2 Canal Street, New Orleans, LA 70130 504 434 5701
Main content starts here, tab to start navigating

Menus

a plate of food on a table

CRAFT COCKTAILS

  • Miss River Bloody Mary

    Vodka, Miss River Bloody Mary mix with seasonal garnish

  • Passion Fruit Mimosa

    Passion fruit cordial and prosecco

  • Queen’s Cousin

    Vodka, lime, orange liqueur, Angostura bitters and champagne

  • Ginger Snap Milk Punch

    Vodka, coffee liqueur, ginger, vanilla and cream

CAVIAR SERVICE

with heirloom milled cornbread hot cakes and accoutrements

  • Siberian Sturgeon

    Poland

  • Imperial Golden Russian Osetra

    Galilee

  • Paddlefish

    Tennessee

LOUISIANA SEAFOOD SERVICE

  • Grand Plateau

    Serves 4 people

  • Seafood on the half Shell

    Serves 2 people

APPETIZERS

  • Blue Crab Au Gratin

    Baked with Gruyère cheese, Béchamel and topped with fresh milled bread crumbs

  • Oyster Patty

    With flaky puff pastry, shiitake mushrooms, and chervil

  • Louisiana BBQ Shrimp

    With ginger and bright green herb toast

  • Grits and Truffles

    Grits with soft poached egg and shaved black truffles

  • Oysters en Brochette

    With Benton’s bacon and toast

SOUPS AND SALADS

  • Duck and Andouille Gumbo

    Made with a rich dark roux, Louisiana jasmine rice, Yukon Gold potato salad and scallions

  • Softshell Crab and Pickled Quail Eggs

    Roasted beets, baby greensand mustard seed vinaigrette

  • Giardiniera Salad

    With pickled market vegetables, iceberg lettuce, Cabernet vinegar, extra virgin olive oil and freshly shaved Parmigiano-Reggiano

  • Crab Maison

    With butter lettuce, charred avocado and sunflower seeds

SWEETS

  • Butter-Fried Beignets

    Vanilla toasted cream sauce

  • Pain Perdu

    Brioche with bananas, pecans, and Louisiana sugar cane syrup

  • Overnight Oats

    Rolled oats, chia seeds, caramelized bananas, honey, and thyme

  • Creole Cream Cheese Pancakes

    Topped with whipped sweet cream butter and maple syrup. Add valrhona chocolate, seasonal berries or banana

FOR THE TABLE

  • Carved Buttermilk-Fried Chicken

    With dipping sauces

  • Clay Pot Dirty Rice

    Served with a crispy bottom, pan-roasted duck breast, duck egg yolk, creamy liver pâté, and scallions

  • Duck Eggs Creole

    Vegetables stewed in rich tomato sauce, sesame toast

ENTREES

  • Crab Meat Omelette

    Filled with blue crab ravigote and accompanied by dressed lettuces

  • Shrimp and Grits

    Louisiana shrimp served over Anson Mills corn grits, Poche’s andouille, chives, and butter

  • Eggs Crème de la Crème

    Toasted brioche, creamed spinach, poached eggs, hollandaise and caviar

  • Scrambled Egg Toast

    Smothered with shaved black truffles and Parmigiano-Reggiano

SIDES

  • Praline Bacon

  • Smoked Boudin

  • Buttermilk Biscuit

  • Anson Mills Corn Grits

  • French Fries with Sea Salt

    Add black truffle

Caviar Service

With heirloom milled cornbread hotcakes and accoutrements

  • Imperial Golden Russian Osetra

    1 ounce | Galilee

  • Siberian Sturgeon

    1 ounce | Poland

  • Paddlefish

    1 ounce | Tennessee

Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 1 person Add ½ oz Paddlefish Caviar

Appetizers

  • Blue Crab Au Gratin

    Baked with Gruyère cheese, Béchamel and topped with fresh-milled bread crumbs

  • Oyster Patty

    With flaky puff pastry, shiitake mushrooms, and chervil

  • Louisiana BBQ Shrimp

    With ginger and bright green herb toast

  • Duck Liver Pâté

    With saltines

  • Oysters en Brochette

    With Benton's bacon and toast

Soups

  • Oyster Stew

    With tarragon cream, lemon zest, and crusty sesame toast

  • Duck and Andouille Gumbo

    Made with a rich dark roux, Louisiana jasmine rice, Yukon Gold potato salad, and scallions

Salads

  • Pickled Quail Eggs

    With cherry tomatoes, summer peppers, baby greens, and a mustard seed vinaigrette

  • Giardiniera Salad

    With pickled market vegetables, green lettuces, Cabernet vinegar, extra virgin olive oil, and freshly shaved Parmigiano-Reggiano

  • Shaved Mirliton and Black Truffles

    With mâche, Green Goddess dressing, and olive oil

For the Table

  • Carved Buttermilk-Fried Fried Chicken

    With dipping sauces

  • Salt-Crusted Gulf Red Snapper

    With rosemary, lemon, and extra virgin olive oil

  • Clay Pot Dirty Rice

    Served with a crispy bottom, pan-roasted duck breast, duck egg yolk, creamy liver pâté, and scallions

