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
Collard Greens and Black-Eyed Pea Succotash
Thinly sliced collards with a succotash, bacon lardons, & candied pecans
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 shrimp cooked in garlic spicy butter and wine to make a very flavorful sauce for hunks of crisp French bread to sop it up 25.50
SALADS
A protein of choice can be added to all salads. 7oz Hanger Steak +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15
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
Collard Greens and Black - Eyed Pea Succotash Salad
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 syrup vinaigrette 21
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 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 29.50
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 29.50
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 28
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 28
SWEETS
All of our desserts are freshly made in-house.
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 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
Sweet Heat Hush Puppy Sundae
House-made sweet hush puppies, golden-fried and tossed in our signature pepper-sugar blend, crowned with a generous scoop of creamy vanilla ice cream. Finished with a drizzle of strawberry-scotch bonnet glaze and topped with candied jalapeño crisps for the perfect balance of sweet, spicy, and cool 18
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
Smoky Grilled Softshell Crabs
Three soft shells char-grilled to perfection and served with a lemon beurre blanc sauce topped with an arugula salad dressed with parsley oil and sweet pickled red onions 50
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
$25.50
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 25.50
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. 7oz Hanger Steak +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15
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
Collard Greens and Black - Eyed Pea Succotash Salad
$21.00
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 21
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
$29.50
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 29.50
Shrimp Étouffée
$28.00
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 28
Spicy Shrimp Creole
$28.00
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 28
Sandwiches
Po’ Boy
$26.00
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 26
Onion Bacon Angus Burger
$29.50
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 29.50
Specials
Debris-Style Ossobuco
$65.00
Slow-braised veal shank, fall-apart tender, in a deeply rich and savory gravy, served over a bed of creamy stone-ground grits, finished with roasted red pepper coulis and a generous shower of bright gremolata 65
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
$29.50
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 29.50
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
Chocolate Praline Cake
$18.00
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 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
Sweet Heat Hush Puppy Sundae
$18.00
House-made sweet hush puppies, golden-fried and tossed in our signature pepper-sugar blend, crowned with a generous scoop of creamy vanilla ice cream. Finished with a drizzle of strawberry-scotch bonnet glaze and topped with candied jalapeño crisps for the perfect balance of sweet, spicy, and cool 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
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 Rosé 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 shrimp cooked in garlic spicy butter and wine to make a very flavorful sauce for hunks of crisp French bread to sop it up 25.50
SALADS
A protein of choice can be added to all salads. 7oz Hanger Steak +20 Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15
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
Collard Greens and Black - Eyed Pea Succotash Salad
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 syrup vinaigrette 20
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 40
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 26.50
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 26.50
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 26.50
French Toast Crunch
Brioche French toast crusted in corn flakes and pecans, topped with fresh whipped cream and macerated strawberries and fresh blueberries. 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 26.50
Biscuits & Cajun Crab Gravy with Fried Soft Shell Crab
Flaky buttermilk biscuits smothered in rich Cajun-spiced crab gravy, finished with a golden fried soft shell crab and a squeeze of fresh lemon 40
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, or grilled andouille sausage. Fried 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 29.50. Fried Egg +3
SWEETS
All of our desserts are freshly made in-house.
