Brunch Menu

Bella Burlesque Brunch at SoBouBurlesque Brunch at SoBou with our friends New Orleans Ice Cream and Bella Blue

How about some legs with your eggs?! Join us for Sunday brunch with a kick. World-famous burlesque dancer Bella Blue performs to live music while you dine on three creative Creole courses by Chef Juan Carlos Gonzalez. New Orleans has a long history with burlesque dancing. Our city was a burlesque hot spot from the 1940s to when clubs were shut down in the 1960s. We hope you enjoy our homage to this historic and beautiful art form. 

 

Read about our dancer Bella Blue here

BRUNCH AVAILABLE SUNDAYS 10:30 AM TO 3:00 PM. LEGS AND EGGS SHOW AVAILABLE 11:30 AM TO 1:30 PM. 


Legs and Eggs Menu

SoBou-zy EYE OPENERS

Commander's Palace Bloody Mary     8

poured tableside with ice block Luksusowa vodka 

Lady Ella     10

named after Ms. Ella herself! Cava, Lillet rose, pomegranate syrup, burlesque bitters

Honey Buzz Punch     8

Honey Nut Cheerio infused Black Magic rum, honey, milk

Corpse Reviver No. 2     11

gin, Cocchi Americano, dry curacao, lemon

Bella Bellini     8

Enza prosecco, Giffard peach liqueur, peach bitters 

 

SoBou-zy BRUNCH HOOCH PUNCH

served in a giant flask for the whole table

BIG HOOCH     45

(serves 6 - 8)

LIL' HOOCH     25

(serves 2 - 4) 

 

APPETIZERS 

Brandy Spiked Crawfish Bisque

toasted garlic crawfish tails

Smoked Chicken & Wild Mushroom Gumbo

Creole smashed new potatoes

Yellowfin Tuna Cones

pineapple ceviche & basil avocado ice cream 

Crawfish Deviled Eggs

spicy corn maque choux, crispy crawfish tails, Crystal hot sauce hollandaise 

Sidecar Salad

Sidecar sous vide Bosc pears, pickled Granny Smith apples, shaved Manchego cheese, cranberry vinaigrette sage & rosemary tuile, baby arugula

Buttermilk Biscuit Donuts

smoky bacon & cream cheese frosting

Crispy Boudin Balls

pickled okra mustard

 

BRUNCH ENTRÉES

Legs & Eggs     38

panko crusted softshell crab, Breaux Bridge crawfish corn maque choux, poached egg, ravigote hollandaise 

Buffalo Trace Spiked Grillades & Grits     34

pork tenderloin medallions, goat cheese and thyme stone ground grits, poached eggs, confit garlic hollandaise 

Black Angus Grilled Steak & Eggs     36

sous vide herbed hanger steak, crispy smashed Red Bliss potatoes, white truffle oil spiked hollandaise 

Banana & Strawberry Pancakes     31

Cointreau macerated Ponchatoula strawberries, banana icing, praline crumble 

Black Drum a la Crawfish Boil     30

Louisiana seafood boiled vegetables, confit garlic gnocchi, crawfish broth 

 

DESSERTS

Passion Parfait

sweet tuile cup, passion fruit & guava mousse, mango rum coulis

Pecan Pie, Not Pie

chocolate covered cracklin' & peanut butter whipped cream

Chocolate Coma Bar 

dark chocolate fudge brownie, white chocolate mousse, salted caramel & candied pecans covered in milk chocolate ganache 

 

Chef Juan Carlos likes to shake things up, so this is only a sample menu. Updated June 7, 2017.