Cochon Butcher, New Orleans

THE ROOMS

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Tchoupitoulas Room

The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.

Higgins Room

The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.

Tchoupitoulas + Higgins Room

The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.

Wine Room

The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 20 people for a seated meal or up to 25 for a small cocktail reception.

Mezzanine

The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.

ABOUT US

BRET MACRIS

Chef de Cuisine

Bret Macris grew up in Burbank, California and started cooking at the legendary Campanile Restaurant straight out of college. Under the guidance and mentorship of Mark Peel and Nancy Silverton, Bret attended Le Cordon Bleu in Pasadena while still working full time at Campanile. He spent seven years there, with four as Chef de Cuisine, before moving to the Happy Gnome brew pub in St. Paul, Minnesota where he was a Tournant/Consultant. In 2009, Bret became the Executive Chef at Rosewater Restaurant in Brooklyn and in 2015 he opened Syndicated Bar Theater Kitchen in New York. Bret joined the Link Restaurant Group in January 2016 as Sous-Chef at Butcher where he became Chef de Cuisine in 2018.

MATTHEW GHABRIAL

General Manager

Matthew Ghabrial began his tenure in the service industry as a teenager, working in a New Jersey pizzeria. In 2003, he moved to New Orleans to attend Loyola University, where he graduated with a degree in Latin American Studies. Matthew worked in several restaurants and bars in New Orleans until joining up with Cochon in 2006, originally as a server and later a bartender. In the spring of 2013, Matthew left Cochon to help set up and run the bar at Link Restaurant Group’s new Peche Seafood Grill. Shortly thereafter, he took the helm at Cochon Butcher as General Manager.

DONALD LINK

EXECUTIVE CHEF AND CHIEF EXECUTIVE OFFICER LINK RESTAURANT GROUP: HERBSAINT, COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL AND LA BOULANGERIE

Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café.

Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.
The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org

STEPHEN STRYJEWSKI

CHEF/PARTNER, LINK RESTAURANT GROUP: COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL AND LA BOULANGERIE

Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is Chef/Partner of New Orleans’ award winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu a private event facility and La Boulangerie a neighborhood bakery and café. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. In 2007 Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the James Beard Foundation award in the same category. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned their Stars,” and has been consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide and was recently named one of the 20 most important restaurants in America by Bon Appétit.

In 2015, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org

In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has traveled extensively in the United States and Europe. He resides in New Orleans’ Irish Channel with his wife and two daughters.

MAGGIE SCALES

executive pastry chef Link Restaurant Group, Chef/Partner La Boulangerie

Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department.

BACK HOME

DAIRY

MAUTHE'S PROGRESS MILK BARN

Buttermilk, Heavy Cream, Milk, Yogurt
McComb, MS

MEAT & SEAFOOD

BN Ranch

Bill Niman
Turkey
Alameda, CA

Des Allemands Outlaw Katfish

Joey & Jeannie Fonseca
Catfish, Frog Legs, Alligator, Soft Shelled Crabs, Crabs
Des Allemands, LA

Dino's Seafood

Dino Pertoute
Shrimp, Soft Shell Crab, Crab, Catfish
Gretna, LA

ROCKING R RANCH

Whole Hog and Goat
Tylertown, MS

JAMES SHOOP

Pastured Poultry
Franklinton, LA

SNAKE RIVER FARMS

Pork Bellies
Boise, ID

FRUIT & VEGETABLE

A & K Citrus

Kenneth and Aloma Savastano
Citrus Producer with limited Fall & Winter Production
Braithewait, LA

Allen Bee Farms

Honey
Plaquemine, LA

ACCARDO PRODUCE

Specialty Producer in the area of heirloom tomatoes as well as rare pepper varieties
Hester, LA

COVEY RISE FARMS

Sandy Sharp
Year round vegetable production
Husser, LA

Cherry Creek Orchards

Jesse Nagel
Apple and Peach Orchard, specializing in heirloom tomato production.
Pontotoc, MS

Fekete Farm

Frank Fekete
Year round production of fruit and vegetables, specializing in strawberries
Hungarian Settlement, LA

Good Food LLC.

