Our Menu

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

Cajun Crab Fingers

Succulent wild caught crab claws sautéed in our cajun butter 51

Char-Grilled Oysters

Tender and meaty oysters in the half-shell grilled in herb butter served with garlic butter baguettes. Half-Dozen 27 / Full Dozen 52

Pâté of the South

A time-tested pimiento cheese recipe served chilled - with crostinis $17or 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 26

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

Louisiana BBQ Shrimp

A Louisiana classic. Plump shrimp cooked in garlic spicy butter and wine to make a very flavorful sauce for hunks of crisp French bread to sop it up 25

SALADS

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, or grilled andouille sausage. Fried soft-shell crab + $11. Served with house-fried potato chips 25

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 29

KETTLE ENTRÉES

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 $30

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 $30

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 $29

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 25

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 popcorn rice are incorporated and it’s all cooked together until fluffy 29

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 27

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 27

SWEETS

Chocolate Praline Cake

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 18

Brown Butter Bourbon Bread Pudding

A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18

Raspberry & Blueberry Poundcake

Southern poundcake with bourbon citrus macerated Raspberry & Blueberries and lemon curd whipped cream 18

Beignets

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10

Starters

Iconic Jazz Fest Crawfish Bread

$25.00

Cajun Crab Fingers

Succulent wild caught crab claws sautéed in our cajun butter 51

Char-Grilled Oysters

Tender and meaty oysters in the half-shell grilled in herb butter served with garlic butter baguettes. Half-Dozen 27 / Full Dozen 52

Pâté of the South

$17.00

A time-tested pimiento cheese recipe served chilled - with crostinis $17 or with cracklings $22

Pork Sampler Board

$26.00

Cornmeal-Encrusted Fried Seafood

$28.00

Flaky Red Drum fish, oyster bellies and jumbo shrimp encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce 28

Louisiana BBQ Shrimp

$25.00

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 25

Creamy Crawfish Macaroni and Cheese

$25.00

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

Salads

Kettle Entrées

Tiny’s Gumbo All-In

$30.00

Whole Crab & Shrimp Gumbo

$30.00

Chicken & Andouille Sausage Gumbo

$29.00

Gumbo Cochon

$29.00

A variation on our signature dish that defines the diverse roots of American cuisine. This version of gumbo is made with slow cooked suckling pig.

Gumbo Z’Herbes, a.k.a. Green Gumbo (V)

$25.00

Drumfish with Crawfish Étouffée

$45.00

A 6oz filet of Red Drum fish, fried or blackened then covered with crawfish étouffée. Served with white rice and sautéed French green beans.

Andouille & Shrimp Jambalaya

$29.00

Shrimp Étouffée

$27.00

Spicy Shrimp Creole

$27.00

Sandwiches

Po’ Boy

$25.00

Onion Bacon Angus Burger

$29.00

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 29

Specials

Softshell Crab with Lemon Beurre Blanc

$40.00

One jumbo soft shell fried on top of a bed of country red potato mash with a Lemon Beurre Blanc and fresh arugula salad with tomato, grilled corn and red onions 40

Fried Softshell Crab with Crawfish Étouffée

$46.00

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 46

Roasted Pork Roulade

$43.00

Double-cut, bone-in pork rack, stuffed with our house boudin and roasted to perfection. Then glazed with a rich cranberry beurre rouge sauce made with butter and a red wine reduction. All served on a bed of roasted root vegetables 43

Fried Drum Fish with Cajun Lemon Wine Sauce

$35.00

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 35

Fried Chicken with Red Beans & Rice

$29.00

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 29

Drum Fish & Okra Creole

$35.00

Spicy tomato stew cooked with the trinity, tender drum fish chucks, and sliced okra. Served with white rice and garnished with crispy okra spears 35

