Savour

The Spirit of Governor Huey P. Long has requested that we present a special menu to all patrons joining us for Lunch. In honor of the Kingfish, the former governor of the great state of Louisiana, we would like to extend to you

The Governor's Lunch Plates

A SURE WINNER


DAILY ...

Barbecue Pulled
Pork Sandwich

mustard-q, cole slaw, & texas toast

The 337
Black Angus Burger

garlic aioli & brioche bun

Abita Beer Battered
Gulf Fish Sandwich

b&b tartar sauce & brioche bun

MONDAY

Red Beans & Rice

smoked sausage

TUESDAY

Chicken & Dumplings

root vegetables

WEDNESDAY

Smothered Fried Pork Chop

black eyed peas and rice

THURSDAY

Salisbury Steak

collard greens, mashed potatoes

FRIDAY

Des Allemands Fried Catfish

white beans & rice

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Crawfish Boil Chowder

Crushed red pepper and crawfish "potlikker"

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Crawfish and Artichoke Gratin

Roasted garlic béchamel and toast points

Kingfish Plateau de Fruits de Mer

Assorted pickles, mustard and marmalade

Crispy Hushpuppies

Sweet corn aioli

Blackened Shrimp and Cornbread Dressing

Piquant chili butter

Fried Boudin Balls

Cane syrup mustard

Pulled Pork Nachos

Cracklin', pimento cheese, tomatoes, b&b pickles & créme fraÎche

Popcorn Rice and Mushroom Risotto

Roasted tomatoes and grana padano cheese

No. 1 - “Every Man a King” Fish

Whole gulf fish, squash puree, shaved brussels sprout slaw and charred meyer lemon burre blanc

No. 2 - Parmesan Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup

No. 3 - Pepper Crusted 14oz Ribeye

Fingerling potatoes confit and bacon marchand de vin

No. 4 - Fried Catfish Wedge Salad

Pressed eggs, melted pimento cheese, radishes and honey tobasco vinaigrette

No. 5 - Roasted Rosemary Citrus Chicken

Dirty rice dressing, corn maque choux & carmalized onion gravy

No. 6 - Jambalaya, Crawfish Pie, Filé Gumbo

Red bean salad and fried chicken skins

No. 7 - Gulf Coast Cioppino

Alabama oysters, Pontchartrain blue crabs, Louisiana shrimp, and Mississippi catfish

No. 8 - Seared "Hook and Line" Gulf Fish

Roasted squash, sun-dried tomatoes, artichokes, pecan arugula pesto

No. 9 - Black Drum On The Half Shell Tacos

Corn tortillas, collard green chimichurri, citrus slaw, red bean relish and Sriracha aioli

No. 10 - Louisiana Shrimp Stew

Roux de blanc, toasted trinity and creole mustard potato salad

Side Eats

fingerling potato confit

bacon braised collard greens

southern stone ground grits

rice dressing

Sweet Tea Panna Cotta

Lemon Curd

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream

Louisiana Strawberry Bread Pudding

Buttermilk-Basil Anglaise

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Crawfish Boil Chowder

Crushed red pepper and crawfish "potlikker"

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Panzanella Salad

Mixed greens, creole tomatoes, fried bread, and charred cucumber basil vinaigrette

Crispy Squash Puppies

Sweet potato-molasses butter

Blackened BBQ Shrimp & Crispy Grit Cake

Piquant chili butter

Kingfish Charcuterie

Assorted pickles, mustard and marmalade

Popcorn Rice & Zucchini Risotto

Roasted tomatoes, yellow squash, and grana padano cheese

Fried Boudin Balls

Cane syrup mustard

Pulled Pork Nachos

Cracklin', pimento cheese, tomatoes, b&b pickles & crème fraîche

Crawfish and Artichoke Gratin

Roasted garlic béchamel and toast points

No. 1 - “Every Man a King” Fish

Whole gulf fish, squash puree, shaved brussels sprout slaw and charred meyer lemon burre blanc

