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. – 12 a.m.
Thursday: 5 p.m. – 12 a.m.
Friday: 5 p.m. – 2 a.m.
Saturday: 5 p.m. – 2 a.m.
Carryout orders are unavailable.
Crispy Pork Belly | $12
Rutabaga, Spicy BBQ Sauce, Black Eyed Peas and Late Harvest Corn Relish
Ricotta Dumplings | $14
Lobster Nage, Mascarpone, Fennel and Leek, Fine Herbs
Louisiana Select Crab Fingers | $17
Honey, Cayenne, Green Onion Marinade
Pan Seared Scallops | $18
Smoked Oyster, Parmesan Cream, Crispy Guanciale, Chives
Louisiana Style BBQ Shrimp | $19
Black Pepper, Lea & Perrins, Poboy Bread
Boiled Jumbo Gulf Shrimp | $19
Cocktail Sauce, Remoulade
Jumbo Lump Blue Crab Cake | $22
Madagascar Sauce, Creole Remoulade, Charred Pearl Onion
Fromage and Charcuterie
Artisanal Board | $25
Chef's Choice of Charcuterie and Cheese, Grilled Ciabatta Bread, Assortment of Nuts, Fruit, Jam
Gulf Oysters (1/2 Dozen)
Crispy | $15
Spicy Soy Glaze, Ginger Remoulade Sauce, Cilantro
Raw | $15
Cocktail, Lemon, Green Tomato and Shallot Mignonette, Cajun Caviar
Smoked | $15
Herb Butter, Parmesan Crusted, Tasso Marmalade
Chicken & Tasso Gumbo | $8
Jazzmen Rice, Scallions
Soup du Jour | $8
Chef's Choice Daily Soup
Fall Garden Salad | $10
Baby Spinach, Goat Cheese, Fuji Apple, Butternut Squash, Balsamic Vinaigrette
Wedge | $9
Smoked Bacon, Bellamy Blue Cheese, Baby Heirloom Tomatoes, Chives, Crispy Shallots
Caesar | $10
Baby Gem Lettuce, Crispy Capers, Brioche Crouton, Egg Yolk
House | $9
Green Mix, Pecorino-Romano Cheese, Lemon and Garlic Vinaigrette, Roasted Red Onions, Toasted Sesame Almonds
Pasta and Meatballs | $29
Hand Rolled Saffron Tagliatelle, Wagyu Meatballs, Crispy Herbs, Pine Nuts, Parmigiano-Reggiano
Grilled Redfish on the Half Shell | $42
Seasonal Squash, Charred Lemon, Gulf Shrimp, Hollandaise
Roasted Duck Breast | $35
Celery Root Puree, Roasted Sweet Potatoes, Pineapple Mostarda, Sage
Classic Wagyu Double Cheeseburger | $29
Caramelized Onions, Aged White Cheddar, Bacon, Sunny Side Up Farm Egg, Hand-cut Fries, Aioli
Braised Beef Shortrib | $31
Roasted Garlic Cheese Grits, Wild Mushroom Fricassée, Shallot Marmalade
Pan Seared Sea Bass | $41
White Bean Hummus, Roasted Brussels Sprouts and Tomato Harissa, Giardienerra, Shwarma Spice
Tasso Mac & Cheese | $11
Pipette Pasta, 3 Cheese Mornay, Herbed Crust
Loaded Baked Potato | $10
Créme Fraîche, Smoked Cheddar Cheese, Whipped Butter, Bacon Lardon, Green Onion
Crispy Brussels Sprouts | $9
Aged Soy Vinaigrette, Local Honey, Sesame Almonds, Cilantro
Creamed Spinach | $9
Sous Vide Egg, Three Cheeses, Smoked Bacon
Butter Poached Asparagus | $10
Garlic Herb Butter
Potatoes Au Gratin | $9
Wild Mushroom Ragout | $9
Pommes Frites | $9
Hand Cut Russet Potatoes, Brown Butter, Rosemary, Garlic Aïoli
Grilled Broccoli | $9
Australian Feta Cheese, Tomato Harissa, Herb Salad, Pickled Chilies and Shallots
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.
Center Cut Filet | 10 oz. $55 | 7 oz. $43
1855 Angus N.Y. Strip | 16 oz. $59
USDA Prime Boneless Ribeye | 16 oz. $57
Black Angus Cowboy Ribeye | 20 oz. $65
1855 Tenderloin Filet | 14 oz. $69
Dry Aged Steaks
Delmonico Ribeye | 18 oz. $69
Dry Aged N.Y. Strip | 18 oz. $69
Imported Wagyu cuts
W. Black Wagyu N.Y. Strip (Australia) | 10oz. $75
A-5 Miyazaki Beef (Japan) | 6oz. $95
Center Cut Veal Chops | 14oz. $51
Kurrabota Pork Porterhouse | 18oz. $37
Enhance your cut
Hollandaise | $3
Red Wine Jus | $3
Bearnaise | $3
Whipped Garlic Butter | $3
Blue Cheese Crumble | $3
Grilled Lobster Tail | $35
Pan Seared Foie Gras | $25
Corn Fried Oysters | $9
Grilled Jumbo Shrimp | $12
Blue Crab Oscar | $19
Pecan Torte | $10
Whiskey Cream, Candied Pecans, Rosemary
Blueberry Cobbler Cheesecake | $10
Braised Blueberries, Streusel
Eggnog Crême Brûlée | $9
Snickerdoodle Cookie, Blackberry
Bread Pudding | $9
Mascarpone Cream, Cinnamon Gelato, Compressed Apples
Chocolate Torte | $9
Hazelnut Cream, Pistachio
at 18 bar
Join us every Wednesday for Whiskey Wednesdays, featuring weekly bourbon cocktails for only $5!
Plus, enjoy a complimentary pour of the weekly selection, either neat or on the rocks, with the purchase of an entrée.
*Promotion available at 18 BAR only.
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.
18 steak entertainment
FRIDAY & SATURDAY | 6:30PM - 9:30PM
Friday, December 3 - Eric Peters
Saturday, December 4 - Allison Collins
Friday, December 10 - Mark Monistere
Saturday, December 11 - Denton Hatcher
Friday, December 17 - Eric Peters
Saturday, December 18 - Allison Collins
Friday, December 24 - Careless Whisper
Friday, December 31 - Will Wesley Duo
New Year's Eve Dinner at 18 Steak
Celebrate New Year's Eve at 18 Steak
5pm - 11pm
Featuring veal chop piccata and Maine lobster ceviche.
Please call 225-224-4142 to reserve.