Our Menu
Lunch Prix-FixeLunchDinnerHappy HourWeekend BrunchDINNER PRIX-FIXESpirits ListDrinksArt & Culture ExhibitRetail
Three-course meal for $45 | Choose one of each
STARTER
Choose one
Iconic Jazz Fest Crawfish Bread
Creamy cheese with sautéed crawfish, holy trinity aromatics on Leidenheimer French bread, baked golden
Pâté of the South
Chilled pimiento cheese
Strawberry Frisée Salad
Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette
ENTRÉE
Choose one
Tiny's Gumbo
Chicken & Andouille, Crab & Shrimp or All-in +5
Gumbo Z'Herbes (Green Gumbo)
Vegetarian roux with swiss chard, collard greens, black kale, & parsley
Po' Boy
Lettuce, tomato & rémoulade on Leidenheimer bread with fried oysters, shrimp or grilled andouille
Onion Bacon Angus Burger
8oz Angus burger on brioche with remoulade, Comté cheese, bacon-onion relish, arugula
SWEET
Choose one
Brown Butter Bourbon Bread Pudding
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce
Beignets
2 soft pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order
Welcome to Filé.
Experience the celebratory soul of Louisiana cooking. An auto gratuity of 20% will be added to parties of 6 or more.
STARTERS
Iconic Jazz Fest Crawfish Bread
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 25.50
Cajun Crab Fingers
Succulent wild caught crab claws sautéed in our cajun butter 52
Char-Grilled Oysters
Tender and meaty oysters in the half-shell grilled in herb butter finished with Parmigiano-Reggiano cheese and toasted bread combs. Served with garlic butter baguettes. Half-Dozen 27.50 / Full Dozen 55
Pâté of the South
A time-tested pimiento cheese recipe served chilled - with crostinis $18 or with cracklings $24
Pork Sampler Board
Quintessential spicy Andouille smoked pork sausage, Cajun Cracklins, a spicy deep-fried tradition in South Louisiana culture and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans 27
Cornmeal-Encrusted Fried Seafood
Flaky Red Drum fish, oyster bellies and jumbo shrimp encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce 28.50
Louisiana BBQ Shrimp
A Louisiana classic. Plump head-on shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce 26.50
SALADS
A protein of choice can be added to all salads. +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15 Fried Soft Shell Crab +25
Grilled Creole Caesar Salad
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 23
Strawberry Frisée Salad
Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette 22
SANDWICHES
Po’ Boy
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, oysters, grilled andouille sausage or a fried jumbo soft shell crab +11. Served with house-fried potato chips 26
Onion Bacon Angus Burger
8oz Angus Beef Burger served on a tossed brioche bun with our house remoulade sauce, melted French Comté cheese, and a smear of zesty bacon and onion relish on a bed of arugula. Served with house-fried potato chips 30
KETTLE ENTRÉES
All entrées are made from bases prepared a few days in advance, allowing flavors to meld and develop into tantalizing dishes finished bar-side in steam kettles.
Tiny’s Gumbo All-In
This heavily seasoned stew is anything but tiny with chicken, Andouille Sausage, crab & shrimp. Our signature dish defines the diverse roots of American cuisine. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Whole Crab & Shrimp Gumbo
This heavily seasoned stew is cooked with a whole blue crab and shrimp. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Chicken & Andouille Sausage Gumbo
This heavily seasoned stew is cooked with chicken & Andouille Sausage. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 30
Gumbo Z’Herbes, a.k.a. Green Gumbo (V)
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 white rice and topped with a sprinkling gremolata 27
Andouille & Shrimp Jambalaya
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 rice are incorporated and it’s all cooked together until fluffy 30
Shrimp Étouffée
In French, étouffée literally means smothered. So, we create a quick gravy made with shrimp 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 rice and garnished with a grilled butterflied shrimp 30
Spicy Shrimp Creole
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 rice 29
SWEETS
All of our desserts are freshly made in-house.
