Breakfast Sausage

Pina NOLAda

Classic Strawberry, Blue Berry, Ginger, Peach, Passion Fruit

Storyville Sweet Teas

Storyville Bloody Mary

Chandon Sparkling Rosé

Chandon Garden Spritz

House breading with an extra touch of spices served with ranch sauce

Cajun Wings

Bottomless Mimosas

blackened shrimp, tomato, lettuce, pickles, remoulade

Shrimp Po Boy

scrambled eggs, andouille sausage, remoullade. Add white cheddar or american 2

Breakfast Po Boy

Steak, peppers & onions, breakfast potatoes, Cajun seasoning, andouille sausage gravy

Cajun Breakfast Skillet

Traditional sausage gravy with diced ground pork sausage and andouille sausage poured over our homemade biscuits

Biscuits and Gravy

Breaded chicken, cheese, remoulade, pickles, spicy honey & honey butter on the side. Served with O'Brien Style Breakfast potatoes

Biscuit Waffle Chicken Sandwich

Caramelized bananas, brown sugar glaze, whipped cream, candied

Bananas Foster French Toast

Two eggs your way, cajun style grits, blackened shrimp. Choose your spice level: Mild, Medium, or Spicy

Blackened Shrimp n ' Grits

Medley of shrimp and crawfish, sautéed onions, red and green peppers, crispy diced potatoes, drizzled with signature etouffee sauce, with two eggs your way

Seafood Skillet

Fried chicken served over waffles with a cajun spicy syrup

Chicken & Waffles

REGULAR, CAJUN SPICED, OR BLACKENED Sausage or bacon, egg & cheese CHEESE VEGETARIAN PATTY BACON EGG

French Toast Griddle

Two eggs your way, bacon, maple sausage, potatoes, toast Choose Style

Classic American Breakfast

Classic Beignets

Herbal Tea

Espresso

Cappuccino

Tawny Port

Measure all dried seasonings (salt, pepper, sage, thyme, rosemary, fennel seed, brown sugar, garlic powder, onion powder, red pepper flakes). If using whole fennel seed, toast briefly in a dry skillet over medium heat for 1–2 minutes and crush with a mortar and pestle or the flat side of a knife.

Prep spices

Place the ground pork(s) in a large bowl. Sprinkle the measured seasonings evenly over the meat. Add the maple syrup if using. Using clean hands or a sturdy spoon, mix gently but thoroughly until the seasonings are evenly distributed. Avoid overworking — mix just until combined (about 30–60 seconds).

Combine meat and seasonings

Drizzle the ice water over the seasoned meat and fold it in until the mixture becomes slightly tacky and cohesive. The cold water helps the proteins bind and gives juicier sausage.

Hydrate and bind

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Resting allows the salt and spices to penetrate the meat for a better flavor.

Rest for flavor

Decide whether to form patties, loose crumbles, or stuff into casings. For patties: divide the mixture into 8 equal portions (for 1-lb total makes about eight 2‑oz patties if using 1 lb; with 1.5 lb yields larger patties). Shape each portion gently into a round patty about 3 inches across and 1/2 inch thick, pressing a small thumb indentation into the center to prevent doming during cooking.

Optional shaping

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil or butter and allow it to heat until shimmering (butter should foam). If cooking loose sausage, crumble the seasoned meat into the hot skillet and spread into an even layer. Cook, undisturbed, for 3–4 minutes until nicely browned on the bottom. Break apart and stir or flip as needed, continuing to cook for a total of 6–8 minutes until fully browned and cooked through. For patties: place patties in the skillet in a single layer, cook 3–4 minutes per side, flipping once, until internal temperature reaches 160°F (71°C) and outside is crisped and golden.

Pan-frying patties or crumbles

If the skillet accumulates a lot of fat, tilt slightly and spoon off excess or drain into a heatproof container. Leave a little fat for flavor if desired.

Drain excess fat

If you want a glazed finish, brush cooked patties briefly with an additional 1 teaspoon maple syrup and allow to cook 30 seconds more. Transfer cooked sausage to a plate lined with paper towel and let rest 2–3 minutes so juices redistribute.

