DINNER MENU

Served Daily 5-10 pm

APPETIZERS and SMALL PLATES

Jayne’s Wings
Six smoked wings, fried crispy and tossed with a Caribbean spiced cherry-mango compote. 12

Shrimp Rice Calas
Four shrimp and and rice fritters with spicy creole remoulade and house made pickled vegetables. 14

The Oyster Dome
Gulf oysters with house made tasso, and potato, cooked in a creamy broth finished with herbsaint and topped with a puff pastry dome. 15

Socca
Chickpea flatbread with field pea spread, roasted wild mushrooms, roasted artichoke hearts, blistered tomatoes, and feta cheese. 10

SALADS

Louisiana Citrus Salad
Local Louisiana citrus tossed with mixed greens, pickled red onions, candied pecans and roasted shallot vinaigrette. 8

The Endive Salad
Slivered endive with roasted red peppers, shaved cucumbers, toasted hazelnuts, and buttermilk herb vinaigrette. 11

The Berg
Traditional iceberg wedge salad with bacon, blue cheese, blistered tomatoes, blue cheese vinaigrette and cornbread crumble. 11
Ask your server about adding chicken, shrimp, or seared fish to any salad.

SOUPS

Chef‘s Gumbo of the Day 
Rich traditional gumbo featuring fresh items from around Louisiana served over rice. 7

Soup of the Day
Seasonal soups made in house to sooth your soul. 6

SIDES

Creole Succotash, Crispy Fingerling Potatoes, Fries, Goat Cheese Grits, Praline Roasted Beets, and Spicy Collard Greens

JAYNE’S SANDWICHES

The Burger
Two 4-oz patties on a brioche bun, tomato-bacon jam, fontina cheese, malted onions, arugula, and bacon mayo. 14

Smoked Chicken Salad Po’boys
Chicken salad made with our classic NOLA beer brined smoked chicken, red onion, celery, grapes, candied pecans, and lemon aioli, served on 6-inch French bread, dressed with pickled red onion, butter lettuce, and cherry tomatoes. 12

New Orleans Style French Dip
House made Cajun style roast beef smothered in an onion gravy, served with a cup of French onion soup. 16

ENTREES

Shrimp and Grits
Sautéed local shrimp with house made chorizo, corn, and tomatoes in a rich shrimp broth, over stone ground grits. 24

Fish and Chips
Pan fried gulf fish with english pea puree, pistachio mint pesto, and matchstick potatoes. Market Price

Shrimp Carabonara Pasta
House made paprika spiced pasta with, sautéed shrimp, peas, bacon, shallot, lemon, and egg yolk. 22
Chicken substitute 19       Vegetarian 16

NOLA Beer Brined and Smoked Chicken
Half chicken seared crispy with creole succotash and popcorn rice pilaf. 21

The Chop
Brown sugar and Crystal Hot Sauce brined pork chop with spicy collard greens, crispy grit cake and bourbon demi-glace. 28

The Filet
7-0z filet with Yukon gold mashed potatoes, roasted hen of the woods mushrooms, and red onion caramel. 36

DESSERT

Bourbon Pecan Pie served warm with a ginger-honey ice cream
Seasonal Bread Pudding
Frozen Banana Cream Pie finished with chocolate shavings and toasted coconut
Abita Float house made vanilla ice cream with a seasonal Abita Soda