BrewRiver Creole Kitchen Eastern Avenue

Salami, Mortadella, Ham, Provolone, house-made olive salad on local bread

Oyo honey vanilla Pineapple juice Fresh lime juice Simple syrup Marsh heart garnish

chicken and andouille sausage, tomatoes, okra, rice

fresh pasta, gulf shrimp, creole cream sauce, basil, parmesan and fresh vegetables, shrimp substitute chicken or vegetarian

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Our NOLA version of Poutine: Hand cut fries topped with our dark roux gumbo and then topped with cheese curds!

We say whatever fell out of the barrel because these pickles are exactly that, different seasonal vegetables, including daikon, carrots, string beans, cukes, etc. This is Chef Michael's personal recipe and they are spicy. Many asian spices are used to make the brine. Fun Fact: Chef was going to go into the pickle business with these pickles because so many of our friends and family demanded them.

Every good southern restaurant has pimento cheese and our's is house-made. Cheddar, house roasted red peppers and smoked gouda are the main ingredients. Served with Sixteen Bricks crostinis.

Field greens, tomatoes, Blue Cheese, radish slivers, shallot confit, toasted almonds, balsamic vinaigrette

House cured bacon, tomatoes, Blue Cheese crumbles, house-made Creamy Peppercorn dressing

Sautéed shrimp, Weisenberger stone ground grits, Worcestershire-spiked butter sauce

Fresh pasta, Gulf Shrimp, Creole cream sauce, basil, Parmesan Vegetarian Option - Add fresh vegetables instead of chicken

White truffle-infused oil, Gruyere, Fontina, Parmesan

pickle brined amish chicken, soaked in buttermilk for 24 hours, local beer batter, local honey drizzle, house made spicy coleslaw and crispy redskin potatoes

Fresh line caught Cod LOIN (meatier more expensive cut of the fish) house made beer batter, house made kimchee tarter sauce, (kimchee fermented in house), served with hand cut fries

Salami, Mortadella, Ham, Provolone, house-made olive salad on local bread

local Black Hawk Farms beef, American cheese, shredded Iceberg, red onion, house-made pickles and kimchi tartar, sixteen bricks bun, hand-cut fries Burger served pink or no pink

bananas, day old Sixteen Bricks bread, rum, house-made caramel sauce

dark chocolate beer brownie, served with beer infused ganache

WITH EVERY $100 IN GIFT CARDS, BREWRIVER WILL SEND YOU AN ADDITIONAL $25 VIRTUAL GIFT CARD.

WITH EVERY $100 IN GIFT CARDS, BREWRIVER WILL SEND YOU AN ADDITIONAL $25 VIRTUAL GIFT CARD.

WITH EVERY $100 IN GIFT CARDS, BREWRIVER WILL SEND YOU AN ADDITIONAL $25 VIRTUAL GIFT CARD.

WITH EVERY $100 IN GIFT CARDS, BREWRIVER WILL SEND YOU AN ADDITIONAL $25 VIRTUAL GIFT CARD.

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Our NOLA version of Poutine: Hand cut fries topped with our dark roux gumbo and then topped with cheese curds!

Every good southern restaurant has pimento cheese and our's is house-made. Cheddar, house roasted red peppers and smoked gouda are the main ingredients. Served with Sixteen Bricks crostinis.

We say whatever fell out of the barrel because these pickles are exactly that, different seasonal vegetables, including daikon, carrots, string beans, cukes, etc. This is Chef Michael's personal recipe and they are spicy. Many asian spices are used to make the brine. Fun Fact: Chef was going to go into the pickle business with these pickles because so many of our friends and family demanded them.

Field greens, tomatoes, Blue Cheese, radish slivers, shallot confit, toasted almonds, balsamic vinaigrette

2 Romaine hearts with house made caesar dressing, WHITE anchovies, Parmesan cheese and house made parmesan crackers. NOTE: White anchovies are sweeter than standard anchovies

LOCALLY SOURCED THICK CUT BACON, TOMATOES, BLUE CHEESE CRUMBLES, HOUSE-MADE CREAMY PEPPERCORN DRESSING

Buttermilk brined fried alligator, liege Belgian waffle, maple syrup drizzle

Sautéed shrimp, Weisenberger stone ground grits, Worcestershire-spiked butter sauce

Our spin on the famous dish that debuted at Jazz Fest decades ago: Pasta, Gulf Shrimp, Creole cream sauce, basil, Parmesan Sub Chicken Vegetarian Option - sub fresh vegetables

White truffle-infused oil, Gruyere, Fontina, Parmesan with option of added shrimp, chicken, bacon or veg

pickle brined amish chicken, soaked in buttermilk for 24 hours, local beer batter, local honey drizzle, house made spicy coleslaw and crispy redskin potatoes

Fresh line caught Cod LOIN (meatier more expensive cut of the fish) house made beer batter, house made kimchee tarter sauce, (kimchee fermented in house), served with hand cut fries

Salami, Mortadella, Ham, Provolone, house-made olive salad on local bread

Salami, Mortadella, Ham, Provolone, house-made olive salad on local bread

Oyo honey vanilla Pineapple juice Fresh lime juice Simple syrup Marsh heart garnish