The usual breakfast: Coffee and scone, muffin, Quiche, sausage roll, etc.
The lunch features Creole cuisine under the direction of Chef Paul Wilson.
The menu looks like this:
3144 E 15th Street
Creole BBQ Shrimp Po’ Boy: Shrimp cooked in butter, lemon and spices, 10.50
served on Luna’s French bread with cabbage
and house made mayo with a side of Creole fries
The Primer: Organic roast beef po’ boy with debris (dats de gravy!), cabbage and mayo 8.50
The Queen: Roast beef and French fry po’ boy, brown and white gravy 9.00
The Vedge: French fry Po’ Boy with white gravy and spicy greens 6.50
The Hottie: Hot Links, red-eye gravy and cabbage 8.00
The Duchess: Curried Chicken Salad with sprouts on Whole Wheat 7.50
All sandwiches are served with a side of Creole fries or slaw and a Dixie Snap cookie.
Smoked Bird and Andoullie Gumbo 7.50
Shrimp Ettouffée 9.50
Chicken Frickasee 6.00