Sweets

Chocolate Praline Cake

$18.00

Brown Butter Bourbon Bread Pudding

$18.00

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

Raspberry & Blueberry Poundcake

$18.00

Southern poundcake with bourbon citrus macerated Raspberry & Blueberries and lemon curd whipped cream 18

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

SEASONAL COCKTAILS

Tropical Sunset

A bold yet refreshing blend that captures the heat of summer with tropical flair. Bourbon meets banana liqueur and passion fruit, balanced by a splash of lime juice. Perfect for golden hour vibes 20

Whole Lotta Rosie

A herbal refreshing martini with a little citrus and rose water 20

Pimm's Spritz

A spritzy Pimm's Cup with Rockey's Botanical Liqueur, lemon juice and topped with sparkling white wine for effervescence 19

Quarter Smoke

A smoky and sweet twist for adventurous palates. Mezcal and dark rum blend with rosemary honey syrup and spiced pear liqueur, lifted by fresh lime and topped with pineapple foam for a tropical finish 20

House Mojito

A tropical take on the classic mojito, featuring reposado rum, mint syrup, brown sugar, and lime juice. Served dirty-style for full flavor and texture. Bold, earthy, and super fresh 20

Moonlight Shandy

A Hefewissbier shandy with moonshine 18

SPECIALTY COCKTAILS

Filé Southern Sour

Our signature cocktail. A whiskey sour made with our cold brew southern ice tea 18

Franklin and Church

A perfectly balanced Manhattan; a little dry and a little sweet 20

Dirty Cajun

A spicy jalapeño infused dirty gin martini. Served with a cajun spiced rim and a skewer of jalapeño, pickled onion, and olive 20

Honey Rosemary Daiquiri

A very balanced rum cocktail made with Ten To One White Rum, lime juice, house made honey rosemary syrup and a wash of fine brandy absinthe 20

French 75

French 75 is a cocktail made from gin or cognac, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris 19

RumRye Old Fashion

Two of the most popular spirits in the south, whiskey and rum, show harmony in this old fashion 20

Smok n on Bourbon St.

Smokey old fashion with Uncle Nearest 1884 whiskey, mezcal, with a touch of cognac, and brown sugar simple syrup 20

Dark Rum Sazerac

A classic split base sazerac with cognac and Ten To One Dark Rum 20

Hot Damn

A spicy margarita with our house made spicy syrup and a Cajun salted rim 19

RED WINES

Feudi del Pisciotto Terre Siciliane 2020

An intense Cabernet Sauvignon with ruby red color, it’s a generous wine with typical olfactory sensations of the two varieties that make up the blend. Hints that recall red plums and notes of Mediterranean scrub, with pleasant nuances of black pepper. In the mouth it is fresh, soft and well balanced, with an aftertaste of cocoa and vanilla 16/56

Campuget Tradition Red Blend 2022

A Syrah & Grenache blend. It is a garnet-red colored wine with a blue hue. Its scent of ripe fruit is dominated by black currants underlined with hints of spices and pepper. In the mouth, it is round and harmonious with long smooth tannins 14/48

Torrevento 'Infinitum' Primitivo 2021

This Primtivo opens with inviting aromatics of red berry jam and plums, woven together with spices, warm vanilla and a touch of pepper. On the palate this is medium-bodied, soft and velvety with a well rounded mouthfeel 14/48

Jean Chartron Bourgogne Vieilles Vignes Pinot Noir 2022

The cru wines are fermented and aged in oak barrels in the domaine air-conditioned cuverie, though regional appellations are partly made in stainless steel too. The percentage of new oak barrels varies between 10 to 40%, the preferred origin of that oak is mainly Allier. Flavors of ripe cherry, crunchy tannins, and a long finish 22/78

Dry Creek Vineyard Zinfandel Heritage 2021

The 2021 Heritage Vines Zinfandel is flavorful and wonderfully integrated. This vintage presents alluring aromatics of black cherry, boysenberry and plum with nuances of warm spices, mocha and white pepper. On the palate, brambly flavors of dark berries come forward. The wine is complex, with bright acidity complimented by deeper notes of cedar, fine leather and dark brown sugar. From start to finish, this remarkable wine offers refreshing acidity paired with excellent structure 20/72

