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

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

chicken and andouille sausage, tomatoes, okra, rice

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)

cornmeal crusted, remoulade blanc sauce, feta cheese * gluten free and vegetarian *

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

buttermilk brined Louisiana alligator, hand dredged, house-made Sriracha aioli

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.

Classic New Orleans Red Beans and Rice, made with deep, rich spices and the holy trinity (onion, green pepper and celery) and chicken. Designed to be served as an appetizer or as a side.

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.

buttermilk brined gator, liege belgian waffle, spicy maple syrup

A hearty portion of New Orleans-style Jambalaya, with Ohio Proud Chicken, and Louisiana Andouille Sausage mixed with the holy trinity (onions, bell peppers and celery) and rice.

dark roux tomato based sauce, smothered over Louisiana rice with all three (chicken, sausage and shrimp)

dark roux tomato based sauce, smothered over Louisiana rice with both shrimp and Louisiana Andouille sausage

Sautéed shrimp, Kentucky 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

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. OPTION of add chicken, shrimp or oysters

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

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

Ohio Proud Beef, American cheese, shredded Iceberg, red onion, house-made pickles and kimchi tartar, potato bun, crispy fries Burger served pink or no pink

On our menu since day one, 2012, White truffle-infused oil, Gruyere, Fontina, Parmesan

buttermilk brined domestic catfish, hand dredged in cornmeal, house-made Creole tartar sauce, hand-cut fries. Choose between cornmeal crust or blackened.

buttermilk brined, hand battered, Ohio Proud chicken, hand-cut fries, served with house-made Sriracha aioli

eight cornmeal crusted Gulf oysters, Sriracha aioli, hand-cut fries

buttermilk brined, hand dredged in cornmeal, hand-cut fries, house-made remoulade blanc sauce. Choose fried or blackened

Salami, Mortadella, Ham, Provolone, house-made olive salad served warm on potato bun

cornmeal crusted, buttermilk brined domestic catfish, Creole tartar sauce, shredded iceberg, pickle, tomato, New Orleans po' boy bread

buttermilk brined Ohio Proud chicken, pickled ginger, Sriracha aioli, iceberg lettuce, pickle, tomato, Leidenheimer New Orleans po' boy bread

fresh gulf oysters, cornmeal crust, sriracha aioli, iceberg, Sixteen Bricks PoBoy bun,

Cornmeal crusted, buttermilk brined shrimp, shredded iceberg, pickles, tomato, house-made remoulade blanc sauce, New Orleans po' boy bread

bananas, day old french bread, rum, house-made caramel sauce

New Orleans Community chicory coffee infused custard, caramelized sugar

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)

cornmeal crusted, remoulade blanc sauce, feta cheese * gluten free and vegetarian *

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, Kentucky 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