Shoots, Sprouts and Microgreens
Urban Plots

Grow Dat Youth Farm

Fall, Winter and Spring production of vegetables, specializing in lettuce and salad greens
City Park, New Orleans

Indian Springs Farmers Co-op

Ben Burkett & David Shaw
Year round vegetable production, specializing in fresh shelled peas, beans and sweet potatoes
Petal, MS

Isabelle's Organic Citrus

Citrus producer. Known for blood oranges as well as specializing in uncommon varieties such as pomelos
English Turn, LA

Inglewood Farms

Keller Family, Corwith Davis
Year round production of fruit and vegetables, specializing in pecans, pork and chicken.
Alexandria, LA

J & D Produce

Blueberries
Poplarville, MS

Johndale Farm

Ponchatoula Strawberries
Ponchatoula, LA

Mississippi Natural Products

Shiitake Mushrooms

Mizell Farms

Jim Mizell
Fall, Winter and Spring production of vegetables, specializing in lettuce and salad greens
Folsom, LA

Our School at Blair Grocery

Year round production of vegetables, specializing in salad greens
New Orleans, LA

Old Market Lane Farm

C.C. Gaienne
Year round production of fruit and vegetables, specializing in blueberries, figs, lettuce and salad greens
Hammond, LA

Perilloux Farm

Timmy Perilloux
Year round vegetable production
Montz, LA

Point Coupee Co-Op

Year round production of fruit and vegetables. Specializing in fresh shelled peas and beans and other traditional Southern vegetables.
Point Coupee, LA

Three Bros. Farm

Bob Romero
Raw Sugar
Youngsville, LA

Vintage Garden Arc Enterprises

Kasey Mitchell
Year round fruit and vegetable production, specializing in salas greens and rare papper varietes
New Orleans, LA

CAFE HOPE FARM

Year round fruit and vegetable production, specializing in herbs
Marrero, LA

COMPOSTELLA FARM

Year round vegetable producer, specializing in salad greens and rare pepper varieties
Tickfaw, LA

PEEPS FARMS

Yard eggs
Carriere, MS

POCHE FAMILY FARM

Year round vegetable production, specializing in green house tomatoes and cucumbers
Independence, LA

SANKOFA MARKET

Urban Gardens in year round vegetable production, specializing in herbs
New Orleans, LA

SOUTHBOUND GARDENS

Urban Gardens in year round vegetable production, specializing in herbs
New Orleans, LA

VEGGI FARMERS COOP

Year round fruit and vegetable production, specializing in Asian varieties and salad greens
New Orleans East, LAc

BACK HOME

James Beard Foundation Awards

LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION

The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint.

Times Picayune, Nola.com

TOP 10 RESTAURANTS
BY BRETT ANDERSON

Since its opening in 2006, Cochon, and its more casual appendage, Cochon Butcher, has inspired countless chefs, both locally and nationally, to harness the raw power hidden in the hoofs and crannies of whole hogs. I have yet to visit a restaurant that deploys this power as artfully as Cochon. Yes, the collaboration between James-Beard-award-winning chefs Donald Link and Stephen Stryjewski (see also Herbsaint and Peche) counts fried livers, fried pig’s ears and bacon and fried oyster sandwiches as staples. So Cochon is in no danger of overvaluing subtlety. But neither is it in danger of falling prey to a sensibility that values shocking diners more than pleasing them, an unappetizing glitch in the strategies of too many American restaurants run by chefs less mature than Cochon’s. The restaurant’s food is rich, but the story it tells about Cajun and Southern cooking hasn’t grown tired because it’s also balanced. The balance is in the details of each plate, where all manner of produce, herbs and pickles keep the robust cooking in check, and on the menu as a whole, which includes arguably New Orleans’ best seafood court-bouillon and an arsenal of vegetable side dishes (say yes to the squash stewed with okra and tomatoes) that are alone worth the price of admission. Yes, the dining room is loud. Yours would be too if you knew how to make a ham hock sing.

Food Network

On The Road: New Orleans

Cochon (with Butcher) has been selected by The Food Network for ‘On The Road: New Orleans.’

Times Picayune

PASTRY CHEFS STILL GETTING CREATIVE WITH KING CAKES
BY SUSAN LANGENHENNIG

Seeing the first king cakes arrive in my neighborhood grocery store last weekend reminded me of a quip a friend made last year about plain king cakes, the unfilled kind. Only in New Orleans, he said, could you call something coated with frosting, dusted with sugar and baked with a plastic baby inside “plain” with a straight face. Each year, bakeries, cafes, restaurants and doughnut shops up the ante on what goes in or on a king cake…. It’s hard not to marvel at the variations. This year, bananas show up in at least three filled varieties that I’ve come across: the Elvis at Cochon Butcher… As Carnival 2013 kicks off, I checked in with a few places to see what else is coming out of the oven. Cochon Butcher With layers of chocolate peanut butter; apple and Creole cream cheese; and lemon doberge, pastry chef Rhonda Ruckman’s king cakes almost call out for a new hybrid dessert category. Her most over-the-top flavor is an homage to another sort of royalty: The “Elvis” is filled with bananas, peanut butter, house-cured bacon and topped with toasted marshmallow. The Elvis is sold daily by the slice or as a whole cake by special order in advance. And, like last year, Ruckman’s king cakes come with a tiny pink piglet instead of a baby, a cute touch from a restaurant named for the French word for pig.

