Savour

Chicken & Sausage Gumbo

Popcorn rice | 10

Chef's Soup Selection

Chef's choice | 9

Dinosaur Kale Salad

Pepitas, parmesan, sourdough croutons, radish, lemon anchovy dressing | 9

Red & Golden Beet Salad

Bacon and honey-glazed almonds, honey mustard, Creole cream cheese | 8

Salmon Tartare

Diced salmon, frisée, miso aioli, 5-spice gaufrette sweet potatoes | 13

Marinated Blue Crab Claws (EatFitNOLA)

Jalapeño, fennel, pineapple, ginger | 13

Petite Kingfish Charcuterie

Assorted pickles, mustard and marmalade | 10

Boudin Balls

Mustard aioli, red bell pepper jam | 12

Jambalaya Risotto

Chicken and Andouille sausage | 12

Crawfish Gratin

Louisiana crawfish tails, artichoke, roasted garlic bechamel, parmesan, and tortilla chips | 14

Crab Chop

Jumbo lump blue crab, avocado, sweet chili sauce | 15

Pulled Pork Nachos

Cracklin', pimento cheese, tomatoes, b&b pickles & sour cream | 13

Oven Fried Chicken Sandwich

Summer squash, pickles, green tomato mustardo, and banana pepper aioli on a potato roll, with french fries | 10

Cochon de Lait Poboy

Cabbage slaw and Creole mustard aioli on Leidenheimer bread, with french fries | 11

Seared Salmon Salad

Cucumbers, grapefruit, baby spinach, frisée, carrot ginger vinaigrette | 14

Kingfish Burger

House pickles and creole tomatoes on a potato roll, with french fries | 12

Gulf Fish & Shrimp Burger

Shaved fennel, pimenton, and lemon aioli on a potato roll, with french fries | 13

Smoked Turkey Spinach Salad

Candied pecans, gala apples, tasso, and cranberry vinaigrette | 12

Grilled Skirt Steak Salad

Cherry tomatoes, blue cheese, mixed greens, red wine vinaigrette | 14

Crispy Thai Shrimp Salad

Curly kale, shredded cabbage, lo mein, and a shiitake ginger vinaigrette | 13

Salmon Reuben

Corned Atlantic salmon, sauerkraut, Russian dressing, and Swiss cheese on rye toast, with french fries | 13

Louisiana Black Drum On The Half Shell Tacos

Hola Nola corn tortillas, collard green chimichurri, lima bean chow chow, and Sriracha aioli | 28

Seared "Hook and Line" Gulf Fish

Local vegetables with daily preparation | 29

New Orleans Barbecued Scallop Fettuccine

Blackened scallops, spicy New Orlens BBQ butter sauce | 29

Side Eats

creamy stone ground grits | 8

bacon-braised collard greens | 8

sweet potato and andouille hash | 8

street corn with cotija cheese | 8

Sweet Tea Panna Cotta

Lemon Curd | 8

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream | 8

Louisiana Black & Blue Bread Pudding

Buttermilk-Basil Anglaise | 8

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble | 8

1893 Menu
3 courses for $18.93

FIRST
Red & Golden Beet Salad
Bacon Glazed Almonds, Creole Cream Cheese

SECOND
Country Pork Steak

Hoppin John, Salsa Verde

THIRD
White Chocolate Bread Pudding
Creme Fraiche Caramel Sauce

Sunday - Thursday 2:30PM - 10PM | Friday - Saturday 2:30PM - 11PM

Chicken & Smoked Sausage Gumbo

Popcorn rice | 10

Chef's Soup Selection

Chef's choice | 9

Dinosaur Kale Salad

Pepitas, parmesan, sourdough croutons, radish, lemon anchovy dressing | 10

Red & Golden Beet Salad

Bacon and honey-glazed almonds, honey mustard, Creole cream cheese | 9

Salmon Tartare

Diced salmon, frisee, miso aioli, 5-spice gaufrette sweet potatoes | 14

Marinated Blue Crab Claws (EatFitNOLA)

Jalapeño, fennel, pineapple, ginger | 14

Kingfish Charcuterie

Assorted pickles, mustard and marmalade | 24

Alligator "Wings"

Café au lait bbq sauce | 18

Boudin Balls

Mustard aioli, red bell pepper jam | 13

Jambalaya Risotto

Chicken and Andouille sausage | 12

Crawfish Gratin

Louisiana crawfish tails, artichoke, roasted garlic bechamel, parmesan, tortilla chips | 14

Crab Chop

Jumbo lump blue crab, avocado, sweet chili sauce | 16

Pulled Pork Nachos

Cracklin', pimento cheese, tomatoes, b&b pickles & sour cream | 13

Sunday - Thursday 2:30PM - 10PM | Friday - Saturday 2:30PM - 11PM

Crispy Fried Chicken

Half boneless chicken, bacon braised collard greens, buttery fermented hot sauce | 19

Molasses Cured Duck Breast

Sweet potato Andouille hash and bourbon cane syrup | 28

New Orleans Barbecued Scallop Fettuccine

Blackened Louisiana shrimp, black olives, pressed garlic, and caper-basil butter | 29

