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 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, 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
- Turmeric, Ginger
THE MISS RIVER BRUNCH
Indulge in Chef Alon’s brunch favorites. | Start your experience with a choice of Gumbo, Boudin or Chilled Tomato Soup
- BUTTERMILK-FRIED CHICKEN AND BISCUIT
- with Dipping Sauces
- SHRIMP & GRITS
- Anson Mills Corn Grits, Poche’s Andouille, Chives, Butter
- FILET MIGNON TOURNEDOS
- Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs and Bearnaise Sauce
MISS RIVER SPECIALTIES
- BREAD SERVICE
- Sweet Potato Brioche with Cane Syrup Butter, Sea Salt
- DUCK AND ANDOUILLE GUMBO
- Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad, 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 & ICE CREAM
- Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp
- BOUDIN, EGG & CHEESE POBOY
- Best Stop Boudin, Scrambled Egg, Provolone, Creole Mustard, Crystal Hot Sauce
BRUNCH STAPLES
- AVOCADO TOAST
- Local Herb Sprouts, Sunflower Seeds with Lemon and Sea Salt
- EGGS BENEDICT FLORENTINE
- Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar
- CRABMEAT OMELETTE
- Filled with Blue Crab Ravigote; 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
- PAIN PERDUE
- Brioche with Bananas, Pecans, Artisan Sugar Cane 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
- HEIRLOOM TOMATOES