The Advocate

CROWN THE KING WITH BACON – AREA BAKERS TACKLE CARNIVAL CONFECTION WITH UNUSUAL FLAVORS
BY BETH COLVIN

The king behind Cochon Butcher’s king cake isn’t the one we usually associate with the Mardi Gras pastry. This one’s a little more rock ‘n’ roll. For Mardi Gras, the restaurant at 930 Tchoupitoulas Street, New Orleans, will serve an Elvis king cake, filled with peanut butter and bananas and topped with toasted marshmallows and bacon. “They’re a little bit crazy,” pastry chef Rhonda Ruckman said of the confection, which started out last year as gifts to friends. “It’s fun and different.” This isn’t Cochon’s first flirtation with Elvis-inspired food. In the past, Butcher featured Elvis sandwiches and the main Cochon restaurant also featured Elvis ice cream. Michael Carmody, Ruckman’s assistant, came up with the idea for a crawfish boil and then it was tested out on friends and family. The Elvis cake joins Cochon Butcher’s lineup of cinnamon, lemon, apple and creole cream cheese, and chocolate peanut butter king cakes. This year, all but the Elvis cake will be offered in individual sizes. The Elvis cake will be available by the slice in the restaurant or can be ordered whole. Unlike some other outlets, Cochon Butcher won’t offer its Elvis cakes until January 6 – Twelfth Night, the traditional start of the Mardi Gras season. “We’re traditionalists in that sense,” Ruckman says.

Food & Wine Magazine

BEST SANDWICH SHOPS: COCHON BUTCHER; NEW ORLEANS

For the past decade, we’ve lived in an era of pumped-up burger cooks, who have done impossibly good—and not so good—things with ground beef and a bun. Now, finally, there’s news for everyone who has had more than enough burgers. It’s time to make way for the sandwich chefs and their incredible creations. Chef Donald Link’s acclaimed Cochon muffuletta, with house meats and olive salad, is always on the menu.

Garden & Gun

THE 50 BEST SOUTHERN FOODS: MEATS

Cochon Butcher: In a town where po’boys and muffulettas call into question the sanity of any soul who opts for a sliced-bread sandwich, Cochon Butcher’s Stephen Stryjewski and Donald Link fight back hard with this Southern spin on grilled cheese. Slices of Swiss and house-cured, uncrisped bacon made from shoulder meat hold their own, but it’s a careful layering of vinegar-laced collard greens cooked al dente that nudges the bacon melt onto the bucket list.

Travel + Leisure Magazine

THE 50 BEST NEW U.S. RESTAURANTS
BY ANYA VON BREMZEN

Cochon Butcher: This new Warehouse District wine bar and meat market combo from the owners of Herbsaint and Cochon brings a loving Cajun inflection to the art of cured meat. Try the housemade boudin sausages or tasso ham, grab a muffuletta sandwich to go, or sample such irrestible $6 bar bites as andouille sausage pizzetta with a glass of Barbere d’Asti. Those bacon pralines? They’re the next big food fad in the making.

Condé Nast Traveler

HOT TABLES: 50 Amazing Restaurants

Each year, our team of voracious eaters sets off, fork in hand, to search out the world’s most exciting new restaurants – as always, traveling anonymously and paying for every last bite of foie gras. Countless courses later, we’ve narrowed the field to 50 tables in 26 countries. From bargain prix fixes in Paris to blowout feasts in Dubai, there’s something for every taste and budget. (Cochon Butcher) This self-described swine bar and eatery is chef-owner Donald Link’s addition to his wildly popular Cochon. Nestled behind the restaurant, the compact space ha a small market stocked with homemade charcuterie and pickled vegetables, as well as a handful of stools for sipping wine and tucking into small plates. Dishes like pickled pig’s feet and Cajun-spiced soppressata pay homage to both the pig and the Big Easy, and there’s a deliciously fatty pressed duck pastrami sandwich oozing with melted Gruyére. Tip: Come at lunch and don’t leave without trying the smoky bacon pralines.

