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. 

SPICY WATERMELON GAZPACHO POPSICLE  

Local watermelon. Pineapple. Mint crème fraiche.

CRACKLIN' CRUSTED PORK BELLY STEAM BUN

Cane marinated mirlitons. Pickled akra mustard. 

SOBOU CHOPPED SALAD

Romaine lettuce, pressed egg. Gorgonzola dolce. Five pepper vinaigrette. 

 

CHOICE OF SECOND COURSE

BLACKENED GEAUX FISH & HEIRLOOM TOMATOES    19

Grilled sweet corn, pea tendrils, smoked tomato consommé

COCHON DE LAIT CUBAN SANDWICH     17

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

CRISPY OYSTER TACO     18

Tomato relish. Ravigote sauce

CRISPY CHICKEN ON THE BONE     17

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

SMOKY OYSTERS EN ESCHABECHE     6

F’rose granita on the half shell

PORK CRACKLIN'     1

Crispy pork skin... it is what is it 

YELLOWFIN TUNA CONES     8

Pineapple ceviche & basil avocado ice cream

BOUDIN BALLS    4

Pickled okra mustard 

OKEECHOBEES     8

Sambol mayo & furikake spiced artichokes


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 SOFT SHELL CRAB TACO    13

Corn & pickled okra chowchow, cilantro & jalapeño crème, Crystal hot sauce grilled tortillas

CRACKLIN' CRUSTED PORK BELLY STEAM BUNS     8

Cane marinated mirlitons. Pickled akra mustard. 

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 

CHICKEN ON THE BONE CHOPPED SALAD    13

Romaine lettuce. Pressed egg. Gorgonzola dolce. Five pepper vinaigrette. 

LOUISIANA GEAUX FISH & HEIRLOOM TOMATOES    14

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

 

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated August 2, 2017.