Sample Menu

SNACKY THINGS

TUNA CONES   10

basil avocado ice cream, pineapple ceviche, toasted coconut

CRISPY BRUSSELS SPROUTS   6

          parm & smoky honey aioli 

BEER NUTS   3

Creole seasoned nuts

CRACKLIN CRUSTED BOUDIN   9

our own pork boudin with Creole mustard and pepper paste

CAJUN FRIES   4

comeback dipping sauce

CRACKLINS   3

because they're good

HOUSE MARINATED OLIVES   3

Mediterranean olives with rosemary, garlic, lemon, and red pepper

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SMALL BITES

try a few, they're meant to be shared

BOUDIN TRAIL   11

grilled pork boudin link, cracklins, crusted boudin, Creole mustard

SHRIMP & TASSO CORNDOGS   15

hot sauce beurre blanc, pepper jelly, pickled okra

NATCHITOCHES MEAT PIES   12

spicy beef ad pork in crispy pastry with buttermilk dipping sauce

CRISPY OYSTER TACOS   12

crispy oysters, sweet corn aioli, pickled mirliton and carrot, Cajun caviar

DUCK AND SWEET POTATO BEIGNETS   15

chicory coffee ganache and foie gras fondue

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SOUPS, SALADS, SANDWICHES

NOLA EAST GRILLED SHRIMP   14

vermicelli salad, fresh herbs, Vietnamese chimichurri

ANDOUILLE-CRUSTED CHICKEN SANDWICH   13

Crystal Hot Sauce mayo, Creole slaw

RUSTIC CAJUN GUMBO   10

A cajun gumbo of smoked chicken, andouille sausage, dark roux and plenty of spice

SOBOU BURGER   15

onion confiture, comeback sauce, Gruyere cheese. Add foie gras fondue for $3.

ST. CHARLES SALAD   12

mixed greens, cranberries, blood orange, pecans, blue cheese, Port wine vinaigrette

COCHON DE LAIT CUBAN   15

16 hour smoked cochon de lait, Swiss cheese, Creole mustard, and dill pickles

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BIG BITES

When you want something for yourself

GEAUX FISH A LA LOUISIANE   29

seared gulf fish, Louisiana crab-boiled vegetables, charred lemon

ROASTED ACORN SQUASH   22

mustard, turnip, and collard greens, farro, roasted mushrooms, pecan and piquillo pepper romesco

SOBOU SURF AND TURF   21

Crispy oysters and cochon de lait, Creole slaw, pickled okra and grilled tortillas

12 OZ BONE-IN GRILLED PORK CHOP   32

Smashed potatoes, crispy Brussels sprouts, creole mustard sauce

10 OZ NEW YORK STRIP STEAK 38

sautéed spinach, smashed potatoes and Port Wine Jus 

DUCK DUET (Confit Leg & Seared Breast) 36

orange braised fennel, white beans, squash puree, crème de cassis reduction 

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SWEETS

to share...or not!   

WHITE CHOCOLATE AND CHERRIES JUBILEE BREAD PUDDING   10

housemade vanilla ice cream

PECAN PIE NOT PIE   10

served in a jar with peanut butter whipped cream

BOURBON CRÈME BRÛLÉE    9

          fresh berries 

"EAST OF ALEXANDRIA"   10

dessert cocktail of brandy, vanilla ice cream, creme de cacao, grated nutmeg

MENU

About (from their website)

Created by the Commander’s Family of Restaurants, SoBou brings together an all-star team including “Cocktail Chick” Ti Adelaide Martin of Commander’s Palace, Alex Brennan-Martin of Brennan’s of Houston, cousin Brad Brennan, Commander’s Palace team members Executive Chef Tory McPhail, General Manager Steve Woodruff and Wine Guy Dan Davis. 

As we developed the SoBou concept, cocktails and the warmth of a saloon or tavern environment were very much on our mind, but our saloon had to have serious food - dishes you find yourself craving. For us, the food is always center stage, but stage right are the cocktails and stage left is the wine.