12 Gallon Feeds Approximately 7 People, 1 Gallon Feeds Approximately 15 People
Rustic Gumbo W/ Rice
fresh gulf shrimp, andouille sausage, chicken and vegetables simmered in a dark roux over rice
Sausage And Chicken Jambalaya
creole seasoned chicken, andouille sausage, tomatoes and rice simmered in a chicken and vegetable broth
Red Beans And Rice W/ Sausage
a new orleans classic dish of slow cooked red kidney beans with house-made pickled pork and local andouille sausage
Vegetarian Red Beans And Rice
our meatless version of the classic!
Crawfish Or Shrimp Etouffee
shellfish and vegetables simmered in a dark red roux with abita beer and molasses
Crawfish Monica Pasta
a new orleans jazz fest favorite of crawfish and mushrooms in a garlic cream sauce tossed with rigatoni
Shrimp And Tasso Pasta
fresh gulf shrimp and spicy tasso ham in a white pepper cream tossed with bow-tie pasta
Pacific Snapper Or Alligator Stew
fresh pacific snapper or farm raised louisiana alligator simmered in a saffron tomato broth with veal stock
Crab And Corn Bisque
fresh jumbo lump dungeness crab and whole kernel corn in a cream and shellfish stock with creole seasonings
Oyster Rockefeller Soup
a twist on a new orleans classic of broiled oysters, bacon and spinach in a rich cream
Traditional Party Trays
4 Deli Poboy
served with shredded iceberg lettuce, sliced tomatoes, dill chip pickles and mayonnaise. choice of meats: roast beef, smoked turkey, imported deli ham, chicken salad, and tuna salad. also featuring a veggie poboy, please ask for weekly version. choice of cheese: cheddar, swiss, and american.
16 Tray Serves 14 Ppl$60.00
4 Frenchuletta Sandwiches
with genoa salami, mortadella, imported deli ham, and italian cheeses with our house-made olive salad.
16 Tray Serves 14 Ppl$75.00
Pulled Pork Poboys
our famous crab-boiled pork butt w/ creole coleslaw and homemade bbq sauce. each 1/2 gallon makes 20 4" poboys.
slow roasted beef brisket simmered in gravy, served with horseradish coleslaw. each 1/2 gallon makes 20 4" poboys.
chopped romaine lettuce, tomatoes, spiced pecans, and croutons served with your choice of dressing. choice of dressing: pomegrante vinaigrette, black pepper buttermilk, and blue cheese.
10-15 Ppl (12 Tray)$25.00
25-30 Ppl (16 Tray)$45.00
Add Oyster, Catfish, Or Shrimp$75.00
Add Fried Chicken Strips$60.00
chopped romaine lettuce, pressed eggs, bacon, cherry tomatoes, croutons, with house black pepper buttermilk dressing.
New Orleans Original Po boys began with the simple question posed to owner Yon Davis one chilly July afternoon in San Francisco in 2007. What do you wanna get for lunch today? Now in a city of over 4000 restaurants narrowing it down should be the only problem. But it wasn't. New Orleans native Yon was cold and wanted a bowl of gumbo and a shrimp Po boy. Not a California rendition but an actual meal from a legendary New Orleans joint such as Mother's, Domisile's, or Johnny's Po boys.Yon thought to himself, I can't be the only one who feels this way. So after six months of researching and planning he found a kitchen in the back of Jack's Club for rent. With no experience running a kitchen let alone a restaurant he flew back to New Orleans and took a job in the kitchen of Commander's Palace to learn from some of the best. With a general idea of kitchen management, countless recipes from relatives, friends, cooks, and chefs and a truckload of New Orleans famous French bread from Leidenheimer's Bakery , Yats( a "Yat" is a term for the quintessential neighborhood New Orleanian. It's derived from the local greeting, "Where y'at)was born in April 2008.