Tibby’s New Orleans Kitchen

Course One

BOUDIN ROLLS
Lightly fried spring rolls stuffed with boudin & jack cheese. Served with creole dijonnaise.

FRIED PICKLE SLICES
Hand-battered. Side of remoulade.

POTATO SKINS
Four potato skins topped with Andouille sausage, peppered bacon & pepper jack cheese. Served with a side of sour cream.

Course Two

12 NAPKIN ROAST BEEF
Slow-roasted and smothered in gravy. MESSY!

SHRIMP & ANDOUILLE CHEDDAR GRITS
Sautéed natural shrimp, Andouille sausage, sweet onions served over cheese grits & finished with red wine gravy.

PASTA MONICA
Cajun pan cooked chicken tossed in a rich cream sauce. Contains shellfish.

JAMBALAYA
Scratch recipe, Jimmy Dean®, Andouille & New Orleans Hot sausage, sautéed vegetables, spices & rice.

Course Three

BEIGNETS

Loaded with powdered sugar.
4 per order.

BREAD PUDDING

Raisins and house-made Brandy Sauce

Dine-In

$5 Stella Artois