Dow's 20 Year Old Tawny Port

With a polished brown centre and orange-amber edges, this wine has a honeysuckle scent with discreet butterscotch notes. Refined 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 21

WHITE/ROSÉ WINES

Kuentz-Bas Riesling 2020

Alsace is one of France’s most unique viticultural regions. On the nose, this riesling from Alsance, reveals an intense complexity that mixes yellow fruits such as apricot, nectarine and Mirabelle plum, reinforced by the mineral expression of its terroir. The mouth is frank and juicy, the aromatic complexity of the nose is also expressed with greed and finesse 17/60

Root 1 Sauvignon Blanc 2023

Pale green edges with a bright citrus bouquet and juicy tropical aromas. Lime, grapefruit, pineapple and pear flavors are vibrant and fresh. Smooth mineral notes and a hint of herbs creates complexity for this crisp and delightful wine, followed by an elegant finish 14/48

Lorenzo Melani Vermentino 2021

Grown on the coast of Tuscany in the region of Maremma - this 100% Vermentino is packed with citrus, white floral notes and fresh acidity, the proximity to the Mediterranean Sea adds mineral, salty notes 14/48

Tramin Chardonnay 2023

Tramin Chardonnay from Trentino-Alto Adige is a full-bodied Italian Chardonnay with a bright golden hue. On the nose, it offers aromas of ripe yellow fruits, honey, and a hint of toasted almonds. On the palate, it is well-balanced with a creamy texture and a long, lingering finish 16/56

Emotions de la Tour Blanche Sauternes 2021

Consisting mainly of sémillon, with smaller percentages of sauvignon blanc and muscadelle, Emotions de la Tour Blanche is a traditional French sweet dessert wine 14/48

Vallee Des Pins Coteaux d’Aix en Provence Rosé 2023

A refreshing French rosé from Provence, is made with Grenache Noir, Syrah, Cinsault, and Cabernet Sauvignon grapes. Crafted using direct pressing, temperature-controlled fermentation, and stainless steel aging, it offers a bouquet of red fruits like raspberry and strawberry with hints of guava, followed by a crisp palate of ripe strawberries and well-balanced acidity 14/48

SPARKLING WINES

Prosecco Marsuret Brut

The "San Boldo" Valdobbiadene DOCG Prosecco displays a straw yellow color that prefaces the crisp, characteristic aromas of golden apples and wild flowers. The palate is intense, dry, and fresh with a fine and persistent finish 16/56

Piper-Heidsieck Champagne Brut

#95 Wine Spectator Top 100 of 2019 The Brut NV represents the epitome of the Piper-Heidsieck style: a classic, well-structured, and fruit forward champagne. Piper-Heidsieck carefully selects fruit from more than 100 of Champagne’s crus to blend the Brut NV. This adds great complexity and dimension to the wine and allows the bold Piper-Heidsieck style to shine through. A majority blend of Pinot Noir provides structure to the composition while Pinot Meunier expands the wine with its brilliant fruit expression and fleshiness and Chardonnay bring elegant tones and acidity. The precious reserve wines create a consistent flavor profile year after year. Bottle 171

DRAFT BEER

Abita Amber Lager

A Munich style lager brewed with pale and caramel malts and German Perle hops. It has a smooth, malty, slightly caramel flavor and a rich amber color 10

Grimm Weisse Hefeweizen

Grimm Weisse pours with a translucent yellow haze and is topped with a pillowy, meringue-like head that lingers above the rim of the glass. The nose is enticing, with complex aromas of spice, banana, and lemon. The flavor follows the nose with a subtle and rich wheat tartness that enhances the beer’s supreme drinkability 12

CANNED BEER

Lagunitas IPA

A well-rounded, highly drinkable India Pale Ale. A bit of caramel malt barley provides the richness that mellows out the twang of the hops 10

Abita Andygator

Helles Doppelbock - A creature of the swamp, is a unique, high-gravity brew made with pilsner malt, German lager yeast, and German Perle hops. Unlike other high-gravity brews, Andygator® is fermented to a dry finish with a slightly sweet flavor and subtle fruit aroma 10

Abita Turbodog Brown Ale

Turbodog is a dark brown ale brewed with pale, caramel, and chocolate malts and Willamette hops. This combination gives Turbodog its rich body and color and a sweet chocolate, toffee-like flavor 10

Kronenberg 1664

Kronenbourg 1664 was named after the year of the Hatt family, the founders of Kronenbourg. Its golden hues and delicate bitterness come from selecting the best hops, the 'Strisselspalt', and the unique know-how of Kronenbourg’s master brewers for over 300 years 10

Austin Eastciders Original Dry Cider

A crisp, smooth dry craft cider made with European bittersweet apples and American dessert apples 9

Brooklyn Special Effects IPA (NA)

Brooklyn Special Effects IPA brings the bright hop aromas and crisp citrus flavors of our favorite IPAs to the non-alcoholic world, all with under 100 calories 10

JUICE & SODAS

Fresh Squeezed Lemonade

Lemonade that will knock your socks off. Fresh squeezed lemon juice and sweetened with a brown sugar simple syrup. Simply sweet, tangy and refreshing 8

Mango or Blackberry Fresh Squeezed Lemonade

Our house lemonade with premium mango or blackberry syrup 8

Cold Brew Iced Tea

Southern sweet tea recipe that is smooth, sweet, and delicious. Please choose your sweet level 7. Add Premium Mango or Blackberry Syrup +1

Fever-Tree Ginger Ale Soda

Essential oils from our signature blend of three gingers from the Ivory Coast, Nigeria and Cochin, India. This classic Ginger Ale has an authentic and refreshing taste and aroma. Perfectly balanced to enhance the flavor notes of the finest whiskies, bourbons and rums, but equally as delicious on its own as a soft drink. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors 6

Fever-Tree Ginger Beer Soda

Crafted by brewing our signature blend of three gingers from the Ivory Coast, Nigeria and Cochin, India. Not too sweet on the palate, this bold and refreshing non-alcoholic Ginger Beer has a deep, long-lasting ginger character. Perfectly balanced to complement the finest spirits or equally as delicious on its own as a soft drink. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors 6

Fever-Tree Cola

Cola is made from eleven carefully chosen & blended ingredients including Caribbean kola nuts, Mexican limes and a selection of distilled botanicals & spices including Jamaican pimento berry & Madagascan vanilla 6

Abita Root Beer

Abita Root Beer is made with a hot mix process using spring water, herbs, vanilla, and yucca (which creates foam). Unlike most soft drink manufacturers, Abita sweetens its root beer with pure Louisiana cane sugar 7

Saratoga Sparkling & Still Spring Water

28 oz $10

COFFEE

French Press Coffee

Our custom blend is made exclusively for our French press service. Tasting notes consist of dark chocolate, caramel, and hazelnut. A complex, full-bodied medium- to dark-roast bean that pairs perfectly with beignets or our signature Chocolate Praline Cake 9.50

Café Brûlot

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

Iconic Jazz Fest Crawfish Bread

Char-Grilled Oysters

Tender and meaty oysters in the half-shell grilled in herb butter served with garlic butter baguettes. Half-Dozen 27 / Full Dozen 52

Pâté of the South

A time-tested pimiento cheese recipe served chilled - with crostinis $17 or with cracklings $22

Pork Sampler Board

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

Louisiana BBQ Shrimp

A Louisiana classic. Plump shrimp cooked in garlic spicy butter and wine to make a very flavorful sauce for hunks of crisp French bread to sop it up 25

