Filé Gumbo Bar

Tiny’s Gumbo All-In

This heavily seasoned stew is anything but tiny with chicken, Andouille Sausage, crab  shrimp. Our signature dish defines the diverse roots of American cuisine. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level

Kettle Entrées$32

Fried Chicken with Red Beans & Rice

A boneless chicken thigh marinated in buttermilk and our Cajun seasoning, lightly tossed in seasoned flour and fried, then finished with a drizzle of chili honey. Served with a New Orleans classic—red beans and rice are traditionally made in homes on Mondays with red kidney beans, the holy trinity, spices, and ham bones left over from Sunday dinner

Specials$30

Andouille & Shrimp Jambalaya

Smoky Tasso, Andouille sausage, and shrimp slow cooked in a dark roux gravy with porter beer and aromatic rice.

Lunch Prix-Fixe

Louisiana BBQ Shrimp

A Louisiana classic. Plump head-on shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce

Lunch À la carte - Starters$26.50

Po’ Boy

An American classic originating in 1929 during the streetcar strike in New Orleans. The Martin brothers gave away these amazing free sandwiches to the strikers, the poor boys. This sandwich is served with crispy lettuce, fresh tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread with your choice of fried shrimp, oysters, grilled andouille sausage or a fried jumbo soft shell crab +11. Served with house-fried potato chips

Lunch À la carte - Sandwiches$26

Whole Crab & Shrimp Gumbo

This heavily seasoned stew is cooked with a whole blue crab and shrimp. We start with a velvety, peanut-butter-colored roux made from rendered pork and chicken. This rich base is enhanced with onions, celery, and bell peppers (the holy trinity of Cajun cooking), then seasoned with traditional spices and fresh herbs. Served with white rice and finished with a bright citrus-herb gremolata. Choose your spice level

Kettle Entrées$32