Beef short rib, brisket and chuck blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, and served with fries and house-made smoked ketchup.
Jumbo lump crab, cheese sauce, and served with crostini.
Iverstine Farm's pork boudin, fontina, and spicy horseradish cream.
Seasoned fries cooked in beef fat, Parmesan, white truffle oil, truffle aioli, and house-made smoked ketchup.
SoLou’s version of the cronut. Light as air beignets, powdered sugar, and raspberry dipping sauce *Available Saturday & Sunday only
Iverstine Farm's boudin, house-made buttermilk biscuits, and drizzled with local honey *Available Saturday & Sunday only
Fried chicken tenders, housemade buttermilk biscuits, and tasso white gravy *Available Saturday & Sunday only
Brioche bread stuffed with sweetened mascarpone cheese, and topped with fresh berries and Dr. Bill’s syrup. *Available Saturday & Sunday only
Louisiana Gulf shrimp, Jacob's World Famous Andouille, tomatoes, Creole cream, and served atop Papa Tom’s roasted corn grits.
Southern sweet cream waffle, Dr. bill’s syrup, balsamic-marinated strawberries, and cane syrup butter *Available Saturday & Sunday only
Tender Louisiana alligator, braised in Creole gravy, and served atop Papa Tom’s roasted corn grits *Available Saturday & Sunday only
Iverstine Farm's pork boudin, fontina, and spicy horseradish cream.
Area 3 oysters from Hopedale, Louisiana, garlic butter, and Romano.
Seasoned fries cooked in beef fat, Parmesan, white truffle oil, truffle aioli, and house-made smoked ketchup.
Gulf shrimp, corn dog batter, and spicy mustard sauce.
Louisiana crawfish tails, Abita beer batter, and green onion coulis.
Cauliflower, crispy batter, and sweet & spicy Thai chili sauce.
Jumbo lump crab, cheese sauce, and served with crostini.
Fresh Gulf yellowfin tuna, mirliton slaw, and soy pearls.
Queso with pulled pork, roasted corn, tomatoes, fresh jalapeño, cilantro, cilantro-lime crema, and served with ¡Hola Nola! chips.
Spring mix, rotisserie chicken, strawberries, roasted pecans, feta, and pork rind croutons. *Recommended with balsamic vinaigrette.
Chef Peter’s signature salad: Romaine, boiled shrimp, tomatoes, red onions, Kalamata olives, green olives, boiled eggs, and Romano. *Recommended with Creole remoulade dressing.
Spring mix, spinach, fried Louisiana crawfish tails, boiled eggs, tomatoes, Parmesan, and corn. *Recommended with smoked tomato vinaigrette.
Arugula, roasted sweet potatoes, crispy alligator, roasted pecans, bacon, and feta. *Recommended with Creole mustard honey vinaigrette.
Baby spinach, grilled shrimp, mango, almonds, sesame strips, avocado, tomatoes, and feta. *Recommended with mango vinaigrette.
Romaine, housemade croutons, and Parmesan *Recommended with Caesar dressing.
Romaine, rotisserie chicken, bacon, tomatoes, white cheddar, and house-made croutons.
Spring mix, tomatoes, cucumbers, cheddar, bacon bits, and house-made croutons.
¡Hola Nola! flour tortillas, fried Gulf fish, mango salsa, mirliton slaw, cilantro, lime, and served with Brussels sprouts.
Beef short rib, brisket and chuck blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, and served with fries and house-made smoked ketchup.
Fried Gulf shrimp, lettuce, tomatoes, pickles, mayo, Leidenheimer French bread, and a side of classic New Orleans style BBQ sauce for dipping. Served with a side of french fries and housemade smoked ketchup.
Pulled pork, Mayhaw BBQ sauce, pickled red onions, cracklin’, coleslaw, Leidenheimer French bread, and served with fries and house-made smoked ketchup.
Louisiana alligator sausage, Mayhaw BBQ sauce, cilantro-lime aioli, pineapple, red onions, jalapeño salsa, split-top brioche, and served with fries and house-made smoked ketchup.
Pulled rotisserie chicken, pesto, mayo, bacon, lettuce, tomatoes, provolone, rosemary ciabatta, and served with fries and house-made smoked ketchup.
Brie, fontina, candied bacon jam, brioche bread, and served with tomato basil soup.
Chef’s beef blend, lettuce, tomato, pickles, onions, sourdough bun, and served with fries and house-made smoked ketchup.
Fried chicken tenders, mashed sweet potatoes, and rosemary tasso cream.
Slow-cooked baby back ribs, Chef Peter’s BBQ rub, Mayhaw BBQ sauce, and coleslaw.
Fried soft-shell crab, corn maque choux, and Papa Tom's grits.
Louisiana Gulf shrimp, Jacob's World Famous Andouille, tomatoes, Creole cream, and served atop Papa Tom’s roasted corn grits.
Gulf fish, tomatoes, red onions, garlic, balsamic vinegar, squash, zucchini, mushrooms, and cooked in parchment.
Fresh rotisserie chicken, mashed sweet potatoes, haricot verts, and natural chicken jus.
Linz Heritage Angus beef tenderloin, mashed potatoes, and charred Brussels sprouts.
(1/2) Rack of Slow-cooked baby back ribs, Chef Peter’s BBQ rub, Mayhaw BBQ sauce, and coleslaw.
(4) S'mores.
Topped with raspberry sauce and fresh berries
Topped with strawberry whipped cream.
Fresh pineapple, cobbler crust, streusel topping, and served with coconut ice cream.
Served with ice cream.
Served with ice cream.
Hours of Service:
Friday: 11:00AM - 09:30PM
Monday: 11:00AM - 08:30PM
Sunday: 10:00AM - 08:30PM
Tuesday: 11:00AM - 08:30PM
Saturday: 10:00AM - 09:30PM
Thursday: 11:00AM - 08:30PM
Wednesday: 11:00AM - 08:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.