Saturday & Sunday · 10:30 am to 2:30 pm
Weekend jazz brunch
Beignets out of the fryer in batches, chicory café au lait poured until the last table leaves, and the classics of a New Orleans brunch done properly: eggs Sardou, grillades and grits, pain perdu and a crab cake Benedict.
Brunch Saturday and Sunday from 10:30 am
The brunch set
Two courses, one coffee, no hurry
Most tables order the brunch set: any starter and any plate from the card below, with a café au lait or a pot of chicory coffee. It is the easiest way to try the beignets without giving up the grits.
On Sunday a trio plays from eleven until two, quieter than the evening sets so you can still talk across the table. Children are welcome at brunch, and we have high chairs and a short list of plain plates for small eaters.
Brunch set
Two courses & coffee
from$34
Any starter, any plate, café au lait or chicory coffee
Kids’ plate
from$10
Scrambled eggs, a biscuit and fruit, for under twelves
Sunday trio from 11 am to 2 pm
Dishes are marked if they are Vegetarian, Gluten-free, Contains shellfish or Spicy. Use the filters to narrow the card. Sample “from” prices in US dollars.
Showing all 14 dishes
Before you book brunch
Timing. The last brunch seating is at 1 pm and the kitchen switches to dinner prep at 2:30. Tables between 11:30 am and 1 pm fill first; earlier is calmer.
Allergies. The fryer is shared and the kitchen handles shellfish, wheat, dairy, eggs and nuts. Tell your server before you order. Eggs and oysters may be served raw or undercooked on request, which may increase your risk of foodborne illness.