Jubans Bloody Mary
$13.00Absolut Elyx Vodka, Filthy Bloody Mary Mix, Fresh Pickled Okra, Green Beans
Baton Rouge, LA
Absolut Elyx Vodka, Filthy Bloody Mary Mix, Fresh Pickled Okra, Green Beans
Bottle of Sparkling, Fresh Fruit, Juices, Berries
White Run, Simple Syrup, Egg White, Apricot Juice & Pineapple Juice
10 A.M - 3 P.M
Warm New Orleans-Style Bread Pudding Served With a Buttery Rum Sauce
A Southern Favorite, Delicately Spiced & Topped With a Velvety Cream Cheese Frosting
Ricotta Cheesecake, Seasonal Topping
Layers of Rich Chocolate Cake & Silky Mousse, Finished With a Glossy Ganache Glaze
Sweet Cream Waffle, Macerated Berries, Chantilly Cream
Panko Crusted Crab Cake, Poached Eggs, Creole Hollandaise, Crab Butter, Roasted Corn Salsa
Tramonte's Andouille, Crawfish, Artichoke Bottoms, Corn, Cremini Mushrooms, Potatoes, Poached Eggs, Charon Sauce
Cereal-Breaded Quail, Sweet Cream Waffle, Brie, Spiced Apples, Candied Pecans
11 A.M - 10 P.M.
11 A.M - 9 P.M.
10 A.M - 10 P.M.
10 A.M - 9 P.M.
11 A.M - 9 P.M.
Roasted beets paired with orange supremes and frisée, finished with a delicate goat cheese vinaigrette
Crisp romaine tossed with housemade croutons, shaved parmesan, and classic Caesar dressing
Crispy crawfish tails tossed with spinach, shaved shallots, and bacon with a lemon dijon vinaigrette
Mixed greens and iceberg lettuce tossed with cherry tomatoes, finished with parmesan tuile and Jubans house dressing
Crispy soft-shell crab with seafood stuffing, accompanied by Gruyère pomme purée and finished with creolaise
Broiled lobster tail set alongside spinach and parmesan risotto finished with a thermidor cream
Pan-sautéed redfish with lump crab, sautéed mushrooms, and scallions, finished in a creole meunière, accompanied by asparagus
Gulf coast jumbo scallops seared to perfection, nestled over chardonnay braised lentils with shrimp covered with smoked jalapeño bechamel
House-cut 8oz filet, served with a crisp potato gallette, topped with mushroom bordelaise
Half-pound burger with melted Gruyère cheese, dressed with lettuce, tomato, and red onion, served with crispy matchstick fries
Oven roasted quail stuffed with Best Stop Boudin, set on crispy brussels sprouts and glazed carrots, paired with a fried quail breast topped with creole cane syrup
12oz dry-aged pork ribeye, grilled and served with slow-braised tasso cabbage and a silky apple velouté
House-cut 16oz ribeye, served with a crisp potato gallette, topped with mushroom bordelaise
Cup or Bowl
Cup or Bowl
Crab Fingers, Crab Beignet, Corn Relish, Blue Crab Butter
Best Stop Boudin served with green onion and toasted buttered saltines
Sautéed Louisiana gulf shrimp tossed in cilantro mezcal butter
Cereal-Breaded French Toast Sticks, with Assorted Dippers: Port Blueberry, Raspberry, Sweetened Cream Cheese
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Silky Vanilla Custard Beneath a Perfectly Caramelized Sugar Crust
Chocolate Custard, Orange Whipped Cream
Caramel, Cinnamon & Brown Sugar Pecans
Mini Bundt Cake, Champagne Strawberry Jam, Whipped Honey Sour Cream
Creamy Vanilla Cheesecake Draped in Chocolate & Caramel, Crowned With Cinnamon-Toasted Pecans
Yellow Stone-Ground Grits, New Orleans Style Barbecue Butter
English Muffin, Grilled Tomato, Poached Eggs, Avocado Hollandaise, Fried Capers
Toasted Brioche, Tarragon Aioli, Lettuce, Tomato, Fried Egg
Half-Pound Burger, St-Bruno Bun, Lettuce Tomato, Dry Mustard and Paprika
Shrimp, Crawfish, Crab, Smoked Tomato, Sensation, Cucumber, Avocado
Roasted Beets, Granny Smith Apples, Orange Sherry Vinaigrette, Supremes, Chèvre Snow, Bee Pollen
Marinated shrimp, crawfish, and crab with peppers, onions, cucumber, and house salad dressing
Mixed Greens, Romaine, Cherry Tomatoes, Parmesan Tuile, Sensation Dressing
Fried Crawfish Tails, Warm Bacon Vinaigrette, Goat Cheese, Baby Spinach
Blue Cheese Dressing, Bacon, Tomatoes, Smoked Tomato Coulis, Fried Shallots
Pan-seared seabass served with green beans tossed in macadamia brown butter finished with a delicate étouffée beurre
Louisiana gulf shrimp, sautéed and plated with fried eggplant Napoleon, set over linguine tossed in chive and shrimp velouté
Pan-seared duck breast set over creamy andouille and sweet potato quinoa, drizzled with blueberry demi-glace, garnished with crispy duck crackling
Braised boneless short rib set over pappardelle, tossed in a rich short rib bolognese, roasted carrots, accented tableside with burrata pearls
Hanging tender steak finished with chimichurri, accompanied by truffle parmesan fries
Pair of 4 oz panneed veal medallions over steamed asparagus nestled creole meuniere butter, topped with delicate lump crab meat and finished with a velvet bearnaise sauce
Jalapeño Cream Cheese, Satsuma Pepper Jelly, Cilantro
Roasted duck and collard green eggrolls accompanied with Mayhaw pepper jelly
Oyster Rockefeller and Oyster Bienville, prepared in traditional creole fashion
Whipped goat cheese roasted and topped with candied pecans, strawberry basil relish with honey ponzu glaze
Spicy Tuna, Sweet Chili Crawfish Tails, Green Onion
Fresh Baked Cinnamon Rolls, Grand Marnier Cream Cheese Icing
Toasted sesame ahi tuna over honey ponzu glaze complimented with pickled zucchini and crab salad