Lunch Menu

Lunch Menu

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated November 5, 2018.

 

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

CHOICE OF FIRST COURSE

CRACKLIN' CRUSTED PORK BELLY STEAM BUN 

Pickled red onions, BBQ brown fig sauce

BROWN FIG & PICKLED GRAPE SALAD

Citrus infused mascarpone, crushed candied pecans & Bocage honey & sugarcane vinaigrette

ANDOUILLE SAUSAGE & APPLE BEIGNETS 

Hand-pressed sugarcane & rum coffee garnish

 

CHOICE OF SECOND COURSE

*BLACKENED GEAUX FISH   19

Asparagus and corn risotto, confit garlic whipped cream

COCHON DE LAIT CUBAN SANDWICH     16

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

ISLAND BRAISED PORK TAMALE     14

Queso Oaxaca & salsa verde


SMALL BITES

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

ANDOUILLE SAUSAGE & APPLE BEIGNETS    6

Hand-pressed sugarcane & rum coffee garnish

*YELLOWFIN TUNA CONES     8

         Pineapple ceviche & basil avocado ice cream 

PORK CRACKLIN'     1

Crispy pork skin... it is what is it 

CROQUETTES OF DUCK CONFIT      6   

           Saffron & citrus aioli

CRACKLIN' CRUSTED PORK BELLY STEAM BUN      4   

           Pickled red onions, BBQ Alabama peach sauce

PORK CHEEK TAMALE      7   

            Queso Oaxaca & salsa verde


SOUPS & SANDWICHES

*SOUP DU JOUR     8

Varied cooking techniques. Farm fresh produce

GUMBO DU JOUR     8

Slow cooked stock with fresh local ingredients. Creole smashed potatoes 

ROASTED BEET AUTUMN SALAD    8

Purple roasted beets, Louisiana satsumas, smoked cauliflower florets, dipp whipped goat cheese mousse 

CRISPY OYSTER TACOS    13

Cherry tomato & Cucumber relish, Crystal hot sauce aioli. 

CRACKLIN' CRUSTED PORK BELLY STEAM BUNS (2)     8

Pickled red onions, BBQ brown fig sauce

BRISKET PO'BOY     14

Pickled red onions, queso fresco, horseradish aioli


BIG BITES

When you want something for yourself 

BROWN FIG & GRILLED CHICKEN SALAD   17

Citrus infused mascarpone, crushed candied pecans, Bocage honey & sugarcane vinaigrette

BLACKENED GEAUX FISH    15

Asparagus and corn risotto, confit garlic whipped cream

THE BACKYARD BURGER     14

SoBou's special blend, island braised pork belly, smoked gouda cheese, shaved red onion, Abita beer mustard, pork cracklin'

NOLA STYLE BBQ SHRIMP PINCHOS     17

Toasted garlic, crushed lemon, crispy goat cheese grit cake

 


SWEETS

To share...or not!

CHERRIES JUBILEE & WHITE CHOCOLATE BREAD PUDDING    9

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

PECAN PIE, NOT PIE     7

Served in a jar with peanut butter whipped cream

AUTUMN CRANBERRY PARFAIT     8

Graham cracker, lemon & ginger chantilly 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.

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