Restaurant Week New Orleans



Warehouse / Arts District
527 Julia St.
New Orleans, LA 70130


(504) 875-4132



11:00am – 3:00pm

Tuesday – Saturday
11:00am – 10:00pm

*Closed Sundays*




COOLinary New Orleans August 1 – 31, 2017

These menus are samples. Dishes may change based on the availability of fresh seasonal ingredients.

Lunch Menu

First Course
choice of

Soup of the Day

Broken Noodle Salad
Rice noodles, bean sprouts and cabbage with tofu, cucumber, peas, carrots, mushrooms, peppers, scallions, cilantro & peanuts all tossed with citrus ginger chili vinaigrette

Green Salad
Organic mixed greens, avocado, tomato, red onion, carrots, cucumbers, alfalfa sprouts, choice of balsamic vinaigrette, mango vinaigrette or Dijon vinaigrette

Second Course
choice of

Grilled plantain topped with panela cheese, house-smoked wild boar, avocado, salsa fresca and our tangy sweet spicy “Rico” sauce served with organic greens with mango vinaigrette
or have it Veggie: dairy cheese & vegan meat
or Vegan: vegan cheese & vegan meat

Featured Curry
The day’s featured vegetable curry served with rice, house-made roti, chutney

Featured Rice & Beans
Traditional preparations of rice and beans from the tropics
topped with wild boar or vegan sausage

Third Course
choice of

Caribbean Banana Cake

Passionfruit Mousse


Dinner Menu

First Course
choice of

Heirloom Tomato & Pepper Salad
with sugarcane vinaigrette. Served with Bellgarde Bakery baguette and sweet cream butter (vegan butter upon request)

Soup of the Day

Featured Ceviche
The day’s catch prepared Peruvian-style with sweet potatoes, aji Amarillo and lime peppers, maiz cancha (crunchy corn), and choclo (giant Andean corn)
Vegan version served with mixed beans, mushrooms and seasonal vegetables

Second Course
choice of

Creole BBQ Wild Boar
Louisiana wild boar slow smoked then graced with our popular Creole BBQ Sauce served with summer soccotash and creamy Havarti grits

Bangda Fish Fry
Goan-style whole fried mackerel, a traditional dish from the state in western India of fresh gulf mackerel seasoned
with chilies, ginger, lime and spices then quick fried in rice bran oil with basmati rice, house-made roti and chutney

Featured Curry
The day’s curry selection served with tofu, shrimp or chicken

Third Course
choice of

Cupuaçu Mousse
The amazing Amazonian super-fruit in a silky mousse topped with toasted coconut and chocolate

Pecan Chocolate Cake


Reserve a Table

Restaurant Week New Orleans September 11 – 17, 2017

Lunch Menu

Lunch menu coming soon

Dinner Menu

Dinner menu coming soon

Reserve a Table