57 dishes
Ask what it is made with. The menu does not list the ingredients.
The name “Filé” comes from that trip too. Pronounced fee-lay, filé is dried, ground sassafras leaf — the ingredient Choctaw communities introduced to Cajun cooks in the 18th century to thicken and season gumbo. It’s a small word for a big idea: Cajun and Creole cooking is a living tradition, built from generations of hands and passed-down technique, not a trend
Ask what else goes into it besides what the menu lists.
We go beyond the kettle — exploring the deeper roots of Cajun cooking with dishes you won’t typically find in the restaurant. This is a chef-driven tasting menu designed for you to enjoy at home!
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Three-course meal for | Choose one of each
Ask what comes with it, and what each part is made with.
Familiar lunch, lifted by Louisiana flavors — built for the workday rush
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the batter is made with egg and milk.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Our signature cocktail. A whiskey sour made with our cold brew southern ice tea 18.5
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
A perfectly balanced Manhattan; a little dry and a little sweet 20
Ask what else goes into it besides what the menu lists.
Julia gin infused with jalapeño, vermouth and spicy onion brine with a Cajun spiced rim 20
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
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
Ask what else goes into it besides what the menu lists.
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 27
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is added to it, on its own this is vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
With a polished brown centre and orange-amber edges, this wine has a honeysuckle scent with discrete butterscotch ntes. Reined 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 22
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A little something to excite the taste buds
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House fried chips
Ask whether the bread has milk or egg in it, and to leave off any cheese or mayo.
All of our desserts are freshly made in-house
Ask what else goes into it besides what the menu lists.
A high-gravity Helles Doppelbock brewed with pilsner malt and German hops. Dry finish with a touch of sweetness and subtle fruit on the nose 12
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A classic French lager since 1664. Golden and crisp with delicate bitterness and subtle hop character 12
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Vegetarian roux with swiss chard, collard greens, black kale, & parsley
Ask what else goes into it besides what the menu lists.
Ask whether the beans are cooked with lard, bacon or a meat stock.
Ask whether the beans are cooked with lard, bacon or a meat stock.
Ask what it is made with. The menu does not list the ingredients.
Elevate any dish where you’d typically use black pepper.Our Good Stuff Pepper Blend combines Aleppo Pepper, Crushed Red Pepper, Ground Black Pepper, Hungarian Paprika, and Spicy Cayenne Pepper in a generous 8 oz package, housed in a convenient wide-mouth glass jar
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask whether the batter is made with egg and milk.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
49 dishes
A 6oz filet of Red Drum fish, fried or blackened then covered with crawfish étouffée. Served with white rice and sautéed French green beans
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 rice are incorporated and it’s all cooked together until fluffy 30
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 30
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 29
Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order 10
Two warm buttermilk biscuits with fresh whipped honey butter
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 – with crostinis or with cracklings
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 27
Flaky Red Drum fish, oyster bellies and jumbo shrimp encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce
A Louisiana classic. Plump head-on shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce
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
Two perfectly poached eggs on top of one jumbo fried soft-shell crab on a fluffy biscuit lathered with cajun spiced hollandaise sauce. Served with a fresh arugula salad dressed with our house vinaigrette 44
Two perfectly poached eggs on top of one jumbo fried soft-shell crab on a fluffy biscuit lathered with cajun spiced hollandaise sauce. Served with a fresh arugula salad dressed with our house vinaigrette 44
A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp and Tasso (Pork) in a thin red-eye sauce made from reduced coffee and butter 28
