Menu
Breakfast
Soul Cup
Layers of goodness that begin with creamy Southern style grits followed by a dab of our house made sausage gravy, hash browns, more sausage gravy, scrambled eggs, even more gravy, and topped with a “waterfall” of bacon draped over the edge the cup. This is the perfect blend of our favorite breakfast foods served up conveniently in an 8 or 16 oz to-go cup for those days when you gotta eat a hearty meal on the run.
4
8
8
Biscuits and Gravy
House made biscuits, fresh out of the oven and smothered in our secret recipe “firehouse style” sausage gravy.
6
Add Ons
ea 1.50
2
2
3.50
Po’Boy Sandwiches
This traditional New Orleans sandwich brings together a perfect blend of flavors. Your choice of filling on a crusty sandwich roll, and “dressed” with tomatoes, lettuce, pickles, and house made Creole aioli. Plates are served with Red Beans & Rice and Collard greens.
Ala Carte 9
Plate 14
Ala Carte 11
Plate 16
Ala Carte 11
Plate 16
Plates
Chicken and Waffles
One or two of our crispy buttermilk fried chicken cutlets served up on a hot off the iron waffle with a side of creamy Southern style grits. Not just for breakfast, this southern staple is tasty with or without maple syrup.
7
10
Creole Jambalaya (gf)
Andouille sausage, shrimp, chicken sautéed with onion, peppers and celery in a Creole tomato sauce with rice. Served with Red Beans & Rice and Collard greens.
14.25
Cajun Crawfish Pasta
Spiral pasta in a parmesan cream sauce, loaded with sweet crawfish tails. This is a must have dish at NOLA’s Jazz Fest. Served with Red Beans & Rice and Collard greens.
14.25
Southern Fried Chicken
Our buttermilk-marinated boneless skinless chicken breast cutlets are delectably crispy, flavorful, and thoroughly mouth watering on the outside while tender and juicy inside. Served with Red Beans & Rice and Collards.e
2 pc 14
3 pc 16.50
Red Beans & Rice with Andouille Sausage (gf)
This not so veggie version of our Red Beans is served with a link of our spicy smoked Andouille sausage, grilled to perfection. Served with Collard greens.
11.50
Red Beans & Rice with Blackened Green Tomatoes (v)
Our Red Beans served over a bed of rice and topped with three slices of green tomato that is pan blackened. Served with Collard greens.
11
14
Gumbo
Vegan Gumbo (v)
The flavor and mouth feel of this completely vegan version of our house made gumbo will have you disbelieving that it could possibly be a vegan dish. Trust us, we love it so much we gave it a regular home on the menu.
Cup 4
Bowl 8.25
New Orleans Style Seafood Gumbo
This sumptuous staple dish from The Big Easy is made with a deep mahogany roux, more than a dash of Creole seasonings, Andouille sausage, and chock full of blue crab and shrimp. Served with bread.
Cup $5.25
Bowl 11.25
Cajun Chicken and Sausage Gumbo
Just like it’s briny cousin above, but filled with chunks of chicken, lots of Andouille sausage, and made with NOLA love. Served with bread.
Cup 4
Bowl 8.25
Ala Carte
Creole Jambalaya (gf)
Andouille sausage, shrimp, chicken sautéed with onion, peppers and celery in a Creole tomato sauce with rice.
9
Cajun Crawfish Pasta
Spiral pasta in a spicy parmesan cream sauce, loaded with sweet crawfish tails. This is a must have dish at NOLA’s Jazz Fest.
9.50
Southern Fried Chicken
Our buttermilk-marinated boneless skinless chicken breast cutlets are delectably crispy, flavorful, and thoroughly mouth watering on the outside while tender and juicy inside.
2 pc 7
3 pc 10
Red Beans & Rice (gf/v)
A vegetarian version of the Creole classic dish. These beans are slow simmered with the trinity of onions, peppers, and celery. Served over a bed of steamed rice.
5.25
Vegetarian Collard Greens (gf/v)
A delicious vegetarian interpretation of a Southern staple side dish. Smokey and slightly spicy without the bitterness commonly associated with greens.
3.25
Fried Green Tomatoes (v)
Thick sliced green tomato, battered and fried to perfection, then drizzled with our house made remoulade sauce.
6
Fried Green Tomatoes with Shrimp Remoulade
Three slices of our Fried Green Tomatoes topped with remoulade marinated shrimp, and drizzled with our house made remoulade sauce.
9
Sweets
Hazelnut Beignets
The French Market comes to Oregon in this delicious pastry made with fresh Willamette Valley Hazelnuts, deep fried to perfection and dusted with powdered sugar. Best enjoyed warm with a hot cup of chicory coffee, cafe au lait style.
Sm 3.25
Lg 5.25
Sm 3
Lg 5
Calas
The original NOLA street food. These rice fritters are fried golden brown and dusted with powdered sugar.
4.25
8
Beverages
2.50
2.50
3
2
1.50
per bag 2.50
12 oz 2.75
16 oz 3.25
20 oz 3.75
12 oz 2.50
16 oz 3
20 oz 3.50
Caffe Umbria Espresso Drinks
12 oz 3.25
16 oz 3.75
20 oz 4.25
12 oz 3.75
16 oz 4.25
20 oz 4.75
12 oz 2.75
16 oz 3.00
20 oz 3.25
Note
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Some of our food may contain nuts, dairy, gluten, soy, shellfish or other allergens.
gf= gluten free, v= vegan
** Those with nut allergies should be aware that all of our fried sweets are cooked in the same oil.