Caramel Cornbread Cake
Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble 18 ADD VANILLA ICE CREAM +6
Brown Butter Bourbon Bread Pudding
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18 ADD VANILLA ICE CREAM +6
Beignets
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10
Welcome to Filé.
Experience the celebratory soul of Louisiana cooking. An auto gratuity of 20% will be added to parties of 6 or more.
Starters
Iconic Jazz Fest Crawfish Bread
$25.50
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 25.50
Cajun Crab Fingers
$52.00
Succulent wild caught crab claws sautéed in our cajun butter 52
Char-Grilled Oysters
Tender and meaty oysters in the half-shell grilled in herb butter finished with Parmigiano-Reggiano cheese and toasted bread combs. Served with garlic butter baguettes. Half-Dozen 27.50 / Full Dozen 55
Pâté of the South
$18.00
A time-tested pimiento cheese recipe served chilled - with crostinis $18 or with cracklings $24
Pork Sampler Board
$27.00
Quintessential spicy Andouille smoked pork sausage, Cajun Cracklins, a spicy deep-fried tradition in South Louisiana culture and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans 27
Cornmeal-Encrusted Fried Seafood
$28.50
Flaky Red Drum fish, oyster bellies and jumbo shrimp encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce 28.50
Louisiana BBQ Shrimp
$26.50
A Louisiana classic. Plump head-on shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce 26.50
Creamy Crawfish Macaroni and Cheese
$25.50
Mac and Cheese with succulent crawfish tails, a creamy, cheesy sauce, with a little garlic and sautéed onions all cooked in a cast-iron skillet. Finished with a little toasted bread crumbs and served with a hot beignet 25.50
Salads
A protein of choice can be added to all salads. +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15 Fried Soft Shell Crab +25
Grilled Creole Caesar Salad
$23.00
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 23
Strawberry Frisée Salad
$22.00
Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette 22
Kettle Entrées
All entrées are made from bases prepared a few days in advance, allowing flavors to meld and develop into tantalizing dishes finished bar-side in steam kettles.
Tiny’s Gumbo All-In
$32.00
This heavily seasoned stew is anything but tiny with chicken, Andouille Sausage, crab & shrimp. Our signature dish defines the diverse roots of American cuisine. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Whole Crab & Shrimp Gumbo
$32.00
This heavily seasoned stew is cooked with a whole blue crab and shrimp. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Chicken & Andouille Sausage Gumbo
$30.00
This heavily seasoned stew is cooked with chicken & Andouille Sausage. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 30
Gumbo Z’Herbes, a.k.a. Green Gumbo (V)
$27.00
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 white rice and topped with a sprinkling gremolata 27
Drumfish with Crawfish Étouffée
$45.50
A 6oz filet of Red Drum fish, fried or blackened then covered with crawfish étouffée. Served with white rice and sautéed French green beans 45.50
Andouille & Shrimp Jambalaya
$30.00
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 rice are incorporated and it’s all cooked together until fluffy 30
Shrimp Étouffée
$30.00
In French, étouffée literally means smothered. So, we create a quick gravy made with shrimp 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 rice and garnished with a grilled butterflied shrimp 30
Spicy Shrimp Creole
$29.00
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 29
Specials
Fried Softshell Crab with Crawfish Étouffée
$47.00
Now in season! One wild jumbo soft-shell crab fried to perfection and covered with crawfish étouffée. Served with white rice and sautéed French green beans 47
Fried Chicken with Red Beans & Rice
$30.00
A boneless chicken thigh marinated in buttermilk and our Cajun seasoning, 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 30
Sandwiches
Onion Bacon Angus Burger
$30.00
8oz Angus Beef Burger served on a tossed brioche bun with our house remoulade sauce, melted French Comté cheese, and a smear of zesty bacon and onion relish on a bed of arugula. Served with house-fried potato chips 30
SIDES
Red Beans & Rice 12.50
Sautéed Green Beans 12.50
House Potato Chips 10
Grilled Shrimp Skewer 12.50
Sweets
All of our desserts are freshly made in-house
Caramel Cornbread Cake
Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble 18 ADD VANILLA ICE CREAM +6
Brown Butter Bourbon Bread Pudding
$18.00
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18 ADD VANILLA ICE CREAM +6
Beignets
$10.00
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order.
