New Orleans Classic Cocktails
14
HURRICANE
A New Orleans favorite - Passion fruit juice, Bayou Light Rum, Bayou Dark Rum, amaretto, grenadine.
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13
FRENCH 75
Sophisticated and simplistic, our French 75 is made with Bombay Sapphire Gin, fresh squeezed lemon juice, sugar, and Mionetto Prosecco.
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12
PIMMS CUP
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.
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22
SLURRICANE
The perfect sharing size of the traditional Hurricane. Made with Cruzan Light Rum, Cruzan Dark Rum, amaretto, pineapple juice, orange juice, and grenadine.
22
14
SAZERAC
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.
14
Signature Cocktails
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RISING STAR
Fresh Bourbon, Peach Schnapps, Passion Fruit and Strawberry Puree, and a splash of lemon juice.
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12
COCONUT COLLINS
Rumhaven Rum, fresh lemon, cold-pressed coconut water, and a hint of coconut cream.
12
12
THE GIN DRINK
Sipsmith Gin, Sipsmith Sloe Gin, Apricot Preserves, Lime juice, Simple Syrup, and Blackberry Syrup
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14
GOLD RUSH
Buffalo Trace Bourbon, Lemon Juice, Honey, Apple Cinnamon Syrup and Vanilla.
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13
THE FRENCH MARTINI
Wheatley Vodka, fresh pineapple juice, Chambord, shaken and poured chilled with a lemon twist.
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12
BLACK CHERRY OLD FASHIONED
Maker's Mark Bourbon, Demerara cane syrup, cherry bitters. A traditional old fashioned with an upgraded flair.
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14
MEZCAL MARGARITA
Del Maguey Mezcal, Malibu Rum, Agave Nectar, Lime and Pineapple Juice, and muddled Habanero Pepper
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12
RASPBERRY BELLINI SPRITZ
Brazilian Cachaca, fresh raspberries, fresh lime, simple syrup, topped with champagne.
12
Food Menu
5
BASKET OF KETTLE CHIPS
House-fried kettle chips served with your choice of bbq or creole seasoning, or served plain.
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6
BASKET OF FRIES
Crispy golden fried basket of fries served with creole bbq dipping sauce or cajun ranch.
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18
BLUE CHEESE CRAWFISH BEIGNETS
Sautéed crawfish, cheese blend, and spices mixed and formed into three large beignets. Beer battered and deep-friend.
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17
ARTISAN CHEESE BOARD
Chefs choice-select cheese assortment, herb grilled baguettes, seasonal jams and fruit accompaniments, marinated olives, nuts, and artisan crackers.
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22
CHARCUTERIE BOARD
Chefs choice of select Italian meats and cheeses, seasonal jams, creole mustard, marinated olives, dried fruits, nuts, and artisan crackers.
22
16
SHRIMP AND GRIT CAKES
Three pan-fried cheese grit cakes topped smothered with juicy shrimp and a lightly spiced and well-seasoned sauce sautéed with red peppers, prosciutto, scallions, and garlic.
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13
BARBEQUE CHICKEN SKEWERS
Two Marinated Chicken Breast Skewers grilled with red peppers, onions, and zucchini and brushed with BBQ sauce.
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12
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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13
SHRIMP ÉTOUFFÉE
Creole style Étouffée roux with jumbo shrimp served over rice. Available in a bowl or a cup.
7
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13
6
CAJUN CORN DIP
Creamy dip with a little bit of heat from diced jalapenos, bursting with flavor from Mexicorn and Green Onions. Served with chips
6
12
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16
SOUTHERN STYLE FRIED FISH
Hand breaded southern style whitefish seasoned and fried to perfection! Served with kettle chips or substitute for French Fries for a dollar more. Make it a dinner and add Coleslaw.
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