday: 5:30pm – 10:30 pm
    Parking: On Street
    Reservations: Recommended
    Average check prices: Lunch, $18 to $24. Dinner, $36 to $42
    Credit cards: AE, DC, MC, V
    Wheelchair accessible
    Seating: 88 at tables, 12 at bar counter

    • T W I T T E R
    • F A C E B O O K