Café Brûlot
$26.00
A New Orleans signature after dinner drink. It's as much an exhibition as it is an exquisite cocktail. Café Brûlot means “burnt brandy." Coffee, brandy, & spices served flaming table side then topped with a dollop of our house spiked whipped cream SERVES TWO 26
Vanilla Ice Cream
$10.00
Served with a Salted Caramel Sauce Drizzle
3-6pm Monday - Friday
Menu
Char-Grilled Oysters
$3.50
Kicked Up Beef Sliders
$10.00
Grilled Cajun Wings
$10.00
Hush Puppies
$7.00
Fried Okra (V)
$7.00
House Potato Chips
$7.00
House Lager
$5.00
House White Wine
$8.00
House Red Wine
$8.00
All Specialty Cocktails
$12.00
Welcome to Filé.
Experience the celebratory soul of Louisiana cooking. An auto gratuity of 20% will be added to parties of 6 or more. To help in continuing to provide an excellent dining experience with a live band, a small 3.5% service charge will be added to all checks.
STARTERS
Beignets
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10
Buttermilk Biscuits
Two warm buttermilk biscuits with fresh whipped honey butter 10.50
Iconic Jazz Fest Crawfish Bread
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 25.50
Char-Grilled Oysters
Tender and meaty oysters in the half-shell grilled in herb butter finished with Parmigiano-Reggiano cheese and toasted bread combs. Served with garlic butter baguettes. Half-Dozen 27.50 / Full Dozen 55
Pâté of the South
A time-tested pimiento cheese recipe served chilled - with crostinis $18 or with cracklings $22
Pork Sampler Board
Quintessential spicy Andouille smoked pork sausage, Cajun Cracklins, a spicy deep-fried tradition in South Louisiana culture and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans 27
Cornmeal-Encrusted Fried Seafood
Flaky Red Drum fish, oyster bellies and jumbo shrimp encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce 28.50
Louisiana BBQ Shrimp
A Louisiana classic. Plump head-on shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce 26.50
SALADS
A protein of choice can be added to all salads. +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15 Fried Soft Shell Crab +25
Grilled Creole Caesar Salad
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 22
Strawberry Frisée Salad
Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette 22
BRUNCH SPECIALS
Fried Soft-shell Crab Benedict
Two perfectly poached eggs on top of one jumbo fried soft-shell crab on a fluffy biscuit lathered with cajun spiced hollandaise sauce. Served with a fresh arugula salad dressed with our house vinaigrette 44
Shrimp and Tasso Country Grits
A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp and Tasso (Pork) in a thin red-eye sauce made from reduced coffee and butter 28
Garlic Butter Shrimp & Country Grits
A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp sautéed in garlic butter and stewed tomatoes 28
Chicken & Beignets
Boneless chicken thighs marinated for twenty-four hours in buttermilk and eleven herbs and spices, then lightly tossed in seasoned flour and fried crispy. Served with fluffy golden-brown beignets and finished with a healthy drizzle of our house-made buttery brown-sugar syrup and a blueberry compote 30
Biscuits & Cajun Crab Gravy
Flaky buttermilk biscuits smothered in rich Cajun-spiced crab gravy, finished with your choice of a golden fried red fish fillet or a fried soft shell jumbo crab 44
French Toast Crunch
Brioche French toast crusted in corn flakes and pecans, topped with fresh whipped cream and blueberry compote. Served with thick smoked bacon 26.50
Eggs Sardou
Our Eggs Sardou is a play on a Louisiana Creole dish made with sautéed artichoke hearts, creamed Swiss chard with parmesan cheese and soft baked whole eggs topped with Hollandaise sauce and served with a warm buttermilk biscuit 26.50
French Omelet with Lump Crab
A simple yet flavorful dish. Beaten fresh eggs and butter, folded for a soft, tender texture, covered with succulent lump crab and cajun hollandaise sauce served with an arugula salad 27
KETTLE ENTRÉES
All entrées are made from bases prepared a few days in advance, allowing flavors to meld and develop into tantalizing dishes finished bar-side in steam kettles.