Metropolitan Home

THE GREAT AMERICAN SANDWICH
BY JANET FLETCHER

In the hands of talented American chefs, the sandwich comes edible art. These seven takes on traditional lunch-box fare revisit the format with whimsy, style and spice. Today’s best sandwiches upend old notions about what belongs between two slices of bread. Although lettuce and mayo haven’t gotten the boot, America’s most notable sandwich artisans no longer feel obliged to include them. Chefs like Donald Link at New Orleans’s recently opened Cochon Butcher Shop apply the same finicky standards to sandwiches that they do to the rest of the menu. Cochon’s muffuletta admits only house-cured meats, from mortadella to Genoa salami to supple sliced ham. The chef also prepares his own giardiniera , the signature olive relish that marks a muffuletta.

Bon Appétit

The Hot 10 – Best New Places for Hot Dogs
By Andrew Knowlton

While the classic hot dog with ketchup and mustard is near culinary perfection, the frank continues to inspire fresh versions at restaurants across the country. Here’s what chefs are teaching old dogs plenty of new tricks.

Cochon Butcher – Orleans

Boutique butcher-shop fans take note: The housemade meats are sold by the pound, as well as on sandwiches like the muffuletta or the hot pork sausage with mustard and sauerkraut.

BACK HOME

NEW ORLEANS MENU

SANDWICHES

BUCKBOARD BACON MELT 12
WITH COLLARDS ON WHITE

COCHON MUFFALETTA 14
WITH HOUSE MEATS + OLIVE SALAD ON SICILIAN ROLL

PASTRAMI 11
WITH SAUERKRAUT ON RYE

SMOKED TURKEY 13
WITH AVOCADO, SPROUTS, TOMATO + BASIL AIOLI ON 7 GRAIN

PORK BELLY 10
WITH MINT + CUCUMBER ON WHITE

COLD ROAST BEEF 11
WITH HORSERADISH + ARUGULA ON ONION BUN

BBQ PORK 10
“CAROLINA STYLE” ON POTATO ROLL

BLT 11
WITH BUTCHER BACON ON WHITE

CAJUN PORK DOG 10
ON PRETZEL BUN

CUBANO 10
WITH SMOKED PORK, HAM + SWISS ON BOLILLIO ROLL

GAMBINO 12
WITH HOUSE MEATS + HERB VINAIGRETTE ON CIABATTA

MOROCCAN SPICED LAMB 12
WITH CUCUMBERS, TZATZIKI + CHILI OIL ON FLATBREAD

LE PIG MAC 10
TWO ALL PORK PATTIES, SPECIAL SAUCE, LETTUCE, CHEESE, PICKLE, ONION ON SESAME BUN

SMALL PLATES + SIDES

HEAD CHEESE WITH CHOW-CHOW + MUSTARD 6
MARINATED BRUSSELS SPROUTS 6
SWEET + SPICY BRISKET SLIDER 9
DUCK PASTRAMI SLIDER 7
PIMENTO CHEESE SLIDER 6
MAC-N-CHEESE 6
HOT BOUDIN 6
POTATO SALAD 3
COLE SLAW 3
HOUSE CHIPS 2
CHARCUTERIE PLATE 16
CHEESE PLATE 16

DINNER ENTREÉ SPECIALS

MONDAY
Red Beans + Rice w/Fried Pork Chop

TUESDAY
Beer Beef Dumplings, Tomato + Lima Beans

WEDNESDAY
BBQ Ribs w/Baked Beans + Slaw

THURSDAY
Boudin Stuffed Chicken Leg

FRIDAY
Fried Catfish w/Corn Fritters + Remoulade

SATURDAY
Fried Chicken w/Watermelon, Cornbread + Steen’s Syrup

desserts

HOUSEMADE ASSORTED COOKIES 1.25
BACON PRALINES 2.50
BROWNIES 4.95
CAKES, DAILY SELECTION, 5/SLICE | 55/WHOLE
PIES, DAILY SELECTION, 4/SLICE | 28/WHOLE