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 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
Sweet Heat Hush Puppy Sundae
House-made sweet hush puppies, golden-fried and tossed in our signature pepper-sugar blend, crowned with a generous scoop of creamy vanilla ice cream. Finished with a drizzle of strawberry-scotch bonnet glaze and topped with candied jalapeño crisps for the perfect balance of sweet, spicy, and cool 18
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
Collard Greens & Black-Eyed Pea Succotash Salad
Tender greens with citrus a succotash, bacon lardons, candied pecans, & molasses vinaigrette | Coteaux d’Aix en Provence Rosé 2023
Dirty Rice Egg Roll
Cajun dirty rice made with ground beef and pork sausage, diced carrots and celery for crunch. All wrapped up in an egg roll shell and fried. Served with a creamy aioli for dipping | Fedui Del Pisciotto Terre Siciliane 2020
Iconic Jazz Fest Crawfish Bread
Creamy cheese with sautéed crawfish, holy trinity aromatics on Leidenheimer French bread, baked golden | Root 1 Sauvignon Blanc 2023
ENTRÉE
Choose one
Tiny's Gumbo
Our signature dish! Chicken & Andouille, Crab & Shrimp or All-in | Lorenzo Melani Vermentino 2021
Gumbo Z’Herbes, a.k.a. Green Gumbo (V)
Lenten vegetarian gumbo with vegetarian roux, leafy greens; swiss chard, collards & kale | Lorenzo Melani Vermentino 2021
Boudin Stuffed Quail Gumbo
Semi-boneless Texas quail filled with our signature house-made boudin, roasted to achieve golden, crispy skin while keeping the meat succulent and tender. Presented table-side with a rich, velvety gumbo sauce poured around the bird for an interactive dining experience | Tolaini Legit Cabernet Sauvignon 2020 +14
Fried Chicken with Red Beans & Rice
Buttermilk-marinated Cajun chicken thigh, seasoned flour-fried, chili honey drizzle. Served with red beans and rice | Torrevento 'Infinitum' Primitivo 2021
Redfish Court-Bouillon (Cou-be-yon)
An elevated Deep South court bouillon with redfish first seared then poached in a roux-based spicy fish stock made with creole tomatoes. Served with a crunchy baguette | Lorenzo Melani Vermentino 2021
SWEET
Choose one
Brown Butter Bourbon Bread Pudding
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce
Cayenne Chocolate Mousse
Creamy wipped chocolate mouse with a little spice topped with boozy 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
OLD FRIEND FALL
A sophisticated autumn cocktail that marries riesling’s brightness with spiced pear liqueur, orange curaçao, honey rosemary syrup, and cardamom bitters. This elegant stirred wine cocktail delivers complex fall flavors with a long, warming finish perfect for crisp weather 21
ORANGE EMBER
A twist on the classic cosmopolitan combines vodka with blood orange purée, triple sec, and fresh citrus juices, creating a perfect balance of tart and sweet flavors. Served up in a coupe glass with a lime sugar rim and blood orange wheel garnish 19
PEAR OF HERONS
Combines Laird’s Apple Brandy and moonshine with fresh pear purée, warm cinnamon syrup, and golden saffron liqueur, finished with a hint of orange blossom. Served over ice with an edible flower garnish, it captures the elegant transition from fall’s orchard abundance to winter’s luxurious warmth 21
RUBY FROST*
A New York Sour twist with rye whiskey, tart lemon and sweet pomegranate, finished with a silky egg white foam. The pomegranate juice float creates a crimson layer that captures winter’s rich colors and flavor. *Contains Raw Egg 20
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
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
A classic WWI-era cocktail made with gin or cognac, champagne, lemon juice, and sugar. Also known as Soixante Quinze, it was first created in 1915 at the New York Bar in Paris 19
RUM RYE OLD FASHIONED
Two of the most popular spirits in the south, whiskey and rum, show harmony in this 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
FORAGER’S FIZZ
A play on a classic fizz with blueberry tea, blackberry syrup, lemon juice and topped with tonic 16
BOTANICAL BLUSH
