A popular dish in the Acadiana Area of the Southernmost Half of Louisiana, Shrimp is Simmered & Smothered in a Lightly Seasoned Sauce Made from a Buttery Blond Roux, Shrimp Stock, the Trinity, and Tomatoes. Served over Rice. Comes with House Baked French Bread & a Side Salad.
We Start with a Roux, then add Onions, Bell Peppers, Celery, Tomatoes and Seasoning Combined with Creole Sauce that has Simmered for Hours with the Right Amount of Rice Folded in, followed by Shrimp, Smoked Andouille Sausage, and Chicken. Served with a Side Salad.
A Jazz Fest Favorite! Shrimp in a Rich, Lightly Spiced Cream Sauce Over Rotini Pasta. Served with a Side Salad.
Chicken & Andouille Gumbo
Pan-Braised Chicken, Smoked Andouille Sausage, Fresh Vegetables, Cooked in a Chicken Stock with a Rich, Dark Roux. Served with Rice, Green Onion Potato Salad, and House Baked French Bread.
Red Beans & Rice w/ Smoked Andouille (GF)
The Cassoulet of the Louisiana Bayous. Traditionally Made on Mondays, Discover Why Louis Armstrong Signed his Letters: “Red Beans and Ricely Yours” Served with House Baked French Bread. (Gluten Free)
Blackened or Fried Fish: Catfish or Wild Alaskan Salmon (GF)
Blackened with Our Special Seasoning in a Glowing Hot Cast Iron Skillet or Fried with our lightly seasoned corn breading. Catfish Served with Drawn Butter, Braised Corn Maque Choux and a Side Salad. Salmon Served with Grilled Asparagus & Jambalaya Rice.
Vegan Jambalaya (Ve) (GF)
Our traditional Creole Jambalaya, Sans Roux, Made with Veggie Stock, Veggie Andouille Sausage, and Tofurkey. Served with a Side Salad.
Created at NOLA’s Tchoupitoulas Street brewery, this IPA was hand crafted with six malts and six hops. This big, beautiful beer is dry hopped with Amarillo and Simcoe hops to accentuate aromas of citrus and pine.
NOLA Brewing’s Lowerline Sour
The Funk Series of wild ales is Nola Brewing’s calling card. This dry-hopped version of its Lowerline sour drinks quite easily. Lactobacillus gives it a sour pucker and Galaxy hops bring out notes of tropical fruit in the finish.
Abita Purple Haze
Crisp, American style wheat beer w/ raspberries added during secondary fermentation. Fruity aroma and tartly sweet taste.
NOLA Brewing 7th Street Wheat
Light-bodied American style wheat w/ pounds of fresh lemon-basil added after fermentation. The light citrus taste w/ a hint of spicy herb goes well with almost any seafood dish.
Victory Prima Pils
Heaps o’ hops are hiding under the full, frothy head of this elegant Pils. All German malt subtleties beneath a dry finish.
2SP Up & Out IPA
Brewed with Simcoe, Cascade, & Mosaic hops. It's got a big aroma, moderately bitter, and is earthy with notes of stone fruit, berry, & citrus.
Ballast Point Grapefruit Sculpin
The latest take on Ballast Point’s IPA. The tart freshness of grapefruit perfectly complements this IPA’s citrusy hop character.
Left Hand Blackcurrant Nitro
Cream ale with blackcurrants added. Super smooth with a light body, tart berries and vibrant color.
Abita Old Fashioned Pale Ale
Old Fashioned Pale Ale is inspired by the classic cocktail. It is brewed with malted barley and rye, and then aged in small batch bourbon barrels for eight weeks. After aging Abita adds all the elements of an Old Fashioned - fresh orange peel, maraschino cherries and aromatic bitters to the brew. The result is a smooth, barrel aged beer with all the flavors of a classic Old Fashioned.