Finish and rest

Preheat oven to 400°F (200°C). Shape patties as above, place on a parchment-lined baking sheet, and bake for 12–15 minutes, flipping once halfway, until internal temperature is 160°F (71°C) and edges are browned.

Alternative: Oven-baked patties

Serve hot as breakfast patties alongside eggs, in breakfast sandwiches, crumbled into breakfast burritos, or on a platter for brunch. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

ground pork (80/20)

ground breakfast sausage pork or additional ground pork (optional, for milder flavor)

kosher salt

freshly ground black pepper

dried sage, rubbed

dried thyme

dried rosemary, crushed

dried fennel seed (optional, for slight anise note)

brown sugar (light or dark)

maple syrup (optional, for sweeter sausage)

garlic powder

onion powder

crushed red pepper flakes (optional, for heat)

ice water

neutral oil (vegetable or canola) or unsalted butter

In a small dry skillet over medium heat, toast the coconut flakes, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Toast coconut

On a small plate, combine the toasted coconut flakes, demerara sugar, and ground cinnamon. Mix well. Run the lime wedge around the rim of two chilled hurricane or highball glasses, then dip the rims into the coconut-sugar mixture to coat. Set glasses aside.

Prepare the pineapple wedges and cherries on cocktail picks for garnish. Grate a small pinch of fresh nutmeg to finish later.

Add the fresh pineapple chunks to a blender and pulse until smooth (about 10–15 seconds). If you prefer a smoother texture, strain the puree through a fine-mesh sieve into a measuring cup to remove fibrous bits, discarding solids.

In a cocktail shaker, combine the white rum, spiced/aged rum, pineapple juice, coconut cream, orange curaçao, chicory coffee liqueur, fresh lime juice, simple syrup, and the pineapple puree (or strained juice). Add the crushed or cubed ice to the shaker—fill about two-thirds full.

Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled. (If you used a blender and want a frozen texture, instead blend the mixture with the ice until slushy and skip the shaking.)

Strain the shaken mixture evenly into the prepared glasses over fresh crushed ice. Pour the dark rum slowly over the back of a spoon on top of each cocktail to create a dark rum float (approximately 0.5 oz per glass).

Garnish each glass with a pineapple wedge and maraschino cherry on a pick. Lightly grate the fresh nutmeg over the top of each cocktail for aroma and finish.

Serve immediately with a straw and a small cocktail spoon for scooping any thick coconut/pineapple bits. Advise guests to stir lightly if they want to incorporate the dark rum float before drinking.

white rum

dark rum (float)

spiced rum or aged rum

pineapple juice (fresh if possible)

fresh pineapple chunks

coconut cream (e.g., Coco Lopez)

simple syrup (1:1)

orange curaçao

chicory coffee liqueur (e.g., half-sweet chicory liqueur or coffee liqueur)

fresh lime juice

crushed or cubed ice

toasted coconut flakes

demerara or turbinado sugar

ground cinnamon

pinch freshly grated nutmeg

pineapple wedge

maraschino cherry

lime wedge (for rimming)

Bring 8 cups water to a near boil in a kettle or pot. Remove from heat and add 6 black tea bags. Let steep 6 minutes for a strong concentrate, then remove tea bags, pressing gently to extract flavor.

Brew the strong tea

While the tea is still warm, stir in 3 tablespoons granulated sugar until dissolved. Add 2 tablespoons fresh lemon juice and stir. Let cool to room temperature, then refrigerate until chilled (about 30–45 minutes).

When ready to serve, fill serving glasses with ice (about 3/4 full). For each serving, pour chilled tea over ice, leaving room for fruit syrup (about 1/4 cup).

Combine 1 cup quartered strawberries, 1 cup water and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 6–8 minutes until strawberries soften and syrup thickens slightly.

Make strawberry syrup

Remove from heat and mash berries with a fork or potato masher to release juices. Strain through a fine mesh sieve into a bowl, pressing solids to extract syrup (reserve a few mashed pieces if you like texture). Let cool, then refrigerate.