A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp sautéed in garlic butter and stewed tomatoes 28
Boneless chicken thighs 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 30
Flaky buttermilk biscuits smothered in rich Cajun-spiced crab gravy, finished with your choice of a golden fried red fish fillet or a fried soft shell jumbo crab 44
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
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 27
Half wedge of romaine, lightly charred, finished with house-made Creole mustard Caesar dressing, fresh croutons, and shaved parmesan. Served with a lil’ bowl of chicken or shrimp gumbo. 25
Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble 18 ADD VANILLA ICE CREAM +6
A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce 18 ADD VANILLA ICE CREAM +6
A Salted Caramel Sauce Drizzle
Our signature dish! Chicken & Andouille, Crab & Shrimp or All-in +5 | Gatão Vinho Verde
Pan seared cajun-spiced swordfish served over garlic fried rice with parsley, lemon zest, and house pepper blend. Finished with a butter fish sauce and shaved carrots | Kuentz-Bas Riesling 2021 +3
Grilled tenderloin with a chilled farro salad of tomatoes, red onion, mint, and parsley. Finished with a cold creamy salsa verde for a bright herbaceous lift +5 | Campuget Tradition Red Blend 2024
Slow-cooked bone-in chicken thigh seared crispy topped with rich caramelized onions on a bed of arugula dressed with house pesto | Tramin Chardonnay 2024 +2
Sazerac rye, peach, toasted pecan orgeat, honey, lemon & Peychaud’s. Named for where General Order No. 3 was finally read on June 19, 1865. Two and a half years late — but it arrived. Long on a rock 20
6 dishes
Fresh-squeezed lemon juice sweetened with brown sugar simple syrup. Sweet, tangy, and refreshing 8
A custom blend crafted exclusively for French press. Dark chocolate, caramel, and hazelnut with a complex, full-bodied finish 10
Hoppy, balanced, and dangerously drinkable. Caramel malt softens the bite 12
All the hop aroma and crisp citrus of a classic IPA. Zero alcohol, under 100 calories. No compromise 12
Fresh-squeezed lemon juice sweetened with brown sugar simple syrup. Sweet, tangy, and refreshing 8
Our fresh-squeezed house lemonade spiked with your choice of strawberry or blackberry syrup 9
12 dishes
Hibiscus-infused rum, ginger, mango, lime & allspice dram. Red from a flower that crossed the Atlantic and never left. The Juneteenth flag in a glass — bold, tropical, and earned 20
Our signature cocktail. A whiskey sour made with our cold brew southern ice tea 18.5
Seedlip Grove, pomegranate, strawberry, grapefruit, and allspice. Bright, fruity, and built for the long stretch. All the flavor, none of the proof 19
Hoppy, balanced, and dangerously drinkable. Caramel malt softens the bite 12
A Louisiana Munich-style lager. Smooth and malty with a touch of caramel and a rich amber color 11
Whiskey and rum — two Southern staples — find common ground in this brooding, spirit-forward Old Fashioned 20
Smokey old fashioned with Uncle Nearest 1884 whiskey, mezcal, with touch of cognac, and brown sugar simple syrup 21
A dark brown ale from Louisiana. Rich and full-bodied with flavors of chocolate and toffee, balanced by Willamette hops 12
A craft cider blending European bittersweet and American dessert apples. Crisp, smooth, and refreshingly dry 10
Crafted using a hot mix process with spring water, herbs, vanilla, and yucca (which creates foam). Sweetened with pure Louisiana cane sugar for an authentic taste 7
58 dishes
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A traditional Barolo from high-elevation vineyards in Piedmont. Garnet red with aromas of crushed flowers, red fruit, and light balsamic. On the palate — rose petal, spice, tobacco, and orange peel with velvety tannins and a long finish 30 | 120
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
An Alsatian Riesling with intense aromas of apricot, nectarine, and Mirabelle plum underpinned by strong minerality. Bright and juicy on the palate with remarkable richness and finesse 18 | 63
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
The “San Boldo” Valdobbiadene DOCG Prosecco displaysA Valdobbiadene DOCG Prosecco. Straw-yellow with aromas of golden apple and wildflowers. Crisp, dry, and fresh on the palate with a fine, persistent finish 18 | 63
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A classic since 1915. Gin or cognac, fresh lemon, simple syrup, topped with Champagne 19
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A classic split base sazerac with cognac, and rye 20
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A spicy margarita with our house made spicy syrup and a cajun salted rim 19
Ask what else goes into it besides what the menu lists.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask what it is made with. The menu does not list the ingredients.