–Pastry Chef, Maggie Scales–

BACK HOME

HOUSE MADE MEATS + SAUSAGES

ANDOUILLE, 9/LB
SMOKED COUNTRY SAUSAGE, 9/LB
SMOKED DEER SAUSAGE, 9/LB
BOUDIN, 7.50/LB
FRESH SAUSAGE, 7.50/LB
TASSO, 9/LB
BUTCHER BACON, 16/LB
KUROBUTA BACON, 16/LB
PANCETTA, 12/LB
BUCKBOARD BACON, 12/LB
PASTRAMI, 12/LB
DUCK PASTRAMI, 22/LB
DUCK CONFIT, 9 EACH
SMOKED TURKEY, 18/LB
SHOULDER HAM, 10/LB
BOLOGNA, 8/LB
MORTADELLA, 10/LB
SALAMI COTTO, 10/LB
BEEF JERKY, 28/LB
DUCK JERKY, 32/LB
COUNTRY TERRINE, 12/LB
HEAD CHEESE, 10/LB
PORK RILLON, 20/LB

HOUSE CURED SALAMI

SOPRESSATA, 7/¼LB
SPICY FENNEL, 7/¼LB
GENOA, 7/¼LB
COPPA, 17/LB
CAPICOLA, 10/LB

CALL US AT (504) 588-7675 FOR THE MOST CURRENT SELECTION

BACK HOME

–all orders require advanced notice–

ENTREES AND TRAYS

JAMBALAYA STUFFED WHOLE CHICKEN 20
READY TO COOK OR FULLY COOKED

WHOLE SUCKLING PIG, MARKET PRICE
AS IS OR ROASTED

BBQ PORK + FIXINGS, 55/6 PEOPLE
BUNS, SLAW

SEASONAL GUMBO, 18/QUART

SAUSAGE + BOUDIN PLATTER, 24/6 PEOPLE

BOUDIN, 7.50/LB

CHARCUTERIE PLATTER, 50/8 PEOPLE | 75/15 PEOPLE | 150/25 PEOPLE

CHEESE PLATE, 50/8 PEOPLE | 75/12 PEOPLE | 150/20 PEOPLE

ASSORTED BUTCHER SANDWICHES, 55/20 PIECES

SIDES

POTATO SALAD, 8/4 PEOPLE
MARINATED BRUSSELS SPROUTS, 20/4 PEOPLE
SMOTHERED GREENS, 16/6 PEOPLE
MAC’N’CHEESE, 16/4 PEOPLE
COLESLAW, 4/PINT
DEVILED EGGS, 8/DOZEN
PIMENTO CHEESE, 10/PINT
HOUSEMADE CRACKERS, 3.50/BAG

SWEETS

BACON PRALINE BOX 12.50
CAKES, DAILY SELECTION 55
PIES, SEASONAL 28
COOKIE TRAY, 30/25 PCS

CALL US AT 504.588.7675 TO PLACE YOUR ORDER

BACK HOME

–COCKTAILS, BEERS AND WINES CHANGE ON A WEEKLY BASIS–

COCKTAILS

–sample menu–

WHOOPS-A-DAISY 9
Hayman’s Old Tom Gin, Pierre Ferrand Dry Curacao,
Orange Bitters, Housemade Grenadine, Lemon Juice, Soda

THE RIK SLAVE 8
A shot of Old Forrester Bourbon + a Miller High Life

ROCKIN REBEL 9
Mister Katz’s Rock + Rye, Maraschino Syrup,
Sweet Vermouth, Orange Bitters, Whiskey Barrel Bitters

ROSA’S CANTINA 9
Nuestra Soledad Mezcal, Cimarron Tequila, El Guapo Cucumber
Lavender Bitters, Cucumber Cordial, Jalapeño, Lemon

THE TEDDY PENDERGRASS 9
Crop Tomato Vodka, Basil, Bittermen’s Celery Bitters,
Lime Juice, Soda

THE DAQS RIGGS 9
Wray + Nephew Overproof Rum, Appleton Silver Rum,
Strawberry Cordial, Lime

WINES

–easy accessible, food friendly and affordable old-world focused wines by the glass or the bottle–

SPARKLING
Torre Oria Cava N/V Penedes 7/35

WHITE
Hondarrabi Zuri, Aidura, ‘14 Txakolina 7/35
Grüner Veltliner, Schwarzböck,‘14 Weinvertal (1L) 6/35
Pinot Gris, Villa Wolf,‘12 Pfalz 6/30
Riesling, Selbach Oster Feinherb,‘14 Mosel 8/40
Sauvignon Blanc, Henri Bourgeois,‘13 Sancerre 9/45
Chardonnay, Calcasieu,‘13 Sonoma 10/50

