Flash fried, crystal bbq sauce, housemade blue cheese dressing
Cocktail sauce, horseradish, crackers
Abita andygator three mustard sauce, pear pepper jelly
With a cheddar-scallion drop biscuit
With red onion, peppers and frisée
Rich dark roux, onion, bell peppers, celery, fresh herbs
Tomatoes, brandy, green onion oil
Prepared using the freshest ingredients
Romaine, stilton, local tomatoes, red onions, roasted pecans, apple-rosemary vinaigrette
Baby romaine, cherry tomatoes, parmesan, french bread croutons, roasted tomato dressing
Boiled gulf shrimp, louisiana jumbo lump crabmeat, romaine hearts, tomato, remoulade, applewood smoked bacon, avocado, chopped boiled eggs, sweet corn relish
Kale, frisée, shaved radish, slivered almonds, sliced red onions, brown butter vinaigrette
Mixed baby greens, red onions, creole tomatoes, french bread crostini, horseradish blue cheese dressing
Flash fried oysters tossed in crystal bbq sauce, lettuce, tomato, red onion, housemade blue cheese dressing; with creole potato salad. Award winning "best seafood po-boy" from po-boy festival 2011-2013
Nola goes pink dish, pressed leidenheimer french bread, blackened redfish salad, tomato jam, sharp cheddar and ravigote; served with redfish court-bouillon
Avocado aioli, housemade sesame seed bagel with sweet potato chips
House grind of louisiana legacy beef, grated cheddar cheese, bibb lettuce, dill pickle slices, red onion and tomato on a freshly baked onion bun with hand-cut fries
Pickled pepper relish, creole mustard aioli, creole potato salad
Onion bun with smoky tartar sauce, sliced tomatoes, housemade quick pickles, with an apple-carrot slaw
Creole tomato pico de gallo, poblano cream, grilled corn
Tasso and wild mushroom pontalba potatoes, lemon butter sauce
Andouille, sweet potato cheddar grits, lemon rosemary worcestershire sauce
Alligator boudin, smothered collard greens and a lemon-scented ravigote
Roasted roma tomatoes, grilled red onions, sautéed baby spinach, tarragon-dijon vinaigrette
bbq blue crab claws; gulf shrimp & tasso fritters; and creole marinated gulf shrimp
cheddar-scallion drop biscuits
red onion, peppers and frisée
carrot-leek slaw, sweet & spicy aioli
abita andygator three mustard sauce, pear pepper jelly
chef's daily selections featuring fresh gulf seafood and visiting fish using both new and classic cooking techniques
flash fried, crystal bbq sauce, housemade blue cheese dressing
cocktail sauce, horseradish and crackers
rich dark roux, onion, bell peppers, celery, fresh herbs
tomatoes, brandy, green onion oil
prepared using the freshest ingredients
bibb lettuce, frisée, sunflower seeds, goat cheese dressing
romaine, stilton, local tomatoes, red onions, roasted pecans, apple-rosemary vinaigrette
bibb lettuce, blue cheese crumbles, candied pecans, steen's dressing
baby romaine, cherry tomatoes, parmesan, french bread croutons, roasted tomato dressing
nola goes pink dish, kale, frisée, shaved radish, slivered almonds, sliced red onions, brown butter vinaigrette, 10% of proceeds benefit susan g. komen new orleans
sweet corn succotash, garlic potato purée, roasted shrimp nage
roasted roma tomatoes, grilled red onions, sautéed baby spinach, tarragon-dijon vinaigrette, get fit with ralph spa plate
crispy catfish, shrimp creole with green onion rice
our signature! with tasso and wild mushroom pontalba potatoes, sautéed louisiana jumbo lump crabmeat, lemon butter sauce
roasted tomatoes, butternut squash purée, confit shallots, swiss chard
okra ratatouille, roasted red pepper aioli, warm tomato vinaigrette
andouille, sweet potato cheddar grits, and a lemon rosemary worcestershire sauce
housemade chaurice saffron rice, romesco sauce
new potato mash, wild mushrooms, baby spinach and bordelaise
a rich dark and semisweet chocolate bread pudding with white and dark chocolate ganache and chocolate almond bark. please allow 20 minutes for preparation. please order this dessert with entrée order
layers of lemon mousse and coconut cashew macaroon topped with a swiss meringue "gluten free"
local blueberry, blackberry and raspberry filling, butter crumble topping, a la mode with blueberry creole cream cheese ice cream
old time new orleans soda served with 2 scoops of vanilla ice cream, whipped cream and topped with a cherry
creole cream cheese cheesecake topped with white chocolate mousse, dark chocolate cookie crust
a flaky profiterole filled with brown sugar diplomat cream and topped with crunchy, caramel and toasted pecans
banana cake layered with spiced rum ice cream, served with caramelized bananas & flambéed tableside
ask your server about today's selections!
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(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.