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, 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
TO START
- 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
- OVERNIGHT OATS
- Stone-Milled Oats, Chia Seeds, Caramelized Figs, Honey, Thyme
- CAVIAR SERVICE
- Imperial Golden Osetra, Heirloom Milled Cornbread Hot Cakes, Accoutrements
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp
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
- Oyster Patty | Shiitake Mushroom, Oyster Cream Sauce, Truffles
- Beignets and Ham | Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade
- Sicilian Artichoke Salad | Crispy Garlic, Oregano, Lemon Vinaigrette, Gulf Coast Bottarga
- - SECOND COURSE -
- Buttermilk-Fried Chicken and Biscuit | with Dipping Sauces
- Eggs Benedict Florentine | Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar
- Shrimp & Grits | Anson Mills Corn Grits, Poche’s Andouille, Chives, Butter
- Fried Shrimp Po’boy | Fully Dressed with Mustard, Mayonnaise Lettuce, Tomato, Onion, Pickles
- Filet Mignon Tournedos | Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs, Béarnaise Sauce
- Muffaletta | Fully Dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese
EGGS AND MORE
- 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
- BOUDIN EGG AND CHOOSE PO’BOY
- Best Stop Boudin, Scrambled Egg, Provolone, Creole Mustard, Crystal Hot Sauce
SIDES
- PRALINE BACON
- CREAMED SPINACH
- ANSON MILLS CORN GRITS
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- CREAMY WHIPPED POTATOES