Lunch Menu

Lunch Menu

TWO COURSE LUNCHES
price of entrée includes appetizer

CHOICE OF FIRST COURSE

SOUP DU JOUR

varied cooking techniques, farm fresh produce

GUMBO DU JOUR

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

SoBou GREEN SALAD

seasonal baby greens, shaved Vidalia onions, pickled carrots, lemon chive vinaigrette 

BOUDIN BALLS

pickled okra mustard 

 

CHOICE OF SECOND COURSE

COCHON DE LAIT CUBAN SANDWICH     12

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

CREOLE PANZANELLA CHICKEN SALAD     14

grilled chicken thighs, baby arugula, marintated char-grilled peppers, pickled mirlitons, Leidenheimer black pepper croutons, ajillo vinaigrette 

CRACKLIN' CRUSTED YELLOWFIN TUNA TACOS     16

spicy orange glaze, romaine lettuce, cane marinted carrots & cucumbers


SMALL BITES

SWEET POTATO BEIGNETS    6

foie gras fondue & chicory coffee ganache

CRAWFISH TAMALE     8

Breaux Bridge crawfish & corn maque choux, crispy Creole-spiced masa, saffron & pineapple relish 

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 & CRAWFISH     12

sambol mayo & furikake spiced artichokes, crawfish & corn maque choux


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

CRACKLIN' CRUSTED YELLOWFIN TUNA TACOS     13

spicy orange glaze, romaine lettuce, cane marinated carrots & cucumbers

CHOPPED ROMAINE SALAD     10

onion rings, whole shrimp, Manchego cheese, orange Dijon vinaigrette

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 

GRILLED PORK TENDERLOIN     16

baby bok choy, Vietnamese caramel coriander carrots & mirliton slaw

GEAUX FISH A LA CRAWFISH BOIL     14

Louisiana seafood boil vegetables, confit garlic gnocchi, crawfish broth 

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    10

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

BOURBON PECAN PIE, NOT PIE     8

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 June 7, 2017.