A traditional Barolo from high-elevation vineyards in Piedmont. Garnet red with aromas of crushed flowers, red fruit, and light balsamic. On the palate — rose petal, spice, tobacco, and orange peel with velvety tannins and a long finish 30 | 120
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Opening with mint, spice, and dark berry on the nose. Lively and fine on the palate with powerful yet delicate tannins, red berry fruit, and a touch of jam. Balanced and full of presence 17 | 60
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A Syrah-Grenache blend from Southern France. Deep garnet with aromas of black currant, spice, and pepper. Round and harmonious on the palate with smooth, lingering tannins 15 | 53
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A Primitivo from Puglia. Aromas of red berry jam, plum, vanilla, and warm spice. Medium-bodied, soft, and velvety with a well-rounded finish 15 | 53
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A Burgundy Pinot Noir from vines averaging 40 years old. Aromas of ripe cherry with crunchy tannins and a long, elegant finish 23 | 81
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A Sonoma Zinfandel bursting with black cherry, boysenberry, and plum. Warm spice, mocha, and white pepper on the nose. On the palate — dark berries, cedar, leather, and brown sugar with bright acidity and excellent structure 23 | 81
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
An Alsatian Riesling with intense aromas of apricot, nectarine, and Mirabelle plum underpinned by strong minerality. Bright and juicy on the palate with remarkable richness and finesse 18 | 63
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A Chilean Sauvignon Blanc. Bright aromas of citrus and tropical fruit with flavors of lime, grapefruit, pineapple, and pear. Crisp and fresh with mineral undertones and a clean, elegant finish 15 | 53
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
A classic Sauternes crafted from noble rot-harvested grapes, concentrating natural sugars into rich, complex notes of dried fruit and warm spice. The ultimate dessert wine 15 | 53
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Pale pink with soft aromas of watermelon, strawberry blossom, and orange. Dry and light bodied with low acidity, flavors are of creamy strawberry, cherry, raspberry, and watermelon. This is the ultimate summer rosé – crushable 15|53
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask what it is made with. The menu does not list the ingredients.
Hibiscus-infused rum, ginger, mango, lime & allspice dram. Red from a flower that crossed the Atlantic and never left. The Juneteenth flag in a glass — bold, tropical, and earned 20
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Spicy gin, fresh cucumber, basil, lime & Chartreuse. For the Cane River Creole community of Natchitoches, Louisiana — free people of color who built land, family, and culture generations before emancipation. The oldest free Black Creole community in America. Clean, rooted, and quietly extraordinary 20
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Bourbon green tea infusion, strawberry, watermelon, cane syrup, lemon & soda. Red drinks at Juneteenth trace back to West African ceremony — they survived the crossing and live on in every backyard cookout on June 19th. The most approachable drink on this menu. The most important one 20
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Cold-brewed Southern sweet tea. Smooth, clean, and classic. Choose your sweetness level 7 ADD PREMIUM STRAWBERRY OR BLACKBERRY SYRUP +1
Ask whether it is sweetened with honey, and for oat, soy or almond milk if it comes with milk, the tea itself is vegan.
4 dishes
Ten to One White Rum, fresh lime, and house honey rosemary syrup. Finished with a wash of absinthe 20
A classic Portuguese Vinho Verde. Light, fruity, and slightly effervescent with notes of creamed apple, citrus, and a touch of honey. Crisp, clean, and refreshingly easy 15 | 53
A full-bodied Italian Chardonnay from Alto Adige. Golden in color with aromas of ripe yellow fruit, honey, and toasted almonds. Creamy and well-balanced with a long, lingering finish 17 | 60
A New Orleans signature after dinner drink. It’s as much an exhibition as it is an exquisite cocktail. Café Brûlot means “burnt brandy.” Coffee, brandy, & spices served flaming table side then topped with a dollop of our house spiked whipped cream SERVES TWO 26