Tibby's New Orleans Kitchen
Don't Hold Back

APPETIZERS

  • BBQ SHRIMP

    Jumbo natural shrimp, butter, beer & spices. Served with French bread.

  • SHRIMP & ALLIGATOR CHEESECAKE

    Natural shrimp, alligator meat, three cheeses, panko crumbs.

  • GATOR BITES

    Hand-battered and fried crispy. Side of remoulade sauce.

  • ONION RING STACK

    Thick-cut & hand battered. Side of Barbecue sauce.

  • DEBRIS SPRING ROLLS

    Stuffed with our slow-cooked roast beef debris (New Orleans Gravy) and Manchego cheese. Served with a side of roast beef gravy.

  • SPINACH ARTICHOKE DIP

    Topped with Parmesan cheese. Served with crisp Crostini toasts.

  • FRIED PICKLE SLICES

    Hand-battered. Side of remoulade.

  • MAW’S FRIES

    Fries smothered with our slow-cooked roast beef “debris” gravy. Loaded with cheese.

  • BOUDIN ROLLS

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

  • FRIED GREEN TOMATOES

    Han-battered green tomatoes & remoulade sauce.

    *Topped with Crawfish — Upcharge*

  • HONEY-CRYSTAL SHRIMP

    Flash-fried Gulf shrimp tossed in our house-made Crystal honey hot sauce, served with house-made blue cheese dressing & crumbles.

  • POTATO SKINS

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

SIGNATURE SALADS

  • GREEK CHOPPED SALAD

    Romaine, olive mix, sun-dried tomatoes, Greek peppers, cucumbers, red onions & trinity pico (diced onions & peppers) tossed in our house Greek dressing. Topped with spiced feta & beets.

  • BIENVILLE SALAD

    Mixed greens, tomatoes, red onions, walnuts, craisins & seasonal fruit. Topped with Manchego cheese & tossed in a light vinaigrette.

  • CRISP ROMAINE SALAD

    Hearts of romaine, grated Parmesan, chopped egg, crispy bacon, cherry tomatoes, Parmesan toast & shaved Gruyère. Side of cracked peppercorn dressing.

  • TIBBY’S WEDGE SALAD

    Pepper bacon, grape tomatoes, diced red onion, blue cheese crumbles & house-made creamy blue cheese dressing.

  • A Little Something Extra

    Add Chicken (grilled, blackened or fried)

    Add Shrimp (fried, blackened or grilled)

    Add Fried Oysters

Classics By The Cup

  • SLOW-COOKED RED BEANS & RICE

    Cooked over 8 hours with ham and topped with hot sausage.

  • JAMBALAYA

    Scratch recipe, 3 different sausages, sautéed vegetables & rice.

  • SHRIMP & ANDOUILLE GUMBO

    Natural shrimp, Andouille sausage, simmered with vegetables & okra. Topped with white rice.

  • CHICKEN & ANDOUILLE FILÉ GUMBO

    Boneless, hand-shredded chicken, Andouille sausage & sautéed vegetables mixed with filé. Topped with white rice.

    Muffuletta

    • Muffuletta

      Made just like the original from Central Grocery in New Orleans & Tibby’s favorite Muffuletta spot, Nor-Joe’s in Old Metairie. Muffuletta bread loaded with salami, ham, mortadella, olive salad, Swiss cheese & provolone cheese. Served Hot or Cold.

      Whole or Half & a side

        CLASSICS

        • JAMBALAYA, CRAWFISH PIE & CHICKEN FILÉ GUMBO

          A sampler of true Cajun dishes.

        • CHICKEN & ANDOUILLE FILÉ GUMBO

          Boneless, hand-shredded chicken, Andouille sausage, sautéed vegetables, mixed with filé & topped with rice.

        • ÉTOUFFÉE SHRIMP OR CRAWFISH

          Seasoned roux, vegetables, shrimp or crawfish.

        • SHRIMP CREOLE

          Natural shrimp sautéed with vegetables & spices. Topped with rice.

        • SLOW-COOKED RED BEANS & RICE

          Cooked over 8 hours with ham, topped with two hot sausage links.

        • JAMBALAYA

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

        • SHRIMP & ANDOUILLE GUMBO

          Natural shrimp, Andouille sausage, simmered with vegetables & okra.

        Po Boys

        • 12 NAPKIN ROAST BEEF

          Slow-roasted and smothered in gravy. MESSY!

          Full or Half & a side

        • CHICKEN & CHEESE

          Grilled, blackened or fried. Topped with your choice of cheese.

          Full or Half & a side

        • HOT SAUSAGE

          Grilled hot sausage link.

