Lunch Menu

Lunch Menu

SMALL BITES

we suggest ordering several to share

YELLOWFIN TUNA CONES 8

pineapple ceviche & basil avocado ice cream

SWEET POTATO BEIGNETS 12

foie gras fondue, duck debris & chicory coffee ganache

THE FRIES 5

pickled okra mayo

PORK CRACKLIN' 1

crispy pork skin...it is what it is

BOUDIN BALLS 4

pickled okra mostrada

SHRIMP & TASSO PINCHOS 10

grilled pineapple & ghost pepper jelly

 

SOUPS & SANDWICHES

SOUP DU JOUR 8

varied techniques and farm fresh produce

CHEF'S GUMBO 8

rich stock slow-cooked with fresh regional ingredients

SoBou BURGER 7.5

caramelized onions, pepper jack cheese, okra mayo

SPRING LAMB POBOY 12

5 pepper mustard infused lamb heart, fresh cherry tomatoes, pickled Easter radish, with a zesty dill tzatsiki sauce

COCHON DE LAIT CUBAN SANDWICH 13

24-hour cochon de lait, gruyere cheese, Creole mustard & bread and butter pickles

CRISPY SOFT SHELL CRAWFISH TACO 9

Ecuadorian inspired ingredients, avocado & tomato ceviche, hard boiled egg & aji blanco

STICKY PORK BELLY STEAM BUNS 12

Old New Orleans rum & three pepper glaze, cilantro & coconut slaw, and tabasco infused pineapple 

ENTRÉE SALADS

CARIBBEAN STYLE SHRIMP SALAD 16

cilantro, lime & coconut marinated shrimp, grilled avocados, baby greens and shaved Vidalia onions with Tabasco & Puerto Rican rum infused pineapple

CREOLE CRAWFISH TACO SALAD 14

fresh Louisiana crawfish maque choux, charred red pepper remoulade and romaine hearts with caramelized lime sea salt spiced puffed rice crisps

 

BIG BITES

CRISPY AJI CHICKEN  16

sunnyside up egg, duck bacon and foie fondue on a brioche bun with a foie gras ice cream & root beer float

GRILLED BLACK ANGUS GRILLED STEAK 23

local bean & sweet corn masa stuffed charred banana peppers, coconut spiked wild rice, and toasted garlic chimichurri

GEAUX FISH A LA PLANCHA 24 - EAT FIT NOLA approved

saffron risotto, fire roasted baby squash and heirloom carrots, spicy smoked tomato and garlic coulis

FOIE GRAS BURGER 24

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

CHEF JUAN CARLOS' 2-COURSE LUNCHES

price of an entree includes choice of the following

SOUP DU JOUR

CHEF'S GUMBO

BarBar's GREEN SALAD - EAT FIT NOLA APPROVED

 

STICKY PORK BELLY STEAM BUNS18

CRISPY SOFT SHELL CRAWFISH TACO 15

COCHON DE LAIT CUBAN SANDWICH 19

 

SWEETS

CHERRIES JUBILEE & WHITE CHOCOLATE BREAD PUDDING 10

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

BANANAS FOSTER ON THE HALF SHELL 9

housemade vanilla bean ice cream with spiced pecan Foster sauce

PECAN, NOT PIE 8

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

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 May 30, 2016.