• Grilled salmon topped with crab meat and mushrooms on a black plate, accompanied by a cocktail and silverware on a table.
  • Gourmet dish in a metal skillet on a table, featuring fried bites possibly garnished with herbs and dark caviar, with other dishes and a glass in the background.
  • A salad with shrimp, lettuce, and cherry tomatoes next to a plate of small bread rolls on a golden surface.
  • Grilled salmon with mixed vegetables and sauce on a plate.
  • Gourmet dish with grilled chicken topped with creamy sauce and herbs on a plate, served with a glass of whiskey and a plate of bread rolls in the background. Soft shell crab and lemons also visible. Luxurious dining setting.
  • Grilled steak with roasted potatoes on a white plate, accompanied by knife and fork on a marble table.
  • Gourmet dinner setting with steak, torch, cocktail, wine, and bread rolls on table.
  • Crispy breaded fish fillet topped with shrimp, corn, mushrooms, green onions, and herbs on a white plate.
  • A dining table with various dishes including a steak, rolls, and a cocktail with an orange peel garnish. There's also a vase with flowers and additional plates with food in the background.
  • Overhead view of assorted desserts including a slice of cheesecake with berries, a dessert with caramelized bananas and ice cream, chocolate cake with garnish, an espresso cup, and a pink cocktail on a gold background.
  • Dessert with ice cream on cake and caramelized bananas

  • Dinner Menu

Starters

Boudin Dip

Best Stop Boudin served with green onion and toasted buttered saltines | 15

eggrolls

Roasted duck and collard green eggrolls accompanied with Mayhaw pepper jelly | 17

Tuna tataki

Toasted sesame ahi tuna over honey ponzu glaze complimented with pickled zucchini and crab salad | 19

Cilantro Shrimp

Sautéed Louisiana gulf shrimp tossed in cilantro mezcal butter | 17

Oyster Rockefeller

Oyster Rockefeller and Oyster Bienville, prepared in traditional creole fashion | 19

Roasted Goat Cheese

Whipped goat cheese roasted and topped with candied pecans, strawberry basil relish with honey ponzu glaze | 15

Soups

Chicken, Duck & Andouille Gumbo

Cup | 11 • Bowl | 16

Shrimp and Corn Soup

Cup | 11 • Bowl | 16

Salads

House Salad

Mixed greens and iceberg lettuce tossed with cherry tomatoes, finished with parmesan tuile and Jubans house dressing | 10

Seafood Salad

Marinated shrimp, crawfish, and crab with peppers, onions, cucumber, and house salad dressing | 24

Caesar

Crisp romaine tossed with housemade croutons, shaved parmesan, and classic Caesar dressing | 10

Beet Salad

Roasted beets paired with orange supremes and frisée, finished with a delicate goat cheese vinaigrette | 13

crawfish salad

Crispy crawfish tails tossed with spinach, shaved shallots, and bacon with a lemon dijon vinaigrette | 21

Proteins

Grilled chicken • 9 | Grilled shrimp • 11 | Lump crab • 16 Seared diver scallops • 16 | Fried shrimps • 11 | Fried oysters • 13

Seafood Entree

Hallelujah Crab

Crispy soft-shell crab with seafood stuffing, accompanied by Gruyère pomme purée and finished with creolaise | 38

Redfish Adrian

Pan-sautéed redfish with lump crab, sautéed mushrooms, and scallions, finished in a creole meunière, accompanied by asparagus | 40

Seabass

Pan-seared seabass served with green beans tossed in macadamia brown butter finished with a delicate étouffée beurre| 46

Lobster Risotto

Broiled lobster tail set alongside spinach and parmesan risotto finished with a thermidor cream | 39

Scallops

Gulf coast jumbo scallops seared to perfection, nestled over chardonnay braised lentils with shrimp covered with smoked jalapeño bechamel | 33

Shrimp Aubergine

Louisiana gulf shrimp, sautéed and plated with fried eggplant Napoleon, set over linguine tossed in chive and shrimp velouté | 29

Signature Meats Entree

Louisiana Two Birds

Oven roasted quail stuffed with Best Stop Boudin, set on crispy brussels sprouts and glazed carrots, paired with a fried quail breast topped with creole cane syrup | 29

Filet

House-cut 8oz filet, served with a crisp potato gallette, topped with mushroom bordelaise | 50

Ribeye

House-cut 16oz ribeye, served with a crisp potato gallette, topped with mushroom bordelaise | 55

Jubans Burger

Half-pound burger with melted Gruyère cheese, dressed with lettuce, tomato, and red onion, served with crispy matchstick fries | 19

Steak & Fries

Hanging tender steak finished with chimichurri, accompanied by truffle parmesan fries | 36

Seared Duck Breast

Pan-seared duck breast set over creamy andouille and sweet potato quinoa, drizzled with blueberry demi-glace, garnished with crispy duck crackling | 35

Veal Oscar

Pair of 4 oz panneed veal medallions over steamed asparagus nestled creole meuniere butter, topped with delicate lump crab meat and finished with a velvet bearnaise sauce | 46

Pork Ribeye

12oz dry-aged pork ribeye, grilled and served with slow-braised tasso cabbage and a silky apple velouté | 46

Short Rib Pasta

Braised boneless short rib set over pappardelle, tossed in a rich short rib bolognese, roasted carrots, accented tableside with burrata pearls | 36

Complements

Housemade steak sauce | 5 • Béarnaise sauce | 5 • Lump crab | 16 Adrian topping | 13 • Sauteed shrimps or fried shrimps | 11 • Fried oysters | 13

Sides

$10 each

parmesan Risotto

Asparagus

Gruyere pomme puree

Brussels

Spinash madeline

Glazed Carrots

Desserts

carrot cake

A Southern Favorite, Delicately Spiced & Topped With a Velvety Cream Cheese Frosting | 16

turtle Cheesecake

Creamy Vanilla Cheesecake Draped in Chocolate & Caramel, Crowned With Cinnamon-Toasted Pecans | 12

Chocolate Mousse Cake

Layers of Rich Chocolate Cake & Silky Mousse, Finished With a Glossy Ganache Glaze | 14

Crème brulee

Silky Vanilla Custard Beneath a Perfectly Caramelized Sugar Crust | 12

Bread pudding

Warm New Orleans-Style Bread Pudding Served With a Buttery Rum Sauce | 12

We proudly serve French Truck Coffee

20% Gratuity Will Be Included For Parties of 6 Or More

Illustrated scene depicting a tiger and peacock together in a flowering tree.

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Monogram letter J in decorative geometric frame

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 - 3 P.M

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