Lunch Menu

Lunch Menu

 

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

CHOICE OF FIRST COURSE

GUMBO DU JOUR

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

*SOUP DU JOUR  

varied cooking techniques. Farm fresh produce.

*PEAR & PICKLED GRAPE SALAD

Calvados blanched pears. Citrus infused mascarpone, candied walnuts & local honey vinaigrette. 

 

CHOICE OF SECOND COURSE

BLACKENED GEAUX FISH    19

Pumpkin purée risotto. Blue crab & truffle consommé

COCHON DE LAIT CUBAN SANDWICH     16

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

CRISPY OYSTER TACO     18

Baby heirloom tomato ceviche. Bacon fat whipped hot sauce aioli 

CRISPY CHICKEN ON THE BONE     16

Drumettes of fried chicken confit. Crystal hot sauce aioli  


SMALL BITES

try a few. They're meant to be shared. 

SWEET POTATO BEIGNETS    6

Foie gras fondue & chicory coffee ganache

*YELLOWFIN TUNA CONES     8

Pineapple ceviche & basil avocado ice cream

COCHON DE LAIT TAMALE    5

Pickled red onion, roasted jalapeno & cilantro crema 

PORK CRACKLIN'     1

Crispy pork skin... it is what is it 

FIRE ROASTED PORK RILLETTE    

            Bacon fat infused roasted garlic purée. Spiced red onion marmalade pork cracklin'


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 OYSTER TACO    13

baby heirloom tomato ceviche. Bacon fat whipped hot sauce aioli. 

PORK BELLY STEAM BUNS     8

Cracklin' crusted pork belly, pickled carrots & mixed berry glaze

COCHON DE LAIT CUBAN     12

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


BIG BITES

When you want something for yourself 

*PEAR, PICKLED GRAPE & GRILLED SHRIMP SALAD   17

Calvados blanched pears. Citrus infused mascarpone, candied walnuts & local honey vinaigrette.  

BLACKENED GEAUX FISH    15

Pumpkin purée risotto. Blue crab & truffle consommé

BUFFALO TRACE BOURBON BRAISED SHORT RIB     22

Bourbon galzed local watermelon, red onion jam, Gorgonzola Dolce 

FOIE GRAS BURGER     24

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


SWEETS

To share...or not!

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.

Notice: *these items can be prepared gluten-free. Please notify your server. 

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated February 26, 2018.