No. 2 - Parmesan Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup

No. 3 - Pepper Crusted 14oz Ribeye

Fingerling potatoes confit and bacon marchand de vin

No. 4 - Fried Catfish Wedge Salad

Pressed eggs, melted pimento cheese, radishes and honey tobasco vinaigrette

No. 5 - Roasted Rosemary Citrus Chicken

Dirty rice dressing, corn maque choux, carmalized onion gravy

No. 6 - Jambalaya, Crawfish Pie, Filé Gumbo

Red bean salad and fried chicken skins

No. 7 - Gulf Coast Cioppino

Alabama oysters, Pontchartrain blue crabs, Louisiana shrimp and Mississippi catfish

No. 8 - Seared "Hook and Line" Gulf Fish

Roasted squash, sun dried tomatoes, artichokes and pecan arugula pesto

No. 9 - Black Drum On The Half Shell Tacos

Corn tortillas, collard green chimichurri, citrus slaw, red bean relish and Sriracha aioli

No. 10 - Louisiana Shrimp Stew

Roux de blanc, toasted trinity and creole mustard potato salad

Side Eats

fingerling potato confit

bacon braised collard greens

southern stone ground grits

rice dressing

Sweet Tea Panna Cotta

Lemon Curd

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream

Louisiana Strawberry Bread Pudding

Buttermilk-Basil Anglaise

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble

1928 Menu

The Spirit of Governor Huey P. Long has requested that we present a special menu to all patrons joining us for Lunch. In honor of the year that the Kingfish was elected governor of the great state of Louisiana, we would like to extend to you our 1928 Menu.

3 courses for $19.28

Covey Rise Farm House Salad

Spring mix, Creole mirepoix, cucumbers, tomato and basil

choice of:

Pork Sliders

Eunice Superette pulled pork barbecue, Lexington-style, served with sweet potato waffle fries

or

Rotisserie Chicken Pot Pie

Shredded Cajun marinade-injected chicken, crab boil potatoes, English peas and carrots in an Acadian pie en croute

and

Caramel Apple Bread Pudding

Happy Hours | 3:30 - 6PM
Sip, savour, and get social at Kingfish during our Happy Hours!

1/2 Off All Brews & Wines By The Glass

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Small Plates - $5

Fried Boudin Balls
Cane Syrup Mustard

Crispy Hushpuppies
Sweet Corn Aioli

Lousiana Sportman's Gumbo
Crowley Popcorn Rice

Char Siu Pork Belly Steamed Bun
Big Shot Strawberry Cream Soda, B&B Pickled Cabbage

Pork Cracklin's
Melted Pimento Cheese

Smoked Rabbit Gumbo

With French Sorrel sausage topped with dirty brown basmati rice

Baby Corn & Crab Bisque

Louisiana lump blue crab meat and baby corn

Covey Rise Farms Salad

Spring mix, Creole mirepoix, cucumbers, tomato and basil

Hoppin' John Crawfish Salad

Served over fried green tomato and remoulade

Golden Beet Salad

Roasted golden beets with Sartori cheese, pea shoot greens and roasted pistachios tossed in a sherry vinaigrette

Blue Crab Chop

Jumbo lump crab meat with maque choux sauce

Grilled Shrimp & Smothered Okra

Grilled seasoned Gulf shrimp with a stewed mixture of okra, lemons, tomatoes, garlic and local holy trinity

Cajun Farmhouse Sausage Wonton

Housemade sausage folded in a crispy wonton served with savory cheese creamed grits

Cracklin' Delight

Seasoned jumbo pork, duck and chicken cracklings

Alligator Wings Confit

Smoked alligator confit with smoked tomato gastrique

Bacon-wrapped Stuffed Jalapeno

Garlic cheese chorizo in a Turbodog emulsion

No. 1 - "Every Man a King" Fish

Himalayan salt brick-seared Gulf fish topped with lemons, roasted pecan butter and red onion marmalade

No. 2 - "Duck a la Saulnier" with Ramen Noodles

Honey crab-boiled, boneless duck tossed in ramen noodles, roasted peppers, mushrooms and preserved lemon sauce, garnished with duck crackling.

