Holmes

Topped with fresh berries and candied pecans. Milk and brown sugar are great accessories!

A fried egg, country ham, and cheddar nestled in between a fresh buttermilk biscuit.

Crispy boudin atop a toasted English muffin buttoned up with poached eggs and a spicy remoulade sauce.

Two eggs served your way accompanied with your choice of meat, a side, and a toasted English muffin.

Cooked in cast iron with spinach, mushrooms, and cherry tomatoes, topped with fresh mozzarella and arugula.

Fluffy, cage-free omelet filled with ham and Swiss cheese. Breakfast potatoes and mixed greens.

Homemade waffle draped with bananas foster sauce, candied pecans, and whipped cream.

Hard-boiled eggs stuffed with alligator sausage, deep fried, and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Gulf crab cakes seared in cast iron, crab boil aioli, and light green salad.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu Cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, red onion, crispy potatoes, and preserved lemon vinaigrette.

Seasoned chicken tenders with buttermilk waffles served with warm cane syrup.

A specialty of south Louisiana, this spiced smoked ham is simmered in a rich, creamy gravy and draped over fresh made buttermilk biscuits.

A beef noodle soup brought to New Orleans by Chinese immigrants in the 19th century that is now a local Creole favorite! Known as the “Hangover Cure,” our version consists of beef broth, noodles, soft boiled egg, and scallions.

An ensemble of fresh scrambled eggs, local spicy beef sausage, cheese, and a mélange of peppers and onion. Charred salsa and crema.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato, pickles, crab boil aioli, and house cut fries.

Flash fried jumbo gulf shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over Parmesan grits, served with seasonal vegetables.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, crispy potatoes, and preserved lemon vinaigrette.

Hand patted beef, Cajun hot sausage, crispy shoestring potatoes, Gruyere cheese, onions, lettuce, tomato, and pickles on a French bun with smoked paprika ketchup.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato pickles, crab boil aioli, and house cut fries.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Flash fried jumbo shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Buttermilk marinated fried pork chops with house recipe red beans and rice.

Taste chef's gumbo of the day.

Crispy pecan crusted chicken tenders with spicy praline sauce.

Blackened fillet of salmon with lemon risotto. Sundried tomatoes, artichoke hearts, balsamic fig glaze, red pepper coulis, and basil oil.

Grass-fed beef marinated with black garlic and topped with chimichurri. Served with house cut truffle parmesan fries and seasonal roasted vegetables.

Coconut green curry with eggplant, mushrooms, onions, and seasonal squash, topped with spicy crushed peanuts.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over parmesan grits and served with seasonal vegetables.

Three beignets tossed in powdered sugar. Accented with chocolate sauce.

Garlic & Rosemary Marinated Queen Olives, Dry Chile Marinated Cheese, Peanuts & Seeds mix.

Gulf crab cakes seared in cast iron, crab boil aioli, light green salad.

Hard-boiled eggs stuffed with alligator sausage deep fried and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Braised pieces of beef tenderloin in a rich sauce with onions, peppers, celery, and Spanish olives served over house cut fries.

Fried chicken wings with choice of sauce Honey chipotle, Buffalo or BBQ with carrots, celery and ranch dressing.

Won ton chips, spicy tuna po’ke, teriyaki reduction, wasabi aioli, sesame seeds, and pickled ginger.

House-made Caesar dressing, romaine, shaved parmesan, sundried tomato - chili crunch, grilled focaccia and a lemon zest finish, white anchovies.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Hand patted beef, Cajun hot sausage, crispy shoestring potatoes, gruyere cheese, onions, lettuce, tomato, pickles on a French bun with smoked paprika ketchup.

Grass-fed beef marinated with black garlic and topped with chimichurri served with house cut truffle parmesan fries and seasonal roasted vegetables.

Topped with fresh berries and candied pecans. Milk and brown sugar are great accessories!

A fried egg, country ham, and cheddar nestled in between a fresh buttermilk biscuit.

Crispy boudin atop a toasted English muffin buttoned up with poached eggs and a spicy remoulade sauce.

Two eggs served your way accompanied with your choice of meat, a side, and a toasted English muffin.

