Lunch Menu

Lunch Menu

August is COOLinary month! Check out our lunch deals. 


2017 COOLINARY TWO COURSE LUNCHES by CHEF JUAN CARLOS GONZALEZ
price of entrée includes appetizer

CHOICE OF FIRST COURSE

SMOKY OYSTERS EN ESCABECHE

F’rose granita. Served on the half shell

CREOLE TOMATO & PICKLED MIRLITON GAZPACHO 

Green tomato chow chow, jalapeño crème fraîche

CRACKLIN' CRUSTED PORK BELLY STEAM BUN

Grilled LSU figs. ghost pepper jelly.

CREOLE PANZANELLA SHRIMP SALAD

Baby arugula. marinated char grilled peppers. Hemingway daiquiri vinaigrette

 

CHOICE OF SECOND COURSE

BLACKENED GEAUX FISH & HEIRLOOM TOMATOES    19

Grilled sweet corn, pea tendrils, smoked tomato consommé

COCHON DE LAIT CUBAN SANDWICH     17

24-hour smoked cochon de lait, gruyère cheese, Creole mustard, bread & butter pickles 

LOUISIANA SEAFOOD TAMALE     18

Shrimp, oyster, black drum & corn maque choux. crispy Creole spiced masa

CRISPY CHICKEN ON THE BONE     17

Three drumettes of fried chicken confit, Crystal hot sauce aioli  


SMALL BITES

SWEET POTATO BEIGNETS    6

Foie gras fondue & chicory coffee ganache

SMOKY OYSTERS EN ESCHABECHE     6

F’rose granita on the half shell

PORK CRACKLIN'     1

Crispy pork skin... it is what is it 

YELLOWFIN TUNA CONES     8

Pineapple ceviche & basil avocado ice cream

BOUDIN BALLS    4

Pickled okra mustard 

OKEECHOBEES     8

Sambol mayo & furikake spiced artichokes


SOUPS & SANDWICHES

SOUP DU JOUR     8

Varied cooking techniques, farm fresh produce

GUMBO DU JOUR     8

Slow cooked stock with fresh local ingredients, Creole spiced mashed potatoes 

SoBou BURGER & FRIES    10

Caramelized onions, pepper jack cheese, pickled okra mayo

CRISPY SOFT SHELL CRAB TACO    13

Corn & pickled okra chowchow, cilantro & jalapeño crème, Crystal hot sauce grilled tortillas

CRACKLIN' CRUSTED PORK BELLY STEAM BUNS     8

Grilled LSU figs, pickled mirliton, ghost pepper jelly

COCHON DE LAIT CUBAN     12

24-hour smoked cochon de lait, gruyère cheese, creole mustard, bread & butter pickles 


BIG BITES

CREOLE PANZANELLA CHICKEN SALAD     13

Grilled chicken thighs, baby arugula, marinated char-grilled peppers, pickled mirltons, Leidenheimer black pepper croutons, ajillo vinaigrette 

LOUISIANA GEAUX FISH & HEIRLOOM TOMATOES    14

Blackened Heirloom tomatoes, grilled sweet corn, pea tendrils, smoked tomato consommé

BUFFALO TRACE BOURBON BRAISED SHORT RIB     22

Bourbon galzed local watermelon, red onion jam, Gorgonzola Dolce 

GRILLED BLACK ANGUS HANGER STEAK     19

Confit garlic & onion, drunken wild mushroom butter

FOIE GRAS BURGER     24

Brioche bun, sunny-side up egg, duck bacon, foie gras fondue, foie gras ice cream root beer float


SWEETS

CHERRIES JUBILEE & WHITE CHOCOLATE BREAD PUDDING    8

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

BOURBON PECAN PIE, NOT PIE     7

Served in a jar with peanut butter whipped cream

CHOCOLATE COMA BAR     9

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


25-CENT MARTINIS

Vodka or Gin martini, Pink gin, Commander’s Palace cha cha, Pink elephants on parade

Available Monday—Friday from 11:30am—3pm
with the purchase of an entrée limit 3 per person, 'cause that’s enough.

 

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated August 2, 2017.