Jubans Restaurant & Bar

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

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

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

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

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

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

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

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

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

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

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

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