Tiny’s Gumbo All-In
This heavily seasoned stew is anything but tiny with chicken, Andouille Sausage, crab & shrimp. Our signature dish defines the diverse roots of American cuisine. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Whole Crab & Shrimp Gumbo
This heavily seasoned stew is cooked with a whole blue crab and shrimp. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 32
Chicken & Andouille Sausage Gumbo
This heavily seasoned stew is cooked with chicken & Andouille Sausage. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level 30
Gumbo Z’Herbes, a.k.a. Green Gumbo (V)
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 white rice and topped with a sprinkling gremolata 27
SANDWICHES
Po’ Boy
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, oysters, grilled andouille sausage or a fried jumbo soft shell crab +11. Served with house-fried potato chips 26
Onion Bacon Angus Burger
8oz Angus Beef Burger served on a tossed brioche bun with our house remoulade sauce, melted French Comté cheese, and a smear of zesty bacon and onion relish on a bed of arugula. Served with house-fried potato chips 30. Fried Egg +3
SWEETS
All of our desserts are freshly made in-house.
Caramel Cornbread Cake
Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble 18 ADD VANILLA ICE CREAM +6
Brown Butter Bourbon Bread Pudding
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18 ADD VANILLA ICE CREAM +6
Beignets
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10
Café Brûlot
A New Orleans signature after dinner drink. It's as much an exhibition as it is an exquisite cocktail. Café Brûlot means “burnt brandy." Coffee, brandy, & spices served flaming table side then topped with a dollop of our house spiked whipped cream SERVES TWO 26
Three-course meal for $65 | Choose one of each | Wine Pairing +28
STARTER
Choose one
Strawberry Frisée Salad
Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette | Coteaux d’Aix en Provence Rosé 2024
Fried Green Tomatoes with Shrimp Remoulade
Crispy fried green tomato topped with shrimp tossed in creamy remoulade sauce | Root 1 Sauvignon Blanc 2024
Spicy Beef Tartare
Raw beef tenderloin finely chopped and seasoned with creole mustard, capers, and diced red onion topped with a horseradish cream and served with crostinis and house potato chips | Torrevento 'Infinitum' Primitivo 2023
ENTRÉE
Choose one
Tiny's Gumbo
Our signature dish! Chicken & Andouille, Crab & Shrimp or All-in | Gatão Vinho Verde
Gumbo Z’Herbes, a.k.a. Green Gumbo (V)
Lenten vegetarian gumbo with vegetarian roux, leafy greens; swiss chard, collards & kale | Gatão Vinho Verde
Blackened Swordfish
Pan seared cajun-spiced swordfish served over garlic fried rice with parsley, lemon zest, and house pepper blend. Finished with a butter fish sauce and shaved carrots | Kuentz-Bas Riesling 2021 +3
Grilled Petite Tenderloin +5
Grilled tenderloin with a chilled farro salad of tomatoes, red onion, mint, and parsley. Finished with a cold creamy salsa verde for a bright herbaceous lift | Campuget Tradition Red Blend 2024
Crispy Confit Chicken with Caramelized Onion
Slow-cooked bone-in chicken thigh seared crispy topped with rich caramelized onions on a bed of arugula dressed with house pesto | Tramin Chardonnay 2024 +2
SWEET
Choose one
Caramel Cornbread Cake
Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble
Limoncello Tiramisu
