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.
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
Pear & Pickled Grape Salad
Calvados blanched pears, citrus infused mascarpone, candied walnuts & local honey vinaigrette
Buttermilk Biscuit Donuts
Smoky bacon & cream cheese frosting
Andouille Deviled Eggs
Roasted Andouille sausage & Crystal hot sauce aioli
Cochon de Lait Tamale
Pickled red onion, roasted jalapeno & cilantro crema
Boudin Balls
Pickled okra mustard
Smoky Redfish Pate
Toasted garlic croustade, spicy remoulade sauce
BRUNCH ENTRÉES Price of entrée includes Appetizer, Entrée & Dessert
Legs & Eggs Fricassee 31
Winter root vegetables, spicy boiled eggs, Crystal hot sauce spiked hollandaise
SoBou-zy PB&J Pancakes 31
Rum spiked berry jam, whipped peanut butter
Blackened Redfish 34
Wild mushroom risotto, butternut squash puree, blue crab & truffle consomme
Crispy Fried Quail & Waffles 36
Poached egg, Crystal hot sauce hollandaise, pepper jack cheese corn bread waffles
Who Dat Fritata 28
Fire roasted gazpacho & balsamic vinegar reduction
DESSERTS Chocolate Coma Bar Dark chocolate fudge brownie, white chocolate mousse. Salted caramel & candied pecans covered in milk chocolate ganache.
Plaquemine's Parish Citrus Biscuit Parfait Rum macerated satsumas, Navel oranges, Meyer lemons, crushed candied pecans
Pecan Pie, Not Pie
Chocolate covered cracklin' & peanut butter whipped cream
Chef Juan Carlos likes to shake things up, so this is only a sample menu. Updated February 26, 2018.
Burlesque Brunch at SoBou with Bella Blue