Chapter IV

Crispy fried oysters served with creamed spinach, pickled red onions, and jalapeños.

Crispy chicken wings and pork ribs glazed in a savory-sweet sauce flavored with chili, soy sauce, ginger, and garlic.

A crispy crab cake served with a fried green tomato, fresh mixed greens, and a tangy rémoulade sauce.

Succulent shrimp sautéed in a savory reduction of Abita Amber beer, garlic, and cracked black pepper butter.

Crispy, golden-brown potato cubes seasoned and fried until tender.

A flavorful dish of stir-fried rice tossed with tender crab meat, aromatics, and seasonings.

This dish features a savory sauté of sweet corn, tender crawfish, and smoky Andouille sausage, served as a shareable appetizer.

Fresh spinach leaves cooked in a rich, creamy white sauce.

Creamy, stone-ground corn grits seasoned with traditional Creole spices and served as a shareable portion.

Crispy, deep-fried potato strips served as a shareable portion.

A classic Creole dish featuring tender red beans simmered with savory seasonings and served over a bed of fluffy white rice.

Tender okra pieces slow-cooked in a savory, seasoned tomato-based sauce.

A shared dish featuring yellow squash and zucchini sautéed with shrimp, ham, and sausage.

A baked dessert featuring warm, spiced apples topped with a golden, biscuit-like crust.

A warm, baked dessert made with bread, milk, eggs, and sugar, often served with a sweet sauce.

A rich, tangy cheesecake made with traditional Creole cream cheese on a buttery crust.

This breakfast platter includes two eggs prepared to your preference, served with bacon, a biscuit, and creamy Creole-style grits.

This omelette is filled with shrimp, tomatoes, and a savory garlic pepper butter sauce made with Abita Amber ale, topped with cheese and available with egg whites.

Succulent shrimp sautéed in a savory Creole sauce served over creamy, seasoned grits.

This omelette is filled with a blend of spinach, onions, peppers, tomatoes, mushrooms, and cheese, and is also available with egg whites.

This dish features fried Louisiana oysters served on a biscuit with creamed spinach, poached eggs, hollandaise sauce, and pickled red onions.

This dish features two pieces of fried, boneless chicken breast served with two pancakes and syrup.

Crispy fried catfish served over creamy Creole-style grits and topped with a savory sauté of crawfish, andouille sausage, and corn.

Grilled redfish served with crab-infused fried rice and a side of sautéed yellow squash and zucchini.

This dish features lump crab, shrimp, peas, and mushrooms served over squid ink linguine.

This dish features citrus-glazed salmon served with charred asparagus and Brabant-style potatoes.

This tender beef tenderloin is served with Brabant-style potatoes, creamed spinach, and a garlic butter sauce.

A hearty, traditional Louisiana stew made with a flavorful broth, vegetables, and a blend of meats or seafood, typically served over rice.

A creamy, savory soup featuring sweet corn and tender crab meat.

This salad features lump crab meat, roasted beets, a boiled egg, mixed greens, candied pecans, and goat cheese, served with a house vinaigrette.

A fresh salad featuring heirloom grape tomatoes, charred corn, asparagus, avocado, red onions, candied pecans, and crumbled bleu cheese.

A crisp salad of romaine lettuce and croutons tossed in a creamy dressing with parmesan cheese.

A seven-ounce ground beef patty topped with American cheese, lettuce, tomato, and pickles, with the option to add sautéed onions or mushrooms.

A crispy fried chicken breast served on a bun with lettuce, tomato, bread and butter pickles, pickled red onions, jalapeños, and our signature Chapter IV sauce.

This sandwich features flash-fried Louisiana oysters, crispy bacon, lettuce, tomato, and pickles, served with a signature Chapter IV sauce.