Andrew Jaeger's

300 Columbus Ave- At Broadway
San Francisco, CA 94133

415 781-8222

Appetizers
Mussels with Tomato and Herbs   Atlantic black mussels, cooked with extra virgin olive oil, roma tomatoes, garlic, fresh basil and white wine.	9.00
Double Shrimp Remoulade   Jumbo fried and boiled Louisiana Gulf shrimp served with baby iceberg wedges and fried green tomatoes, slathered with our famous New Orleans remoulade sauce.	15.00
Fried Catfish and Pickles   Delta farm-raised catfish and sliced dill pickles, served with our cocktail sauce.	10.00
Popcorn Shrimp   Gulf shrimp rolled in Cajun spices and Italian breadcrumbs, then flash fried and served with our cocktail sauce.	9.00
Oysters Bleu Cheese   Pacific Coast oysters flash fried and placed atop sautéed baby spinach on a toasted French half-loaf, then garnished with bleu cheese sauce, crumbled Maytag bleu cheese and crisp bits of bacon.	12.00
New Orleans Crab Cakes   Extra virgin olive oil, fresh garlic, pickled vegetables, assorted olives, lemons and capers tossed with crawfish tails and served over a bed of baby iceberg lettuce.	10.00
Appetizer Sampler   Shrimp Remoulade, Crab Bread, Crawfish Salad, Fried Catfish, Cajun Popcorn Shrimp and Andouille Sausage in Sauce Piquante	person 10.00
Soups
Gumbo   Roasted duck, Cajun andouille sausage and crawfish tails in an okra,dark roux-based stew, served with fluffy rice.	cup 6.00 bowl 8.00
Turtle Soup   Lumps of sweet turtle meat from central Louisiana in a robust broth served with sherry to taste and garnished with chopped quail eggs.	cup 8.00 bowl 10.00
Salads
Wedge of Iceberg with Bleu Cheese   Baby iceberg lettuce topped with housemade bleu cheese dressing and a sprinkle of Maytag bleu cheese crumbles.	7.00
House Salad   Mixed Greens with tomato, purple onion and red peppers tossed with fresh ground peppers, green onions, sea salt and choice of housemade dressing.	6.00
Crab Louis   Fresh crabmeat selection over baby iceberg lettuce, with Chef's rendition of classic San Francisco Louis dressing.	19.00
Entrees
Red Beans with Smoked Ham Hocks   A generous portion of New Orleans red beans, smothered collard and mustard greens, with pulled pork ham hocks and served with white rice So much Soul to fill your pie hole	17.00
Cajun Crawfish Etoufee   Aromatic vegetables and crawfish tails in a dark, buttery roux with Cajun spices and served with white rice.	19.00
Louisiana Swamp Alligator Sauce Piquante   Swamp alligator pieces cooked down in a spicy Cajun red sauce, served with white rice.	19.00
Double Shrimp Classic Creole   A tomato-based stew cooked with Gulf shrimp, then tossed with grilled jumbo shrimp and served with white rice.	21.00
Big Flavored Short Ribs   Beef short ribs seared then smothered in Cajun etoufee sauce, sereved with jamabalaya. Big, robust flavors from a short rib!	24.00
Cold Seafood Selection   Seaweed salad with Louisiana Choupique caviar, shrimp remoulade, marinated crawfish salad, fresh Crab Louis and a whole lotta love.	18.00
Panned Chicken with Greens and Rice   OK, you can get the chicken grilled if you want. Breast of chicken pounded thin, rolled in Italian breadcrumbs, flash fried and placed on our soulful greens and rice, then topped with New Orleans bordelaise sauce	17.00
Steak Jurisch   Sirloin steak cooked to your specifications, sliced and served with Chef's creamy oyster sauce, then topped with flash fried oysters and New Orleans bordelaise sauce.	24.00
Vegetarian Jambalaya   A classic tomato-based Creole sauce prepared with aromatic vegetables, and served with your choice of shrimp, fresh fish, crawfish or steak; served with white rice.	19.00
