Gris-Gris

Parmesan Risotto, Fresh Peas, Gremolata

Gulf Fish, Brown Butter, Seasonal Vegetables, Charred Lemon

Fire-Grilled with Gris Gris Creole Seasoning, Southern Greens, Smothered New Potatoes and Blueberry Pork Jus

Chargrilled Steak, Romaine Lettuce, Blue Cheese Crumbles, Bacon, Cherry Tomatoes, Pressed Egg with Caviar Ranch

Hand Pulled Chicken, Roasted Carrots, Fresh Herbs and Homemade Dumplings with Bread and Butter

Veal Shank, Jus Roti, White Wine, Stone-Ground Grits

Gulf Shrimp, Andouille, Roasted Red Peppers with Cherry Tomatoes and Stone Ground Grits

Duck Fat Cream Cheese, Braised Pork Belly, Sugarcane Jalapeño Jus

Crispy Catfish, Dressed with Cajun Caviar Ranch on French Bread

Grilled Chicken Breast, Avocado, Tomato, Lettuce, with Crystal Honey Sauce on Texas Toast

Pulled Pork with Gris-Gris Creole Seasoning, Sunny Side Egg, Sauce Béarnaise on Warm Croissant

Crispy Chicken Thigh, Buttermilk Waffles, Steen's Cane Syrup and Gris-Gris Butter

Roast Beef Debris, Smothered New Potatoes and Brown Gravy on Texas Toast

1/2 lb Ground Brisket & Short Rib, Cheddar Cheese, Lettuce, Tomato and Pickles on Toasted Brioche Bun

Gris-Gris’ two-story private dining and event space, the Samedi Room, features a private kitchen and dining table for up to 15 people (larger standing / cocktail dining accommodations are available for up to 40 people).

Roasted Corn, Deep Fried, Tossed in Brown Butter and Gris-Gris Seasoning

Bacon Braised

Leidenheimer Bakery

Stone Ground

Sautéed with Brown Butter and Garlic

Stone Ground

Boiled Yukon Potatoes, Butter, Cream, Salt & Pepper

Crisp Romaine Lettuce, Shaved Parmesan Cheese with Croûtons and Black Pepper Caesar Dressing

Hand-Picked Selection of Local Ingredients with Creole Inspiration

Paroisse de Vermillion-Inspired Gumbo with Louisiana Popcorn Rice

Slow Braised Gizzards, Stone Ground Grits, Caramelized Peppers and Onions with Brown Gravy

Crispy Gulf Shrimp, Crystal Honey Sauce, Carrot, Parsnip, and Mirliton Slaw with Cajun Caviar Ranch

Fried Gulf Oysters, Smoked Pork Belly, Tomato Jam, and Micro Arugula with Sugarcane Vinegar

Poached Gulf Oysters, Sautéed Leeks, Oyster Cream, Whipped Potatoes, Charred Artichokes and Fresh Tarragon