Plates Restaurant & Bar

farm arugula, bruleed manchego, cane syrup vinaigrette (gf)

white balsamic, tomato, marcona almonds, manchego (gf)

charred tomato vinaigrette, crushed almonds, chermoula aioli (gf)

persillade, grilled sourdough, mustard seeds

manchego, apple & pear compote

chocolate whipped cream, candied lemon peel, cocoa nibs (gf)

pumpkin seed tuile, creme fraiche, pecans

hibiscus, marcona almond, honey ice cream (gf)

BCN gin, seasonal shrub, lemon, cava

house pickles

fresh juices, garnishes, cava

buttermilk biscuit, serrano ham, poached eggs, tomato hollandaise

crispy fingerlings, green onion, poached egg (gf)

fra diavolo sauce, parmesan grits, poached egg

potatoes, onion, aioli (gf)

10oz prime hanger steak, maitre d' butter, fried farm eggs (gf)

The bar & lounge is perfect for cocktail events with 10 to 50 guests.

If you are interested in hosting your next event with us, please fill out the form below or call us at 504-582-9020.

We can host intimate groups from 15 to 75 guests, in a semi-private space and up to 200 guests with a fully private buyout. This includes events ranging from business dinners, corporate socials to weddings and galas.

Whether you are hosting a rehearsal dinner, corporate happy hour, or a celebratory dinner with friends and family, Plates is the perfect venue.

If you are interested in booking a dinner of up to 20 guests, please click the "Large Party" button below.

We have fully private dining rooms available at our sister restaurant Le Moyne, click here for more information.

rotating local selections

vodka, lavender, vermut rose, elderflower, cava

atxa vermut rojo, soda water, orange slice

lamb sliders, viet cajun wings, fries, cava

ras-al-hanout

viet cajun butter

manzanilla olives

spicy saltines, crispy capers

house selections

black garlic soubise, chili crunch

moroccan spiced, garlic yogurt, pickled peppers (gf)

tabasco mash aioli

viet cajun butter, lemon bread crumbs

black eyed peas, tomato, sugar cane vinaigrette, serrano ham (gf)

creole mustard bordelaise, potato, carrot (gf)

confit potatoes, red wine jus (gf)

chef's choice four course meal

maitre d' butter, seared takebox nola mushrooms (gf)

daily seasonal preparation

viet cajun butter & lemon bread crumbs

cana de cabra, louisiana strawberry agrodolce, grilled ciabatta

herb oil

harissa, sherry vinegar, citrus, olive oil

crispy fingerlings, piquillo pepper sauce, aioli

house granola, local honey, fresh fruit (gf)

sherry creme anglaise, berry preserves

west african style beignets, cinnamon sugar, honey