Lunch & supper
Find your plate.
The full menu runs during kitchen hours. Prices are before tax.
01 / A spoonful at a time
From the pot
- Chicken & sausage gumbo
- $14
- A generous bowl of dark-roux gumbo with white rice.
- Shrimp étouffée
- $18
- Shrimp in a pepper-and-onion gravy, spooned over white rice.
- Chicken & sausage jambalaya
- $16
- A bowl of seasoned rice cooked with chicken, sausage, peppers and onion.
02 / Both hands, please
Po’boys & sides
Po’boys come on a 10-inch roll with lettuce, tomato, pickles and mayo. Sides are separate.
- Fried shrimp po’boy
- $15
- Crisp shrimp with a spoonful of pepper sauce.
- Roast beef po’boy
- $16
- Sliced roast beef with pan gravy.
- White rice
- $3
- A cup for a little more of the pot.
- Cornbread
- $4
- Two pieces, served with butter.
- Cabbage slaw
- $4
- A cup of chopped cabbage with a tangy dressing.
Saturday & Sunday / noon–5pm
The weekend boil
One-pound minimum per seafood choice. Shell-on weight before cooking. Served with lemon-garlic broth; corn, potatoes and sausage are extra.
- Shrimp boil
- $22 / lb
- Shell-on shrimp, by the pound.
- Clam boil
- $18 / lb
- Clams in the shell, by the pound.
- Corn & potatoes
- $6
- One ear of corn and a portion of small potatoes.
- Sausage add-on
- $5
- A sliced sausage link for the pot.
Available until 5pm or until the day’s pot sells out. The everyday menu continues until closing.
Before you come in
Can I get the boil on a weekday?
The seafood boil is Saturday and Sunday only, noon–5pm. Gumbo, étouffée, jambalaya and po’boys are on the everyday menu.
Is rice included with the gumbo?
The $14 bowl includes white rice. Thanksgiving quarts are packed without rice; a pint of rice is $6.
Take the kitchen to your table.
For catering trays or Thanksgiving gumbo, start with the head count and the day.