Entrees

  • Mushroom Casserole

    Rolled in egg pasta with black truffle cream

  • Winter Squash Green Curry

    Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans

  • Redfish Courtbouillon

    Stewed with oysters, crab, shrimp, and the holy trinity

  • Prime Beef Ribeye 14 Oz

    With buttery maitake mushrooms, Bordelaise sauce, and fries

  • Delicata Squash Pirogue

    Roasted Squash Stuffed with Shrimp, Caramelized Tomato, Capers, Basil, Olives, and Spicy Chilis

  • Blackened Snapper

    Spice-Poached Acorn Squash, Pecans, Citrus, and Herbs

Sides

  • Roasted Sweet Potato

  • Aromatic Jasmine Rice

  • Emily’s Famous Red Beans and Rice

  • Creamed Spinach

  • Buttered Peas and Beans

  • French Fries with Sea Salt

    Add black truffle

Louisiana Seafood Service

  • Grand Plateau

    Serves 4 people Add ½ oz Paddlefish Caviar

  • Seafood on The Half Shell

    Serves 1 Person Add ½ oz Paddlefish Caviarson

Appetizers

  • Louisiana BBQ Shrimp

    With black pepper and bright green herb toast

  • Duck Breast

    In vinaigrette with seasonal vegetables

  • Blue Crab au Gratin

    Baked with Gruyère cheese, béchamel, and topped with fresh milled bread crumbs

  • Oysters en Brochette

    Benton’s bacon and toast

Soups

  • Oyster Stew

    With tarragon cream, lemon zest, and crusty sesame toast

  • Duck and Andouille Gumbo

    Made with a rich dark roux, Louisiana jasmine rice, yukon gold potato salad, and scallions

Salads

  • Shaved Mirliton and Black Truffles

    With mâche, Green Goddess dressing, and olive oil

  • Giardiniera Salad

    With pickled market vegetables, iceberg lettuce, Cabernet vinegar, extra virgin olive oil, and freshly shaved Parmigiano-Reggiano

  • Crab Maison

    With butter lettuce, charred avocado, and sunflower seeds

  • Pickled Quail Eggs

    With Cherry Tomatoes, Summer Peppers, Baby Greens And A Mustard Seed Vinaigrette

Sandwiches

Served with french fries or baby lettuces with a creole mustard vinaigrette

  • Cornmeal-Fried Oyster Po-Boy

    Dressed with pickled onions, shaved iceberg lettuce, Creole-mustard, and mayonnaise

  • Smoked Muffaletta

    Fully-dressed with Sicilian oregano dressing, cured meats, giardiniera, aged Provolone cheese

  • Soft Shell Crab Blt

    Tempura-fried and layered with crispy bacon, lettuce, and sliced tomato

Entrees

  • Delicata Squash Pirogue

    Roasted Squash Stuffed With Shrimp, Caramelized Tomato, Capers, Basil, Olives, And Spicy Chilis

  • Emily’s Famous Red Beans and Rice with Buttermilk-Fried Chicken

    Camellia red beans slow-cooked with smoked ham hock and pickled pork served atop aromatic jasmine rice

