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.

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.

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.

This dish features a 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, corn, and spicy 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 pasta.

This dish features salmon with a citrus glaze, served alongside charred asparagus and Brabant-style potatoes.

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

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.

Crisp romaine lettuce tossed with creamy dressing, crunchy croutons, and parmesan cheese, with optional protein additions available.

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.

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.