Louisiana Bread Pudding
Not too filling, beloved dessert of New Orleans. Made with Cinnamon, Sugar, and Nutmeg. Served with a Lemon Sauce.
Peach or Cherry Cobbler
Both Cobblers are Delicously made Southern Style.
Sweet Potato Crisp
Baked Sweet Potato Goodness, Topped with a Delicious Oatmeal Crisp.
Louisiana Donuts Smothered in Powdered Sugar. Served in a Traditional White Paper Bag.
Our take on Eggs Bennie. First we start with a rice patty. (Think rice pudding flavor vs. rice cake.) Then we add our signature red beans with andouille sausage. On top is a poached egg and Béarnaise sauce. Comes with Acadia home fries and greens.
Deliciously Decadent! Shrimp sautéed with fresh veggies, peppers, and house seasoning. Served on top of our creamy grits.
A traditional Louisiana dish. Pan fried pork tenderloin simmers for an hour in our roux-based tomato sauce. Served over our deliciously creamy polenta grits.
ACADIA BREAKFAST POUTINE (V) (GF)
North meets South in our version of poutine. We start with fresh, hand-cut fries. Then we add Andouille sausage and house-made tomato creole cheese sauce, and top it off with two fried eggs. If you’re looking for a hangover cure, this is it (especially when paired with one of our Bloodies!). Can be made Vegetarian w/out sausage.
SHRIMP OMELET (GF)
The French side of Acadian cooking shines. Our artful interpretation features shrimp, fresh tomatoes, green onions, bacon, tasso, cheese, and Cajun spices. Comes with Acadia home fries and greens.
PEPPER POT EGG SKILLET (V) (GF)
This savory black-iron breakfast pan launches a pepper punch on top of a smooth custardy foundation. Red, yellow, and mini sweet peppers are joined with kale, garlic, rosemary, cheese, and Cajun seasoning. Comes with Acadia home fries and greens.
VEGAN SCRAMBLE & WAFFLES (Ve) (GF)
A tofu scramble with the trinity (onions, celery, green pepper), garlic, cherry tomatoes, and Cajun seasoning. Served on top of gluten-free waffles.
MANGO & TOASTED NUT PAIN PERDU (V)
The rich custard of soaked bread brings you to a place between French toast and bread pudding. Mango compote creates a bright contrast, and the bite of toasted nuts introduces a textural crunch. It all comes together when topped with velvety Chantilly cream.
LEMON-NUT PANCAKES WITH SOUTHERN COMFORT MOLASSES (V)
A stack of 3 tart lemon pancakes oozes with the slow drizzle of dark and smoky Southern Comfort molasses. Topped with crunchy toasted nuts and a cascade of powdered sugar.
YOGURT PARFAIT (V) (GF)
Our mixture Greek yogurt mixed with vanilla and topped with brown sugar is spooned into a mason jar, followed by fresh berries. Another scoop of yogurt, another layer of berries, and topped with your choice of coconut, strawberry, or dark chocolate granola.
SOUTHERN STRAWBERRY SHORTCAKE (V)
Our shortcake starts with a house-baked corn muffin. Then we add fresh cut strawberries, an almond wafer dipped in dark chocolate, and topped with homemade chantilly whipped cream. Try it with a Moulin Rouge cocktail!
A cross between a donut, and fried dough, our beignets with generous amounts of powdered sugar are something to be experienced. Pairs well with Café du Monde coffee!
Wood-smoked bacon, Andouille sausage, Acadia home fries, side salad, cup of grits
(VE) VEGAN / (V) VEGETARIAN / (GF) GLUTEN FREE
Bottomless Mimosa! Your choice of orange, grapefruit, pineapple, or mango juice
House made Bloody. Garnished with pickled spicy green beans
Acadia juice blend, Acadia rum blend
Bourbon, half-and-half, vanilla, simple syrup
Ramos Gin Fizz
Gin, citrus, sugar, egg white, cream, orange flower water, soda