Silky lemon curd layered with limoncello-soaked ladyfingers and finished with airy whipped cream
2 oz Pours
BOURBON
Angels Envy | 22
Basil Hayden | 24
Blanton's Original | 43
Eagle Rare 10 YR | 28
Elijah Craig 10 YR | 27
Elijah Craig Small Batch | 17
Old Granddad | 15
Jefferson's Reserve | 26
Maker's Mark | 16
Michter's Straight | 17
OLD FORESTER 1870 | 20
Old Forester 1920 | 25
Rip Van Winkle 10 YR | 63
Uncle Nearest 1884 | 18
Uncle Nearest 1856 | 26
Widow Jane Lucky Thirteen | 52
Wild Turkey | 16
Woodford Reserve | 19
Weller Special Reserve | 30
Weller Antique 107 | 60
RYE
Angels Envy | 33
Crown Royal | 16
Michter's Straight | 17
Sazerac | 15
Uncle Nearest Straight | 25
Widow Jane Apple Wood | 22
Woodford Reserve | 20
COGNAC
Courvoisier VS | 17
Courvoisier VSOP | 20
Hennessy VSOP | 27
Laird's Applejack | 15
Remy VSOP | 26
Remy XO | 112
Martell XO | 114
RUM
Appleton Estate 15YR | 27
Appletone Estate 21YR | 56
Diplomatico Ambassador | 99
Goslings Black Seal | 16
Plantation 3 Stars | 16
Clement Cuvee Homere 6 | 43
Ten to One Dark | 19
Ten to One White | 15
Zacapa | 23
Zacapa XO | 53
AGAVE
Don Julio Blanco | 23
El Jimador Silver | 16
El Jimador Reposado | 17
Espolòn Blanco | 16
Fortaleza Blanco | 25
Fortaleza Reposado | 30
G4 Blanco | 21
G4 Reposado | 32
Herradura Blanco | 16
Herradura Anejo | 26
Herradura Reposado | 21
Patron Silver | 21
Patron Reposado | 23
Patron Anejo | 25
Siete Leguas Extra Anejo | 86
Siete Leguas Reposado | 19
GIN & VODKA
Bombay Sapphire | 17
Fords | 15
Hendricks | 17
Tanqueray | 16
Effen | 15
Effen Cucumber | 15
Grey Goose | 18
Ketel One | 16
SCOTCH & IRISH
Glenfiddich 12YR | 28
Johnnie Walker Black | 17
Laphroaig 10YR | 30
Green Spot | 27
Slane Triple Casked | 15
SEASONAL COCKTAILS
CLAIBORNE CORSAIR
The Aviation, reimagined. Julia gin and maraschino
lead, lemon keeps it honest, and blackberry purée
adds the color and the conviction. A classic that
decided to go its own way 20
lead, lemon keeps it honest, and blackberry purée
adds the color and the conviction. A classic that
decided to go its own way 20
MOONVEIL
Moonshine dressed in its Sunday best. Herbal
Centerbe, ginger heat, and fresh lime ride alongside,
while amareno hides at the bottom like a secret
worth finding. Pale on top. Dangerous below 20
Centerbe, ginger heat, and fresh lime ride alongside,
while amareno hides at the bottom like a secret
worth finding. Pale on top. Dangerous below 20
PICANTE PONTCHARTRAIN
Lake Pontchartrain runs deep and doesn't
apologize for it. Neither does this. Mezcal infused
for two nights with jalapeño, cinnamon, and allspice
— met with spicy syrup and fresh lime. The smoke
arrives first. The heat follows. The rim reminds you
where you are 20
apologize for it. Neither does this. Mezcal infused
for two nights with jalapeño, cinnamon, and allspice
— met with spicy syrup and fresh lime. The smoke
arrives first. The heat follows. The rim reminds you
where you are 20
SOUTHBOUND
Pisco, pineapple, ginger, lime, and mint. Bright,
tropical, and moving fast. You've heard of the Pisco
Sour. This isn't that 20
tropical, and moving fast. You've heard of the Pisco
Sour. This isn't that 20
NOSTALGIC REFLECTION
Strawberry milk was never just a drink — it was a
feeling. We ran that feeling through white rum,
Rocky's Botanical, rosemary, and fresh lime, then let
a slow clarification do the rest. Faintly pink,
impossibly smooth, and deeper than you remember.