A botanical mocktail combining fresh blood orange, delicate rosewater, and Seedlip Notas de Agave for layers of citrusy brightness and floral complexity. Topped with sparkling water, this elegant drink offers a beautiful coral hue and refreshing finish with herbaceous depth 19
RED WINES
TOLAINI LEGIT CABERNET SAUVIGNON 2020
This premium unblended wine from the heart of Chianti Classico is the perfect pairing for any jazz enthusiast, as it pays homage to the legendary Thelonious Monk. Ruby red with a bright core. Blueberry and blackberry on the nose, also reminiscent of cocoa, with a green-spicy finish. Juicy on the palate, fresh and with gentle drive, dark fruit and a hint of cinnamon, fine tannins, slightly drying in the aftertaste. Wine critics have recognized the quality of LEGIT, with Wine Spectator awarding 93, Wine Enthusiast awarding 91, and James Suckling 91 30 | 120
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 17 | 60
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 15 | 53
TORREVENTO ‘INFINITUM’ PRIMITIVO 2021
This Primitivo 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 15 | 53
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. Under vine, the average vine age of the Pinot Noir is up to 40%, the oldest among the Burgundy winemaker. Flavors of ripe cherry, crunchy tannins, and a long finish 23 | 81
DRY CREEK VINEYARD ZINFANDEL HERITAGE 2022
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 23 | 81
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 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
Alsace is one of France's most unique viticultural regions. On the nose, this Riesling reveals an intense complexity with notes of yellow fruits such as apricot, nectarine, and Mirabelle plum, all reinforced by the mineral expression of its terroir. On the palate, it is bright and juicy, with the same aromatic complexity expressed with both richness and finesse 18 | 63
ROOT: 1 SAUVIGNON BLANC 2023
Pale green in color with bright citrus aromas and juicy tropical notes. Flavors of lime, grapefruit, pineapple, and pear are vibrant and fresh. Smooth mineral undertones and a hint of herbs add complexity to this crisp and delightful wine, followed by an elegant finish 15 | 53
LORENZO MELANI VERMENTINO 2021
Grown on the coast of Tuscany in the Maremma region, this 100% Vermentino is packed with citrus, white floral notes, and fresh acidity. The proximity to the Mediterranean Sea adds a touch of salinity and minerality to the wine 15 | 53
ÉMOTIONS DE LA TOUR BLANCHE SAUTERNES 2021
Made primarily from Sémillon, with smaller percentages of Sauvignon Blanc and Muscadelle, Émotions de la Tour Blanche is a classic French sweet dessert wine 15 | 53
VALLÉE DES PINS COTEAUX D’AIX EN PROVENCE ROSÉ 2023
A refreshing rosé from Provence, crafted from Grenache Noir, Syrah, Cinsault, and Cabernet Sauvignon. Made using direct pressing, temperature-controlled fermentation, and stainless steel aging, it offers a bouquet of red fruits like raspberry and strawberry, with subtle hints of guava. The palate is crisp and vibrant, with ripe strawberries and well-balanced acidity 15 | 53
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.
The palate is well-balanced, with a creamy texture and a long, lingering finish 17 | 60
The palate is well-balanced, with a creamy texture and a long, lingering finish 17 | 60
SPARKLING WINES
PROSECCO MARSURET BRUT
The “San Boldo” Valdobbiadene DOCG Prosecco displays a straw-yellow color with crisp, characteristic aromas of golden apples and wildflowers. The palate is intense, dry, and fresh, with a fine and persistent finish 17 | 60
PIPER-HEIDSIECK CHAMPAGNE BRUT
#95 on Wine Spectator’s Top 100 of 2019. The Brut NV represents the epitome of the Piper-Heidsieck style: a classic, well-structured, and fruit-forward Champagne. Carefully selected fruit from more than 100 crus across Champagne brings complexity and dimension. A majority blend of Pinot Noir provides structure, while Pinot Meunier adds vibrant fruit expression and richness. Chardonnay brings elegance and acidity. A touch of reserve wine ensures consistency in flavor year after year
