Staff Blog
MENU EXCLUSIVE: Les Bons Temps
 |
Follow the jump to check out the appetizer, entrée and small plates menus for Les Bons Temps ("the good times"), which will officially open on Friday, April 4 at 114 S. 12th St. (Some of our coverage here and here.) It's owned by Carmine's Creole Café's John Mims and partner Howard Taylor.
What has us craving dinner at 10:30 in the morning:
- Duck jambalaya croquettes, creole sauce, crispy tasso ham
- Smoked gouda crabmeat tart, green onion aioli
- Cochon po-boy slider, cajun style roast pork
- 12-hour red wine-braised beef short ribs, truffled mashed sweet potatoes, natural jus
APPETIZERS
Crispy sea scallops, black currant balsamic reduction 12
Crabmeat and smoked gouda tart, cocktail crab claws, creole coulis 10
Blackened shrimp remoulade, chopped pickles, tomato 12
Eggplant beignets, powdered sugar, tabasco 8
Fried oysters, creamy herb saint, spinach, bacon, croutes, lemon aioli 8
Crawfish spring rolls, soy ginger sauce 11
Duck jambalaya croquettes, creole sauce, crispy tasso ham 9
Crab claws, white wine, garlic, grated asiago 14
Asian style tuna tartare, wasabi 12
Grilled sausages, creole mustard 9
SALADS
Hearts of romaine, caesar dressing, parmesan, croutons 7
Farmer’s greens, grapefruit molasses vinaigrette, goat cheese, spiced pecans 8
Chilled wedge of iceburg lettuce, blue cheese dressing, radicchio, crispy shallots 8
add lump crabmeat 15
Boston bibb lettuce, creole mustard dressing, tomatoes, red onions 8
Muffuletta salad, cured olives, mixed greens, roasted garlic vinaigrette 8
SOUPS
Wild mushroom crabmeat bisque 9
Gumbo du jour, steamed white rice 7
SMALL PLATES
Crab claws, white wine, garlic, asiago 9
Shucked oyster shooter, spicy cocktail sauce m/p
Crawfish spring rolls, ginger soy sauce 8
Duck jambalaya croquettes, tasso cream 7
Blackened shrimp remoulade 11
Grilled smoked andouille, creole mustard 7
Smoked gouda crabmeat tart, green onion aioli 8
Shrimp and crawfish gumbo, jambalaya 8
Smothered collard greens 5
Truffled pommes frittes, tabasco ketchup 6
Crispy coconut shrimp, mango curry jelly 13
Cochon po-boy slider, cajun style roast pork 7
Fried oyster po-boy slider, remoulade sauce 9
Olive salad tapenade, toasted baguette 7
Crabmeat boulettes, chili aioli 12
Chicken andouille jambalaya 8
Asian style tuna tartare, wasabi 9
Braised beef short ribs, mashed sweet potatoes, natural jus 9
Pickle plate, house pickled vegetables and fruit 7
Eggplant beignets, powdered sugar, tabasco 8
ENTREES
Coffee and chili rubbed pork tenderloin, onion confit, crawfish andouille potato hash 24
12 hour red wine braised beef short ribs, truffled mashed sweet potatoes, natural jus 27
Marinated sirloin steak, okra corn gratin, potato risotto, roasted pepper coulis 26
Crawfish etouffee, steamed white rice, holy trinity, mahogany roux and crawfish sauce 25
Roasted chilean sea bass, ginger rice, coconut shrimp, mango curry sauce 28
Crispy duck, fried oysters, andouille jambalaya, smoked bacon gravy 27
Butter braised chicken, collard greens, brabant potatoes 22
Roasted jumbo shrimp, rosemary béchamel, crawfish and smoked gouda grits 26
Cajun style jambalaya, fried oysters, andouille, duck confit, crawfish, shrimp, rice, creole sauce 25
Pan roasted filet mignon, truffled pommes frittes, Bordeaux demi glace 30
With crabmeat 37
New Orleans seafood COO-be-yon, selected seafood, spicy pernod-infused creole tomato sauce, sauce rouille M/P
Not only is the menu amazing, the chef is Bret Naylor. Briefly of the Brick Hotel in Newtown, Lacroix at the Rittenhouse, The George V in Paris, Room 4 dessert in NYC.
Philly is about to discover this kid!!!! (and fall in love with him!)
Sounds amazing. Does a BJ come with these prices?
Seriously. $24 for pork tenderloin? Pretty arrogant. Better be as good as the hype or this place is done in 6 months.
Point taken! In Newtown his cuisine was mostly in the $30’s, which works there (since it’s that special) Paris and NYC even more so, Lacroix has a special niche in this town. Philly may have come a long way in the last 20 years but it’s got a long way to go also, (compared to the other cities this kid has dazzled.)
This is to the 2nd posting here the One-der. I welcome you to go to the website of LBT or call LBT’s and personnally voice your politically incorrect comments with John Mims the owner & Chef. I dare you!
Bret?? who is this guy Brett, he is not the Chef here????? John Mims the owner of Carmines Creole Cafe is also the owner and Chef of Les Bons Temps, you all need to get your facts straight.
The straight facts:
Brett Naylor is the chef.
John Mims is the owner.
[...] Just a block away Les Bon Temps has opened its doors and is now serving intriguing Cajun fare. [The Clog] [...]
Facts:
John Mims is one of the owners/chef (he does in fact work the line)
Brett Naylor is the Chef De Cuisine and runs the kitchen in John’s absence…..
there u go
The food is divine, menu original, space is great and prices are comparable to other restaurants in the same caliber. You get what you pay for and Patrons complaining about the prices should stick to McDonalds value menu.
brett naylor sucks.
ouch. im sorry. maybe we can talk about it?