Childhood, redistilled 21
feeling. We ran that feeling through white rum,
Rocky's Botanical, rosemary, and fresh lime, then let
a slow clarification do the rest. Faintly pink,
impossibly smooth, and deeper than you remember.
Childhood, redistilled 21
SPECIALITY COCKTAILS
FILÉ SOUTHERN SOUR
Our signature cocktail. A whiskey sour made with our cold brew southern ice tea 18.5
FRANKLIN AND CHURCH
A perfectly balanced Manhattan; a little dry and a little sweet 20
DIRTY CAJUN
Julia gin infused with jalapeño, vermouth and spicy onion brine with a Cajun spiced rim 20
HONEY ROSEMARY DAIQUIRI
Ten to One White Rum, fresh lime, and house honey rosemary syrup. Finished with a wash of absinthe 20
FRENCH 75
A classic since 1915. Gin or cognac, fresh lemon, simple syrup, topped with Champagne 19
RUM RYE OLD FASHIONED
Whiskey and rum — two Southern staples — find common ground in this brooding, spirit-forward Old Fashioned 20
SMOK’N ON BOURBON ST
Smokey old fashioned with Uncle Nearest 1884 whiskey, mezcal, with touch of cognac, and brown sugar simple syrup 21
HOUSE SAZERAC
A classic split base sazerac with cognac,
and rye 20
and rye 20
HOT DAMN
A spicy margarita with our house made spicy syrup and a cajun salted rim 19
SPIRIT FREE COCKTAILS
CRUISIN' THE CAUSEWAY
Seedlip Grove, pomegranate, strawberry, grapefruit, and
allspice. Bright, fruity, and built for the long stretch. All the
flavor, none of the proof 19
allspice. Bright, fruity, and built for the long stretch. All the
flavor, none of the proof 19
RED WINES
VAJRA ALBE BAROLO 2021
A traditional Barolo from high-elevation vineyards in Piedmont. Garnet red with aromas of crushed flowers, red fruit, and light balsamic. On the palate — rose petal, spice, tobacco, and orange peel with velvety tannins and a long finish 30 | 120
CHÂTEAU LAFFITTE LAUJAC 2019 MÉDOC
Opening with mint, spice, and dark berry on the nose. Lively and fine on the palate with powerful yet delicate tannins, red berry fruit, and a touch of jam. Balanced and full of presence 17 | 60
CAMPUGET TRADITION RED BLEND 2024
A Syrah-Grenache blend from Southern France. Deep garnet with aromas of black currant, spice, and pepper. Round and harmonious on the palate with smooth, lingering tannins 15 | 53
TORREVENTO ‘INFINITUM’ PRIMITIVO 2023
A Primitivo from Puglia. Aromas of red berry jam, plum, vanilla, and warm spice. Medium-bodied, soft, and velvety with a well-rounded finish 15 | 53
JEAN CHARTRON BOURGOGNE VIEILLES VIGNES PINOT NOIR 2023
A Burgundy Pinot Noir from vines averaging 40 years old. Aromas of ripe cherry with crunchy tannins and a long, elegant finish 23 | 81
DRY CREEK VINEYARD ZINFANDEL HERITAGE 2022
A Sonoma Zinfandel bursting with black cherry, boysenberry, and plum. Warm spice, mocha, and white pepper on the nose. On the palate — dark berries, cedar, leather, and brown sugar with bright acidity and excellent structure 23 | 81
DOW’S 20 YEAR OLD TAWNY PORT
With a polished brown centre and orange-amber edges,
this wine has a honeysuckle scent with discrete butterscotch ntes. Reined and balanced on the palate, flinty and mellowed tannins meld with concentrated red berry fruit and lifted mineral freshness. Nuanced flavors of tobacco lead to a focused, dry finish 22