          Full or Half & a side

        • WALTER’S SPICY SOUTHERN CLUB

          Fried chicken breast tossed in our house Louisiana Gold hot sauce, topped with pepper bacon & pepper jack cheese.

          Full or Half & a side

        • FRIED PORK CHOP

          Breaded and lightly fried.

          Full (2 pork chops) or Half & a side (1 pork chop)

        • CREOLE PARMESAN

          Hand-breaded and lightly fried, covered with mozzarella & Creole sauce.

          Chicken or Eggplant

          Full or Half & a side

        • 12 NAPKIN FRIED ROAST BEEF

          Dipped in house batter, fried and topped with American cheese.

          Full or Half & a side

        Seafood Po Boys

        • FRIED CATFISH

          Hand-battered.

          Full or Half & a side

        • FRIED SHRIMP

          Natural hand-battered shrimp.

          Full or Half & a side

        • FRIED CRAWFISH

          Hand-battered and tossed in remoulade sauce.

          Full or Half & a side

        • HALF & HALF

          Choose 2 different items: crawfish, shrimp or catfish.

          Full

        • FRIED GREEN TOMATOES & CRAWFISH

          Hand-battered and topped with remoulade sauce.

          Full or Half & a side

        • FRIED OYSTERS

          Hand-battered freshly shucked.

          Full or Half & a side

        • MAKE IT TIBBY'S STYLE

          Toss your seafood in remoulade sauce — Upcharge

        Po Boy Sides

        • Fries

        • Sweet Potato Fries

        • Dirty Rice

        • Andouille Cheddar Grits

        • House Salad

        • Cajun Stewed Corn

        Cajun Baskets

        • FRIED CRAWFISH

          Hand-battered.

        • FRIED SHRIMP

          Natural hand-battered shrimp.

        • FRIED CATFISH

          Hand-battered.

        • FRESH CATCH

          Hand-battered.

        • COMBINATION

          Choose 2 different items: crawfish, shrimp or catfish.

        • Choose from fries, onion rings or sweet potato fries

        Southern Favorites

        • SOUTHERN DRIPPIN’ CHICKEN SANDWICH

          Fried chicken tenders marinated in spicy buttermilk, topped with our house-made hot sauce & ranch dressing. Served on Texas toast.

        • RITA’S DRIPPIN’ CHICKEN SANDWICH

          Fried chicken breast, topped with our house lemon butter sauce. Served on Texas toast.

        • CHICKEN & WAFFLES

          Melted cheddar cheese, peppered bacon, fresh Belgian waffles. Served with our homemade brandy sauce.

        • CAJUN CHICKEN TENDERS

          Tossed in house-made Louisiana Gold hot sauce & dusted with Cajun seasoning.

        • Choose from fries, onion rings or sweet potato fries.

        Specialties

        • SHRIMP & ANDOUILLE CHEDDAR GRITS

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

        • CATFISH & CHEDDAR GRITS

          Hand-battered catfish served over andouille cheese grits & finished with red wine gravy.

        • EGGPLANT TCHOUPITOULAS

          (Chop-It-Too-Luhs) Our version of eggplant casserole, served over Creole sauce.

        • PASTA MONICA

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

        • RITA’S CHICKEN

          Panko-crusted, topped with our house lemon butter sauce & served over dirty rice.

        • PORK CHOPS WITH RED BEANS & RICE

          Enjoy a New Orleans Monday tradition every day. Two pork chops grilled or lightly breaded & fried. Served with red beans, rice.

        • CHICKEN PONTCHARTRAIN

          Sautéed with artichoke hearts, diced tomatoes, sherry wine sauce & finished with New Orleans olive dressing. Served over white rice. Substitute sautéed spinach or dirty rice.

        • WHO-DAT CAJUN BLACKENED CHICKEN

          Roasted red peppers, artichoke hearts, Cajun seasoning & our house WHO-DAT sauce served over homemade grit cakes. Topped with blackened chicken.

        • BLACKENED CHICKEN PASTA

          Roasted red peppers, artichoke hearts, Cajun seasoning & lemon butter sauce. Served over linguine. Make it with Gluten Free pasta.

        • CAJUN SHRIMP PASTA

          Natural shrimp sautéed in our house wine butter sauce, Cajun seasonings, sun- dried tomatoes & green onions. Served over linguine. Make it with Gluten Free pasta.

        • SHRIMP & GRITCAKES: MONICA STYLE

          Blackened shrimp, Andouille sausage, served over Boudin Grit cakes, topped with a rich cream sauce.

        • FRESH FISH

          Blackened and topped with our savory crawfish étouffée. Served over dirty rice or sautéed spinach.

        SIDES

        • Fries

        • Sweet Potato Fries

        • Dirty Rice

        • Andouille Cheddar Grits

        • Side Salad

        • Cajun Stewed Corn