To serve, add 2–3 tablespoons strawberry syrup to a glass of sweet tea, stir gently, garnish with a strawberry or lemon slice.

Combine 1 cup blueberries, 1 cup water and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes until berries burst and mixture thickens slightly.

Make blueberry syrup

Mash berries lightly and strain through a sieve to remove skins if desired, or leave some solids for body. Cool and refrigerate.

To serve, stir 2–3 tablespoons blueberry syrup into a glass of chilled sweet tea, add a few fresh blueberries and a mint sprig if desired.

In a small saucepan bring 1 cup water and 1/4 cup sliced ginger to a boil, then reduce heat and simmer 8–10 minutes to extract a spicy ginger concentrate.

Make ginger infusion

Strain the ginger liquid into a cup, discard solids. Stir in 2 teaspoons honey (or adjust sweetener to taste) while warm so it dissolves. Chill before use.

To serve, add 2 tablespoons ginger syrup to a glass of chilled sweet tea for a mild ginger kick, or up to 1/4 cup for stronger heat. Garnish with a thin ginger slice or lemon.

Combine 1 cup diced ripe peaches, 1 cup water and 1/4 cup sugar in a saucepan. Bring to a gentle simmer and cook 6–8 minutes until peaches are soft and syrup thickens.

Make peach syrup

Mash the peaches and strain through a sieve for a smooth syrup, or leave some fruit for texture. Cool and refrigerate.

To serve, stir 2–3 tablespoons peach syrup into a glass of chilled sweet tea, add a peach slice and mint sprig if desired.

Combine 1/2 cup passion fruit pulp, 1/2 cup water and 1/4 cup sugar in a small saucepan. Heat gently, stirring, until sugar dissolves and mixture simmers 3–4 minutes to marry flavors.

Make passion fruit syrup

If seeds are undesirable, strain the mixture; otherwise keep seeds for texture. Cool and refrigerate.

To serve, add 2 tablespoons passion fruit syrup to a glass of chilled sweet tea, stir, and garnish with a lemon wheel or passion fruit seeds.

For each 12–16 oz serving: fill glass with 1 to 1 1/2 cups chilled sweet tea and ice, add 2–4 tablespoons (adjust to taste) of the chosen fruit or ginger syrup, stir well.

Taste and adjust sweetness by adding more syrup or a squeeze of lemon. Garnish with lemon slice, mint sprig or fruit slices. Serve immediately.

Store leftover syrups and chilled sweet tea in the refrigerator for up to 4–5 days. Shake or stir before using.

water

black tea bags

granulated sugar

fresh lemon juice

fresh strawberries, hulled and quartered

water (for strawberry syrup)

granulated sugar (for strawberry syrup)

fresh or frozen blueberries

water (for blueberry syrup)

granulated sugar (for blueberry syrup)

fresh ginger, peeled and thinly sliced

water (for ginger infusion)

honey or sugar (to taste)

ripe peaches, peeled and diced

water (for peach syrup)

granulated sugar (for peach syrup)

passion fruit pulp (fresh or thawed, seeds optional)

water (for passion fruit syrup)

granulated sugar (for passion fruit syrup)

lemon slices

fresh mint sprigs

additional fruit slices

If you want a seasoned rim, run a lemon wedge around the glass lip to wet it. Combine celery salt and coarse salt or coarse pepper on a small plate. Dip the wet rim into the seasoning and twist to coat evenly. Set the glass aside.

Fill a cocktail shaker or mixing glass halfway with ice. Add 2 oz vodka, 4 oz bloody mary mix, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish, 1 tsp freshly ground black pepper, and 0.25 tsp celery salt.

Combine ingredients

Cap the shaker and roll or gently shake once or twice to chill and integrate (10–15 seconds). Alternatively, stir briskly with a bar spoon for 10–15 seconds if using a mixing glass.

Fill the prepared serving glass with fresh ice (about 1 cup). Strain the mixed Bloody Mary into the glass over the ice. Taste and adjust: add a dash more hot sauce for heat, a squeeze of lemon for brightness, or a pinch more celery salt if desired.

