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

Our annual Mardi Gras celebration is already underway, with our Mardi Gras-themed Restaurant Week menu, which has been a big hit with such items as cochon de lait, gumbo z’herbes, crawfish etouffee, alligator sauce piquant, and other delectable. The a la carte menu will undergo a full renovation beginning on the Friday before Fat Tuesday, February 21. The culmination of the celebration will be on Fat Tuesday, February 25. 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.

For a peak at our a la carte Dinner 4 Mardi Gras 2020

There will be our regular gumbo ya-ya, shrimp & grits, pork boudin  plus special items coming to the menu this year include:

Crawfish Boudin   11
Crawfish and rice sausage breaded and fried crisp, with cayenne mayonnaise and piccalilli

Ponchartrain Lump Crab Cakes   17
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   9
An odyssey of cooking greens in a toasty dark roux with tomatoes in the Creole style, served with aromatic Delta rice

Red Beans & Rice   10
Small red beans simmered with onions and lots of spice, served with buttered Delta rice. Vegetarian, or add spicy Creole chaurice link for no added charge!

Peacemaker Po’ Boy  18
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   28
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

King Cake   9
Yeasty butter cake with pecan praline filling and orange royal icing, plus cake bling   9

Beignets   6
Our brunch-only treat makes a popup for dinner, with hot fudge dip

Winter Bread Pudding   9
Boozy pudding flavored with brandy and orange peel, served with homemade apple butter, oatmeal cookie crumble, and salted sorghum ice cream  9