Experience the vibrant fusion of Southern food and musical artistry with our New Orleans Jazz Brunch. Set against the lively backdrop of live jazz music, the brunch at Miss River showcases high-quality, locally sourced ingredients in dishes like Duck and Andouille Gumbo and Blue Crab au Gratin. As the melodies of jazz fill the air, indulge in unique cocktails and fresh juices, making each visit an unforgettable celebration of New Orleans’ rich cultural heritage.
COCKTAIL SERVICE
- LOUISIANA BLOODY MARY
- Classic, Oyster or Spicy, Dress Your Own at Our Bountiful Bloody Mary Garnish Bar
- MISS RIVER MIMOSA
- Curated with Seasonal Fresh Juices, Garnishes and Sparkling Wine
- FLAMING ESPRESSO MARTINI
- Tableside Presentation
- MILK PUNCH
- Banana Rum, Cognac, Pecan Orgeat, Milk
- TABLESIDE SPRITZ CART
- Choice of Aperol, Chambord or Campari
FRESH-MADE JUICES AND SMOOTHIES
- GREEN JUICE
- Kale, Collard, Celery, Spinach, Cucumber, Lemon, Parsley, Mint
- BEET AND CARROT JUICE
- Pomegranate and Ginger
TO START
- BREAD SERVICE
- Sweet Potato Brioche with Cane Syrup Butter and Sea Salt
- DUCK AND ANDOUILLE GUMBO
- Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions
- MAISON SALAD
- Charred Avocado, Sunflower Seeds, Lemon Vinaigrette
- BLUE CRAB AU GRATIN
- Baked with Gruyère Cheese
- BEIGNETS AND HAM
- Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade
- CAVIAR SERVICE
- Imperial Golden Osetra, Heirloom Milled Cornbread Hotcakes and Accoutrements
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Pickled Crab Claws, Louisiana Crab Ravigote, Boiled Shrimp
LIGHT
- OVERNIGHT OATS
- Stone-Milled Peel Corn Oats, Chia Seeds, Caramelized Figs, Honey Thyme
- AVOCADO TOAST
- Fresh-Milled Rye Sourdough, Local Herb Sprouts, Sunflower Seeds, Lemon Sea Salt
- GIARDINIERA SALAD
- with Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra-Virgin Olive Oil, Freshly Shaved Parmigiano-Reggiano
- HEIRLOOM TOMATOES
- Goat Cheese, Aged Balsamic Vinegar and Basil
THE MISS RIVER BRUNCH
Let our team take you through Chef Alon’s culinary journey.
- CHOOSE 1
- Cocktail Service
- CHOOSE 1
- First and Second Course
- - FIRST COURSE -
- Best Stop Boudin | Crackers, Mustard, Scallions
- Sweet Potato Brioche | Cane Syrup Butter and Sea Salt
- Oysters Brochette | Bacon, Bordelaise and Toast
- Deviled Eggs | with Paddlefish Caviar
- Heirloom Tomatoes | Whipped Goat Cheese, Aged Balsamic Vinegar and Basil
- - SECOND COURSE -
- Buttermilk-Fried Chicken and Biscuit | with Dipping Sauces
- Pain Perdue | Brioche with Bananas, Pecans, Artisan Sugar Cane Syrup
- Clay Pot Dirty Rice | Served with a Crispy Bottom, Duck Egg Yolk, Creamy Liver Pâté, Scallions
- Eggs Crème de la Crème | Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar
- Shrimp & Grits | Anson Mills Corn Grits, Poche’s Andouille, Chives, Butter
- Filet Mignon Tournedos | Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs and Béarnaise Sauce
EGGS AND MORE
- CRABMEAT OMELETTE
- Filled with Blue Crab Ravigote and Accompanied by Dressed Lettuce
- SCRAMBLED EGG TOAST
- Smothered with Shaved Black Truffles and Parmigiano-Reggiano
- PANCAKES
- Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup
SIDES
- PRALINE BACON
- CREAMED SPINACH
- ANSON MILLS CORN GRITS
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle