SoLou Restaurant

Jumbo lump crab in a creamy parmesan Mornay with onions, garlic, and scallions, served with crostini.

Seasoned fries cooked in beef fat, parmesan, white truffle oil, truffle aioli (mayo), housemade smoked ketchup.

fried cauliflower, crispy batter, sweet spicy Thai chili sauce.

Queso with pork boudin, roasted corn, tomatoes, fresh jalapeños, cilantro, cilantro-lime crema, house-cut tortilla chips.

White cheddar, pepper jack, spinach, artichoke hearts, tortilla chips.

Gulf shrimp, corn dog batter, spicy mustard sauce.

Chef Peter Sclafani's signature appetizer, a savory cheesecake. Gulf crabmeat baked with cream cheese, fontina, romano, parmesan, onions, green onions, garlic, lemon butter, and truffle aioli, and Italian breadcrumb crust.

Crab stuffed Gulf shrimp wrapped in bacon, served with housemade apple pepper jelly glaze.

Seasoned pork and rice, battered and fried, served with remoulade.

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Romaine, housemade croutons, Parmesan, caesar dressing.

Spring mix, tomatoes, cucumbers, white cheddar, bacon bits, housemade croutons, choice of dressing.

Chef Peter's signature salad: romaine, boiled shrimp, tomatoes, red onions, kalamata olives, green olives, boiled eggs, Romano cheese, Creole remoulade dressing.

Baby spinach, grilled shrimp, mango, almonds, sesame strips, avocado, tomatoes, feta cheese, housemade mango vinaigrette.

Arugula, roasted sweet potato, candied pecans, bacon bits, feta cheese, Creole mustard honey vinaigrette.

Romaine, grilled chicken breast, bacon, tomatoes, white cheddar, housemade croutons, choice of dressing.

Spring mix, pulled rotisserie chicken, strawberries, candied pecans, feta cheese, pork rind croutons, balsamic vinaigrette.

Spring mix, fried Louisiana crawfish tails, boiled eggs, tomatoes, Parmesan cheese, roasted corn, smoked tomato vinaigrette.

SoLou custom beef blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, served with fries and homemade smoked tomato ketchup.

Grilled chicken breast, pesto, mayo, bacon, lettuce, tomatoes, provolone, rosemary ciabatta, served with french fries and homemade smoked tomato ketchup.

Pork boudin, white cheddar, flour tortilla, spicy horseradish cream.

Brie, Fontina, candied bacon jam, brioche bread, served with a cup of tomato basil soup.

Fried Gulf shrimp, lettuce, tomatoes, pickles, New Orleans BBQ mayo, Leidenheimer french bread, served with fries and homemade smoked tomato ketchup.

Fried green tomatoes, bacon, lettuce, mayo, toasted brioche, served with fries and homemade smoked tomato ketchup.

Flour tortillas, fried Gulf fish, mango salsa, mirliton slaw, cilantro, lime, served with roasted Brussel sprouts.

Fresh rotisserie chicken, mashed sweet potatoes, haricots vert, natural chicken jus.

Grilled Hangar steak, chimichurri sauce, served with french fries and homemade smoked tomato ketchup.

Pan sauteed Gulf fish, topped with roasted almonds, lemon butter sauce, and asparagus.

Fried chicken tenders, southern sweet cream waffle, maple syrup, balsamic marinated strawberries, cane syrup butter.

Slow cooked baby back ribs, Chef Peter's BBQ rub, Mayhaw BBQ Sauce, served with cheddar-stuffed tater tots.

Slow cooked baby back ribs, Chef Peter's BBQ rub, Mayhaw BBQ Sauce, served with cheddar-stuffed tater tots.

Louisiana Gulf shrimp, andouille, tomatoes, rosemary pork tasso gravy, roasted corn grits.

Fresh Gulf fish, tomatoes, red onions, garlic, squash, zucchini, mushrooms, steamed in parchment, served with corn maque choux.

Fried Chicken Tenders, mashed potatoes, rosemary pork tasso cream.

Light as air beignets, powdered sugar, raspberry dipping sauce

Pork boudin, housemade buttermilk biscuit, bacon, rosemary pork tasso gravy.

3 flour tortilla tacos with scrambled eggs, Mirliton slaw, diced tomatoes, sliced jalapeños, cilantro-lime crema, served with a side of salsa.

Brioche bread stuffed with sweetened mascarpone cheese, dipped in custard and griddled, served with fresh berries, and maple syrup.

Southern sweet cream waffle, maple syrup, balsamic-marinated strawberries, cane syrup butter.

Scrambled eggs, onions, bell peppers, tomatoes, andouille, green onions, baked with white cheddar cheese, topped with fried shoestring potatoes.

Three housemade sweet potato pancakes, spiced pecans, whipped orange butter, maple syrup.

Fried chicken tenders, southern sweet cream waffle, maple syrup, balsamic marinated strawberries, cane syrup butter.

Fried chicken tenders, housemade buttermilk biscuits, rosemary pork tasso gravy.

Eggs baked with smokey bacon, nutty gruyere, sautéed onions, in a flaky pie crust over a bed of arugula and lemon vinaigrette.

Louisiana Gulf Shrimp, andouille, tomatoes, rosemary pork tasso gravy, roasted corn grits.

Jumbo lump crab in a creamy parmesan Mornay with onions, garlic, and scallions, served with crostini.

Seasoned fries cooked in beef fat, parmesan, white truffle oil, truffle aioli (mayo), housemade smoked ketchup.

fried cauliflower, crispy batter, sweet & spicy Thai chili sauce.

Queso with pork boudin, roasted corn, tomatoes, fresh jalapeños, cilantro, cilantro-lime crema, house-cut tortilla chips.

White cheddar, pepper jack, spinach, artichoke hearts, tortilla chips.

Gulf shrimp, corn dog batter, spicy mustard sauce.

Chef Peter Sclafani's signature appetizer, a savory cheesecake. Gulf crabmeat baked with cream cheese, fontina, romano, parmesan, onions, green onions, garlic, lemon butter, and truffle aioli, and Italian breadcrumb crust.

Crab stuffed Gulf shrimp wrapped in bacon, served with housemade apple pepper jelly glaze.

Seasoned pork and rice, battered and fried, served with remoulade.

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cup

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cup

bowl

Romaine, housemade croutons, Parmesan, caesar dressing.

Spring mix, tomatoes, cucumbers, white cheddar, bacon bits, housemade croutons, choice of dressing.

Chef Peter's signature salad: romaine, boiled shrimp, tomatoes, red onions, kalamata olives, green olives, boiled eggs, Romano cheese, Creole remoulade dressing.

Baby spinach, grilled shrimp, mango, almonds, sesame strips, avocado, tomatoes, feta cheese, housemade mango vinaigrette.

Arugula, roasted sweet potato, candied pecans, bacon bits, feta cheese, Creole mustard honey vinaigrette.

Romaine, grilled chicken breast, bacon, tomatoes, white cheddar, housemade croutons, choice of dressing.

Spring mix, pulled rotisserie chicken, strawberries, candied pecans, feta cheese, pork rind croutons, balsamic vinaigrette.

Spring mix, fried Louisiana crawfish tails, boiled eggs, tomatoes, Parmesan cheese, roasted corn, smoked tomato vinaigrette.

SoLou custom beef blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, served with fries and homemade smoked tomato ketchup.

Grilled chicken breast, pesto, mayo, bacon, lettuce, tomatoes, provolone, rosemary ciabatta, served with french fries and homemade smoked tomato ketchup.

Pork boudin, white cheddar, flour tortilla, spicy horseradish cream.

Brie, Fontina, candied bacon jam, brioche bread, served with a cup of tomato basil soup.

Fried Gulf shrimp, lettuce, tomatoes, pickles, New Orleans BBQ mayo, Leidenheimer french bread, served with fries and homemade smoked tomato ketchup.

Fried green tomatoes, bacon, lettuce, mayo, toasted brioche, served with fries and homemade smoked tomato ketchup.

Flour tortillas, fried Gulf fish, mango salsa, mirliton slaw, cilantro, lime, served with roasted Brussel sprouts.

Fresh rotisserie chicken, mashed sweet potatoes, haricots vert, natural chicken jus.

Grilled Hangar steak, chimichurri sauce, served with french fries and homemade smoked tomato ketchup.

Pan sauteed Gulf fish, topped with roasted almonds, lemon butter sauce, and asparagus.

Fried chicken tenders, southern sweet cream waffle, maple syrup, balsamic marinated strawberries, cane syrup butter.

Slow cooked baby back ribs, Chef Peter's BBQ rub, Mayhaw BBQ Sauce, served with cheddar-stuffed tater tots.

Slow cooked baby back ribs, Chef Peter's BBQ rub, Mayhaw BBQ Sauce, served with cheddar-stuffed tater tots.

Louisiana Gulf shrimp, andouille, tomatoes, rosemary pork tasso gravy, roasted corn grits.

Fresh Gulf fish, tomatoes, red onions, garlic, squash, zucchini, mushrooms, steamed in parchment, served with corn maque choux.

Fried Chicken Tenders, mashed potatoes, rosemary pork tasso cream.