Vieux Carre Beignets

A traditional French Quarter favorite.  Not a donut, not a fritter, it’s a beignet! Ours have airy pockets with a crisp exterior and a flurry of powdered sugar. Made fresh every morning. Get yo’ beignet face on!  We suggest some Evans Brothers chicory coffee with this one. #beignetface. //

Try one of our accompaniments that takes them to a whole other level! Seasonal Rotating Compote or Coconut lime curd//
 

Jazz Kitchen Hash

In true New Orleans form, we start with the Holy Trinity of celery, onions, and green bell peppers. Caramelized herbed breakfast potatoes, our Andouille sausage and Tasso ham are sautéed with pickled collard greens. Two perfectly cooked eggs will then sit on top of our version of gravy, Gumbo reduction. Served with local toast.//
 

Crescent City Croissant

Flirting with the familiar favorite we take a crisp toasted butter croissant and layer it with remoulade, thick cut bacon, fried green tomatoes, peppery arugula and a fried egg. Served with herbed breakfast potatoes.//1

S.O.B.’s (Son of a Biscuit)

Cheddar, garlic biscuits, with andouille gravy. Topped with bacon. //

Que- (p?) iche

 Our take on a quiche, rotating daily from yours truly. Made with parmesan crust. Served with seasonal fruit tossed in our coconut lime curd. // GF

Eggs Royal

Fit for any royalty! Our Ten/6 ham and two poached eggs lay upon buttery crisp English muffins. All hugged by a gruyere béchamel and balanced with savory fried capers. Served with our breakfast potatoes.//
 Sub marinated smoked tri-tip. //

Make it Pink!

Tart pink grapefruit and seasonal fruit caramelized and bruleed with raw sugar and savory pink Himalayan salt. Accompanied by tangy Greek yogurt parfait with crunchy ginger granola. Meticulous balance makes this a must try!//GF+V
 

Mad Platter

Served with breakfast potatoes

- Andouille Sausage Link, 2 Slices Thick Cut Bacon, 2 Flapjacks, Back Pocket Bakery Toast, Two eggs your way//

The Count

Did we mention blackberry is our jam?? A lemon poppyseed cream cheese schemer on brioche with ham, turkey, and gruyere, egg battered and crusted in parmesan severed with in house blackberry jam.//

The Duke

A brioche bun sandwich with smoked brisket, fried sweet onion, pickled jalapeño, Alabama white BBQ sauce, and an over easy egg. Served with herbed potatoes.//

The K-PAUL

Our take on a breakfast burrito but one that’s worthy to be named after the master Cajun chef Paul Prudhomme. Tortilla with a schmear of Gumbo reduction is stuffed with smoked pulled pork, jack cheese, fried eggs, and herbed potatoes. Tucked in and grilled to crisp perfection. In house made green tomatillo Verde sauce that marries with lime crema for perfect balance on top.//
 

Nola Rouge Red Beans and Rice

A Louisiana tradition which was typically served on Mondays- historically laundry day.  Feel some true Southern comfort with the hearty Louisiana red beans, Andouille sausage, Tasso ham, and holy trinity.  This get together is laid over our flavorful steamed herbed white rice and then adorned with two rich fried eggs and crispy chicken cracklins.// GF

Miss Ella's French Toast

As perfect as the matriarch of New Orleans Jazz Brunch, Miss Ella Brennan. This one will get you up and dancing. Rum custard soaked brioche is baked “ bread pudding style” with cinnamon and nutmeg. We slice it thick and carmelize it in a spiked banana rum sauce and toasted pecans. Luscious buttermilk whipped cream.// V