Brunch Menu

Bella Burlesque Brunch at SoBouBurlesque Brunch at SoBou with 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. 

Brunch Menu

Legs and Eggs Menu

SoBou-zy EYE OPENERS

SoBou Bloody Mary     8

Laura’s mix of fresh vegetables, spices, & just the right amount of heat. poured tableside with “ice block” Luksusowa vodka 

The Rita Alexander     10

Gin, fresh grapefruit, rosemary syrup, Cynar, bubbles

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) 


BRUNCHY BITES

Soup Du Jour

Varied cooking techniques. farm fresh produce 

Gumbo Du Jour

Creole smashed new potatoes

Yellowfin Tuna Cones

Pineapple ceviche & basil avocado ice cream 

Creole Panzanella Salad

Baby arugula. marinated char grilled peppers. pickled mirlitons. Leidenheimer black pepper croutons. ajillo vinaigrette

Buttermilk Biscuit Donuts

Smoky bacon & cream cheese frosting

Roasted Andouille Deviled Eggs

Charred pepper & corn chowchow

Smoky Oysters en Escabeche

F’rose granita on the half shell

Crispy Boudin Balls

Pickled okra mustard

Pork Cracklin’

Crispy pork skin, bacon fat hollandaise

Lousiana Blue Crab Tamale

Crab & corn maque choux. crispy Creole-spiced masa


BRUNCH ENTRÉES

Price of entrée includes Appetizer, Entrée & Dessert

Legs & Eggs     35

Poached egg. crispy soft shell crab, cebollita hollandaise. Louisiana seafood stone ground grits 

Cracklin' Crusted Sticky Pork Belly     32

Poached egg, Crystal hot sauce hollandaise, thyme & goat cheese yellow stone ground grits cake

SoBou-zy Southern Blueberry Pancakes     31

Ginger rum blueberry syrup, pecan praline crumble, lemon cayenne mousse

Louisiana Geaux Fish & Heirloom Tomatoes     34

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

Buffalo Trace Bourbon Braised Short Rib     32

Bourbon glazed local watermelon, red onion jam, Gorgonzola Dolce 

Dat Caprese     28

Blackened heirloom tomato, egg white & mozzarella frittata,  basil & balsamic vinegar reduction


DESSERTS

Bananas Foster Parfait 

Caramelized banana pudding, rum spiked foster sauce, house made praline candy, banana mousse

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 September 22, 2017.