Assemble

Thread three pitted green olives onto a short cocktail pick. Place the olive pick across the glass or rest it inside. Add a lemon wedge on the rim and, if using, a celery stalk for stirring and aroma.

vodka

bloody mary mix (tomato-based)

Worcestershire sauce

hot sauce (e.g., Tabasco)

celery salt

horseradish (prepared)

ice (cubed)

lemon wedge

green olives (pitted)

celery stalk (optional)

celery salt (for rim)

coarse salt or coarse ground pepper (for rim)

lemon wedge (for wetting rim)

Place the bottle of Chandon Sparkling Rosé in the refrigerator for at least 3 hours prior to serving. For faster chilling, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Chill the bottle

Select clean, dry champagne flutes or sparkling wine glasses. If desired, chill glasses briefly in the refrigerator (10–15 minutes) or in the freezer for 5–10 minutes to keep the wine cooler longer. Avoid leaving glasses in the freezer long enough to frost heavily.

Prepare glassware

With one hand on the cork and one hand on the base of the bottle, remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and fragile objects. Gently twist the bottle (not the cork) while holding the cork to ease it out with a quiet pop.

Open the bottle safely

Pour the Chandon Sparkling Rosé gently into each flute, filling no more than two-thirds full to preserve the bubbles and allow the wine to breathe. Aim for 4–5 ounces (120–150 ml) per glass.

Pour the wine

If serving outdoors or over an extended period, keep the bottle in an ice bucket between pours to maintain temperature. Re-corking is optional for short periods; for longer preservation, use a sparkling wine stopper.

Keep chilled while serving

Drop one or two fresh raspberries into each flute or float a thin strawberry slice on the rim for a pretty visual accent and a hint of fruitiness. Do this just before serving to avoid diluting the bubbles.

Add fresh raspberries or strawberry slice

Express a lemon twist over each glass by holding the twist over the flute and giving it a quick bend to release oils, then drop it into or rest it on the rim of the glass for a bright citrus aroma.

Lemon twist

Arrange prosciutto-wrapped melon, light seafood bites, soft cheeses, or almond biscuits on a platter. Offer these pairings alongside the poured flutes; they complement the rosé’s acidity and fruit character.

Serve with light canapés

Chandon Sparkling Rosé (chilled)

Champagne flutes or sparkling wine glasses

Ice bucket (optional for serving)

Fresh raspberries

Strawberry slices

Prosciutto-wrapped melon or simple canapés

Place a large wine glass or balloon glass in the freezer for 5–10 minutes or fill briefly with ice water to chill. Discard ice water before building the drink.

Chill glass

If using a cucumber ribbon, use a vegetable peeler to slice 1 long, thin ribbon from a cucumber. Gently twist the ribbon into a spiral and place inside the chilled glass against the bowl so it shows through the glass.

Reserve edible flowers, mint sprig and lemon wheel nearby for final garnish.

Fill the chilled glass about two-thirds full with large ice cubes (about 4–6 cubes). Large cubes melt slower and keep the drink from diluting quickly.

Pour 0.75 oz St-Germain elderflower liqueur over the ice, then add 0.5 oz fresh lemon juice. If you prefer a slightly sweeter spritz, add 0.25 oz simple syrup now. If you want a subtle herbal lift, gently slap a torn basil leaf between your palms to release aroma and add it to the glass.

Slowly pour 6 oz Chandon sparkling wine into the glass at a slight angle to preserve bubbles. Top with 1 oz club soda for a lighter finish and a little effervescence.

Give the cocktail one gentle stir (1–2 slow turns) with a bar spoon to combine ingredients without flattening the bubbles.

Nestle the mint sprig on the rim or gently place it into the drink so it sits atop the ice. Add the lemon wheel to the rim or slide it onto the glass edge.

Place 1–2 edible flowers on top of the ice or float them on the surface for a garden-fresh appearance. Adjust cucumber ribbon position if needed so it’s visible through the glass.

Serve immediately while fizzy. Offer a straw or stirrer if desired.