Our Menu
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, a small 3.5% service charge will be added to all checks.
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 26 / Full Dozen 52
Pâté of the South
A time-tested pimiento cheese recipe served chilled - with crostinis $16
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 24
Cornmeal-Encrusted Fried Gulf Seafood
Sweet-flaked black 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
A protein of choice can be added to all salads. 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
SANDWICHES
Muffuletta
Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer, baked muffuletta bread. Served with house-fried potato chips 20
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. 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
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™
This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata. Choose your proteins and spice level. All in $30 - Shrimp & Crab $29 - Chicken & Andouille Sausage $28
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 28
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
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
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
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, a small 3.5% service charge will be added to all checks.
Starters
Iconic Jazz Fest Crawfish Bread
$25.00
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 26 / Full Dozen 52
Pâté of the South
$16.00
A time-tested pimiento cheese recipe served chilled - with crostinis $16 or with cracklings $22
Pork Sampler Board
$24.00
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 24
Cornmeal-Encrusted Fried Gulf Seafood
$28.00
Sweet-flaked black drum fish fillets, jumbo shrimp, and shucked oysters encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce 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
A protein of choice can be added to all salads. Blackened Drum Fish Fillet +17 Grilled Jumbo Shrimp +12 Fried Oysters +10 Chilled Lump Crab +15
Grilled Creole Caesar Salad
$22.00
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 22
Collard Greens and Black - Eyed Pea Succotash Salad
$20.00
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 20
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™
$30.00
This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata. Choose your proteins and spice level. All in $30 - Shrimp & Crab $29 - Chicken & Andouille Sausage $28
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
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
$28.00
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 popcorn rice are incorporated and it’s all cooked together until fluffy.
Shrimp Étouffée
$27.00
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 27
Spicy Shrimp Creole
$27.00
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.
Grilled Double-Cut Bone-in Pork Chop with Dirty Rice
$43.00
We use our house sweet tea, thyme, orange zest, and peppercorns to brine each tender pork chop. The pork is grilled, then finished in the oven with a bourbon butter sauce. Served over a bed of dirty rice and sautéed mustard greens.
Drum Fish with Crawfish Étouffée
$44.00
A saltwater fish found wild along the coasts of the Gulf of Mexico and the Atlantic, black drum fish has a mild, sweet flavor with firm flesh and large, moist flakes. One fillet generously dusted with our house Cajun spices, then blackened or fried and covered with crawfish étouffée. Served with popcorn rice and sautéed French green beans.
Sandwiches
Muffuletta
$20.00
Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer, baked muffuletta bread. Served with house-fried potato chips 20
Po’ Boy
$25.00
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. Served with house-fried potato chips 25
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
Cajun Butter Poached Drum Fish
Drum fish delicately poached in a flavorful butter broth and served on a bed of fluffy quinoa with sautéed French green beans 38
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
SIDES
Baked Mac & Cheese 10
Dirty Rice 10
Sautéed Swiss Chard OR Green Beans 12
House Potato Chips 10
Grilled Jumbo Shrimp 12
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.
Brown Butter Bourbon Bread Pudding
$18.00
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce.
Beignets
$10.00
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order.
Raspberry & Blueberry Poundcake
$18.00
Southern poundcake with bourbon citrus macerated Raspberry & Blueberries and lemon curd whipped cream.
Vanilla Ice Cream
$10.00
Served with a Salted Caramel Sauce Drizzle
SEASONAL COCKTAILS
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 18
Winter Sangria
A red sangria with cinnamon allspice infused fruit brandy, cranberry juice and rounded off with Lillet Rouge 17
Autumn's Cup
A seasonal take on a Pimm's Cup with Applejack brandy, pear liqueur and topped with Austin Eastcider 17
Dirty Cajun
A spicy jalapeño infused dirty gin martini. Served with a cajun spiced rim and a skewer of jalapeño, pickled onion, and olive 18
SPECIALTY COCKTAILS
Filé Southern Sour
Our signature cocktail. A whiskey sour made with our cold brew southern ice tea 17
Franklin and Church
A perfectly balanced Manhattan; a little dry and a little sweet 19
RumRye Old Fashion
Two of the most popular spirits in the south, whiskey and rum, show harmony in this old fashion 18
Smok n on Bourbon St.
