Our Menu

A creamy succulent cheese mixture with sautéed crawfish tail meat and the holy trinity of aromatics (onions, celery, and bell peppers), smeared on fresh Leidenheimer French bread and baked till golden brown.

Tender and meaty gulf oysters in the half-shell grilled in spicy garlic herb butter with grilled baguettes.

A time-tested pimiento cheese recipe served chilled with grilled baguettes.

Quintessential spicy Andouille smoked pork sausage, Chaurice a fresh un-cured French-influenced sausage, and Boudin sausage, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and Boscoli spicy pickled beans.

Sweet-flaked black drum fish fillets, jumbo shrimp, and shucked oysters encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce.

A Louisiana classic. Plump shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce.

A warm, smokey spin to this classic. Leafy hearts of romaine, lightly charred and finished with a drizzle of creamy house-made Creole mustard Caesar dressing, fresh croutons, parmesan cheese shavings, and a grilled lemon wedge.

Tender, thinly sliced collard leaves mixed with a citrus black-eyed pea succotash, bacon lardons, and candied pecans, and dressed with a malt vinegar and molasses vinaigrette.

This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with nutty popcorn rice, a Louisiana-bred long-grain variety, and topped with a dusting of filé powder and gremolata. Choose your proteins and spice level • Protein Options: W/ Chicken & Andouille Sausage | W/ Crab & Shrimp | W/ All In | W/ Chicken | W/ Andouille Sausage | W/ Crab | W/ Shrimp

Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base, hearty leafy vegetables (Swiss chard, collard greens, black kale, and parsley), and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with rich and nutty popcorn rice, and topped with a dusting of filé powder and gremolata.

A one-pot wonder born from Spanish colonists adapting their beloved paella with local ingredients in Louisiana during the 1700s. Our jambalaya starts with a dark brown roux, tomato paste, rendered smoked Tasso, and Andouille sausage, all deglazed with porter beer to make a rich gravy. Shrimp and aromatic popcorn rice are incorporated and it’s all cooked together until fluffy.

In French, étouffée literally means smothered. So, we create a quick gravy made with crawfish tail meat sautéed in butter with our house crab-boil spice blend and the holy trinity, thickened with a medium-dark roux. This flavorful gravy is smothered over popcorn rice and garnished with crispy fried okra.

Creole dishes normally incorporate tomatoes, unlike their Cajun counterparts. One of the best-known is spicy shrimp Creole, a quick stew made with fresh tomatoes, shrimp, bacon and the holy trinity. Finished with a drizzle of chili oil, toasted garlic chips, and served over a bed of aromatic popcorn rice.

Dinner Only | A chicken thigh marinated for twenty-four hours in buttermilk and eleven herbs and spices, lightly tossed in seasoned flour and fried, then finished with a drizzle of chili honey. Served with a New Orleans classic—red beans and rice are traditionally made in homes on Mondays with red kidney beans, the holy trinity, spices, and ham bones left over from Sunday dinner.

Dinner Only | We use our house sweet tea, thyme, orange zest, and peppercorns to brine each tender pork chop. The pork is grilled, then finished in the oven with a bourbon butter sauce. Served over a bed of dirty rice and sautéed mustard greens.

Dinner only | A saltwater fish found wild along the coasts of the Gulf of Mexico and the Atlantic, black drum fish has a mild, sweet flavor with firm flesh and large, moist flakes. One fillet generously dusted with our house Cajun spices, then seared using a hot cast-iron pan and covered with crawfish étouffée. Served with popcorn rice and sautéed French green beans.

7 oz sweet-flaked drum fish fillet, encrusted in cornmeal and Cajun spices then deep-fried. Finished with a garlicky lemon-butter white wine sauce with green beans and served with creamy mac & cheese.

Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer, baked muffuletta bread. Served with house-fried potato chips.

An American classic originating in 1929 during the streetcar strike in New Orleans. The Martin brothers gave away these amazing free sandwiches to the strikers, the poor boys. This sandwich is served with crispy lettuce, fresh tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread with your choice of Fried Shrimp or Oysters. Served with house-fried potato chips.

Our signature dessert. A rich Dutch chocolate cake layered with praline pecans, served slightly warmed with a dollop of fresh whipped cream spiked with Benedictine B&B liqueur and a salted caramel drizzle.

A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce.

Boneless chicken thigh marinated for twenty-four hours in buttermilk and eleven herbs and spices, then lightly tossed in seasoned flour and fried crispy. Served over top of a fluffy golden-brown beignet and finished with a healthy drizzle of our house-made buttery brown-sugar syrup.

A Southern specialty, sometimes called breakfast shrimp. A bowl of creamy yellow corn grits slow-cooked in buttermilk and chicken stock with smoked cheddar cheese. Served with sautéed shrimp and stewed tomatoes in garlic butter sauce.

A Southern specialty, sometimes called breakfast shrimp. A bowl of creamy yellow corn grits slow-cooked in buttermilk and chicken stock with smoked cheddar cheese. Served with sautéed shrimp and Tasso in a thin red-eye sauce made from reduced coffee and butter.

A simple yet flavorful dish. Beaten fresh eggs and butter, folded for a soft, tender texture, covered with succulent jumbo lump crab and served with a mixed green salad.

Two warm buttermilk biscuits stacked high and covered with creamy sausage gravy.

Blueberry compote swirled into creamy Greek yogurt topped with toasted house granola and fresh blueberries and a little orange zest.

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order.