Ten/6

Crisp toasted butter croissant layered with remoulade, thick cut bacon, fried green tomatoes, peppery arugula and a fried egg. Served with herbed breakfast potatoes.

Ten/6 ham and two eggs on buttery crisp English muffins. Hugged by gruyere béchamel and balanced with savory fried capers. Served with breakfast potatoes.

Holy Trinity of celery, onions, and green bell peppers. Caramelized herbed breakfast potatoes, Andouille sausage and Tasso ham sautéed with pickled collard greens. Two perfectly cooked eggs on top of Gumbo reduction. Served with local toast.

Seasonal fruit selection bruleed on a bed of GF Granola & DF Granola. Gluten Free, Vegetarian, Dairy Free. Nut Allergy warning.

Two slices thick cut bacon, rotating muffin, Back Pocket Bakery toast, two eggs your way. Served with breakfast potatoes.

Rum custard soaked brioche baked bread pudding style with cinnamon and nutmeg. Sliced thick and caramelized in spiked banana rum sauce and toasted pecans. Topped with luscious buttermilk whipped cream. Vegetarian.

Louisiana red beans, Andouille sausage, Tasso ham, and holy trinity over steamed herbed white rice. Adorned with two rich fried eggs and crispy chicken cracklins. Gluten Free.

Rotating daily quiche with parmesan crust. Served with seasonal fruit tossed in coconut lime curd. Gluten Free option available.

Cheddar, garlic biscuits with andouille gravy. Topped with bacon.

Lemon poppyseed cream cheese on brioche with ham, turkey, and gruyere, egg battered and crusted in parmesan. Served with in house blackberry jam.

Breakfast burrito with tortilla, Gumbo reduction, smoked pulled pork, jack cheese, fried eggs, and herbed potatoes. Grilled to crisp perfection. Topped with in house made green tomatillo Verde sauce and lime crema.

A traditional French Quarter favorite. Airy pockets with a crisp exterior and a flurry of powdered sugar. Made fresh every morning. Served with Evans Brothers chicory coffee. Optional accompaniments: Seasonal Rotating Compote or Coconut lime curd

Three tacos with smoked pulled pork on flour or corn tortillas with fried sweet onions, roasted jalapeño cream cheese, and cider honey apple slaw.

24 hour brined buttermilk chicken with preserved lemon, dill, and garlic aioli. Toasted pecans and crisp romaine lettuce on buttery croissant. Served with a bag of Zapps chips.

Rotating seasonal salad.

Family recipe from the Johnson family of Acadian, Louisiana. Chocolate roux base with holy trinity, red gator marinated chicken thighs, Andouille sausage, Tasso ham, gumbo file and herbs over steamed rice. Served with potato salad and signature crawfish biscuits.