this wine has a honeysuckle scent with discrete butterscotch ntes. Reined and balanced on the palate, flinty and mellowed tannins meld with concentrated red berry fruit and lifted mineral freshness. Nuanced flavors of tobacco lead to a focused, dry finish 22
WHITE/ROSÉ WINES
KUENTZ-BAS RIESLING 2021
An Alsatian Riesling with intense aromas of apricot, nectarine, and Mirabelle plum underpinned by strong minerality. Bright and juicy on the palate with remarkable richness and finesse 18 | 63
ROOT: 1 SAUVIGNON BLANC 2024
A Chilean Sauvignon Blanc. Bright aromas of citrus and tropical fruit with flavors of lime, grapefruit, pineapple, and pear. Crisp and fresh with mineral undertones and a clean, elegant finish 15 | 53
BORGES NV GATÃO WHITE (VINHO VERDE)
A classic Portuguese Vinho Verde. Light, fruity, and slightly effervescent with notes of creamed apple, citrus, and a touch of honey. Crisp, clean, and refreshingly easy 15 | 53
ÉMOTIONS DE LA TOUR BLANCHE SAUTERNES 2021
A classic Sauternes crafted from noble rot-harvested grapes, concentrating natural sugars into rich, complex notes of dried fruit and warm spice. The ultimate dessert wine 15 | 53
VALLÉE DES PINS COTEAUX D’AIX EN PROVENCE ROSÉ 2024
A Provence rosé from Grenache, Syrah, Cinsault, and Cabernet Sauvignon. Fresh aromas of raspberry, strawberry, and guava. Crisp and vibrant on the palate with ripe fruit and well-balanced acidity 15 | 53
TRAMIN CHARDONNAY 2024
A full-bodied Italian Chardonnay from Alto Adige. Golden in color with aromas of ripe yellow fruit, honey, and toasted almonds. Creamy and well-balanced with a long, lingering finish 17 | 60
SPARKLING WINES
PROSECCO MARSURET BRUT
The “San Boldo” Valdobbiadene DOCG Prosecco displaysA Valdobbiadene DOCG Prosecco. Straw-yellow with aromas of golden apple and wildflowers. Crisp, dry, and fresh on the palate with a fine, persistent finish 18 | 63
CANNED BEER
LAGUNITAS IPA
Hoppy, balanced, and dangerously drinkable. Caramel malt softens the bite 12
ABITA ANDYGATOR
A high-gravity Helles Doppelbock brewed with pilsner malt and German hops. Dry finish with a touch of sweetness and subtle fruit on the nose 12
ABITA TURBODOG BROWN ALE
A dark brown ale from Louisiana. Rich and full-bodied with flavors of chocolate and toffee, balanced by Willamette hops 12
KRONENBOURG 1664
A classic French lager since 1664. Golden and crisp with delicate bitterness and subtle hop character 12
AUSTIN EASTCIDERS ORIGINAL DRY CIDER
A craft cider blending European bittersweet and American dessert apples. Crisp, smooth, and refreshingly dry 10
BROOKLYN SPECIAL EFFECTS IPA (Non-Alcoholic)
All the hop aroma and crisp citrus of a classic IPA. Zero alcohol, under 100 calories. No compromise 12
DRAFT BEERS
ABITA AMBER LAGER
A Louisiana Munich-style lager. Smooth and malty with a touch of caramel and a rich amber color 11
Draft Seasonal
13
JUICE & SODAS
FRESH-SQUEEZED LEMONADE
Fresh-squeezed lemon juice sweetened with brown sugar simple syrup. Sweet, tangy, and refreshing 8
STRAWBERRY OR BLACKBERRY LEMONADE
Our fresh-squeezed house lemonade spiked with your choice of strawberry or blackberry syrup 9
SWEET TEA-COLD BREWED
Cold-brewed Southern sweet tea. Smooth, clean, and classic. Choose your sweetness level 7 ADD PREMIUM STRAWBERRY OR BLACKBERRY SYRUP +1
ABITA ROOT BEER
