LUNCH MENU
SERVED MONDAY – FRIDAY UNTIL 3PM
LUNCH PICK 2 COMBO
Get your choice of one of our lunch size salads and a cup of one of our delicious classics
SALADS
BIENVILLE
Mixed greens, tomatoes, red onions, walnuts, craisins & fresh, seasonal fruit. Topped with Manchego cheese & tossed in a light burgundy vinaigrette.
HOUSE
Mixed greens, cherry tomatoes, julienne red onions & fresh cucumbers. Tossed in a light burgundy vinaigrette.
TIBBY’S CRISP ROMAINE
Hearts of Romaine, grated Parmesan, chopped egg, crispy bacon, cherry tomatoes, Parmesan toast & shaved Gruyère. Served with a side of cracked peppercorn dressing.
ADD A LITTLE SOMETHING EXTRA
Chicken (grilled, blackened or fried)
Gulf Shrimp (fried, sautéed, grilled or blackened)
Fresh fried oysters
CLASSICS BY THE CUP
SLOW-COOKED RED BEANS & RICE
Cooked over 8 hours with ham, topped with hot sausage.
JAMBALAYA
Scratch recipe, 3 different sausages, sautéed vegetables & rice.
CHICKEN & ANDOUILLE FILÉ GUMBO
Boneless, hand-shredded chicken, Andouille sausage & sautéed vegetables mixed with filé. Topped with rice.
SHRIMP & ANDOUILLE GUMBO
Natural Gulf shrimp, Andouille sausage, simmered with vegetables & okra. Topped with rice.
LUNCH SIZE DISHES
SHRIMP & ANDOUILLE CHEDDAR GRITS
Sautéed all-natural gulf shrimp, Andouille sausage & sweet onions over cheesy grits & finished with red wine gravy.
RITA’S CHICKEN
Panko-crusted, topped with house lemon butter sauce. Served over dirty rice.
CHICKEN PONTCHARTRAIN
Pan-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.
FRIED GREEN TOMATO BLT & A CUP
Bacon, lettuce & fried green tomatoes served on Texas Toast. Served with a cup of one of our classics.