Pepper Crusted 16oz Bone-in Ribeye

Bone marrow butter, street corn, cotija cheese | 42

Alligator Grillades

Braised Louisiana alligator, traditional grillades sauce, creamy stone ground grits | 22

Shrimp & Grits

Andouille sausage, roasted corn, Creole tomatoes, creamy stone ground grits | 16/25

Creole Paella

Gulf shrimp, mussels, smoked sausage, Castelvetrano olives, Louisiana popcorn rice | 32

Seared "Hook & Line" Gulf Fish

Local vegetables with daily preparation | 29

Roast Suckling Pig

Charred mustard greens, peach tasso marmalade, cracklin' | 22

Louisiana Black Drum On The Half Shell Tacos

Hola Nola corn tortillas, collard green chimichurri, lima bean chow chow, and Sriracha aioli | 28

Whole Gulf Fish

Arugula, baby heirloom tomatoes, pickled shallots, red wine vinaigrette | MP

Side Eats

creamy stone ground grits | 8

bacon-braised collard greens | 8

sweet potato and andouille hash | 8

street corn with cotija cheese | 8

Sweet Tea Panna Cotta

Lemon Curd | 8

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream | 8

Louisiana Black & Blue Bread Pudding

Buttermilk-Basil Anglaise | 8

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble | 8

1893 Menu
3 courses for $18.93

FIRST
Red & Golden Beet Salad
Bacon Glazed Almonds, Creole Cream Cheese

SECOND
Country Pork Steak

Hoppin John, Salsa Verde

THIRD
White Chocolate Bread Pudding
Creme Fraiche Caramel Sauce

BRUNCH PRE FIXE MENU
11AM - 2:30PM

Saturday 11AM - 2:30PM | Sunday 10AM - 2:30PM

FIRST
Chicken & Smoked Sausage Gumbo
popcorn rice

SECOND
Boudin N' Over Easy Eggs
sweet potato hash and cane syrup mustard

THIRD
Seasonal Bread Pudding

- $32 -

-------------------------------------------------------

BRUNCH DRINK SPECIALS

**$12 Bottomless Mimosas!**

Saturday 11AM - 2:30PM | Sunday 10AM - 2:30PM

Chicken & Smoked Sausage Gumbo

Popcorn rice | 10

Chef's Soup Selection

Chef's choice | 8

Stuffed Doughnut Holes

Strawberry cream cheese and sprinkles | 8

Kingfish Continental

House baked pastries and breakfast charcuterie with seasonal jelly and homemade butter | 24

Dinosaur Kale Salad

Pepitas, parmesan, sourdough croutons, radish, lemon-anchovy dressing | 10

Red & Golden Beet Salad

Bacon glazed almonds, honey mustard, Creole cream cheese | 9

Jambalaya Risotto

Chicken and Andouille sausage | 12

Pulled Pork Cracklin' Nachos

Pimento cheese, tomatoes, b&b pickles, and sour cream | 13

Saturday 11AM - 2:30PM | Sunday 10AM - 2:30PM

Trucker's Breakfast

2 eggs sunny side up, Carolina stone ground grits, sweet potato Andouille hash, country ham and toasted brioche | 14

Molasses Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup | 28

Butcher Cut Steak and Eggs

Red potatoes confit and bacon marchand de vin | MP

Shrimp & Grits

Andouille sausage, roast corn, Creole tomatoes, creamy stone ground grits | 16/25

337 Breakfast Burger

Louisiana pork patties, American cheese, b&b pickles, special sauce, and a "sunny side up" egg | 16

Crispy Fried Chicken

Half boneless chicken, bacon braised collard greens, buttery fermented hot sauce | 19

Cochon Benedict

"Pickled poached eggs", sweet potato biscuit and bbq hollandaise | 20

Creole Paella

Gulf shrimp, PEI mussels, smoked sausage, Castelvatrano olives, Louisiana popcorn rice | 32

Seared "Hook and Line" Gulf Fish

Cherry tomatoes, artichokes, grilled broccoli, and pecan arugula pesto | 29

Louisiana Black Drum On The Half Shell Tacos

Hola Nola corn tortillas, collard green chimichurri, lima bean chow chow, and Sriracha aioli | 28

Brioche Pain Perdu

Macerated berries, cane syrup, herbsaint whipped cream | 14

Side Eats

sweet potato breakfast sausage | 4

fresh fruit | 4

pecan smoked bacon | 4

carolina stone ground grits | 4

braised collard greens | 4

All Day Summer Happy Hours | 11AM - 6PM
Sip, savour, and get social at Kingfish during our Happy Hours!

1/2 Off All Brews & Wines By The Glass

- - - - - - - - - - - - - - - - - - - - - - - -

Happiest of Hours | 3:30PM - 6:00PM

1/2 Off All Brews & Wines By The Glass
+ Small Plates - $5

Fried Boudin Balls
Cane Syrup Mustard

Chicken and Smoked Sausage Gumbo
Popcorn Rice

Char Siu Smoked Pork Steamed Bun
Big Shot Strawberry Lacquered Chow-Chow

Pork Cracklin's
Melted Pimento Cheese

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."