ROSE
Hondarrabi Blend, Ameztoi Rubentis,‘15 Txakolina 9/45

RED
Lambrusco, “Amabile” Cleto Chiarli, N/V Emilia-Romagna 6/30
Barbera, Cantine Valpene “Rosso Pietro,”14 Piedmont 8/40
Gamay, Domaine du Vissoux Pierre, Chermette ’14 Beaujolais 8/40
Pinot Noir, Albert Bichot Savigny-Les ,Beaune ‘13 Bourgogne 9/45
Syrah Blend, Domaine d’Andezon,‘14 Côtes du Rhône 8/40
Mencia, José Antonio Garcia Unculín,‘14 Bierzo 9/45

BEER

DRAFT BEER
–rotating taps featuring local, Southern or limited release brews–

Great Raft Make Believer Session IPA, LA 6/10 oz.
Tin Roof Rusted Rye IPA, LA 7/28
Gnarly Barley Catahoula Common Lager, LA 7/28
Terrapin Sound Czech Pilsner, GA 7/28

BOTTLED BEER
Miller Lite, WI 3
Miller High Life, WI 3
Parish Brewing Envie Pale Ale, LA 5
New Belgium Citradelic Tangerine IPA, CO 5
Abita Amber, LA 5
So. Prohibition Suzy B Dirty Blonde Ale, MS 5
Founder’s All Day IPA, MI 5
Great Raft Reasonably Corrupt Black Lager, LA 5
So. Prohibition Jack the Sipper ESB, MS 5
Santa Fe Brewing Black IPA, NM 5
St. Arnold Art Car IPA, TX 5
Santa Fe Java Stout, NM 5
Lagunitas Maximus IPA, CA 5
Bell’s Brewery Oarsmen Ale, MI 5
JK’s Scrumpy Cider, MI 7

BACK HOME

NASHVILLE MENU

SANDWICHES

–all sandwiches served with choice of side–

COCHON MUFFULETTA 12
THE NEW ORLEANS CLASSIC! HOUSE MORTADELLA, CAPICOLA, RUSTICA, PROVOLONE + OLIVE SALAD ON ITALIAN LOAF

BUCKBOARD BACON MELT 12
LEAN COPPA BACON, SWISS CHEESE + BRAISED COLLARDS ON WHITE TOAST

HOUSE SMOKED TURKEY 12
WITH AVOCADO, SPROUTS, TOMATO + BASIL AIOLI ON MULTIGRAIN TOAST

SWEET + SPICY BRISKET SANDWICH 11
SMOKED BEEF BRISKET, SWEET + SPICY BBQ SAUCE, CHOPPED HOUSE MADE DILL PICKLE RELISH ON FLOUR TOP BUN

COLD ROAST BEEF 11
WITH HORSERADISH AIOLI + ARUGULA ON ONION BUN

SMOKED CHICKEN SALAD 10
WITH DIJONAISE, SHREDDED ICEBERG + ONIONS ON TOASTED BUN

BBQ PORK 10
“CAROLINA STYLE” WITH COLESLAW ON FLOUR TOP BUN

CRISPY PORK BELLY 10
WITH MINT, CHILI + MARINATED CUCUMBERS ON WHITE TOAST

BLT 11
COCHON BUTCHER BACON, TOMATO, ARUGULA + MAYO ON WHITE TOAST

BLACK EYED PEA FALAFEL 10
VEGETARIAN FALAFEL WITH CHOW-CHOW, ARUGULA + CURRY YOGURT SAUCE IN PITA BREAD

GAMBINO 12
WITH GENOA, SALAMI COTTO, COPPA ARUGULA, SHAVED ONIONS + HERB VINAIGRETTE ON HOGGIE BUN

CUBANO 11
SMOKED PORK, SHOULDER HAM, SWISS CHEESE, DIJON, MUSTARD AND HOUSE DILL PICKLES WITH CILANTRO VINAIGRETTE

MOROCCAN SPICED LAMB 12
WITH CHILI OIL + CUCUMBER TZATZIKI IN PITA BREAD

LE PIG MAC 11
TWO ALL-PORK PATTIES, SPACIAL SAUCE, LETTUCE, CHEESE, PICKLE + ONION ON A SESAME SEED BUN

SMALL PLATES + SALADS

CHARCUTERIE PLATE 16
SERVES 2-4
BUTCHER-SELECTED HOUSE-CURED MEATS WITH MUSTARD, HOUSE PICKLES + HOUSE MADE CRACKERS

HEAD CHEESE 6
WITH CHOW-CHOW, MUSTARD + HOUSE MADE CRACKERS

HOT BOUDIN 6
CLASSIC SPICY SAUSAGE OF CAJUN RICE + PORK WITH MUSTARD

DEVILED EGGS 3
THREE DEVILED EGGS TOPPED WITH COCHON BACON

STEAMED SHRIMP 9
PEAL’N EAT + COCKTAIL SAUCE

CHICKEN + ANDOUILLE GUMBO
CUP 5 | BOWL 9
WITH RICE + SCALLIONS. EXACTLY AS IT SHOULD BE.

