Tibby's New Orleans Kitchen

Classics By The Cup

(Guest chooses one)

  • 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.

Entrée

(Guest chooses one)

  • BIENVILLE SALAD

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

  • HALF MUFFULETTA & FRIES

    Muffuletta bread loaded with salami, ham, mortadella, olive salad, Swiss cheese & Provolone cheese.

  • HALF FRIED SHRIMP PO’BOY & A SIDE

    Dressed with lettuce, tomato, pickle and mayo. All-natural hand-battered Gulf shrimp.

  • JAMBALAYA

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

  • PASTA MONICA

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

  • EGGPLANT TCHOUPITOULAS

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

  • SLOW-COOKED RED BEANS & RICE

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

Desserts

(20 or 40 pieces depending on party size)

  • BEIGNETS

    Loaded with powdered sugar.