3 Enchiladas filled with housemade boudin, Louisiana crawfish etouffee, fried egg, pork cracklin’, pickled peppers

Boudin Enchiladas

The Continental

baby belgian waffles | fried chicken | pepper jelly syrup

wafflin’ chicken-n-waffles

Breakfast sausage white gravy, fried egg & pickled peppers

Country Fried Steak Biscuit

nutella, bourbon chantilly, powdered sugar

Banana Foster Crepes

Omelette Your Way

3 beignets, powdered sugar w. Steen’s cane syrup

Light Start Beignets

belgian waffles | sugar | syrup | berries

Belgian Waffle

louisiana shrimp | tasso | trinity | cheese | breakfast potatoes

Eggs BBQ Shrimp Omelet

artisan toast, housemade guacamole, sliced tomato, pickled red onion, fried egg w. your choice of breakfast potatoes or grits

Avocado Toast

Beignets

New Orleans style BBQ shrimp, Gulf shrimp, grits

Shrimp and Grits

coconut milk | cashew & cranberry trail mix

Overnight Oats

jumbo lump crabmeat, remoulade, hollandaise

Fried Green Tomatoes

two eggs, breakfast potatoes or grits, biscuit or toast

Eggs Your Way

roast beef debris and grits served w. toast

Grits and Grillads

vanilla greek yogurt | berry compote | granola | berries | honey

Parfait Bowl

In a skillet over medium heat, add diced onion, bell pepper, and celery, sautéing until softened (about 5-7 minutes). Add minced garlic and cook for another minute. Stir in the crawfish tails and crawfish etouffee sauce, cooking until heated through. Remove from heat and mix in the crumbled boudin sausage.

Make the Filling

Preheat the oven to 180°C (350°F). Take a tortilla, spoon some of the filling into the center, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat for all three tortillas.

Prepare the Enchiladas

Top the enchiladas with additional crawfish etouffee sauce and sprinkle with pork cracklin’. Bake in the preheated oven for 15-20 minutes until heated through.

Add Toppings

In a separate pan, fry the eggs sunny-side up until the whites are set and the yolks are still runny.

Fry the Eggs

Remove the enchiladas from the oven, top each with a fried egg, and garnish with pickled peppers before serving.

Serve

boudin sausage

crawfish tails

onion, diced

bell pepper, diced

celery, diced

garlic, minced

crawfish etouffee sauce

fried eggs

pork cracklin’

pickled peppers

Preheat the oven to 450°F (230°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms. Drop spoonfuls onto a baking sheet and bake for 15-20 minutes.

Make the Biscuit

In a small bowl, mix softened butter with a bit of jam to create a sweet spread.

Prepare Spread

Wash and mix the berries in a bowl. Drizzle with honey if desired.

Prepare Fruit

In a pot, bring water to a boil, add grits, reduce heat and simmer for about 5-7 minutes until thickened.

Cook Grits

In a jar, combine rolled oats, milk, chia seeds, and maple syrup. Stir well, cover, and refrigerate overnight.

Prepare Overnight Oats

Squeeze oranges to make fresh juice. Brew coffee or tea as preferred.

Juice and Brew

All-purpose flour

Baking powder

Salt

Butter

Milk

Jam (any flavor)

Butter (softened)

Mixed berries (strawberries, blueberries, raspberries)

Honey (optional)

Grits

Water

Rolled oats

Milk (for oats)

Chia seeds (optional)

Maple syrup (for oats)

Freshly squeezed orange juice

Coffee or Tea

In a small saucepan, combine pepper jelly and maple syrup. Heat over low heat until melted and well combined. Stir occasionally.

Combine Ingredients

Pepper jelly

Maple syrup

Pound the beef round steak to about 1/2 inch thickness using a meat mallet.

Tenderize the Steak

In one bowl, combine buttermilk, egg, salt, pepper, and paprika. In another bowl, place the flour.

Prepare the Breading Station

Dip each piece of steak into the buttermilk mixture, then coat it with flour, shaking off excess.

Bread the Steak

Heat oil in a skillet over medium-high heat. Fry the breaded steak until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Steak

In the same skillet, cook the breakfast sausage over medium heat until browned.

Cook the Sausage

Stir in the flour and cook for 1-2 minutes until lightly browned.

Make the Roux

Gradually whisk in the milk, stirring continuously until thickened. Season with salt and pepper.

Add Milk

On each biscuit, place a piece of fried steak, top with a fried egg, and drizzle with white gravy.

