Wednesday, March 1st, 2017

Wednesday, March 1st, 2017

 

Soup of the Day

CRAWFISH BISQUE 5/8

crawfish asparagus salad

 

 

DAILY CEVICHE

CRAWFISH & SNAPPER <GF> 12

pineapple & pepper salsa, tortilla chips, cilantro   *2

 

 

SMALL PLATES

SHRIMP REMOULADE <GF> 12

Gulf shrimp cooked and chilled, Creole remoulade, romaine, lemon

 

BOUDIN BALLS 10

country style pork & rice sausage, with creamy Creole mustard sauce

 

BEET SALAD <V /GF/ AVAILABLE VG > 10

red & yellow beets, Belgian endive, spinach, orange, Maplebrook feta, olive oil

 

BIG DINNERS

CATFISH PO’BOY 16

beer battered catfish, mardi-slaw, Creole remoulade, toasted baguette, fries

 

STUFFED QUAIL 1 quail 20 /2 quails 26

chorizo-jalapeno stuffing, sauteed spinach, red pepper puree

 

NWBB CLASSIC BLACKENED CATFISH <GF> 24

CAGE” blackened catfish, grits, greens, grilled scallions, Louisiana bearnaise *6

 

BAYOU BOLOGNESE <AVAILABLE GF> 17/23

andouille, ground beef, holy trinity, sage, cream, tomato, fettuccini pasta

 

 

Bar

  

FEATURED COCKTAIL

NWBB SAZERAC   10

Pernod rinse, Seven Stills Cocktail Bitters, sugar cube, Sazerac Rye, lemon twist

 

FEATURED BREWS

BOCK & BOCK (12 oz Pour) 7

Chatham Brewery’s take on a classic German style lager ABV 7.5%

 

GUN HILL BREWERY’S IPA   6 tall / 7 pint

notes of citrus fruit and grass in the aroma are followed by a rounded flavor of citrus and pine 7% ABV

 

Featured Wine

CHATEAU GRAVILLE-LACOSTE, GRAVES BLANC  10 glass / bottle

a blend of Semillon, Sauvignon Blanc & Muscadelle sourced from vineyards in the greatest white wine terrior in Bordeaux; try this crisp, invigorating blanc with fresh seafood

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