Cooked in cast iron with spinach, mushrooms, and cherry tomatoes, topped with fresh mozzarella and arugula.

Fluffy, cage-free omelet filled with ham and Swiss cheese. Breakfast potatoes and mixed greens.

Homemade waffle draped with bananas foster sauce, candied pecans, and whipped cream.

Hard-boiled eggs stuffed with alligator sausage, deep fried, and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Gulf crab cakes seared in cast iron, crab boil aioli, and light green salad.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu Cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, red onion, crispy potatoes, and preserved lemon vinaigrette.

Seasoned chicken tenders with buttermilk waffles served with warm cane syrup.

A specialty of south Louisiana, this spiced smoked ham is simmered in a rich, creamy gravy and draped over fresh made buttermilk biscuits.

A beef noodle soup brought to New Orleans by Chinese immigrants in the 19th century that is now a local Creole favorite! Known as the “Hangover Cure,” our version consists of beef broth, noodles, soft boiled egg, and scallions.

An ensemble of fresh scrambled eggs, local spicy beef sausage, cheese, and a mélange of peppers and onion. Charred salsa and crema.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato, pickles, crab boil aioli, and house cut fries.

Flash fried jumbo gulf shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over Parmesan grits, served with seasonal vegetables.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, crispy potatoes, and preserved lemon vinaigrette.

Hand patted beef, Cajun hot sausage, crispy shoestring potatoes, Gruyere cheese, onions, lettuce, tomato, and pickles on a French bun with smoked paprika ketchup.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato pickles, crab boil aioli, and house cut fries.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Flash fried jumbo shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Buttermilk marinated fried pork chops with house recipe red beans and rice.

Taste chef's gumbo of the day.

Crispy pecan crusted chicken tenders with spicy praline sauce.

Blackened fillet of salmon with lemon risotto. Sundried tomatoes, artichoke hearts, balsamic fig glaze, red pepper coulis, and basil oil.

Grass-fed beef marinated with black garlic and topped with chimichurri. Served with house cut truffle parmesan fries and seasonal roasted vegetables.

Coconut green curry with eggplant, mushrooms, onions, and seasonal squash, topped with spicy crushed peanuts.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over parmesan grits and served with seasonal vegetables.

Three beignets tossed in powdered sugar. Accented with chocolate sauce.

Served with Fresh Berries, Raisins, Brown Sugar, and Candied Pecans.

Vanilla Yogurt, Mixed Berries, Granola, and Chantilly.

Seasonal fruit mix.

Three homemade beignets covered in powdered sugar and served to order.

Two hot and fluffy pancakes, topped with creamy butter, and warm maple syrup.

Two hot and fluffy gluten free pancakes, topped with creamy butter, and warm syrup.

Andouille sausage, bacon, onions, bell pepper, roasted potatoes, with cheddar cheese, and 2 eggs any style.

Shrimp, bacon, chicken stock, smoked gouda stone grits, and fresh tomatoes.

Two crab cakes, poached eggs, Hollandaise Sauce, and chives. Served on a toasted English Muffin with breakfast potatoes.

Two eggs served your way accompanied with your choice of bacon, ham steak, or sausage.

Choice of Provolone, Mozzarella, Cheddar, Swiss, or Monterey Jack Cheese.

Grilled marinated 6oz sirloin served with 2 eggs your way.

Sautéed alligator and pork sausage, onions, green peppers, sautéed mushrooms, and Provolone Cheese.

Smokey ham with choice of Provolone, Mozzarella, Cheddar, Swiss, or Monterey Jack Cheese.

Cheddar cheese, baby spinach, and tomato served with fresh fruit salad.

Traditional Caesar salad, tossed with fried artichoke hearts, and served with croutons.

Hard boiled egg, bacon, Swiss cheese, ham, turkey, cucumber, tomato, and croutons.

Mixed greens, crispy chicken, bleu cheese, berries, grapes, bacon, and candied pecans. Served with poppyseed vinaigrette.

Layered ham, bacon, and turkey with juicy tomatoes, crisp lettuce, and cheddar cheese.

