File Gumbo Bar

Deep fried cornbread balls served with whipped honey butter. 24 pieces.

Wings grilled and tossed in a hot-honey sauce and served with remoulade dipping sauce. 25 wings.

Beef sliders with pickles and our house remoulade sauce. 9 sliders to a tray.

A half tray of our house fried potato chips tossed in our Cajun seasoning.

Your choice of seafood, crispy lettuce, tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread. Served with house-fried potato chips.

Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base, hearty leafy vegetables (Swiss chard, collard greens, black kale, and parsley), and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with white rice.

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice.

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice.

A quick stew made with fresh tomatoes, shrimp, bacon and the holy trinity. Finished with a drizzle of chili oil, toasted garlic chips, and served with white rice.

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice.

Our jambalaya starts with a dark brown roux, tomato paste, rendered smoked Tasso, and Andouille sausage, all deglazed with porter beer to make a rich gravy. Shrimp and rice are incorporated and it’s all cooked together until fluffy.

Hearts of romaine with croutons, Parmesan cheese shavings, grilled lemon, and house-made Creole mustard Caesar dressing.

Mixed collard leaves with a citrus black-eyed pea succotash, bacon lardons, candied pecans, malt vinegar, and a molasses vinaigrette.

Bread pudding served warm with a brown butter bourbon sauce.

Dutch chocolate cake with praline pecans, whipped cream, Benedictine B&B liqueur, and salted caramel drizzle. 16 slices.