Savour

1893 MENU

3 COURSES FOR $18.93

STARTER
Choice of:

Louisiana Sportsman's Gumbo
popcorn rice

OR

Pork Steamed Buns
"Big Shot" char sui and green tomato chow chow

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MAIN
Choice of:

Smoked Roast Beef Poboy
Kingfish comeback sauce, pan drippings and crispy fries

OR

Fried Chicken Panzanella Salad
covey rise greens, heirloom tomatoes and cucumber vinaigrette

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SWEET
Kingfish Chef's Choice Bread Pudding

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DAILY SPECIALS
SERVED WITH CRISPY FRIES

Barbecue Pulled
Pork Sandwich

Mustard-q, cole slaw, & texas toast

The 337
Black Angus Burger

Garlic aioli & brioche bun

Gulf Fish Sandwich
of the Day

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Bloody Mary Gazpacho

Roasted okra, pickled green beans and hearts of celery

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Panzanella Salad

Mixed greens, 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

Offal of the Hour

Chef's choice

Fried Boudin Balls

Cane syrup mustard

Jambalaya Risotto

Smoked chicken and Andouille sausage

Smoked Alligator "Wings"

Café au lait bbq sauce

Artichoke & Collard Green Gratin

Roasted garlic-bacon béchamel and brown butter bread crumbs

Pulled Pork Nachos

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

Seared "Hook and Line" Gulf Fish

Roasted squash, cherry tomatoes, artichokes, grilled corn, and pecan arugula pesto

Pecan Smoked Half Chicken

Black eyed pea succotash, confit tomatoes, and parmesan chili broth

“Every Man a King”

Whole gulf fish, shaved brussels sprout slaw and smoked tomato buerre blanc

Wild Louisiana Black Drum On The Half Shell Tacos

Corn tortillas, collard green chimichurri, citrus slaw, green tomato chow chow and Sriracha aioli

Louisiana Alligator Bolognese

Tomato ragú, sassafras hand cut pasta, and shaved grana padano cheese

Molasses Cured Duck Breast

Sweet potato Andouille hash and bourbon cane syrup

Sweet Tea Brined Pork Chop

Dirty rice, bacon braised collard greens, and vidalia onion gravy

Low Country Boil "Peel & Eat"

Louisiana shrimp, Kingfish smoked sausage, boiled corn, and red potatoes

Pepper Crusted 16oz Bone-in Ribeye

Red potatoes confit and bacon marchand de vin

Side Eats

red potatoes confit

rice dressing

sautéed brussels sprouts & tomatoes

black eyed pea succotash

bacon braised collard greens

Sweet Tea Panna Cotta

Lemon Curd

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream

Louisiana Black & Blue Bread Pudding

Buttermilk-Basil Anglaise

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble

Louisiana Sportsman's Gumbo

Crowley popcorn rice

Bloody Mary Gazpacho

Roasted okra, pickled green beans and hearts of celery

Shaved Fennel and Washington Apple Salad

Sweet red onions, drunken raisins & peanut vinaigrette

Panzanella Salad

Mixed greens, 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

Offal of the Hour

Chef's Choice

Fried Boudin Balls

Cane syrup mustard

Jambalaya Risotto

Smoked chicken and Andouille sausage

Smoked Alligator "Wings"

Café au lait bbq sauce

Artichoke & Collard Green Gratin

Roasted garlic-bacon béchamel and brown butter bread crumbs

Pulled Pork Nachos

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

Seared "Hook and Line" Gulf Fish

Roasted squash, cherry tomatoes, artichokes, grilled corn and pecan arugula pesto

Pecan Smoked Half Chicken

Black eyed pea succotash, confit tomatoes, and parmesan chili broth

“Every Man a King”

Whole gulf fish, shaved brussels sprout slaw, and smoked creole tomato beurre blanc

Wild Louisiana Black Drum On The Half Shell Tacos

Corn tortillas, collard green chimichurri, citrus slaw, green tomato chow chow, and Sriracha aioli

Louisiana Alligator Bolognese

Tomato ragú, sassafras hand cut pasta, and shaved grana padano cheese

Molasses Cured Duck Breast

Sweet potato Andouille hash and bourbon cane syrup

Sweet Tea Brined Pork Chop

Dirty rice, bacon braised collard greens, and vidalia onion gravy

Low Country Boil "Peel & Eat"

Louisiana shrimp, Kingfish smoked sausage, boiled corn, and red potatoes

Pepper Crusted 16oz Bone-in Ribeye

Red potatoes confit and bacon marchand de vin

Side Eats

fingerling potato confit

rice dressing

sautéed brussels sprouts & creole tomatoes

southern stone ground grits

bacon braised collard greens

Sweet Tea Panna Cotta

Lemon Curd

Sticky Chocolate Pudding

Chicory & Coffee Toffee, Herbsaint Whipped Cream

Louisiana Black & Blue Bread Pudding

Buttermilk-Basil Anglaise

"Put Up" Mississippi Mud

Whiskey Cream Cheese and Pecan, Shortbread Cookie Crumble

Louisiana Sportsman Gumbo

Crowley popcorn rice

Bloody Mary Gazpacho

Roasted okra, pickled green beans, and hearts of celery

Stuffed Doughnut Holes

Strawberry cream cheese and sprinkles

Kingfish Continental

House backed pastries and breakfast charcuterie with seasonal jelly and homemade butter

Shaved Fennel & Washington Apple Salad

Sweet red onions, drunken raisins, and peanut vinaigrette

Panzanella Salad

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

Jambalaya Risotto

Smoked chicken and Andouille sausage

Blackened BBQ Shrimp & Crispy Grit Cake

Piquant chili butter

Pulled Pork Cracklin' Nachos

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

Trucker's Breakfast

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

Molasses Cured Duck Breast

Sweet potato andouille hash and bourbon cane syrup

Butcher Cut Steak and Eggs

Red potatoes confit and bacon marchand de vin

337 Breakfast Burger

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

Pecan Smoked Half Chicken

Black eyed pea succotash, confit tomatoes, and parmesan chili broth

Cochon Benedict

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

Low Country Boil "Peel & Eat"

Louisiana shrimp, Kingfish smoked sausage, corn and red potatoes

Seared "Hook and Line" Gulf Fish

Roasted squash, cherry tomatoes, artichokes, grilled corn, and pecan arugula pesto

Wild Louisiana Black Drum On The Half Shell Tacos

Corn tortillas, collard green chimichurri, citrus slaw, green tomato chow chow, and Sriracha aioli

Banana Griddle Cake

Herbsaint whipped cream and Three Brother's cane syrup

BRUNCH PRE FIXE MENU

FIRST
Louisiana Sportsman's Gumbo
crowley popcorn rice

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

THIRD
Seasonal Bread Pudding

- $35 -

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BRUNCH DRINK SPECIALS

**$12 Bottomless Mimosas!**

Side Eats

red potatoes confit

rice dressing

sauteed brussels sprouts & tomatoes

black eyed pea succotash

bacon braised collard greens

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

Mississippi "Peel and Eat" Boiled Peanuts
Ham Hock Pot Licker

Lousiana Sportman's Gumbo
Crowley 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."