New Orleans Classic Cocktails
A New Orleans favorite - Passion fruit juice, Bayou Light Rum, Bayou Dark Rum, amaretto, grenadine.
Sophisticated and simplistic, our French 75 is made with Bombay Sapphire Gin, fresh squeezed lemon juice, sugar, and Mionetto Prosecco.
Pimms No. 1, fresh lemon juice, mint, a splash of simple, and soda, garnished with fresh cucumber and mint. Adopted by New Orleans in 1940.
The perfect sharing size of the traditional Hurricane. Made with Cruzan Light Rum, Cruzan Dark Rum, amaretto, pineapple juice, orange juice, and grenadine.
Sazerac Rye Whiskey, simple syrup, Peychaud's bitters, absinthe rinsed coupe, and a lemon twist. The "official" cocktail of New Orleans. Invented by Antoine Peychaud in the early-mid 1800s.
GINGER PEACH JULEP
Maker's Mark, mint, Ginger Ale, Peché, topped with peach bitters. Going strong all four seasons.
Wheatley Vodka, fresh lemon, cold-pressed coconut water, and a hint of coconut cream.
Castle & Key Gin, Green Chartreuse, sweet vermouth, and a dash of orange bitters.
Buffalo Trace Kentucky Straight Bourbon Whiskey, Ginger Liqueur, Ginger Beer, and fresh lime.
THE FRENCH MARTINI
Wheatley Vodka, fresh pineapple juice, Chambord, shaken and poured chilled with a lemon twist.
BLACK CHERRY OLD FASHIONED
Maker's Mark Bourbon, Demerara cane syrup, cherry bitters. A traditional old fashioned with an upgraded flair.
Resposado tequila, Green Chartreuse, sweet vermouth, fresh lime and agave, with a dash or jalapeño syrup.
RASPBERRY BELLINI SPRITZ
Brazilian Cachaca, fresh raspberries, fresh lime, simple syrup, topped with champagne.
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House-made recipe of refreshing sangria. Made daily. Served by the glass or carafe.
Rum, soda, and fresh muddled mint. Try it flavored with blackberry, mango, or strawberry.
Try our frozen margarita, bourbon slush, or frozen rum punch.
BASKET OF KETTLE CHIPS
House-fried kettle chips served with your choice of bbq or creole seasoning, or served plain.
BASKET OF FRIES
Crispy golden fried basket of fries served with creole bbq dipping sauce or cajun ranch.
BLUE CHEESE LOBSTER BEIGNETS
Sauteed lobster, cheese blend, and spices mixed and formed into three large beignets. Beer battered and deep-friend.
ARTISAN CHEESE BOARD
Chefs choice-select cheese assortment, herb grilled baquettes, seasonal jams and fruit accompaianments, marinated olives, nuts, and artisan crackers.
Chefs choice of select italian meats and cheeses, seasonal jams, creole mustard, marinated olives, dried fruits, nuts, and artisan crackers.
SHRIMP AND GRIT CAKES
Three pan-fried cheese grit cakes topped smothered with juicy shrimp and a lightly spiced and well-seasoned sauce sauteed with fresh tomatos.
SOUTHERN STYLE HOTLINK BASKET
Louisiana BBQs aren't complete without a hotlink. Served just like at home--grilled, on a bun, with mustard on the side. It comes with a side of house cooked kettle chips or fries.
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CHICKEN & SAUSAGE GUMBO
The Allen family gumbo recipe made with a traditional rich creole roux, the holy trinity, chicken and andouille sausage. Served over rice. Available in a bowl or a cup
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CRAWFISH & SHRIMP ÉTOUFFÉE
Creole style étouffée roux with crawfish and jumbo shrimp served over rice. Available in a bowl or a cup.