SAUSAGE PLATE 8
BUTCHER SAUSAGE OF THE DAY

PIMENTO CHEESE SLIDERS 6
GRILLED HOUSE MADE PIMENTO CHEESE ON WHITE TOAST

COBB SALAD 12
ROMAINE, HOUSE-SMOKED TURKEY, BACON, AVOCADO, HARD-BOILED EGG, BLUE CHEESE CRUMBLES + BUTTERMILK DRESSING

SICILIAN SALAD
REGULAR 9 | ENTREE 11
ICEBERG, ONIONS, MORTADELLA, SALAMI, PROVOLONE, PICKLED PEPPERS, TOMATOES + HERB VINAIGRETTE

ROMAINE SALAD 7
WITH CUCUMBERS, TOMATOES, SHAVED RED ONIONS + BUTTERMILK DRESSING
ADD TURKEY OR SMOKED CHICKEN SALAD 3.5

DAILY SPECIALS

–served all day–

MONDAY
NOLA STYLE RED BEANS + RICE WITH CAJUN SMOKED SAUSAGE + SIDE 11

TUESDAY
CAJUN PASTA WITH CHICKEN + ANDOUILLE SAUSAGE 11

WEDNESDAY
½ CHICKEN 12 | ¼ CHICKEN 10
SMOKED CHICKEN WITH DIRTY RICE + SIDE

THURSDAY
SMOTHERED, SLOW-BRAISED PORK SHOULDER WITH RICE, GRAVY + SIDE 12

FRIDAY
FRIED CATFISH, HUSHPUPPIES, COLESLAW + TARTAR SAUCE
2 PIECES OF CATFISH | 14 1 PIECE OF CATFISH 10

SATURDAY
GULF SHRIMP + POBLANO GRITS WITH TASSO GRAVY 14

SUNDAY
½ CHICKEN 12 | ¼ CHICKEN 10
FRIED CHICKEN + TWO SIDES

SIDES

ROMAINE SALAD 3
MARINATED BRUSSELS SPROUTS 3
MAC-N-CHEESE 3
POTATO SALAD 3
COLESLAW 3
HOUSE MADE CHIPS 2

PIGLETS FOR KIDS 12 + UNDER

BOLOGNA SANDWICH W/YELLOW MUSTARD + CHIPS 5
MAC-N-CHEESE 5
KID PIG MAC ONE PORK PATTY WITH CHEESE + CHIPS 6
TURKEY SANDWICH WITH AMERICAN, MAY + CHIPS 6
GRILLED CHEESE + CHIPS 5

desserts

HOUSE MADE COOKIES 1.25
CAKES, SLICE 5 | WHOLE 55
PIES, SLICE 4 | WHOLE 28

BACK HOME

–all orders require advanced notice–

ENTREES

BOUDIN STUFFED WHOLE CHICKEN 20
READY TO COOK OR FULLY COOKED

JAMBALAYA STUFFED CHICKEN 20
READY TO COOK OF FULLY COOKED

BBQ PORK “CAROLINA STYLE” serves 8ppl 30
SERVED WITH PORK, BUNS, BBQ SAUCE, PICKLES

GUMBO 15/QT

JAMBALAYA 9/QT

BOUDIN serves 4ppl 18
SERVED WITH HOUSE PICKLES, ABITA MUSTARD

SMOKED CHICKEN 30
2 BIRDS

SIDES

POTATO SALAD, 10/QT
COLESLAW, 10/QT
MARINATED BRUSSELS SPROUTS, 12/QT
MAC’N’CHEESE, 12/QT
HOUSE MADE DILL PICKLES 7/PT
HOUSE MADE b+b PICKLES 7/PT
DIRTY RICE 12/QT
RED BEANS + RICE 12/QT

SALADS N’SUCH

COBB SALAD
sm (serves 4ppl) 24
lg (serves 8ppl) 48
ROMAINE SALAD
sm (serves 4ppl) 14
lg (serves 8ppl) 28
SICILIAN SALAD
small (serves 4ppl) 22
lg (serves 8ppl) 44
CHICKEN SALAD 16/QT
PIMENTO CHEESE 16/QT