SALADS

BRUNCH SPECIALS

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 26

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 26

Chicken & Beignets

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 with fluffy golden-brown beignets and finished with a healthy drizzle of our house-made buttery brown-sugar syrup and a blueberry compote 26

French Toast Crunch

Brioche French toast crusted in corn flakes and pecans, topped with fresh whipped cream and macerated raspberries and fresh blueberries. Served with thick smoked bacon 26

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 39

Debris-Style Skirt Steak & Eggs

A 8oz Skirt Steak slow braised until tender and topped with a demi-glace and served with soft scrambled eggs and a buttery biscuit 40

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

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 26

KETTLE ENTRÉES

Tiny’s Gumbo All-In

Whole Crab & Shrimp Gumbo

Chicken & Andouille Sausage Gumbo

Gumbo Z’Herbes, a.k.a. Green Gumbo (V)

SANDWICHES

Po’ Boy

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 29. Add Fried Egg +3

SWEETS

Chocolate Praline Cake

Brown Butter Bourbon Bread Pudding

A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18

Raspberry & Blueberry Poundcake

Southern poundcake with bourbon citrus macerated raspberry & blueberries and lemon curd whipped cream 18

Beignets

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10

Our Menu

STARTERS

Iconic Jazz Fest Crawfish Bread

Cajun Crab Fingers

Char-Grilled Oysters

Pâté of the South

Pork Sampler Board

Cornmeal-Encrusted Fried Seafood

Louisiana BBQ Shrimp

SALADS

Grilled Creole Caesar Salad

Collard Greens and Black - Eyed Pea Succotash Salad

SANDWICHES

Po’ Boy

Onion Bacon Angus Burger

KETTLE ENTRÉES

Tiny’s Gumbo All-In

Whole Crab & Shrimp Gumbo

Chicken & Andouille Sausage Gumbo

Gumbo Z’Herbes, a.k.a. Green Gumbo (V)

Andouille & Shrimp Jambalaya

Shrimp Étouffée

Spicy Shrimp Creole

SWEETS

Chocolate Praline Cake

Brown Butter Bourbon Bread Pudding

Raspberry & Blueberry Poundcake

Beignets

Starters

Iconic Jazz Fest Crawfish Bread

Cajun Crab Fingers

Char-Grilled Oysters

Pâté of the South

Pork Sampler Board

Cornmeal-Encrusted Fried Seafood

Louisiana BBQ Shrimp

Creamy Crawfish Macaroni and Cheese

Salads

Grilled Creole Caesar Salad

Collard Greens and Black - Eyed Pea Succotash Salad

Kettle Entrées

Tiny’s Gumbo All-In

Whole Crab & Shrimp Gumbo

Chicken & Andouille Sausage Gumbo

Gumbo Cochon

Gumbo Z’Herbes, a.k.a. Green Gumbo (V)

Drumfish with Crawfish Étouffée

Andouille & Shrimp Jambalaya

Shrimp Étouffée

Spicy Shrimp Creole

Sandwiches

Po’ Boy

Onion Bacon Angus Burger

Specials

Softshell Crab with Lemon Beurre Blanc

Fried Softshell Crab with Crawfish Étouffée

Roasted Pork Roulade

Fried Drum Fish with Cajun Lemon Wine Sauce

Fried Chicken with Red Beans & Rice

Drum Fish & Okra Creole

SIDES

Baked Mac & Cheese 10

Red Beans & Rice 12

Sautéed Green Beans 12

House Potato Chips 10

Grilled Jumbo Shrimp 12

Sweets

Chocolate Praline Cake

Brown Butter Bourbon Bread Pudding

Raspberry & Blueberry Poundcake

Beignets

Café Brûlot

Vanilla Ice Cream

SEASONAL COCKTAILS

Tropical Sunset

Whole Lotta Rosie

Pimm's Spritz

Quarter Smoke

House Mojito

Moonlight Shandy