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
- 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, Italicus, or Campari
FRESH-MADE JUICES
- GREEN JUICE
- Kale, Collard, Celery, Spinach, Cucumber, Lemon, Parsley, Mint
- BEET AND CARROT JUICE
- Turmeric, Ginger
BRUNCH STAPLES
- OVERNIGHT OATS
- Stone-milled Oats, Chia Seeds, Caramelized Figs, Cane Syrup, Thyme
- AVOCADO TOAST
- Local Herb Sprouts, Sunflower Seeds, Lemon, Sea Salt
- EGGS BENEDICT FLORENTINE
- Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar
- CRABMEAT OMELETTE
- Blue Crab Ravigote, Dressed Lettuce
- SCRAMBLED EGG TOAST
- Parmigiano-Reggiano
- add 4g Shaved Black Truffles
- PANCAKES
- Whipped Sweet Cream Butter, Vermont Maple Syrup
- add seasonal berries, banana or Valrhona chocolate
- PAIN PERDUE
- Brioche, Bananas, Pecans, Artisan Sugar Cane Syrup
- TOFU IN PURGATORY
- Creole Tomato Sauce, Seasonal Vegetables, Persillade Toast
FROM THE GULF
Seafood on the Half Shell
THE MISS RIVER BRUNCH
Indulge in Chef Alon’s brunch favorites.
- BUTTERMILK-FRIED CHICKEN AND BISCUIT
- Dipping Sauces
- SHRIMP & GRITS
- Anson Mills Corn Grits, Poche’s Andouille, Chives, Butter
- FILET MIGNON TOURNEDOS
- Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs, Bearnaise Sauce
MISS RIVER SPECIALTIES
- SWEET Potato Brioche
- Artisan Cane Syrup Butter, Sea Salt
- DUCK AND ANDOUILLE GUMBO
- Rich Dark Roux, Scallions
- Choice of Louisiana Jasmine Rice or Yukon Gold Potato Salad
- MAISON SALAD
- Charred Avocado, Sunflower Seeds, Lemon Vinaigrette
- BEIGNETS AND HAM
- Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade
- BLUE CRAB AU GRATIN
- Gruyère Cheese, Béchamel, Fresh-milled Bread Crumbs
- Artichoke Salad
- Crispy Garlic, Oregano, Lemon Vinaigrette, Gulf Coast Bottarga
- FRIED SHRIMP POBOY
- Mustard, Mayonnaise, Fully Dressed
- BOUDIN, EGG & CHEESE POBOY
- Best Stop Boudin, Scrambled Egg, Provolone, Creole Mustard, Crystal Hot Sauce
- BUTTERMILK BISCUIT BOARD
- Prosciutto, Praline Bacon, Deviled Eggs, Avocado, Seasonal Jam, Whipped Cane Sugar Butter, Tabasco
SIDES
- PRALINE BACON
- CREAMED SPINACH
- ANSON MILLS CORN GRITS
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- GREEN BEAN ALMONDINE
- BLACK PEPPER CHICKEN SAUSAGE