" Best New Restaurants 2012 " - Esquire Magazine
" #9 Restaurant in New Orleans " - The Daily Meal
" 25 Most Important Restaurants of 2013 " Award - Zagat
" 2014 Bartender of the year " Award - Eater
" Best New Restaurants " Award - The Times-Picayune

Menus

Dinner Menu

DINNER

SNACKY THINGS

we suggest ordering several to share

BLUEFIN TUNA CONES  9

pineapple ceviche & basil avocado ice cream

CRISPY BOUDIN BALLS 5

pickled okra mostarda

PORK CRACKLIN’ 1

crispy pork skin...it is what it is

CREOLE BEER NUTS  4

sweet & spicy roasted pecans

THE FRIES  5

pickled okra mayo

LOUISIANA BLUE CRAB FINGERS EN ESCABECHE 9

satsuma marinated blue crab & toasted garlic crackers

SMALL BITES

PONCHATOULA STRAWBERRY & BLACK KALE SALAD 8

spiced pecans, whipped goat cheese & strawberry champagne vinaigrette

LOUISIANA SATSUMA AND CRISPY OYSTER SALAD 10

mizuna greens dressed with satsuma and triple sec vinaigrette, blue cheese and absinthe infused fennel

CRAB & CAVIAR MINI TACO 6

marinated blue crab & Cajun bowfin caviar with Crystal hot sauce aioli

SHRIMP & TASSO PINCHOS 10

grilled pineapple & ghost pepper jelly

PORK BELLY STEAM BUN 6

confit pork belly, pickled Napa cabbage, shave red onions and roasted pumpkin BBQ sauce

BLUEFIN TUNA EN ESCABECHE 11

grilled red onions, pickled fennel & local citrus

SWEET POTATO BEIGNETS 12

foie gras fondue, duck debris & chicory coffee ganache

SoBou BURGER 7.5

caramelized onions, pepper jack cheese, okra mayo

SOUP DU JOUR 8

GUMBO DU JOUR 8

 

BIG BITES

GRILLED BLACK ANGUS NEW YORK STRIP 38

roasted poblano peppers, caramelized corn maque choux topped with cumin butter and pickled vegetables 

LOUISIANA GEAUX FISH & BLUE CRAB 32

saffron & lemon garlic butter poached blue crab with barrel-aged cranberry gin braised collard greens

TASSO BRINED 14 OZ. PORK PORTERHOUSE 26

bacon fat and apple cider boiled farro, caramelized apple wilted greens with ghost pepper guava jelly & Creole spiced pork cracklin'

FOIE GRAS BURGER  24

sunnyside up egg & duck bacon on brioche with a foie gras ice cream float

BOURBON BRAISED BEEF SHORT RIBS 34

goat cheese & thyme stone ground grits, truffle roasted beets and crispy shallots

FAMILY STYLE 

SoBou style… pass one around the table

MAPLE LEAF FARMS DUCK LEG CONFIT 58

dirty duck boudin & duck bacon with a bourbon old fashion strawberry chutney

CRISPY WHOLE GEAUX FISH Mkt Price

fresh Louisiana gulf fish served with a salad of lightly pickled spring vegetables and Crystal hot sauce aioli

SWEETS

CHERRIES JUBILEE & WHITE CHOCOLATE BREAD PUDDING 8.5

house made vanilla bean ice cream (please allow 25 minutes)

CHOCOLATE MENAGE 9

flourless dark chocolate molten cake, white chocolate ice cream, salted milk chocolate pecan brittle and cramelized cocoa nibs

PECAN PIE, NOT PIE 7

served in a jar with chocolate covered cracklin' and peanut butter whipped cream

 

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated January 13, 2015.