Smokey old fashion with Uncle Nearest 1884 whiskey, mezcal, with a touch of cognac, and brown sugar simple syrup 18
Hot Damn
A spicy margarita with our house made spicy syrup and a Cajun salted rim 18
Hiatus French Quarter
B&B and Hiatus Anejo tequila playing nice in a coupe 19
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 18
Red Eye Martini
French Press coffee martini with dark rum 18
SPIRIT FREE COCKTAILS
Quince All Night
Zero proof whiskey alternative cocktail with apple juice, quince syrup and black walnut bitters. Perfect for the fall 17
Pretend It's Summer
A refreshing mock-tail with pineapple juice, lime juice and topped with spicy ginger beer 13
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 12/48
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
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
Broadbent Vinho Verde
This white shows floral fruit, lime, and green freshness on the nose and palate. Overall, it's lightly fizzy and possessed of zippy acidity; you'll want to have a plate of shellfish on hand when you drink this 15/52
Mirabeau Forever Summer Rose 2023
Delicate pale peach colour. A fun and uplifting Rosé, bursting with raspberry and cherry aromas, followed by grapefruit and apricot. A fruit-forward taste profile with a nice citrus acidity to provide balance and freshness 17/60
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 12/48
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
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 9
Butternut the Hutt Squash Ale
A Butternut Squash Ale with seasonal spices and local squash from Schmitt's Farm in Riverhead, hand roasted by the brewers of the North Fork Brewing Company 10
CANNED BEER
Abita Jockamo Juicy IPA
A Double Dry Hopped IPA packed with Citra, Apollo and a blend of experimental hops. It pours a lively gold color while the brewing process produces a distinctive haze. Coming in right at 6% ABV, Jockamo Juicy IPA produces tropical and fruity notes that will leave you wanting more 9
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 9
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 9
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 9
Austin Eastciders Original Dry Cider
A crisp, smooth dry craft cider made with European bittersweet apples and American dessert apples 7
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 8
JUICE & SODAS
Fresh Squeezed Lemonade
Lemonade that will knock your socks off. Lemons are squeezed in-house every morning and sweetened with a brown sugar simple syrup. Simply sweet, tangy and refreshing 7
Cold Brew Iced Tea
Southern sweet tea recipe that is smooth, sweet, and delicious. Please choose your sweet level 5
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 6
Saratoga Sparkling & Still Spring Water
28 oz $9
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 8
Boozy Sweet & Creamy Nola Coffee
Our house french press coffee served with our coffee infused sweet cream along with a shot of St. George NOLA Coffee Liqueur 20
3-6pm Monday - Friday
Menu
Char-Grilled Oysters
$3.50
Kicked Up Beef Sliders
$9.00
Grilled Cajun Wings
$9.00
Hush Puppies
$6.00
Fried Okra (V)
$7.00
House Potato Chips
$6.00
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, 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
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
Char-Grilled Oysters
Tender and meaty oysters in the half-shell grilled in herb butter served with garlic butter baguettes. Half-Dozen 26 / Full Dozen 52
Pâté of the South
A time-tested pimiento cheese recipe served chilled - with crostinis $16 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 24
Cornmeal-Encrusted Fried Gulf Seafood
Sweet-flaked black 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
A protein of choice can be added to all salads. 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
Country Grits
A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Choose your style. Shrimp sautéed in garlic butter and stewed tomatoes OR Shrimp and Tasso (Pork) in a thin red-eye sauce made from reduced coffee and butter 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
Red Potato Boudin Hash
Shredded red potatoes, ground pork and rice boudin sausage all mixed up into a hash. Then pan seared and topped with two poached eggs and smothered with our cajun spiced hollandaise sauce 26
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
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™
This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata. Choose your proteins and spice level. All in $30 - Shrimp & Crab $29 - Chicken & Andouille Sausage $28
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
SANDWICHES
Muffuletta
Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer, baked muffuletta bread. Served with house-fried potato chips 20
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. 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. Add 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
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
Please feel free to order at the bar.
Ten To One Rum Cocktails
Honey Rosemary Daiquiri
Ten To One White Rum, Lime Juice, Honey Rosemary Syrup and a wash of absinthe 18
Caribbean Negroni
Ten To One Dark Rum, Sweet Vermouth, Campari, & Cocoa Bitters 18
Dark Rum Sazerac
A classic split base sazerac with cognac and Ten To One Dark Rum 19
Hurricane
A Louisiana rum punch with Ten To One Dark Rum 18
Ten To One Mule
White rum, Lime Juice, & Fever Tree Ginger Beer 17
BAR SNACKS
Mixed Olives
Pitted Greek Kalamata and Colossal Castelvetrano olives marinated in minced garlic and house pepper blend 8
Mixed Nuts
Candied pecans and cajun spiced and salted peanuts with cashews 8
Pâté of the South
A time-tested pimiento cheese recipe served chilled - with crunchy pork rinds 15
SPIRIT FLIGHTS
4 (1) once pours
Bourbon
$54.00
Elijah Craig Bourbon 12 yr - Jefferson's Straight Bourbon Reserve - Old Forester 1920 Prohibition - Weller Special Reserve 90PF
Cognac VSOP
$48.00
Remy Martin VSOP - Hennessy VSOP - Martell VSOP - Martell Blue Swift VSOP
Dark Rum
$31.00
Bayou Single Barrel - Ten to One Dark - Marauda Steel Pan Rum - Coconut Cartel Rum
Aged Rum
$57.50
Appleton Estate's Black River Casks 15YR - Ron Zacapa Centenario 23 - Bayou XO Mardi Gras - Clement Cuvee Homere 6 YR
2 oz Pours