  • Prime Beef Ribeye 14 oz

    With buttery maitake mushrooms, Bordelaise sauce, and fries

  • Blackened Snapper

    Spice-Poached Acorn Squash, Pecans, Citrus, And Herbs

  • Winter Squash Green Curry

    Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans

Sides

  • Roasted Sweet Potato

  • Yukon Gold Potato Salad

  • Aromatic Jasmine Rice

  • Emily’s Famous Red Beans and Rice

  • Buttered Summer Peas and Beans

  • French Fries with Sea Salt

    Add black truffle

  • Creamed Spinach

Desserts

  • Baked Alaska to Share

    Vanilla bean and coffee ice creams, flourless chocolate cake

  • Southern Pecan Pie

    Bourbon brown sugar ice cream

  • Butter-Fried Beignets

    Seasonal fruit jam, vanilla toasted cream sauce

  • Chocolate Doberge Layer Cake

    With Lemon Ice Cream

  • Selection of seasonal sorbet and ice cream

Coffee and Tea

  • Café Au Lait

  • Cold Brew

  • Miss River Iced

    Chicory cold brew shaken with crushed ice, half and half, and vanilla syrup

  • Espresso

  • Latte

  • Cappuccino

  • Macchiato

  • French Press

  • Chai Latte

    Iced or hot

  • Organic Hot Teas

  • Drip Coffee

    Signature Roast by Congregation Coffee

Dessert Wines

  • 2019 Vigne Regali Brachetto D’acqui

    Piedmont, Italy

  • Sandeman’s Founder’s Reserve Ruby Porto

    Douro, Portugal

  • Warre’s 20 Yr Otima Tawny

    Douro, Portugal

Digestifs and Bitters

  • Cappelletti Sfumato Rabarbaro Amaro

  • Contratto Fernet

  • Cynar

  • Cappelletti Pasubio Vino Amaro

  • Cardamaro Vino Amaro

  • Underberg

  • Nonino Amaro

  • Montenegro

CRAFT COCKTAILS

  • Mr. Appleseed

    Hendrick’s Gin, Apple Cider, Ginger-Pepper Syrup, Lemon

  • Ginger Snap Milk Punch

    Wheatley Vodka, Coffee Liqueur, Ginger, Vanilla, Cream

  • Bottom Line Bramble

    Botanist Gin, Contratto Vermouth Bianco, Blackberry Shrub, Basil, Lemon

  • Trade Old Fashioned

    Buffalo Trace, El Guapo Polynesian Kiss Bitters, Local Honey

  • Marcello Manhattan

    Michter’s Rye, Sweet Vermouth, Averna, Orange Bitters

  • Your Twisted Smile

    Tequila, Giffard Pamplemousse, Lime Juice, Sparkling Wine

ZERO - PROOF

  • Rose Colored Glasses

    Lime Juice, Pomegranate, Apple Honey, Ginger Ale

  • Here’s Johnny

    Lemon Juice, Apple Cider, Ginger-Pepper Syrup, Seltzer

BEER

  • Urban South “Holy Roller” IPA

  • Second Line Brewing “Saison Named Desire”

  • Michelob Ultra

  • Stella Artois

  • Heineken 0.0 N/A

SPARKLING WINE

  • Mestres Cava, Brut

    Penedès, Spain

  • Sommariva, Prosecco, Conegliano

    Valdobbiadene, Italy

  • Laurent-Perrier, Brut “La Cuvée”

    Champagne, France

  • Camille Braun Brut Rosé

    Alsace, France

  • 2020 Broc Cellars Chenin Blanc, Pet’ Nat

    Paso Robles, California

  • 2010 Dom Pérignon, Brut

    Champagne, France

WHITE WINE

  • 2020 Jean Marie Reverdy “Charme de Loir”

    Sauvignon Blanc, France

  • 2020 Stadt Krems, Grüner Veltliner

    Kremstal, Austria

  • 2019 Lioco, Chardonnay

    Sonoma County, California

  • 2021 Villa Maria, Sauvignon Blanc, Private Bin

    Marlborough, NZ

  • 2019 Dampt Frères Chablis, 1erCru “Vaucoupin”

    Burgundy, France

  • 2019 Jermann Pinot Grigio

    Friuli, Italy

ROSÉ & ORANGE WINE

  • 2020 Cantalapiedra, Verdejo “Lirondo”

    Castilla y Leon, Spain

  • 2020 M. Chapoutier Côtes du Rhône Rosé, “Belleruche”

    Rhône, France

  • 2019 Clos Cibonne, Tibouren

    Côtes de Provence, France

  • 2020 Mary Taylor Saint-Pourçain

    Loire Valley, France

RED WINE

  • 2017 Maison Vincent Girardin, Bourgogne Rouge

    Burgundy, France

  • 2018 Murgo, Etna Rosso

    Sicily, Italy

  • 2020 Brea, Cabernet Sauvignon

    Paso Robles, California

  • 2019 Siduri Pinot Noir

    Willamette Valley, Oregon

  • 2016 Domaine de Cristia, Côtes du Rhône, “Vielles Vignes”

    Rhone, France

BOURBON

Available in 1oz / 2oz pours, served tableside

  • Last Drop 1980 Buffalo Trace

  • Rabbit Hole Mizanura 15 Year

SCOTCH

Available in 1oz / 2oz pours, served tableside

  • The Macallan 25 Year

  • The Macallan “M” Crystal Decanter

  • The Balvenie 30 Year

  • The Balvenie 40 Year

  • Glenfiddich 30 Year

  • Glenfiddich 40 Year

  • Bruichladdich “Black Art” 26 Year

COGNAC

Available in 1oz / 2oz pours, served tableside

  • Louis XIII Grande Champagne

TEQUILA

Available in 1oz / 2oz pours, served tableside

  • Tears of Llorena Extra Añejo

All Day

Served with French Fries, Roasted Sweet Potatoes or Salad

  • Grilled Cheese Sandwich

  • Steamed Gulf Fish

  • Emily’s Famous Red Beans and Rice

  • Homemade Noodles

    With Butter or Tomato Sauce and Parmesan Cheese

  • Crispy Chicken Tenders

  • Fried Shrimp

Desserts

  • Brownie Sundae

    Vanilla Ice Cream, Chocolate Sauce, Sprinkles

  • Berry Shortcake

    Fresh Berries, Sweet Cream

  • Ice Cream and Sorbet

    Per Scoop

  • Chocolate Chip Cookie

    Served Warm

Reservations

Please check errors in the form above
Thanks!