Complete with all the fixings; cheese, lettuce, tomato, onions, and our special sauce or mayonnaise. Served with homemade fries.

A dressed brioche bun with crispy chicken, Creole mayonnaise, pickles, onion, lettuce, tomato, and mozzarella.

Topped with American cheese, shredded lettuce, tomato, mustard, and mayonnaise.

New Orleans’ most famous sandwich. Dressed with shredded lettuce and tomato.

Served over rice.

Tossed with shrimp, mussels, crawfish, tomato, artichoke, spinach, and Kalamata olives. Served with a creamy white wine sauce and penne pasta.

Fresh Ribeye grilled to your liking with roasted onion sauce, green beans, and steak fries.

Roasted chicken served with whipped potatoes and garden vegetables.

Garlic Rosemary Marinated Queen Olives, Dry Chile Marinated Cheese, Peanuts Seeds mix.

Gulf crab cakes seared in cast iron, crab boil aioli, light green salad.

Hard-boiled eggs stuffed with alligator sausage deep fried and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Braised pieces of beef tenderloin in a rich sauce with onions, peppers, celery, and Spanish olives served over house cut fries.

Fried chicken wings with choice of sauce Honey chipotle, Buffalo or BBQ with carrots, celery and ranch dressing.

Won ton chips, spicy tuna po’ke, teriyaki reduction, wasabi aioli, sesame seeds, and pickled ginger.

Potato au gratin filled with Andouille sausage topped with melted cheese.

Topped with fresh berries and candied pecans. Milk and brown sugar are great accessories!

A fried egg, country ham, and cheddar nestled in between a fresh buttermilk biscuit.

Crispy boudin atop a toasted English muffin buttoned up with poached eggs and a spicy remoulade sauce.

Two eggs served your way accompanied with your choice of meat, a side, and a toasted English muffin.

Cooked in cast iron with spinach, mushrooms, and cherry tomatoes, topped with fresh mozzarella and arugula.

Fluffy, cage-free omelet filled with ham and Swiss cheese. Breakfast potatoes and mixed greens.

Homemade waffle draped with bananas foster sauce, candied pecans, and whipped cream.

Hard-boiled eggs stuffed with alligator sausage, deep fried, and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Gulf crab cakes seared in cast iron, crab boil aioli, and light green salad.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu Cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, red onion, crispy potatoes, and preserved lemon vinaigrette.

Seasoned chicken tenders with buttermilk waffles served with warm cane syrup.

A specialty of south Louisiana, this spiced smoked ham is simmered in a rich, creamy gravy and draped over fresh made buttermilk biscuits.

A beef noodle soup brought to New Orleans by Chinese immigrants in the 19th century that is now a local Creole favorite! Known as the “Hangover Cure,” our version consists of beef broth, noodles, soft boiled egg, and scallions.

An ensemble of fresh scrambled eggs, local spicy beef sausage, cheese, and a mélange of peppers and onion. Charred salsa and crema.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato, pickles, crab boil aioli, and house cut fries.

Flash fried jumbo gulf shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over Parmesan grits, served with seasonal vegetables.

Housemade Caesar dressing, romaine, shaved parmesan, sundried tomato-chili crunch, grilled focaccia, lemon zest finish, and white anchovies.

Mixed greens, crispy chicken, bleu cheese, berries, grapes, bacon, candied pecans, and poppyseed vinaigrette.

Blackened gulf tuna, mixed baby field greens, cherry tomatoes, watermelon radish, green beans, crispy potatoes, and preserved lemon vinaigrette.

Hand patted beef, Cajun hot sausage, crispy shoestring potatoes, Gruyere cheese, onions, lettuce, tomato, and pickles on a French bun with smoked paprika ketchup.

Crab stuffed fried gulf shrimp on local French bread dressed with lettuce, tomato pickles, crab boil aioli, and house cut fries.

Buttermilk marinated porkchop, cheddar cheese, sliced ham, bacon, mayo, lettuce, and tomato on toasted white bread.

Flash fried jumbo shrimp topped with Tasso ham firecracker sauce atop parmesan grits with crispy kale.

