A devilishly dangerous take on an Old Fashioned. Using fresh chilli and spiced rum, this drink packs a punch.

Lucky Number 8

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A hearty serving of our Chicken and Sausage Gumbo with our homemade Jambalaya

In a large pot, heat some oil over medium heat. Add the chopped onions, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) and sauté until softened, about 5 minutes.

Prepare the Gumbo

Add the sliced sausage and chicken thighs to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

Cook the Chicken and Sausage

Stir in the minced garlic, Cajun seasoning, bay leaves, and okra (if using). Cook for an additional 2 minutes until fragrant.

Add Garlic and Spices

Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Simmer the Gumbo

In a separate pot, combine the cooked rice with a little Cajun seasoning and mix well. Let it warm over low heat.

Prepare the Jambalaya

To serve, place a scoop of the Jambalaya in a bowl and ladle the Gumbo over the top. Garnish with chopped green onions.

Serve

Chicken thighs, boneless and skinless

Smoked sausage, sliced

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Diced tomatoes (canned)

Chicken broth

Okra, sliced (optional)

Cajun seasoning

Bay leaves

Cooked rice (for Jambalaya)

Green onions, chopped (for garnish)

Salt and pepper

Gumbalaya

Petite order of beignet fries topped with powdered sugar

Beignet Fries with Powdered Sugar

Our twist on two local favorites. Beignet dough cut into fries with sliced bananas and topped with our rich Foster sauce of dark brown sugar, banana liqueur, and butter.

Bananas Foster Beignet Fries

Paneed chicken is a dish made of chicken breasts that are pounded thin, breaded, and then fried or sautéed. This dish typically features a crunchy, herbed breadcrumb coating, providing a delightful contrast to the tender chicken inside, embodying both Italian and American culinary traditions. Here's how to make it at home.

Paneed Chicken

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry and vegetables. Ripe tomatoes, the “Holy Trinity” of onion, bell peper and celery, Creole seasoning, spices and bay leaf are simmered for hours. Meat or poultry is added last and the finished dish is served with steamed rice.Shrimp (GF) $17Chicken (GF) $16 Vegetarian (V, GF) $13

Creole

Sometimes referred to as “Red Jambalaya,” this unique dish originated in the French Quarter.Spanish and French culinary influences bring life to this flavorful mix of rice, tomato, trinity, seasonings, chicken, shrimp and spicy Cajun sausage (GF)

Creole Combination Jambalaya

A Southern Classic with Fried Butterfly Shrimp. White Remoulade sauce. Without Shrimp 8

Fried Green Tomatoes and Shrimp

Make Gumbalaya Recipe in just 1h . A hearty serving of our Chicken and Sausage Gumbo with our homemade Jambalaya

Gumbalaya Recipe

Ingredients

Gumbalaya Ingredients

Method

Instructions