Bottle 171
Bottle 171
CANNED BEER
LAGUNITAS IPA
A well-rounded, highly drinkable India Pale Ale. A touch of caramel malt barley adds richness to mellow out the twang of the hops 12
ABITA ANDYGATOR
Helles Doppelbock – A unique high-gravity brew made with pilsner malt, German lager yeast, and German Perle hops. Andygator is fermented to a dry finish with a slightly sweet flavor and subtle fruit aroma 12
ABITA TURBODOG BROWN ALE
A dark brown ale brewed with pale, caramel, and chocolate malts along with Willamette hops. This gives Turbodog its rich body and color, with sweet chocolate and toffee-like flavors 12
ABITA PECAN ALE
Made with real Louisiana roasted pecans for a subtle, nutty flavor and aroma. It’s brewed with pale, Munich, biscuit and caramel malts, and Willamette hops 12
KRONENBOURG 1664
Named after the year the Hatt family founded Kronenbourg, this French lager features golden hues and delicate bitterness, thanks to Strisselspalt hops and over 300 years of brewing expertise 12
AUSTIN EASTCIDERS ORIGINAL DRY CIDER
A crisp, smooth craft cider made with a blend of European bittersweet apples and American dessert apples 10
BROOKLYN SPECIAL EFFECTS IPA (Non-Alcoholic)
Delivers bright hop aromas and crisp citrus flavors of a classic IPA—without the alcohol and under 100 calories 12
DRAFT BEERS
ABITA AMBER LAGER
A Munich-style lager brewed with pale and caramel malts and German Perle hops. It has a smooth, malty character with a touch of caramel flavor and a rich amber color 10
TOPPLING GOLIATH OKTOBERFEST
Raise a glass of Oktoberfest in celebration, and watch as the light dances off its rich amber color. Enjoy a beautiful bouquet of soft caramel and biscuit before the first sip blankets your palate with malty notes of fresh-baked bread 13
JUICE & SODAS
FRESH-SQUEEZED LEMONADE
Made with fresh-squeezed lemon juice and sweetened with a brown sugar simple syrup. Simply sweet, tangy, and refreshing 8
BLOOD ORANGE OR POMEGRANATE LEMONADE
Our house lemonade with your choice of premium
blood orange or pomegranate syrup 8
blood orange or pomegranate syrup 8
SWEET TEA-COLD BREWED
A Southern-style sweet tea that is smooth, sweet, and delicious.
Please choose your preferred sweetness level 7
Add premium BLOOD ORANGE or POMEGRANATE syrup +1
Please choose your preferred sweetness level 7
Add premium BLOOD ORANGE or POMEGRANATE syrup +1
FEVER-TREE GINGER ALE SODA
Crafted with essential oils from a signature blend of three gingers sourced from the Ivory Coast, Nigeria, and Cochin, India. This classic Ginger Ale has an authentic, refreshing taste and aroma. Perfectly balanced to enhance fine whiskies, bourbons, and rums, yet just as enjoyable on its own. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors 7
FEVER-TREE GINGER BEER SODA
Brewed with a signature blend of three gingers from the Ivory Coast, Nigeria, and Cochin, India. Bold and refreshing, with a deep, long-lasting ginger character that’s not too sweet on the palate. Perfectly balanced to complement fine spirits or enjoy on its own. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors 7
FEVER-TREE COLA
A premium cola made with 11 carefully selected ingredients, including Caribbean kola nuts, Mexican limes, and a blend of botanicals and spices like Jamaican pimento berry and Madagascan vanilla 7
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
SARATOGA SPRING WATER – SPARKLING OR STILL
28 oz glass bottle 10
COFFEE
FRENCH PRESS COFFEE
Our custom blend is made exclusively for our French press service. Tasting notes include dark chocolate, caramel, and hazelnut. A complex, full-bodied medium-to-dark roast that pairs perfectly with beignets or our signature Chocolate Praline Cake 9.5
RED EYE MARTINI
French Press coffee martini with dark rum and St. Gerorge Nola coffee liquur 19
CAFÉ BRÛLOT
A New Orleans signature after-dinner drink—part performance, part cocktail. “Brûlot” means “burnt brandy.” Coffee, brandy, and spices are flambéed tableside and finished with a dollop of our house spiked whipped cream
Serves Two 26
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