No. 3 - Cowboy Steak Frites

14oz. Bone-in Ribeye topped with horseradish creme fraiche and chopped olive salad, served with guava butter garlic fries.

No. 4 - "Junky Chick" Rotisserie

Cajun marinade-injected chicken dusted with herbs de Provence, served with Applewood-smoked bacon bits, cebollitas and smashed potatoes.

No. 5 - Chargrilled Rabbit

Grilled boneless rabbit and braised spinach in a rich Merlot reduction with bleu cheese shoestring potatoes.

No. 6 - Seafood Cassoulet

Sauteed shrimp, fish, crawfish, alligator sausage smothered in flageolets, finished with a cheese crust.

No. 7 Shrimp Gaufre

Cornmeal waffle pirogue set atop a sweet potato puree adorned with an arugula and mushroom Alfredo sauce

No. 8 - Cedar Plank Gulf Fish

Fresh Gulf fish cooked on a cedar plank accompanied with Strawberry field salad tossed with charred Meyer lemon vinaigrette

No. 10 - Cochon de Lait Pot Pie

Shredded slow roasted Superette pork, crab boil potatoes, English peas and carrots in an Acadian pie en croute

No. 9 - Stuffed Mirliton

Poached chayote squash filled with corn bread dressing with an arugula and mushroom Alfredo sauce.

Side Eats

Farmers Market Vegetables

Smashed Potatoes

Collard Greens

Savory Cheese Grits

Pickled Mirliton & Corn Bread Dressing

Guava Butter Garlic Fries

Chocolate Pot de Creme

salted caramel

Pie Du Jour

chef’s choice

Ponchatoula Strawberry Crumble Cake

oatmeal streusel and white chocolate honey

Praline Bread Pudding

pecan bourbon sauce


Cordials, Cognacs & Post Supper Cocktails

Cordials

Benedictine
Sambuca
Fernet Branca

Cognacs

Pierre Ferrand
Courvoisier VSOP

Post Supper Cocktails

Chocolate Martini
Brandy, Creme de Cacao, Cream, Nutmeg

Creole Coffee
Cruzan Black Strap Rum, Demerara Syrup, Cream, Coffee

Milano Torino
Campari, Carpano Antica, Martini & Rossi Sweet Vermouth

All Eats Terminology

The restaurant industry, like any specialized industry, has its own language of unique terms unfamiliar to some of the most experienced and unexperienced foodies around. We have compiled a list of terms we feel will help you understand and enjoy our menu to the fullest!


Basmati rice: [bahs-MAH-tee] Indian; aromatic long-grained rice.

Cassoulet: [kas-uh-LEY] French; casserole of white beans, meat and poultry.

Cebollitas: [se-bo-EE-tah] Salted scallions grilled whole.

Chorizo: [chuh-REE-zoh] Spanish; spicy sausage

Cochon-de-lait: [CO-shon duh lay] A traditional Cajun dish; Suckling pig roast.

Collard greens: Or collards; staple of soul food. Often prepared with other similar loose leafed green vegetables such as kale, turnip greens, spinach, and mustard greens

Confit: [con-FEE] French; Meat that has been salted and then cooked and preserved in its own fat

Compote: [KOM-pote] French for mixture; fruit, fresh or dried, that has been stewed in a syrup of sugar and other flavorings

Maque Choux: [MAK shu] contains corn, green bell pepper, tomatoes, onions and sometimes garlic and celery. Prepared with oil or butter and can include cream.

Crackling: Also known as cracklin’. Deep fried pork fat and skin.

