Savour

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Alligator Chili Frito Pie

Smoked cheddar cheese, green onions and shallots

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Popcorn Rice and Mushroom Risotto

Roasted tomatoes and grana padano cheese

Fried Boudin Balls

Cane syrup mustard

Mardi Foie "King Cake"

Duck fat brioche and foie gras cream cheese

Crawfish and Artichoke Gratin

Roasted garlic béchamel and toast points

Pulled Pork Nachos

Cracklin’, pimento cheese, tomatoes, B&B pickles & créme fraîche

Blackened Shrimp and Cornbread Dressing

Piquant chili butter

No. 1 - Louisiana Shrimp Stew

Roux de blanc, toasted trinity and creole mustard potato salad

No. 2 - Parmesan Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup

No. 3 - Fried Chicken Wedge Salad

Pressed eggs, bacon lardons, radishes and bleu cheese dressing

No. 4 - Seared "Hook and Line" Gulf Fish

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

No. 5 - Jambalaya, Crawfish Pie, Filé Gumbo

Red bean purée and fried chicken skins

No. 6 - Pepper Crusted 14oz Ribeye

Fingerling potatoes confit and bacon marchand de vin

No. 7 - Black Drum On The Half Shell Tacos

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

No. 8 - Roasted Rosemary Citrus Chicken

Dirty rice dressing, corn maque choux & carmalized onion gravy

Side Eats

fingerling potato confit

bacon braised collard greens

southern stone ground grits

rice dressing

field peas and rice

mirliton & corn bread dressing

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Alligator Chili Frito Pie

Smoked cheddar cheese, green onions and shallots

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Popcorn Rice and Mushroom Risotto

Roasted tomatoes and grana padano cheese

Fried Boudin Balls

Cane syrup mustard

Mardi Foie "King Cake"

Duck fat brioche and foie gras cream cheese

Crawfish and Artichoke Gratin

Roasted garlic béchamel and toast points

Pulled Pork Nachos

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

Blackened Shrimp and Cornbread Dressing

Piquant chili butter

No. 1 - Louisiana Shrimp Stew

Roux de blanc, toasted trinity and creole mustard potato salad

No. 2 - Parmesan Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup

No. 3 - Fried Chicken Wedge Salad

Pressed eggs, bacon lardons, radishes and bleu cheese dressing

No. 4 - Seared "Hook and Line" Gulf Fish

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

No. 5 - Jambalaya, Crawfish Pie, Filé Gumbo

Red bean purée and fried chicken skins

No. 6 - Pepper Crusted 14oz Ribeye

Fingerling potatoes confit and bacon marchand de vin

No. 7 - Black Drum On The Half Shell Tacos

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

No. 8 - Roasted Rosemary Citrus Chicken

Dirty rice dressing, corn maque choux, carmalized onion gravy

Side Eats

fingerling potato confit

bacon braised collard greens

southern stone ground grits

rice dressing

field peas and rice

mirliton & corn bread dressing

Valentine's Day Menu

Available for Dinner February 12 - 14th

Amuse

Foie Gras Éclair
Champagne Caramel and Smoked Cocoa Nibs

1st Course

Cauliflower and Brie Soup
Lobster Knuckle Salad
- OR -
Farm House Raw Vegetable Salad
Fried Goat Cheese and Strawberry Molasses Vinaigrette

2nd Course

Seafood Tartar
Smoked Remoulade Sauce and Grilled Bread
- OR -
Beef Carpaccio
Nicoise Olives, Swiss Chard and Marinated Artichokes

3rd Course

Scallop and Caviar
Charred Broccoli, Mizuna and Truffle Cauliflower Puree
- OR -
Beef Tournedos “Rossini”
Cumin Roasted Baby Carrots, Crawfish Brioche
Foie Gras Truffle Butter & Madeira Demi Glace

Dessert

Tasting of our Decadent Chocolates
Bourbon Milk Punch

- $65 -

Tax & gratuity not included

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

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

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."