baton rouge steakhouse
How do you honor Louisiana being named the 18th state of the U.S? By serving up prime cuts of beef and perfectly paired wine, of course. Savor a juicy steak, cooked to perfection, in the elegant dining room. Or, visit the bar for a stiff pour of your favorite bourbon, scotch or whiskey, while admiring the burned scotch and whiskey barrels adorning the ceiling.
Wednesday: 5 p.m. – 9 p.m.
Thursday: 5 p.m. – 9 p.m.
Friday: 5 p.m. – 11 p.m.
Saturday: 5 p.m. – 11 p.m.
BAR HOURSSunday: Closed
Wednesday: 5 p.m. – 9 p.m.
Thursday: 5 p.m. – 9 p.m.
Friday: 5 p.m. – 1 a.m.
Saturday: 5 p.m. – 1 a.m.
Carryout orders are unavailable.
Australian Wagyu Ribeye | $95
Grilled Lobster Tail, Chimichurri Sauce, Charred Scallions
Louisiana Style BBQ Shrimp | $19
Black Pepper, Lea & Perrins, French Bread
Jumbo Lump Crab Cake | $20
Crispy Capers, Remoulade, Celeriac, Cajun Caviar
Natchitoches Prime Meat Pies | $12
Espelette Creme Fraiche
Wagyu Meatballs | $17
Sweet & Spicy Tomato Sauce, Parmigiano-Reggiano, Pine Nuts
Crispy Pork Belly | $12
Spicy BBQ Sauce, Rutabaga Pureé, Corn Relish
Buttermilk Fried Quail | $15
Braised White Beans, Cornbread Crumbs, Blueberry and Steens Glaze, Sage
Fromage and Charcuterie
Artisanal Board | $21
Pork Rillettes, Sliced Serrano Ham, Chef's Choice Cheese, Grilled Ciabatta Bread, Toasted Pumpkin Seeds, Cranberries, Roasted Pecans, Housemade Jam, Black Fig and Honey Pureé
Gulf Oyster (1/2 Dozen)
Fried | $15
Swamp Dragon Ranch, Cajun Caviar
Raw | $15
Creole Champagne Mignonette, Cajun Caviar
Roasted | $16
Creamed Spinach, Bacon, Blue Crab, Herbed Breadcrumbs
Smoked | $15
Corn and Parmesan Crust, Tasso Marmalade, Herb Butter
Boiled Jumbo Gulf Shrimp | $18
Cocktail Sauce, Remoulade
Jumbo Lump Crab Maison | $15
Tossed in Creole Maison Sauce, Lavash Crackers
Louisiana Select Crab Fingers | 1/4 lb. $17
Honey, Cayenne, Green Onion Marinade
Crab Bisque | $9
Louisiana Blue Crab, Creole Seasoning, Fines Herb
Soup Du Jour | $8 Chef's Choice Daily Soup
Louisiana Strawberry & Spinach | $9
Balsamic Vinaigrette, Goat Cheese, Candied pecans
Wedge | $9
Smoked Bacon, Bellamy Blue Cheese, Baby Heirloom, Tomatoes, Chives
Caesar | $9
Petite Green Leaf Lettuce, Kalamata Olives, Aged Manchego, Brioche Croutons
Green Sensation Salad | $9
Sensation Vinaigrette, Pecorino-Romano, Toasted Almond Crumble
Blue Crab Spaghetti | $29
Parmigiana-Reggiano, Fines Herbs
Colorado Half Rack of Lamb | $45
Arugula and Herb Salad, Pickled Chilies, Lemon Vinaigrette, Toasted Pistachios
Grilled Redfish on the Half Shell | $38
Seasonal Squash, Charred Lemon, Jumbo Lump Crabmeat, Hollandaise
Classic Wagyu Double Cheeseburger | $29
Aioli, Caramelized Onions, Aged Cheddar, Bacon, Sunny Side Up Farm Egg, Hand-cut Fries
Pan Roasted Duck Breast | $32
Celery Root Purée, Quick Braised Leeks, Pickled Beets, Shallot Marmalade
Chef's Choice Gulf Fish | $38
Braised Lentils, Fennel Ragout, Parmesan Cream, Crispy Herbs
Crawfish Mac & Cheese | $11
Rigatoni, 3 Cheese Mornay, Herbed Crust
Pommes Frites | $8
Hand-cut Russet Potatoes, Garlic Aioli
Loaded "18" Baker | $10
Créme Fraîche, Smoked Cheddar, Chives, Whipped Butter, Bacon Lardon
Creamed Spinach | $9
Organic Poached Egg, Parmesan, Smoked Bacon
Butter Poached Asparagus | $10
Garlic Herb Butter
Potatoes Au Gratin | $9
Creamy Polenta & Mushrooms | $11
Wild Mushroom Ragout, Chives
Grilled Broccoli | $9
Australian Feta Cheese, Tomato Harissa, Fines Herbs
Crispy Brussels Sprouts | $9
Honey and Aged Soy Vinaigrette, Almonds
18 Steak Commitment to Quality
The beef program at 18 Steak is a key focal point designed to deliver a remarkable dining experience. Our cuts are sourced from corn-fed Black Angus in the Midwest and Wagyu cattle from Japan and Australia, both of which are expertly aged and marbled to maximize tenderness and flavor.