Crafted using a hot mix process with spring water, herbs, vanilla, and yucca (which creates foam). Sweetened with pure Louisiana cane sugar for an authentic taste 7
COFFEE
FRENCH PRESS COFFEE
A custom blend crafted exclusively for French press. Dark chocolate, caramel, and hazelnut with a complex, full-bodied finish 10
RED EYE MARTINI
French Press coffee martini with dark rum and St. Gerorge Nola coffee liquur 19
CAFÉ BRÛLOT
A New Orleans classic, finished tableside. Coffee, brandy, and spices meet an open flame, then crowned with house spiked whipped cream. Part ritual, part nightcap. All Filé. Serves Two 26
Set inside the vibrant FILE NYC—a restaurant known for its bold, soulful New Orleans-style fare—this exhibit brings together the flavors of Creole tradition and the spirit of jazz improvisation in a unique, immersive experience.
The show features original works from four dynamic visual artists: Serron Green, Louiza Albastova, Martel Chapman, and Luella Rigaud & BilouMaster Joke special pieces from the personal collection of The Thelonious Monk Estate. Each artist explores themes of rhythm, resilience, memory, and place—mirroring the complexity and richness of both jazz music and Southern Black culinary heritage.
Celebrates Thelonious Monk’s Legacy
This activation is more than an art show—it’s a living tribute to cultural fusion. From the smoky notes of gumbo to the syncopated pulse of Monk’s compositions, the exhibit invites guests to taste, see, and feel the intersection of sound, story, and soul.
Inquire about art with link below!
https://theloniousmonk.store/collections/artwork
Tiny's is a new product line with a nod to Chef Eric McCree's larger-than-life grandfather, Mr. Aubrey "Tiny" Gaines. Tiny had a taste for all things shellfish and spice, so we created a line of products to jazz up your dishes in Tiny's fashion.
Signature Spice Blends
It's easy to find spice blends mixed with salt. Our signature blends are salt-free and amp up any dish with natural dried herbs and fresh spices. This gives you the freedom to go heavy on flavor and light on salt—and you can always salt to taste, which we recommend. Salt still has a place.
Ask your server to purchase.
Red Smoke Cajun Seasoning (8oz)
A smoky herb blend that captures the bold spirit of Cajun and Creole cuisine. Rich with paprika, herbs, and aromatic spices, this salt-free blend lets you control the seasoning while delivering authentic Southern flavor 13.99
Red Smoke Cajun Seasoning (16oz)
A smoky herb blend that captures the bold spirit of Cajun and Creole cuisine. Rich with paprika, herbs, and aromatic spices, this salt-free blend lets you control the seasoning while delivering authentic Southern flavor 20.99
The Good Stuff Pepper Blend (8oz)
Elevate any dish where you'd typically use black pepper.Our Good Stuff Pepper Blend combines Aleppo Pepper, Crushed Red Pepper, Ground Black Pepper, Hungarian Paprika, and Spicy Cayenne Pepper in a generous 8 oz package, housed in a convenient wide-mouth glass jar 16.99
The Good Stuff Pepper Blend (16oz)
Elevate any dish where you'd typically use black pepper. Our Good Stuff Pepper Blend combines Aleppo Pepper, Crushed Red Pepper, Ground Black Pepper, Hungarian Paprika, and Spicy Cayenne Pepper in a generous 16 oz package, housed in a convenient wide-mouth glass jar 25.99