Filé Gumbo Bar 275 Church St

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

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

Quintessential spicy Andouille smoked pork sausage, Chaurice sausage, a fresh un-cured French-influenced sausage, and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans

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

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

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

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 muffuletta bread. Served hot or cold with house-fried potato chips or salad

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. Served with house-fried potato chips or salad

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

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

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

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

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 with white rice

A chicken thigh marinated for twenty-four hours in buttermilk and eleven herbs and spices, 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

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 swiss chard

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 seared using a hot cast-iron pan and covered with crawfish étouffée. Served with popcorn rice and sautéed French green beans

Olive oil, garlic, our house pepper blend and diced tomatoes sautéed and reduced with white wine and citrus

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

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

Southern poundcake with bourbon citrus macerated strawberries and lemon curd whipped cream

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

Served with a Salted Caramel Sauce Drizzle