Mike's on the Avenue
Parties

Services

 

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Private Party Facilities

Whether you’re planning an intimate gathering of friends, a corporate cocktail reception, rehearsal dinner or celebrating one of life’s milestone occasions—Mike’s on the Avenue can help you create a stylish gathering that is deliciously memorable. Mike’s open, gallery- inspired space with soaring twenty-foot ceilings and glass walls overlooking historic St. Charles Avenue creates an eye-popping visual counterpart to Mike’s wonderful cuisine.

Entertainment: Twist is a high energy cocktail bar that offers entertainment for events and private parties.

Special Events & Promotions: Perfect for hosting large fundraisers or small networking events. We have two large bars, plenty of seating and room for a live auction, silent auction and live entertainment or a D.J. We can display slide shows, pictures and videos over our 8 “52″ flat screen T.V.’s. Follow us on Twitter or facebook to catch our next “house event”.

Services
Parties

Lunch

 

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Appetizers

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

Louisiana Barbeque Oysters     
Korean Barbeque Sauce and Crispy Pancetta

Seasonal Louisiana Bisque 

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

Entrées

Braised Brisket Panni French Dip
Jack Cheese, Pepper Jelly and French Fries

Barbeque Shrimp or Blackened Tuna Salad
Romaine Hearts, Creamy Citrus-Soy Vinaigrette and Manchego Cheese

Marinated Sizzling Steak
Oyster Sauce, Mashed Potatoes and Garlic Broccoli 

Thai Chicken Pasta
Spinach, Onion and Sweet Red Pepper  

Jumbo Lump Crab and Crawfish Cake
Mixed Greens, Sesame Guacamole, Tomato-Ginger Salsa and Matchstick Potatoes

Grilled Puppy Drum  
Shittake, Tasso and Andouille Brown Rice, Green Beans and White Wine Cream Sauce    

Lunch
Parties

Dinner

 

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To Begin


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

Handmade Gulf Shrimp and Spinach Dumplings
Green Onions and Tahini Sauce

Crawfish Spring Rolls
Julienned Vegetables and Vietnamese Dipping Sauce
*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

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

Andouille and Brie Crispy Naan Flatbread
Red Grapes, Sweet Onion Jam, Basil and Extra Virgin Olive Oil

Wok Seared Shaking Beef with Oyster Sauce
Oyster Mushrooms, Cremini Mushrooms, Watercress and Grilled Brioche Toast

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

Mike’s Sushi of the Night

Soup and Salads


Louisiana Seafood Gumbo

Jumbo Lump Crab Salad
Grilled Romaine, Dulse Crisp, Tomato-Ginger Salsa and Lemon- Soy Vinaigrette

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

Entrée’s


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

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

Angel Hair Noodle Pillow
Stir-Fried Vegetables, Tofu, Cashews and Teriyaki Glaze

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

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

Clay Pot Ahi Tuna in Hawaiian Sweet Crab Broth
Watercress, Spinach, Sprouts, Mushrooms, Rice Noodles, Translucent Cilantro Papardelle, Gomasio and Red Chile Tomato-Ginger Salsa

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

Passion Fruit Glazed Black and White Sesame Seed Pork Chop
Balsamic Caramelized Sweet Potato, Pecans, Green Beans and Flash-Fried Spinach

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

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

Sides


Small Mike’s House Salad

Green Chile Mashed Potatoes

Stir-Fried Green Beans

Garlic-Sesame Broccoli
Dinner
Parties

Buffet

 

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Salads and Soups

Baby Greens, Pecans and Baby Orangeswith Lemon Soy Vinaigrette

Tomato & Cucumber Salad with Creole Mustard Vinaigrette

Chicken or New Orleans Seafood Gumbo with Jasmine Rice

Entrees

Teriyaki Glazed Salmon in Banana Leaves

Slow Braised Brisket with Garlic and Shallot Au Jus

Tea Rubbed Pork Tenderloinwith Creole Mustard Sauce

Crab & Crawfish Cakes with Chile Aioli

Pan-Seared Puppy Drum with Smoked Sausage Salsa and Crème Fraiche

Thai Chicken Pasta with Vidalia Onions, Spinach and Red Peppers

Marinated Skirt Steak with Oyster Sauce

Buttermilk Chicken Tenders with Sweet and Sour Sauce

Mike’s Barbeque Shrimp

Sides

Brown Rice with Shitake, Tasso and Andouille Sausage

Grilled Asparagus, Bell Peppers, Zucchini, Squash and Onions

Mike’s Green Chili Mashed Potatoes

Baked Macaroni and Cheese

Stir-Fried Broccoli, Carrots and Green Beans with Sesame Garlic Sauce

Louisiana Jazzmen Rice

Desserts

Lilikoi Cheesecake with Passion Fruit Glaze

White and Dark Chocolate Bread Pudding with Whiskey Sauce

Seasonal Fruit Cobbler with Whipped Cream

Dark Chocolate Brownieswith Peanuts and Dark Chocolate Sauce

Buffet
Parties

Stations

 

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Sushi Bar Station

Served With Chop Sticks, Soy Sauce and Wasabi

California Roll Hawaiian Deep Sea Sweet Crab and Avocado with Tobiko

New Orleans Roll Creole Crawfish Cream Cheese and Cucumber inside, Wasabi Mayo and Sweet-Soy Glaze

Vegetarian Roll Sweet Potatoes, Avocado, Cucumber and Carrots

Spicy Tuna Roll In Sesame Soy Wrap, Cucumber and Daikon Sprouts

Raw Bar on Blue Ice

Served with Spicy Remoulade Sauce, Cream Fraiche, Ghost Caviar

Oysters on the Half Shell

Mike’s Boiled Shrimp

Ceviche & Tortilla Chips

Carving Station

Served with Creole-Honey Mustard, Horseradish and a variety of Buns

Tenderloin of Beef with Mike’s Steak Sauce

Slow Braised Brisketin Natural Au Jus

Cajun Rubbed Turkey

Pineapple Glazed Ham
Stations
Parties
  • 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
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  • Events

     

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    See Endymion & Bacchus roll by at Mike's!
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    See Endymion & Bacchus roll by at Mike's!
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  • 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

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  • Contact
    Map to Mike's on the Avenue
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    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