$28 Mama Berthas Rotund Sacks - Boiled eggs with seasoned creamy yolk filling; paprika-dusted.

$13 Sacks Of Blood & Toil -  Sliced unripe tomatoes, breaded and fried until crispy.

$8 Cornelius's Cornbread - Cornmeal batter fried instead of baked—crispy outside, soft inside.

$23 The Underground Railroad combo - Chicken Gizzards or Livers or Pickled Pig’s Feet or Pig Ears

$34 Pain, Suffering and Despair Chicken - Crispy, deeply seasoned, a soul food icon.

$31 Big Bertha's Gumbo - Deep, layered stew with roux base—shrimp, crab, or chicken & sausage.

$61 Juneteenth Smoked Yard Bird - Cherrywood-smoked chicken glazed with a hibiscus-molasses reduction, symbolizing both sweetness and struggle. Served with collard greens and charred corn.

$42 Bowl O' The Bayou - A slow-simmered medley of okra, shrimp, sausage, and bell pepper in deeply spiced broth. A dish rooted in West African culinary memory that took new form in the American South.

$81 The Resilience Plate (Chef’s Signature) - Braised oxtails, slow-cooked red beans, and cast-iron cornbread. A dish grounded in patience, endurance, and the art of making richness from what was once considered “scraps.” (comes with a side of fent)

$17 Bayou Beignets with Chicory Chocolate - Classic French Quarter beignets dusted with powdered sugar, served alongside a rich chocolate sauce infused with Louisiana-grown chicory — a reminder of cultural blending and adaptation.

$11 Cotton Field Cake

$8 Whip Licorice (6 pieces)

$16 Tied To A Stake Cobbler - Baked peaches with sweet crust topping; best served warm with ice cream.

$72 Fent (Chef Special)