BrewRiver Creole Kitchen Menu

Fried Green Tomates

cornmeal crusted, remoulade blanc sauce, feta cheese * gluten free and vegetarian *

Chicken & Andouille Gumbo

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Gumbo Poutine

Our NOLA version of Poutine: Hand cut fries topped with our dark roux gumbo, and topped with cheese curds!

Louisiana Alligator

buttermilk brined Louisiana alligator, hand dredged, house-made Sriracha aioli

Pickles

We say whatever fell out of the barrel because these pickles are exactly that, different seasonal vegetables, including daikon, carrots, string beans, cukes, etc. This is Chef Michael's personal recipe and they are spicy. Many asian spices are used to make the brine. Fun Fact: Chef was going to go into the pickle business with these pickles because so many of our friends and family demanded them.

Smoked Gouda Pimento

Every good southern restaurant has pimento cheese and our's is house-made. Cheddar, house roasted red peppers and smoked gouda are the main ingredients. Served with Sixteen Bricks crostinis.

BrewRiver Salad

Field greens, tomatoes, Blue Cheese, radish slivers, shallot confit, toasted almonds, balsamic vinaigrette

Caesar Salad

2 Romaine hearts with house made caesar dressing, WHITE anchovies, Parmesan cheese and house made parmesan crackers. NOTE: White anchovies are sweeter than standard anchovies. OPTION of add chicken, shrimp or oysters

Creole Jambalaya

A hearty portion of New Orleans-style Jambalaya, with Ohio Proud Chicken, and Louisiana Andouille Sausage mixed with the holy trinity (onions, bell peppers and celery) and rice.

Etouffe Chicken, Shrimp & Andouille

dark roux tomato based sauce, smothered over Louisiana rice with all three (chicken, sausage and shrimp)

New Orleans Bbq Shrimp & Grits

Sautéed shrimp, Kentucky Weisenberger stone ground grits, Worcestershire-spiked butter sauce

Pasta Monica

Fresh pasta, Gulf Shrimp, Creole cream sauce, basil, Parmesan Vegetarian Option - Add fresh vegetables instead of chicken

Catfish Basket

buttermilk brined domestic catfish, hand dredged in cornmeal, house-made Creole tartar sauce, hand-cut fries. Choose between cornmeal crust or blackened.

Chicken Basket

buttermilk brined, hand battered, Ohio Proud chicken, hand-cut fries, served with house-made Sriracha aioli

Fried Oyster Basket

eight cornmeal crusted Gulf oysters, Sriracha aioli, hand-cut fries

Buttermilk Crispy Chicken Entree

Ohio Proud chicken, soaked in buttermilk for 24 hours, local beer batter, local honey drizzle, house made spicy coleslaw and crispy redskin potatoes

Fish N Chips

Cod LOIN (meatier more expensive cut of the fish) house made beer batter, house made kimchee tarter sauce, (kimchee fermented in house), served with hand cut fries

Streetcar Burger

Ohio Proud Beef, American cheese, shredded Iceberg, red onion, house-made pickles and kimchi tartar, potato bun, crispy fries Burger served pink or no pink

Truffle Mac

On our menu since day one, 2012, White truffle-infused oil, Gruyere, Fontina, Parmesan

West Bank Mussels

PEI Mussels honoring the amazing Vietnamese restaurants on the West Bank of NOLA. Broth of ginger, garlic, scallions, lime leaf, coconut milk broth, served with sliced baguette pieces

DeCatur St. Muffaletta

Salami, Mortadella, Ham, Provolone, house-made olive salad served warm on potato bun

Fried Catfish Po' Boy

cornmeal crusted, buttermilk brined domestic catfish, Creole tartar sauce, shredded iceberg, pickle, tomato, New Orleans po' boy bread

Fried Chicken Po' Boy

buttermilk brined Ohio Proud chicken, pickled ginger, Sriracha aioli, iceberg lettuce, pickle, tomato, Leidenheimer New Orleans po' boy bread

Shrimp Po' Boy

Cornmeal crusted, buttermilk brined shrimp, shredded iceberg, pickles, tomato, house-made remoulade blanc sauce, New Orleans po' boy bread

Bananas Foster Bread Pudding

bananas, day old french bread, rum, house-made caramel sauce

Dark Chocolate Brownie

dark chocolate beer brownie, served with beer infused ganache

Doughnuts

Our play on a beignet; bacon infused doughnut, beer glaze, powdered sugar

Gumbo

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Buttermilk Crispy Chicken Samich Brunch

Sweet-n-spicy pickled cabbage, American cheese, lemon aioli, Sixteen Bricks bun served with hand-cut fries

Chicken & Andouille Gumbo

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)