Brunch Bar
bloody Martini
Olive Brine, Green Pepper Liquor, Lime, Honey, Bloody Mix | 13
Sunday punch
White Rum, Simple Syrup, Egg White, Apricot Juice & Pineapple Juice | 10
Rose All Day
Bottle of Chateau Roberterie 'Exuberante' Sparkling Brut Rose, Served With Berries | 45
Mimosa Bar
Bottle of Sparkling, Fresh Fruit, Juices & Berries | 55
Starters
Strawberry French Toast
French toast topped with Champagne strawberry jam and powdered sugar, served with mint maple syrup | 14
Duck & Collard Greens Eggroll
Roasted duck and collard greens eggrolls accompanied with Mayhaw pepper jelly | 17
Boudin Dip
Louisiana's favorite Best Stop boudin served with fresh green onions and toasted saltines | 12
Seafood Stuffed Shrimp
Jumbo Gulf shrimp stuffed with seafood and Gouda Cheese, wrapped in applewood-smoked bacon. Served with yellow rice, asparagus, and Mayhaw pepper jelly | 18
Skillet Cinnamon Rolls
Warm, cinnamon rolls topped with rich Grand Marnier cream cheese icing | 12
Oyster Duo
Oyster Rockefeller and Oyster Bienville, prepared in traditional creole fashion | 19
Salads
Crawfish Salad
Crispy crawfish tails tossed with spinach, shaved shallots, and bacon with a lemon dijon vinaigrette | 21
Caesar
Romaine, Housemade Croutons, Parmesan, Caesar Dressing | 9
TRiple Berry Drop
Cointreau Lemon Juice, Triple Berry Housemade Syrup | 13
Satsuma 76
Blood Orange Vodka, Satsuma Juice, Simple Syrup, Orange Bitters, Topped With Champagne | 15
Sparking Paloma
Tequilla, Lime Juice, Pink Grapefruit, Agave Syrup, Cointreau Topped With Fever Tree Sparkling Grapefruit | 12
Beet Salad
Roasted beets paired with orange supremes and frisée, finished with a delicate goat cheese vinaigrette | 13
House Salad
Mixed greens and iceberg lettuce tossed with cherry tomatoes, Kalamata Olives, topped with parmesan tuile and Jubans house dressing | 10
Seafood Salad
Marinated shrimp, crawfish, and crab with peppers, onions, cucumber, and house salad dressing | 24
Proteins
• Grilled Chicken | 8 • Grilled Shrimp | 10 • Lump Crab | 15 • • Seared Diver Scallops -15 •
Soups
Chicken, Duck & Andouille Gumbo
Cup 10 • Bowl 15
Chicken, Duck & Andouille Gumbo
Cup 10 • Bowl 15
Entrees
Shrimp and Grits
Jumbo Gulf shrimp tossed in our creamy Shrimp Supreme sauce, served over yellow stone-ground grits | 24
Redfish Adrian
Pan-sautéed redfish topped with lump crab, mushrooms, and green onions, finished with Creole meunière sauce and served over yellow stone-ground grits | 39
Adrian Omelette
Omelette with lump crabmeat, mushrooms, green onions, and Gruyère cheese, topped with Hollandaise sauce and Cajun caviar. Served with a side of truffle Parmesan hash browns | 26
Steak And Eggs
Hanging Tender topped with chimichurri and a sunny-side-up egg, served with truffle Parmesan hash browns | 35
Jubans Burger
Half-pound burger with melted Gruyère cheese, dressed with lettuce, tomato, and red onion, served with crispy matchstick fries | 19
Quail & Waffle Sliders
Cereal-breaded quail breast served on waffle sliders with fired quail egg and Creole cane syrup gastrique | 24
Blueberry Waffle
Sweet cream blueberry waffle topped with house-made mixed berry preserves, and Chantilly cream | 18
Crab Cake
Pan-Sautéed Lump Crab, Grits, Mushrooms, Scallions, Creole Meunière | 39
Soft Shell Crab Toast
Crispy soft shell crab served on toasted sourdough with avocado, pickled shallots, caper-dill sour cream | 28
Hallelujah Crab
Fried seafood stuffed soft-shell crab, topped with Creolaise sauce and set over yellow stone ground grits| 37
Smoked Salmon Benidict
Seared smoked salmon cake served over crisp cucumber, topped with hollandaise and Cajun caviar | 35
upgrades
• Bacon 5 • Candied Bacon 6 • Cereal breaded quail breast 8 • Gruyere baked grits 7 • • Duck fat hash browns 8 • Truffle parmesan hash browns 8 • Farm Fresh egg 3 • Quail egg 6 •
Desserts
Coconut Pineapple Cake
Coconut pineapple cake layered with pineapple and lemon curd filling, finished with coconut cream cheese icing | 14
Chocolate Mousse Cake
Layers of rich chocolate cake & silky mousse, finished with a glossy ganache glaze | 14
Bread pudding
Warm New Orleans-Style Bread Pudding Served with lemon curd and Champagne strawberry coulis | 12
Crème brulee
Silky vanilla custard beneath a perfectly caramelized sugar crust | 12
We proudly serve French Truck Coffee
20% Gratuity Will Be Included For Parties of 6 Or More
Peach Crumble
Peach cobbler filling topped with a buttery granola streusel and served with house-made vanilla bean ice cream | 12
Location
3739 Perkins Road
Baton Rouge, Louisiana 70808
Lunch & DInner Hours
Monday | Closed Thursday | 11 A.M - 9 P.M.
Friday | 11 A.M - 10 P.M.
Saturday | 10 A.M - 10 P.M.
Sunday | 10 A.M - 9 P.M.
Brunch Hours
Saturday & Sunday | 10 A.M - 2 P.M
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