Mimosa Pitcher

Brunch House Specials

Bottle of Champagne

Sunday Funday

Brunch House Specials Available

Grits & Grillades

Breakfast Poboy

Creole Omelette

Eggs Pontchartrain

A rich and flavorful crawfish stew served over rice.

Crawfish Étouffée

Fried shrimp served on a toasted hoagie with lettuce, tomato, and remoulade.

Shrimp Po'Boy

A selection of our brunch offerings available for takeout.

Brunch to Go

Eggs and Grits

A rich seafood bisque served with a classic poboy.

Poboy Bisque

Beignets and Chicory

Firecracker Shrimp

New Orleans Muffaletta

Rich New Orleans coffee with a hint of chicory.

Chicory Coffee

Beignets

Mimosas

Bloody Mary

Catfish Tchoupitoulas

Beignet and Chickory

Refreshing iced tea to accompany your meal.

Iced Tea

If using fresh oranges, juice enough to yield 4 cups of fresh orange juice. Strain the juice to remove any pulp if desired.

Juicing the Oranges

In a large pitcher, combine the fresh orange juice and optional grapefruit juice or peach puree if using. Stir gently to combine.

Mixing the Ingredients

Place the pitcher in the refrigerator for about 30 minutes to chill the mixture thoroughly.

Chilling the Mixture

Just before serving, slowly pour in the chilled champagne or sparkling wine into the pitcher. Stir gently to combine, being careful not to lose the bubbles.

Adding the Bubbles

Pour the mimosa into glasses and add fresh berries on top for garnish, if desired.

Garnishing

Fresh Orange Juice

Champagne or Sparkling Wine

Grapefruit Juice

Peach Puree

Fresh Berries (for garnish)

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Stir well to ensure even distribution.

Mix Dry Ingredients

In another bowl, crack 3 large eggs and whisk them together. Add 1 cup of milk and 1 tablespoon of melted butter to the eggs, mixing until fully combined.

Prepare Wet Ingredients

Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined. Do not overmix; it should be slightly lumpy.

Combine Mixtures

Gently fold in 1 cup of chopped cooked bacon, 1 cup of shredded cheddar cheese, and 1 cup of chopped spinach into the batter until evenly distributed.

Add Fillings

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.

Preheat and Grease Pan

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 3-4 minutes), then flip and cook for an additional 2-3 minutes until golden brown.

Cook Batter

Serve the pancakes warm with 1 cup of sour cream on the side and sprinkle with 2 tablespoons of chopped chives for garnish.

Serve with Garnish

All-purpose flour

Baking powder

Salt

Eggs

Milk

Butter

Cooked bacon, chopped

Cheddar cheese, shredded

Spinach, chopped

Sour cream

Chives, chopped

Before serving, chill the bottle of Champagne in the refrigerator for at least 3 hours, or in an ice bucket filled with ice and water for about 30 minutes.

Chill the Champagne

If using, wash the fresh strawberries and slice them in half. For the lemon twist, use a vegetable peeler or knife to cut a thin strip of peel from the lemon, avoiding the bitter white pith.

Prepare Optional Garnishes

To open the Champagne, hold the bottle at a 45-degree angle away from yourself and others. With one hand holding the base of the bottle, gently twist the cork while pulling it upwards, allowing the gas to escape slowly to avoid a pop.

Open the Champagne

Pour the Champagne into a flute glass, filling it about two-thirds full to allow for the bubbles to rise.

Pour the Champagne

If desired, add a halved strawberry to the glass or a twist of lemon peel for added flavor and decoration.

Garnish (Optional)

Champagne

Fresh Strawberries

Lemon Twist

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt. Whisk together until well combined.

In another bowl, whisk together 1.5 cups of milk, 1 whole egg, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Pour about 0.25 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.

Cook Pancakes

In a medium saucepan, combine 2 cups of mixed berries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice.

Combine Ingredients

Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10 minutes.

Cook Compote

Remove from heat and let the compote cool slightly. It can be served warm or chilled.

Cool Down

On a plate, stack the pancakes and top them with the warm berry compote. Add maple syrup and whipped cream to taste.

Stack and Serve

all-purpose flour

granulated sugar

baking powder

salt

milk

vanilla extract

butter

mixed berries (strawberries, blueberries, raspberries)

lemon juice

maple syrup

whipped cream

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and bell peppers, and sauté for about 5 minutes or until they are soft and slightly caramelized.

