Louisiana Sportsman’s Gumbo

Crowley popcorn rice

Boiled Peanut Soup

Red eye gravy jam

Chicken Panzanella Salad

Buttermilk fried chicken thigh, summer greens, basil, heirloom tomatoes, french bread croutons, charred onion, vinaigrette

Louisiana Peach & Plum Salad

Mixed greens, spiced pecans, Danish bleu cheese and sweet tea vinaigrette

Marinated Creole Tomato & Bean Salad

Fanfare cucumbers, buttermilk ricotta cous cous

Pimento Cheese Fritters

Buttermilk dressing

Pork, Pickles & Cheese Board

Toast points, mustard and marmalade

Boudin "Open Faced" Tamale

Green tomato salsa verde and creme fraiche

Offal of the Hour

Chef's choice

Ponchartrain Blue Crab Hushpuppy

Sweet corn aioli

Pulled Pork Nachos

Cracklin', pimento cheese, Creole tomatoes, b&b pickles and smoked sour cream

Buffalo Fried Frog Legs

Bleu cheese creme and hot sauce burre blanc

Eat Fit NOLA items meet the nutritional criteria designated by Ochsner Health System. For more information please visit

No. 1 - “Every Man a King”

Whole gulf fish, summer squash, roasted eggplant puree and blistered tomatoes jus

No. 2 - Cane Sugar-Cured Duck Breast

Field peas, ham hock pot likker and housemade bourbon mustard

No. 3 - Smoked 14oz Bone-in Louisiana Ribeye

Fingerling potatoes confit and bacon marchand de vin

No. 4 - Roasted Rosemary Citrus Chicken

Dirty rice dressing, corn maque choux, chicken giblet gravy

No. 5 - Rabbit Cordon Bleu

Acadian ham, bacon braised greens, creole mustard cream

No. 6 - Chicken Fried Alligator

Grillade gravy, stone ground grits and pickled turnips

No. 7 - Crispy Smoked Oyster Spaghetti

Soy beans, bacon-mint cream, parmigiano-reggiano

No. 8 - Stuffed Bell Pepper Gratin

Mirliton and corn bread stuffing, charred creole tomato bisque

No. 9 - Black Drum on the Half Shell Tacos

Local corn tortillas, pickled red onion slaw, peach and avocado salsa, green tomato salsa verde

No. 10 - BBQ Shrimp & Waffles

Toasted garlic, poblano pepper jelly and Hopitoulas cream

Eat Fit NOLA items meet the nutritional criteria designated by Ochsner Health System. For more information please visit

Peanut Butter and Chocolate Pot de Creme

Roasted peanut brittle

Apple Cobbler

Sassafras ice cream

Sweet Potato Bread Pudding

Bourbon marshmallow and root beer syrup

Side Eats

farmers market vegetables

fingerling potato confit

bacon braised collard greens

southern stone ground grits

rice dressing

field peas and rice

mirliton & corn bread dressing

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



Barbecue Pulled
Pork Sandwich

mustard-q cole slaw texas toast $14

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


Salisbury Steak

collard greens, mashed potatoes $14


Des Allemands Fried Catfish

white beans & rice $15

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


Rotisserie Chicken Pot Pie

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


Caramel Apple Bread Pudding

Happy Hours

Sip, savour, and get social at Kingfish between 3:30 - 6:00pm during our Happy Hours!

1/2 off all brews

1/2 off all wines by the glass

The Reveillon Menu

$47 per person, tax and gratuity not included


your choice of...

Beef Kebab & Mincemeat Tart

Fried Oysters, Grilled Slab of Tasso and Saffron Cream


your choice of...

Golden Beet Salad

Smoked Rabbit Gumbo


your choice of...

Seared Sea Scallops and Lobster Cassoulet

Duxelle Crusted Marinated Lamb Loin, Crunchy Spinich, Roasted Sweet Potatoes & "Cherry Bounce" Sauce


your choice of...

Mini Chocolate Bundt Cake & Peppermint Ice Cream

Your Choice of Any Dessert

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


Fernet Branca


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."