Creole-style cakes of crawfish, andouille sausage, rice, and cheese, topped with pepper jelly drizzle

A warm and inviting selection of our slightly toasted French bread. Perfect as a starter or a shareable side to complement any meal

Homemade cornbread baked in cast iron skillet and served with honey butter

Housemade mixture of shrimp, crawfish, pimento and cream cheese, baked and served with beignets

Extra-sized portion of our deliciously fried little bits of Southern Candy

A Creole staple! Chicken, andouille sausage, and okra in a savory tomato broth, served with rice and a wedge of french bread

Fresh Gulf shrimp boiled in a spicy lemon garlic and tomato broth, then served hot or chilled with a Cajun cocktail sauce

House fries topped with roast beef debris, cheddar cheese curds, and horseradish cream

A third lb. of fresh Gulf shrimp roasted in a blend of Worcestershire and boozy butter, served with a crusty French bread

Red beans and rice, collards fried okra, a single Bayou cake and Cajun barbecue chicken garnished with onion pickle

White rice, West Bank BBQ, shrimp, artisan romaine and heirloom tomato, served with French bread

THE Bourbon Street dessert! Light puffs of croissant pastries topped with powdered sugar and a side of pecan praline sauce

Chocolate, chocolate, and more chocolate! So rich, so delightfully decadent!

Gulf coast snapper coated in black magic seasoning, roasted in a stone oven, and finished with a Pontchartrain sauce of mushroom, white wine, lemon, and caper reduction, served with white rice

Classic scratch made sauce from chicken stock, celery, bell peppers, onion, and garlic, slow simmered and served over rice with toasted French bread

Nuggets of catfish, battered and fried to golden perfection, served with fries and lemon dill tartar sauce

Elbow noodles mixed with crawfish, pimento and cream cheese, topped with panko and baked to perfection

Penne pasta cooked with andouille sausage, creole spices, our trinity blend, and roasted heirloom tomatoes, finished with our master chicken stock

A laundry day tradition! Red beans and rice blended with creole seasoning and stock, served with house smoked andouille sausage and a wedge of French bread

Gulf shrimp sautéed and finished with trinity gravy, lemon, and white wine, served over stone ground Gouda grits

Creole Seared sea bass filled with lemon and parsley, cooked in the stone oven and finished with a lemon basil buerre monte

A 10oz pan roasted Delmonico strip, basted with boozy butter, sliced and served with crispy fries and topped with a lemon caper verdant and Worcestershire reduction

Fresh Gulf oysters served with house cured bacon, creamy Brie and green onion garnish

Fresh Gulf oysters served with cocktail sauce, lemon, and mignonette sauce

Fresh Gulf oysters served with herbed compound butter, aged Parmesan and French bread crumbs. Served with lemon cheeks and crostini

Chopped Romaine topped with asiago cheese, and croutons

Fresh Romaine topped with blackened chicken, heirloom tomato, cucumber, red onion, Cajun cheese curds, boiled egg and French bread crostini

Mixed greens, tomatoes, cucumber, carrots and croutons

Deconstructed wedge salad served with salami, mortadella, prosciutto, wedges of provolone and Swiss, along with Cajun white cheddar cheese curds, olive spread, and crunchy bread

Blanco roll filled with Cajun fried chicke breast, bacon jam and housemade pimento cheese, topped with Artisan lettuce and heirloom tomato

Crispy fried chicken breast served between 2 golden waffles, with a side of spicy maple syrup

Fried catfish on French Bread, dressed with shredded lettuce, tomato, and lemon dill tartar sauce

Blanco roll filled with mortadella, salami, prosciutto, Swiss, provolone, and house made caperberry olive spread. Topped with mixed greens, heirloom tomatoes and a balsamic reduction

Fried oysters on French Bread, dressed with shredded lettuce, tomato, and lemon dill tartar sauce

Braised roast beef on French Bread, dressed with shredded lettuce, tomato, and mayonnaise

Fried shrimp on French Bread, dressed with shredded lettuce, tomato, and lemon dill tartar sauce

Half lb. of sweet Gulf shrimp covered in our “Spicy Saint” sauce, butter, lettuce, and heirloom tomato, served on crusty French bread