CHAPTER IV

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

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 rich, savory butter sauce infused with garlic, black pepper, and Abita Amber ale.

This breakfast plate 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.

A fluffy omelette filled with a fresh blend of spinach, onions, peppers, tomatoes, mushrooms, and melted cheese, also available with egg whites.

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

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

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

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

This salad features a mix of heirloom grape tomatoes, charred corn, asparagus, avocado, red onions, candied pecans, and crumbled bleu cheese.

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

These are cubed potatoes that are pan-fried until golden and crispy.

Wok-fried rice tossed with fresh crab meat, egg, and savory seasonings, served in a portion intended for sharing.

A savory Cajun-style sauté of sweet corn, tender crawfish, and smoky andouille sausage.

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

Creamy, stone-ground corn grits prepared with traditional Creole seasonings and ingredients.

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

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

Fresh okra slow-cooked with onions, tomatoes, and savory seasonings until tender.

Fresh yellow squash and zucchini, sliced and prepared for sharing.

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.

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

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

Grilled redfish served with crab-infused fried rice, yellow squash, and zucchini.

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

A pan-seared salmon fillet finished with a citrus glaze, served with charred asparagus and diced Brabant-style potatoes.

A tender filet mignon steak served with Brabant-style potatoes, creamed spinach, and a garlic butter sauce.

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

A warm, baked dessert made from pieces of bread soaked in a sweetened custard mixture.

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