FAMILY MEAL DEALS FOR 4

BOUDIN OR JAMBALAYA STUFFED CHICKEN 35
READY TO COOK OR FULLY COOKED, 2 SIDES – POTATO SALAD, COLE SLAW OR MAC N’ CHEESE
BBQ + FIXINGS 35
BUNS, PICKLES, SAUCE, 2 SIDES – POTATO SALAD, COLESLAW OR MAC N’ CHEESE
CHICKEN AND ANDOUILLE GUMBO + ROMAINE SALAD 29
JAMBALAYA + ROMAINE SALAD 23
SMOKED CHICKEN 30
INCLUDES 1 BIRD + 2 SIDES – POTATO SALAD, COLESLAW OR MAC N’CHEESE

PARTY TRAYS

SAUSAGE PLATTER serves 4ppl 24
SERVED WITH ABITA MUSTARD, HOUSE MADE PICKLES, CRACKERS
CHARCUTERIE PLATTER, serves 8ppl 50
5 HOUSE CURED MEATS, PICKLES, ABITA MUSTARD, CHOW CHOW, CRACKERS
DEVILED EGGS 12/DZ
MUFFALETTA TRAY 20 PIECES 60

SWEETS

COOKIE TRAY, 25 cookies 35
WHOLE CAKES 55
WHOLE PIES 28

CALL US AT 615.567.5887 TO PLACE YOUR ORDER

BACK HOME

–sample menu–

COCKTAILS

EL CAMINO 7
Tequila, grapefruit, lime, simple syrup, serrano, soda + smoked salt

THE HEADLINER 7
Gin, lime, simple syrup, mint + cucumber

SAZERAC 9
Rye, simple syrup, peychaud’s bitters + herbsaint

BLACK WALNUT OLD FASHIONED 8
Bourbon, brown sugar simple syrup, black walnut bitters + orange peel

GERMANTOWN MO’TITO 8
Vodka, elderflower liquor, basil simple syrup + fresh lime juice

THE RIK SLAVE 7
Shot of Bourbon + Miller High Life

BEER

BOTTLES AND CANS
PBR, 16oz Tallboy, WI 4.75% 3
Miller High Life Lager, WI 4.5% 4
Miller Lite Lager, WI 4.17% 4
Abita Amber, LA 4.5% 5
Abita Strawberry, LA 4.2% 5
Black Abbey The Rose, TN 5.4% 5
Bold Rock Seasonal Cider, VA 5
Founders Porter, MI 6.5% 5
Good People Brown Ale, AL 5.4% 5
Jackalope Thunder Ann APA, TN 5.5% 5
Little Harpeth Chicken Scratch Pilsner, TN 5.5% 5
NOLA 7th St. Lemon Basil Wheat Ale, LA 4.5% 5
Straight to Ale He Ain’t Heffe Hefeweizen, AL 5% 5
Wiseacre Ananda IPA, TN 6.3% 5
Ballast Point Sculpin IPA, CA 7% 7
Bell’s Two Hearted ALe, MI 7% 6
Oskar Blues Dales’s Pale American Pale, CO 6.3% 5
Bearded Iris Rotating Can, 16oz, TN 9
New Belgium Dayblazer, NC 4.8% 4
Yazoo Hefeweizen, TN 5% 5
Yellowhammer T-Minus Tangerine Kolsch, AL 5% 5

DRAFT
Ask for Daily Selection

WINE

SPARKLING
Cava, Codorniu, N/V Catalonia 8/32
Prosecco, Cielo, N/V Veneto 6/24

ROSÉ
Grenache Blend, Maison Brotte, ‘15 Rhone Valley, France 7/28

WHITE
Vermentino, Elicio, ‘14 Rhone Valley, France 7/28
Sauvignon Blanc, Château Jacquet, ‘14, Bodeaux, France 9/36
Chardonnay, Bellula, ‘15, Languedoc-Roussillon, France 8/32
Grenache Blanc Blend, Les Dauphins, ‘14 Rhone Valley, France 7/28
White Blend, Kuentz-Bas, ‘15, Alsace, France 10/40

RED
Red Blend, Aplanta, ‘15, Alentejano, Portugal 7/28
Malbec, Château Vincens, ‘14 Cahors, France 9/36
Pinot Noir, Gerard Bertrand, ‘14, Languedoc-Roussillon, France 10/40
Tempranillo, Bodegas Flaco, ‘14, Madrid, Spain, 6/24
Grenache Blend, Kermit Lynch, ‘14, Rhone Valley, France 10/40

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