Layer Ingredients

Add pickled peppers on top or on the side, as desired.

Garnish

beef round steak

all-purpose flour

buttermilk

salt

black pepper

paprika

oil for frying

breakfast sausage

milk

biscuits

Place a crepe on a plate, fill with banana foster mixture, and fold. Top with bourbon chantilly and sprinkle with powdered sugar.

Assemble the crepes

powdered sugar

Choose up to 4 fillings from the options (spinach, mushrooms, bacon, ham, onion, peppers, cheese). If using bacon or ham, cook them until crispy, then chop them into small pieces. Sauté vegetables like onions, peppers, and spinach in a pan with a little butter or oil until softened.

Prepare the Fillings

In a bowl, crack the eggs and beat them until well mixed. Add salt and pepper to taste.

Beat the Eggs

Heat a non-stick skillet over medium heat and add butter or oil. Pour in the beaten eggs and let them cook for about 1-2 minutes until the edges start to lift from the pan.

Cook the Omelette

Once the eggs are set on the bottom but still slightly runny on top, add your chosen fillings evenly across one half of the omelette.

Add Fillings

Gently fold the omelette in half over the fillings and allow it to cook for another minute. Slide it onto a plate and top with sliced avocado if desired. Serve with a side of grits or potatoes.

Fold and Serve

eggs

spinach

mushrooms

bacon

onion

peppers

cheese

avocado

grits or potatoes

pepper

butter or oil

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the milk and vanilla extract. Combine the wet and dry ingredients until a soft dough forms.

Make the Beignet Dough

On a floured surface, roll out the dough to about 1/2 inch thickness. Cut into squares or circles, about 2-3 inches in size.

Shape the Beignets

Heat the vegetable oil in a deep pot over medium heat. Once hot, carefully drop the beignet pieces into the oil, frying in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Beignets

Dust the beignets with powdered sugar and serve warm with Steen's cane syrup drizzled on top.

Serving

granulated sugar

baking powder

vanilla extract

Steen's cane syrup

vegetable oil

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the Waffle Batter

In another bowl, beat the eggs and then add in the milk, vegetable oil, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredient mixture into the dry ingredients bowl. Stir until just combined, being careful not to overmix. The batter should be slightly lumpy.

Combine Wet and Dry Ingredients

Preheat your waffle iron according to the manufacturer's instructions.

Preheat Waffle Iron

Spray the waffle iron with non-stick spray. Pour an appropriate amount of batter onto the heated waffle iron, close the lid, and cook according to the manufacturer's instructions until golden brown.

Cook the Waffles

Serve the waffles warm, topped with syrup and fresh berries of your choice.

Sugar

Eggs

Vegetable oil

Vanilla extract

In a skillet over medium heat, add 1 tablespoon of olive oil or butter. Once hot, add the diced bell pepper, onion, and celery. Sauté for about 5 minutes until softened.

Prepare the Trinity

Stir in the diced tasso ham and cooked shrimp. Cook for an additional 3-4 minutes, stirring occasionally, until heated through. Season with salt and black pepper. Remove from skillet and set aside.

Add Tasso and Shrimp

In a bowl, whisk together the eggs. In the same skillet, add the remaining tablespoon of olive oil or butter over medium-low heat. Pour in the eggs and let them cook undisturbed for 2-3 minutes until the edges start to set.

Cook the Omelet

Once the omelet is mostly set but still slightly runny on top, spoon the shrimp and tasso mixture onto half of the omelet. Sprinkle the shredded cheese over the filling.

Add Filling

Carefully fold the omelet in half and cook for another minute to allow the cheese to melt. Slide the omelet onto a plate and serve hot.

large eggs

cooked Louisiana shrimp, peeled and deveined

tasso ham, diced

shredded cheese (cheddar or pepper jack)

olive oil or butter

In a bowl, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork to your desired consistency.

Mash the Avocados

Add lime juice, salt, diced red onion, chopped cilantro, and chopped jalapeño to the mashed avocados. Mix well and adjust seasoning to taste.

Mix Ingredients

Toast the slices of artisan bread until golden brown.

Toast the Bread

In a skillet, heat olive oil over medium heat. Crack the eggs and fry them to your liking (sunny side up, over easy, etc.). Season with salt and pepper.

Spread a generous layer of guacamole on each slice of toasted bread. Top with sliced tomatoes, pickled red onions, and a fried egg.