Steak Board Experience
Create your own steak board by choosing any four of our cuts of beef. 18 STEAK's Chef de Cuisine slices and displays each premium cut on a carving board with bone marrow, red wine jus, and sauce bearnaise. Featuring 15 plus beef selections.
18 Steak Cuts
Center Cut Filet | 10 oz. $49 | 7 oz. $39
1855 Angus N.Y. Strip | 16 oz. $55
USDA Prime Boneless Ribeye | 16 oz. $53
Black Angus Cowboy Ribeye | 20 oz. $59
1855 Tenderloin Filet | 14 oz. $68
Dry Aged Steaks
Dry Aged Ribeye | 18 oz. $62
Dry Aged N.Y. Strip | 18 oz. $67
W. Black Australian Wagyu N.Y. Strip | 10 oz. $68
A-5 Japanese Wagyu Miyazaki Beef | 6 oz. $89
Whipped Blue Cheese Butter | $3
Whipped Garlic and Herb Butter | $3
Bearnaise | $3
Beurre Blanc | $3
Red Win Jus | $3
Hollandaise | $3
Chimichurri | $3
Blue Crab Oscar | $15
8 oz. Lobster Tail | $35
Sautéed Jumbo Lump Crabmeat | $12
NOLA Style BBQ Shrimp | $12
Sautéed Wild Mushrooms | $9
Corn Fried Oysters | $9
Pan Seared Foie Gras | $20
Roasted Bone Marrow | $10
Ultimate Southern Pecan Pie | $10
Chocolate Crémeux, Caramel Crémeux, Milk Chocolate Chantilly, Brandy Chocolate Drizzle
Key Lime Meringue Torte | $8 Exotic Fruite Mousse, Streusel, Lemon Curd, Raspberry Espuma
Cast Iron Cobbler | $8
Seasonal Fruit Cobbler, Vanilla Gelato, Streusel Crumble
Cheesecake Créme BrÛlée | $9
Fresh Fruit Medley, Apricot Glase, Raspberry Tuile, Passionfruite Gelato
Chef's Daily Gelato Trio | $8
Three Scoops of Chef's Daily Housemade Gelato
Maisons Marques & Domaines Portfolio Wine Dinner
Tuesday, January 26
Welcome Reception: 6 p.m.
Dinner: 7 p.m.
Five Courses | $85 per person
Featuring wines from:
- Roederer Estate, Anderson Valley
- Merry Edwards Winery, Russian River
- Dominus Estate Napanook Vineyard, Napa Valley
Reservations are required. Please call: 225-224-4142.
Private dining Chef's table
at 18 steak
The Chef’s table inside of 18 STEAK features seating for 12 and opens up to our state of the art kitchen. Feel like you are a part of the action working alongside the Executive Chef as his team creates unique tasting menus, or your favorite item, from our locally sourced menu. Our beverage team can suggest wine pairings to complement your cuisine, or feel free to choose a selection from our wine spectator crafted list.
Please call ahead for reservations and menu options. We look forward to your visit that promises to be Legendary.