Prepare the Vegetable Mixture

In a mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk together until well combined.

Mix Eggs

Pour the egg mixture into the skillet with the sautéed vegetables. Stir in the cheddar cheese and cook on low heat, stirring occasionally, until the eggs are set and the cheese is melted, about 8-10 minutes.

Once cooked, remove from heat and sprinkle with chopped parsley before serving.

Garnish

In a separate skillet, cook the bacon strips over medium heat until crispy. Drain on paper towels.

Cook the Bacon

In the same skillet used for the bacon, add butter and toast the bread slices until golden brown on both sides.

Toast the Bread

Slice the avocado and set aside for serving.

Prepare Avocado

Cheddar cheese

Bell peppers (diced)

Onion (diced)

Olive oil

Black pepper

Fresh parsley (chopped)

Bacon strips

Toast

Avocado (sliced)

In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.

Prepare the Grits

Gradually whisk in the 1 cup of coarse white corn grits, ensuring there are no lumps.

Reduce the heat to low and cover the saucepan. Cook the grits for about 20-25 minutes, stirring occasionally, until thickened.

Once the grits are done, remove from heat and stir in 2 tbsp of butter and 1 cup of sharp cheddar cheese until melted and creamy.

Cut the beef round steak into 1-inch cubes and season with 1 tsp of salt and 1 tsp of black pepper.

Prepare the Beef

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the seasoned beef cubes and brown them on all sides, about 5-7 minutes.

Once browned, remove the beef from the skillet and set aside.

In the same skillet, add the chopped onion and green bell pepper. Sauté for about 5 minutes until softened.

Sauté the Vegetables

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Stir in the canned diced tomatoes, 2 cups of beef broth, bay leaves, dried thyme, Worcestershire sauce, and hot sauce.

Simmer the Sauce

Return the browned beef to the skillet and bring the mixture to a simmer.

Cover and reduce heat to low, cooking for 1 hour, or until the beef is tender.

Coarse white corn grits

Water

Sharp cheddar cheese

Beef round steak

Onion, chopped

Green bell pepper, chopped

Garlic, minced

Canned diced tomatoes

Beef broth

Bay leaves

Thyme, dried

Worcestershire sauce

Hot sauce

Slice the French baguette in half lengthwise, creating a pocket for the filling. Lightly toast the baguette halves under a broiler or in a toaster oven until golden brown.

Prepare the Baguette

In a bowl, crack the large eggs and add milk, salt, and black pepper. Whisk until fully combined and frothy.

Whisk the Eggs

Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently with a spatula until the eggs are just set but still slightly runny. Add the shredded cheddar cheese and stir until melted.

Cook the Eggs

Place the cooked bacon or sausage slices on the bottom half of the toasted baguette. Spoon the cheesy scrambled eggs over the meat, followed by slices of fresh tomato and shredded lettuce.

Layer the Ingredients

Drizzle hot sauce over the top according to your taste preference.

Add Hot Sauce

Close the sandwich by placing the top half of the baguette over the fillings. Cut the poboy in half and serve immediately.

Serve the Poboy

French baguette

Large eggs

Cooked bacon or sausage

Tomato, sliced

Lettuce, shredded

Chop the bell pepper, onion, tomato, and slice the green onions. Set aside.

Prep the Vegetables

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Eggs

In a non-stick skillet over medium heat, add a little oil and sauté the chopped bell pepper, onion, and tomato for about 4-5 minutes until softened.

Cook the Vegetables

Add the cooked and crumbled sausage to the skillet with the sautéed vegetables. Stir to mix and cook for an additional 2 minutes.

Add Sausage

Sprinkle the Cajun seasoning over the mixture and stir well to combine, cooking for another minute to let the flavors meld.

Add Cajun Seasoning

Pour the prepared egg mixture over the vegetable and sausage mixture in the skillet, tilting the skillet slightly to ensure even distribution.

Pour in Egg Mixture

Reduce the heat to low and cover the skillet. Cook for about 5-7 minutes, or until the eggs are set but still slightly soft on top.

Cook the Omelette

Sprinkle the shredded cheddar cheese and sliced green onions over one half of the omelette. Carefully fold the other half over the filling.

Add Cheese and Green Onions

Cover the skillet again and cook for an additional 2-3 minutes to melt the cheese and finish cooking the omelette.

Finish Cooking

Carefully slide the omelette onto a plate, cut into wedges if desired, and serve hot with hot sauce on the side.