Our Menu

Voted by Travel & Leisure Magazine as one of the 25 Best Places to Eat Pancakes. House-made pancakes with maple syrup, butter, and fresh fruit.

Shrimp and Southern grits with a house-prepared crawfish gravy.

One pancake, grits, your choice of eggs, sausage, and a fruit cup.

A traditional Southern breakfast with grits, eggs, chicken sausage, and a side of fruit.

Two pancakes with your choice of eggs, chicken sausage, and a side of fruit.

Salmon prepared in olive oil over a bed of cooked spinach with grits and poached eggs.

Served on English muffin with side of jelly.

Chicken sausage, egg, and cheese on an English muffin with a side of jelly.

Smashed avocado and spices on an English muffin with a side of salsa.

Hearty oatmeal with brown sugar, almond milk, raisins, and butter.

Two fresh eggs prepared to your liking.

Savory chicken sausage links seasoned with choice spices.

A Southern breakfast classic cooked with milk and butter.

Pillowy-soft squares of fried dough generously dusted with powdered sugar.

Spring mix greens with croutons and Parmesan cheese.

Tomatoes, red onions, mushrooms, and cheese with Vidalia onion dressing.

Chef Doucette's crab cake over spring mix with tomatoes, lemon, Vidalia onion dressing, and lemon garlic remoulade.

Chicken, turkey sausage, okra, tomatoes, and Creole seasonings over white rice.

Tender red kidney beans stewed with vegetables and Cajun spices over white rice.

Southern grits with Cajun seasoned shrimp and a creamy crawfish sauce.

The city's best crab cake for over 14 years. Lump crab meat lightly sautéed over spring mix with house lemon garlic remoulade.

Two crab cakes on PoBoy bread dressed with spring mix, tomato, and remoulade sauce.

Two large tacos with tomato and spring mix topped with lemon garlic remoulade sauce.

Two crab cakes over spring mix and Creole red potatoes.

Signature crab cake on spring mix with tomato and lemons; Vidalia onion dressing and remoulade.

Grilled shrimp in warm tortillas with lettuce, tomato, and lemon garlic remoulade.

Delicate white fish sautéed in southwestern spices in warm tortillas.

Sautéed chicken with onions, mushrooms, bell & roasted red peppers, and provolone cheese.

Grilled chicken in two huge taco shells with spring mix, avocado, tomato, green onion, and remoulade.

The city's best crab cakes on PoBoy bread with lettuce, tomato, and remoulade.

Grilled shrimp on PoBoy bread with lettuce, tomato, and remoulade.

Delicate white fish sautéed in southwestern spices on PoBoy bread.

Famous crab cakes in warm tortillas with lettuce, tomato, and remoulade.

Grilled chicken on PoBoy bread with spring mix, tomato, and remoulade.

Pillowy-soft fried dough dusted with powdered sugar — no eggs or dairy. A local favorite!

Voted one of the 25 Best Places to Eat Pancakes. Served with maple syrup, butter, and fresh fruit.

Same great pancakes, safe for both vegans and people with gluten allergies.

Single pancake with grits, choice of eggs, sausage, and a fruit cup.

Traditional southern breakfast with grits, eggs, chicken sausage, and fruit.

Two pancakes with eggs, chicken sausage, and a side of fruit.

A mung bean-based scramble that looks and tastes just like eggs.

Chicken sausage, egg, and cheese on an English muffin with jelly.

Smashed avocado and spices on an English muffin with salsa.

Real oatmeal with brown sugar, almond milk, raisins, and butter.

Tomatoes, red onions, mushrooms, avocado, and cheese with Vidalia onion dressing.

Vegan Krab cake over spring mix with tomatoes, lemon, Vidalia onion dressing, and lemon garlic remoulade.

Artichoke, chickpeas, and spices combine for our vegan version of the city's best crab cakes.

Two vegan crab cakes over spring mix with Creole red potatoes.

Two vegan krab cakes on po'boy bread with spring mix, tomato, and remoulade.

Two large taco shells filled with vegan krab, spring mix, avocado, tomato, green onion, and salsa.

Vegan crab cake on spring mix with tomato, lemons, Vidalia onion dressing, and remoulade.

Zucchini, squash, roasted red peppers, and mushrooms sautéed in spices. Served with rice and bread.

A New Orleans favorite. Slow-cooked creamy kidney beans over rice with bread.

Vegan version of one of NOLA's most popular po boys, made from pea protein. Spicy and hot!

Sautéed mushrooms, onions, bell & roasted red peppers, and vegan provolone on po'boy bread.

Vegan hot sausage with mushrooms, peppers, red onions, and vegan cheese on po'boy bread.

Black bean burger meat with avocado, spring mix, tomato, and vegan remoulade in enormous taco shells.

Vegan burger with lettuce, tomato, pickles, and lemon garlic remoulade.

Beyond the Bayou served in our enormous taco shells.

Two house-made black bean burgers on po'boy bread with avocado, spring mix, tomato, and vegan remoulade.

House-made gluten-free pancakes with maple syrup, butter, and fresh fruit.

Shrimp and Southern grits with house-prepared crawfish gravy.

One gluten-free pancake, grits, eggs, sausage, and fruit cup.

Traditional Southern breakfast with grits, eggs, chicken sausage, and fruit.

Two gluten-free pancakes with eggs, chicken sausage, and fruit.

Chicken sausage, egg, and cheese on a gluten-free English muffin.

Smashed avocado and spices on a gluten-free English muffin with salsa.

Hearty oatmeal with brown sugar, almond milk, raisins, and butter.

Spring mix greens with gluten-free preparation and Parmesan cheese.

Tomatoes, red onions, mushrooms, and cheese with Vidalia onion dressing.

Chef Doucette's crab cake over spring mix with tomatoes, lemon, and remoulade.

Chicken, turkey sausage, okra, tomatoes, and Creole seasonings over white rice.

Tender red kidney beans stewed with vegetables and Cajun spices over rice.

Southern grits with Cajun shrimp and creamy crawfish sauce.

Lump crab meat lightly sautéed over spring mix with house lemon garlic remoulade.

Two crab cakes over spring mix and Creole red potatoes.

Famous crab cakes in warm tortillas with lettuce, tomato, and remoulade.

Grilled shrimp in warm tortillas with lettuce, tomato, and remoulade.

Delicate white fish sautéed in southwestern spices in warm tortillas.

Pure, refreshing bottled spring water.

Ultra-purified water with pH boosted to alkaline 9.0.

Refreshing hydration from pure coconut water.

A rich New Orleans blend with a hint of chicory, perfectly chilled.

Our signature shake — protein-packed and refreshing.