Slammin' Seafood Jambalaya   Start with a base of classic Cajun jambalaya, with chicken, Andouille sausage and crawfish, then top it all with a fresh saute of mussels, scallops squid and Gulf shrimp. You've just been slammed!	19.00
New Orleans Bouillabaisse   A roux-based okra stew cooked to order with black mussels, scallops, jumbo shrimp, squid and crawfish, served with white rice.	26.00
Chef's Special Fish   The chef has all kinds of ideas, so ask your server. Behold: Chef's Gone Wild! Fresh Seafood: Bronzed, Blackened, Roasted or Fried.	(single selection) 19.00 (seafood combo) 29.00
Taste of New Orleans   Gumbo, jambalaya, red beans and rice with bronzed catfish.Sensory overload New Orleans style!	16.00
Sides
Roasted Vegetables	4.00
Soulful Greens	5.00
Crawfish Grits	4.00
Red Beans and Rice	4.00
Mushroom Jambalaya	5.00
Jambalaya	4.00
Cajun Potatoes	4.00
White Rice	2.00
Fried Pickles	7.00
Crab Bread	9.00
Desserts
Lemon and Mango Ice `   Drizzled with late harvest Sauvignon blanc, garnished with toasted almonds, lemon zest and fresh mint.	8.00
Apple Gallet   Served warm with fresh bananas, Bananas Foster ice cream and candied pecans	8.00
Chocolate Decadence   A sundae made of warm ooey gooey chocolate cake topped with Bailey's Irish Cream, a scoop of dark chocolate mocah gelato, candied pecans and whiped cream	9.00
Creme Brulee Cheese Cake   New York-style cheesecake with a fired creme brulee top	7.00
Bar Menu
Appetizers
Cajun Popcorn Shrimp   Gulf shrimp in Cajun spices, rolled in Italian breadcrumbs, then flash fried and served with cocktail sauce.	9.00
New Orleans Crab Cakes   Crab, seasoned breadcrumbs and aromatic vegetables, flash fried and topped with garlic sauce...crab, crab and more crab!	10.00
Fried Catfish and Pickles   Delta farm-raised catfish and sliced dill pickles, served with cocktail sauce.	10.00
Andouille and Duck File Gumbo   A traditional roux-based gumbo with okra and aromatic vegetables. Featuring roasted duck, crawfish, Cajun andouille sausage, and served with rice.	cup 7.00 bowl 10.00
Turtle Soup   Lumps of sweet turtle meat from central Louisiana in a robust broth, served with sherry to taste.	cup 7.00 bowl 10.00
House Salad   Mixed greens with tomato, purple onion and red peppers tossed with fresh ground pepper, green onions, sea salt and choice of housemade dressing.	6.00
Fried Pickles   Sliced dill pickles, flash fried and served with Cajun Creole sauce.	7.00
Seaweed Salad   Seaweed, soy sauce and sesame seeds with a touch fo rice wine vinegar.	5.00
Crab Bread   Garlic, crab, cream cheese and sharp cheddar on toasted French bread. Who could ask for anything more!	9.00
Appetizer Sampler   Shrimp Remoulade, Crab Bread, Crawfish Salad, Fried Catfish, Cajun Popcorn Shrimp and Andouille Sausage in Sauce Piquante	person 10.00
Entrees
Taste of New Orleans   Gumbo, jambalaya, red beans and rice with bronzed catfish Sensory overload New Orleans style	16.00
Soulful Greens   Spinach, collard and mustard greens, cooked down with ham hocks and served with white rice.	9.00
Jambalaya   Chicken, andouille sausage and crawfish in this classic, Spanish-influenced Cajun rice dish.	9.00
Vegetarian Jambalaya   A classic Cajun rice dish prepared with aromatic vegetables and three varieties of mushrooms.	9.00
Red Beans and Rice   Spicy New Orleans style red beans served over rice.	9.00
Alligator Sauce Piquante   Swamp alligator pieces cooked down in a spicy Cajun red sauce, served over white rice.	11.00
Crawfish Etouffe   Aromatic vegetables smothered with crawfish tails in a dark buttery roux with Cajun spices, served with white rice.	11.00
Shrimp Creole   A tomato-based stew cooked with Gulf shrimp, served with white rice.	11.00
Baby Shrimp Remoulade Salad   Small Gulf shrimp tossed in New Orleans remoulade sauce, placed atop a bed of greens and sliced tomatoes.	10.00
-