Crème fraiche: [krehm FRESH] French; cream to which lactic bacteria is added to thicken cream and sharpen flavor. Slightly tangy, nutty flavor and velvety rich texture.

Emulsion: [ih-MUHL-shuh n] A mixture of two or more liquids that are normally unable to mix.

En Croute: [ən kroot] French; food that has been wrapped in pastry dough and baked.

Eunice: [YOO-nihs] City in Acadia and St. Landry parishes in Louisiana.

Flageolets: [flaj-uh-LET, -LEY] Small, light green, kidney shaped beans. The texture is firm yet creamy when cooked.

Fondue: [Fahn-DOO] A Swiss, French, and Italian dish of melted cheese served in a communal pot.

Gaufres: [GAW-frehs] French for waffle

Gold beets: Yellow in color and sweeter than red beets. They pair well with tart and salty foods.

Gruyere Cheese: [groo-YEHR] Type of Swiss cheese.

Herbs de Provence: [EHRB duh proh-VEWNS] French; savory blend of herbs such as savory, rosemary, marjoram, thyme and sometimes lavender.

Hollandaise: [HOL-uhn-dayz] Creamy sauce made with butter, egg yolks and lemon juice.

Hollygrove heirloom tomatoes: Heirloom tomatoes locally grown at Hollygrove Market & Farm.

Hoppin’ John: Southern Stew made of black-eyed peas, bacon or ham, rice and seasonings, eating at New Year’s for good luck.

Lexington-style: Style of barbecue that uses a vinegar-based "red" sauce that is seasoned with ketchup, vinegar, and pepper, along with other varying spices.

Manchego: A cheese made in the La Mancha region of Spain from unpasteurized sheep’s milk. Manchego is firm and compact with a buttery texture. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Mirepoix: [mir-PWA] Mixture of chopped celery, onions, and carrots.

Mirliton: [MIHR-lih-ton] A type of squash from the West Indies (same as chayote.)

Mojo: Cuban seasoning of garlic, olive oil and sour oranges used as a dip, marinade or sauce.

Napa cabbage: Chinese cabbage

Pirogue: [PEE-rohg] is a small, flat-bottomed boat associated particularly with Cajuns. “Pirogue” is also often used to describe “stuffed” foods that are served in boat-shaped food vessels such as French bread and mirliton.

Pot du Crème: [poh-də-krem] A loose French dessert custard dating to the 17th century. The name translates to "pot of custard" or "pot of crème."

Prosciutto: [proh-SHOO-toh] Italian; ham.

Remoulade: [rey-muh-LAHD] A light red to yellow mayonnaise based sauce similar to tartar sauce flavored with herbs, mustard and capers, served with salads, cold meat, etc. Ingredients vary widely depending on the chef.

Sartori cheese: Artisan cheese brand founded in 1939 in Plymouth, Wisconsin.

Sorrel: [SAWR-uh l, SOR-] An herb that is cultivated as a garden herb or leaf vegetable with an acidic flavor.

Superette: [soo-puh-RET] A compact food market; alternative name for a "convenience store."

EASTER BRUNCH
Saturday, March 26th 11AM - 3PM | Sunday, March 27th 10AM - 3PM

STARTERS

Kingfish Pâtisserie Panier
Jam, Jelly and Butter

OR

Frisée Aux Lardons Salad
Blonde Frisée, 62° Egg, Roasted Tomato Pepper Jelly Vinaigrette

ENTREES

Pecan Smoked Leg of Lamb Benedict
Sweet Potato Biscuits, Poached Eggs and BBQ Hollandaise

OR

"Drunken" 1/2 Roast Chicken
Succotash, Shelled Peas, Confit Tomatoes, Parmesan Chili Broth

DESSERT

Peanut Butter Pie
Big Shot Grape Jelly

OR

The "Golden" Egg
Foie Gras Ganache, Port Wine Reduction

SERVED WITH COMPLIMENTARY MIMOSA

- $45 -