Buttermilk marinated fried pork chops with house recipe red beans and rice.

Taste chef's gumbo of the day.

Crispy pecan crusted chicken tenders with spicy praline sauce.

Blackened fillet of salmon with lemon risotto. Sundried tomatoes, artichoke hearts, balsamic fig glaze, red pepper coulis, and basil oil.

Grass-fed beef marinated with black garlic and topped with chimichurri. Served with house cut truffle parmesan fries and seasonal roasted vegetables.

Coconut green curry with eggplant, mushrooms, onions, and seasonal squash, topped with spicy crushed peanuts.

Beef tenderloin medallions with rich grillade broth, onions, celery, peppers, and green olives over parmesan grits and served with seasonal vegetables.

Three beignets tossed in powdered sugar. Accented with chocolate sauce.

Traditional Caesar salad, tossed with fried artichoke hearts, and served with croutons.

Hard boiled egg, bacon, Swiss cheese, ham, turkey, cucumber, tomato, and croutons.

Mixed greens, crispy chicken, bleu cheese, berries, grapes, bacon, and candied pecans. Served with poppyseed vinaigrette.

Layered ham, bacon, and turkey with juicy tomatoes, crisp lettuce, and cheddar cheese.

Complete with all the fixings; cheese, lettuce, tomato, onions, and our special sauce or mayonnaise. Served with homemade fries.

A dressed brioche bun with crispy chicken, Creole mayonnaise, pickles, onion, lettuce, tomato, and mozzarella.

Topped with American cheese, shredded lettuce, tomato, mustard, and mayonnaise.

New Orleans’ most famous sandwich. Dressed with shredded lettuce and tomato.

Served over rice.

Tossed with shrimp, mussels, crawfish, tomato, artichoke, spinach, and Kalamata olives. Served with a creamy white wine sauce and penne pasta.

Fresh Ribeye grilled to your liking with roasted onion sauce, green beans, and steak fries.

Roasted chicken served with whipped potatoes and garden vegetables.

Served with Fresh Berries, Raisins, Brown Sugar, and Candied Pecans.

Vanilla Yogurt, Mixed Berries, Granola, and Chantilly.

Seasonal fruit mix.

Three homemade beignets covered in powdered sugar and served to order.

Two hot and fluffy pancakes, topped with creamy butter, and warm maple syrup.

Two hot and fluffy gluten free pancakes, topped with creamy butter, and warm syrup.

Andouille sausage, bacon, onions, bell pepper, roasted potatoes, with cheddar cheese, and 2 eggs any style.

Shrimp, bacon, chicken stock, smoked gouda stone grits, and fresh tomatoes.

Two crab cakes, poached eggs, Hollandaise Sauce, and chives. Served on a toasted English Muffin with breakfast potatoes.

Two eggs served your way accompanied with your choice of bacon, ham steak, or sausage.

Choice of Provolone, Mozzarella, Cheddar, Swiss, or Monterey Jack Cheese.

Grilled marinated 6oz sirloin served with 2 eggs your way.

Sautéed alligator and pork sausage, onions, green peppers, sautéed mushrooms, and Provolone Cheese.

Smokey ham with choice of Provolone, Mozzarella, Cheddar, Swiss, or Monterey Jack Cheese.

Cheddar cheese, baby spinach, and tomato served with fresh fruit salad.

Garlic & Rosemary Marinated Queen Olives, Dry Chile Marinated Cheese, Peanuts & Seeds mix.

Gulf crab cakes seared in cast iron, crab boil aioli, light green salad.

Hard-boiled eggs stuffed with alligator sausage deep fried and topped with classic deviled egg filling.

Jumbo gulf shrimp flash fried with a light coating served with Cajun pepper jelly.

Braised pieces of beef tenderloin in a rich sauce with onions, peppers, celery, and Spanish olives served over house cut fries.

Fried chicken wings with choice of sauce Honey chipotle, Buffalo or BBQ with carrots, celery and ranch dressing.

Won ton chips, spicy tuna po’ke, teriyaki reduction, wasabi aioli, sesame seeds, and pickled ginger.

Potato au gratin filled with Andouille sausage topped with melted cheese.