It’s Mardi Gras at Big Jones – Laissez bon temps rouler!

Our annual Mardi Gras celebration begins Friday, February 10 and runs through Thursday, March 2! The culmination of the celebration will be on Fat Tuesday, February 28. Obsessed as we are with New Orleans and its magical energy, this has become a labor of love as much is it is now tradition to bring you the most accurate, thoughtful representations of New Orleans Creole and Louisiana Cajun country cooking, with the most decadent dishes and drinks on the menu and New Orleans jazz and funk ripping from the speakers.

Valentine’s Day once again falls during the Mardi Gras season, so we are offering a special prix fixe menu through Mardi Gras as well as our a la carte menu gluttonous Louisiana Cuisine! Of course there will be fried chicken, shrimmp and grits, our boucherie charcuterie items, and bread pudding! Special items coming to the menu this year include:

Coush-coush   11
Cajun hot water cornbread nuggets with crispy oysters, young lettuces, and homemade pepper jelly

Ponchartrain Lump Crab Cakes   15
Ponchartrain Blue Crab dressed in the Creole fashion, served with classic remoulade, sweet corn relish, and butter lettuce

Barbecued Shrimp   15
Jumbo Louisiana wild-caught white shrimp in a decadent butter and wine sauce with wood-grilled bread for dipping

Gumbo z’Herbes   8
An odyssey of cooking greens in a toasty dark roux with tomatoes in the Creole style, served with aromatic Delta rice

Hoodoo Dragon Burger   16
Blackened house-ground beef and veal, housemade habanero cheese, crawfish mornay, lettuce, Mighty Vine tomato, pickled peppers

Barbecued Pork Po’ Boy   14
Served in a tangy Memphis-style sauce spiked with Cyril Neville’s Bayou Fire hot sauce, topped with fried onions and creamy slaw, served with Creole-spiced potato chips

Peacemaker Po’ Boy  17
The ultimate po’ boy—crispy oysters, shredded cabbage, shrimp remoulade & piccalilli, served with Creole-spiced potato chips

Blackened Andouille Po’ Boy   15
Charred house andouille, shredded cabbage, shrimp remoulade & bread and butter pickles, served with Creole-spiced potato chips

Alligator & Andouille Sauce Piquant   25
Louisiana alligator tails simmered in a piquant red sauce with our house andouille, served with aromatic Delta rice

Crawfish Etouffee a la Breaux Bridge, ca. 1930   25
Louisiana crawfish tails in the Cajun style—smothered in butter and wine with mild spice, served with steamed Braggadocio rice

Gateaux Na-Na
Decadent pecan praline baked in leaf lard pastry, with vanilla bean ice cream   9

Calas, ca. 1890
Hot sourdough rice fritters the old Creole way, chocolate chile ice cream, chocolate sauce   9

And, if your table is so inclined, you may partake of this decadent prix fixe menu! We ask that your entire table participate to take advantage of this great deal

Laissez bon temp rouler!
A Louisiana Mardi Gras Odyssey

February 10-March 2, 2017 * 5-9:30 p.m. Daily
Table d’Hote, choose one per course


Cajun Boudin Balls, ca. 1955   crispy pork liver and rice fritter, cayenne mayonnaise, gratons, piccalilli

Coush– coush   hot water cornbread, crispy oysters, chicory greens, pepper jelly

Gumbo z’Herbes   an odyssey of cooking greens simmered in dark roux, with cornmeal dumplings

Bread Service:

Skillet Cheddar Jalapeno Cornbread   scallions, Hook’s Cheddar, and honey butter


Fried Chicken   our award-winning recipe fried in leaf lard, ham drippings, and butter, with coodoo greens and red beans and rice. Choose light meat ($3 supplement) or dark meat

Alligator & Andouille Sauce Piquant   Louisiana gator tail and house-made andouille simmered in a piquant red sauce, served with steamed Braggadocio rice

Crawfish Etouffee, ca. 1930   inspired by the original Hebert Inn recipe from Breaux Bridge, Louisiana wild-caught crawfish tails, smothered in butter and wine, served with Braggadocio rice

Sweet Potato & Black Eyed Pea Jambalaya   Aromatic Braggadocio rice baked with blackeyed peas and sweet potatoes, garnished with roasted maitake mushrooms


Calas, ca. 1890  sourdough rice doughnuts the old Creole way,
served with tres leches ice cream and rum caramel

Rum Bread Pudding   served with homemade apple butter, vanilla bean ice cream, and spiced molasses

Thirty-three dollars per person, total table participation required