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
A SURE WINNER
The 337 Cheeseburger
pimento cheese fried spring onions $15
Gulf Fish Sandwich
poblano tartar sauce brioche bun $16
Red Beans & Rice
smoked sausage $14
Chicken & Dumplings
root vegetables $14
Smothered Fried Pork Chop
black eyed peas and rice $14
collard greens, mashed potatoes $14
Des Allemands Fried Catfish
white beans & rice $15
With French Sorrel sausage topped with dirty brown basmati rice
Louisiana lump blue crab meat and baby corn
Spring mix, Creole mirepoix, cucumbers, tomato and basil
Served over fried green tomato and remoulade
Roasted golden beets with Sartori cheese, pea shoot greens and roasted pistachios tossed in a sherry vinaigrette
Jumbo lump crab meat with maque choux sauce
Grilled seasoned Gulf shrimp with a stewed mixture of okra, lemons, tomatoes, garlic and local holy trinity
Housemade sausage folded in a crispy wonton served with savory cheese creamed grits
Seasoned jumbo pork, duck and chicken cracklings
Smoked alligator confit with smoked tomato gastrique
Garlic cheese chorizo in a Turbodog emulsion
Himalayan salt brick-seared Gulf fish topped with lemons, roasted pecan butter and red onion marmalade
Honey crab-boiled, boneless duck tossed in ramen noodles, roasted peppers, mushrooms and preserved lemon sauce, garnished with duck crackling.
14oz. Bone-in Ribeye topped with horseradish creme fraiche and chopped olive salad, served with guava butter garlic fries.
Cajun marinade-injected chicken dusted with herbs de Provence, served with Applewood-smoked bacon bits, cebollitas and smashed potatoes.
Grilled boneless rabbit and braised spinach in a rich Merlot reduction with bleu cheese shoestring potatoes.
Sauteed shrimp, fish, crawfish, alligator sausage smothered in flageolets, finished with a cheese crust.
Cornmeal waffle pirogue set atop a sweet potato puree adorned with an arugula and mushroom Alfredo sauce
Fresh Gulf fish cooked on a cedar plank accompanied with Strawberry field salad tossed with charred Meyer lemon vinaigrette
Shredded slow roasted Superette pork, crab boil potatoes, English peas and carrots in an Acadian pie en croute
Poached chayote squash filled with corn bread dressing with an arugula and mushroom Alfredo sauce.
Farmers Market Vegetables
Savory Cheese Grits
Pickled Mirliton & Corn Bread Dressing
Guava Butter Garlic Fries
oatmeal streusel and white chocolate honey
pecan bourbon sauce
Post Supper Cocktails
Brandy, Creme de Cacao, Cream, Nutmeg
Cruzan Black Strap Rum, Demerara Syrup, Cream, Coffee
Campari, Carpano Antica, Martini & Rossi Sweet Vermouth
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."