Friday, March 24th

Inspired by Chef Paul Prudhomme

Chefs’ Compositions

  • Andouille Sausage Stew with Gigante Beans. Roasted Sweet Potatoes with Candied Pecans. Marinated Pepper & Cabbage Slaw.

    $14

  • Buttermilk & Tabasco Marinated Chicken Thighs. Cheesy Polenta Grits. Kale Salad with Charred Red Onions, Marinated Artichokes & Blue Cheese Vinaigrette.

    $14

    Has Dairy

  • Cheesy Polenta Grits. Roasted Sweet Potatoes with Candied Pecans. Marinated Pepper & Cabbage Slaw. Kale Salad with Charred Red Onions, Marinated Artichokes & Blue Cheese Vinaigrette.

    $13

    Vegetarian

    Has Nuts

    Has Dairy

À la carte

  • Andouille Sausage Stew with Gigante Beans

    $7

  • Buttermilk & Tabasco Marinated Chicken Thighs

    $7

    Has Dairy

  • Cheesy Polenta Grits

    $3.5

    Vegetarian

    Has Dairy

  • Roasted Sweet Potatoes with Candied Pecans

    $3.5

    Vegan

    Has Nuts

  • Marinated Pepper & Cabbage Slaw

    $3.5

    Vegan

  • Kale Salad with Charred Red Onions, Marinated Artichokes & Blue Cheese Vinaigrette

    $3.5

    Vegetarian

    Has Dairy


Menu changes daily.
Breakfast from 7am to 10am.
Lunch from 11am to 2:30pm.
Coffee & espresso drinks available all day.
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