BrewRiver Creole Kitchen Menu

cornmeal crusted, remoulade blanc sauce, feta cheese * gluten free and vegetarian *

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Our NOLA version of Poutine: Hand cut fries topped with our dark roux gumbo, and topped with cheese curds!

buttermilk brined Louisiana alligator, hand dredged, house-made Sriracha aioli

We say whatever fell out of the barrel because these pickles are exactly that, different seasonal vegetables, including daikon, carrots, string beans, cukes, etc. This is Chef Michael's personal recipe and they are spicy. Many asian spices are used to make the brine. Fun Fact: Chef was going to go into the pickle business with these pickles because so many of our friends and family demanded them.

Every good southern restaurant has pimento cheese and our's is house-made. Cheddar, house roasted red peppers and smoked gouda are the main ingredients. Served with Sixteen Bricks crostinis.

Field greens, tomatoes, Blue Cheese, radish slivers, shallot confit, toasted almonds, balsamic vinaigrette

2 Romaine hearts with house made caesar dressing, WHITE anchovies, Parmesan cheese and house made parmesan crackers. NOTE: White anchovies are sweeter than standard anchovies. OPTION of add chicken, shrimp or oysters

House cured bacon, tomatoes, Blue Cheese crumbles, house-made Creamy Peppercorn dressing

buttermilk brined gator, liege belgian waffle, spicy maple syrup

A hearty portion of New Orleans-style Jambalaya, with Ohio Proud Chicken, and Louisiana Andouille Sausage mixed with the holy trinity (onions, bell peppers and celery) and rice.

dark roux tomato based sauce, smothered over Louisiana rice with all three (chicken, sausage and shrimp)

Sautéed shrimp, Kentucky Weisenberger stone ground grits, Worcestershire-spiked butter sauce

Fresh pasta, Gulf Shrimp, Creole cream sauce, basil, Parmesan Vegetarian Option - Add fresh vegetables instead of chicken

On our menu since day one, 2012, White truffle-infused oil, Gruyere, Fontina, Parmesan

buttermilk brined domestic catfish, hand dredged in cornmeal, house-made Creole tartar sauce, hand-cut fries. Choose between cornmeal crust or blackened.

buttermilk brined, hand battered, Ohio Proud chicken, hand-cut fries, served with house-made Sriracha aioli

eight cornmeal crusted Gulf oysters, Sriracha aioli, hand-cut fries

buttermilk brined, hand dredged in cornmeal, hand-cut fries, house-made remoulade blanc sauce. Choose fried or blackened

Ohio Proud chicken, soaked in buttermilk for 24 hours, local beer batter, local honey drizzle, house made spicy coleslaw and crispy redskin potatoes

Cod LOIN (meatier more expensive cut of the fish) house made beer batter, house made kimchee tarter sauce, (kimchee fermented in house), served with hand cut fries

PEI Mussels honoring the amazing Vietnamese restaurants on the West Bank of NOLA. Broth of ginger, garlic, scallions, lime leaf, coconut milk broth, served with sliced baguette pieces

Salami, Mortadella, Ham, Provolone, house-made olive salad served warm on potato bun

cornmeal crusted, buttermilk brined domestic catfish, Creole tartar sauce, shredded iceberg, pickle, tomato, New Orleans po' boy bread

buttermilk brined Ohio Proud chicken, pickled ginger, Sriracha aioli, iceberg lettuce, pickle, tomato, Leidenheimer New Orleans po' boy bread

Cornmeal crusted, buttermilk brined shrimp, shredded iceberg, pickles, tomato, house-made remoulade blanc sauce, New Orleans po' boy bread

Ohio Proud Beef, American cheese, shredded Iceberg, red onion, house-made pickles and kimchi tartar, potato bun, crispy fries Burger served pink or no pink

bananas, day old french bread, rum, house-made caramel sauce

dark chocolate beer brownie, served with beer infused ganache

Weisenberger Mills house-made Biscuit served with local jam and butter

Our play on a beignet; bacon infused doughnut, beer glaze, powdered sugar

Seasonal Fruit with house-made whipped cream

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)

Our cornmeal-crusted fried green tomato, dry-cured and smoked bacon, lettuce, tomato, fried egg, herb aioli, artisan bread

Sweet-n-spicy pickled cabbage, American cheese, lemon aioli, Sixteen Bricks bun served with hand-cut fries

Romaine hearts, white anchovies, Parmesan cheese, house-made Parmesan crackers topped with cornmeal crusted oysters

Buttermilk crispy organic chicken breast served with Weisenberger Mill house-made biscuit and sausage gravy. Add a local egg for $1.50 more

Buttermilk brined organic Chicken, waffles, spicy Creole maple syrup

Chicken and Andouille sausage, tomatoes, okra, rice, topped with local eggs cooked to order

Four eggs scrambled with goetta, Irish Cheddar, green onions & buttermilk biscuit

Creole Gumbo over hand-cut fries, topped with local cheese curds and local egg

Weisenberger Mill house-made giant biscuit w/ local sausage gravy and local egg

American cheese, shredded iceberg, red onion, pickles, house-made kimchi tartar, Sixteen Bricks bun w/ hand-cut fries or coleslaw

Weisenberger Mills house-made Biscuit served with local jam and butter

Seasonal Fruit with house-made whipped cream

We are confident in saying that this is the most authentic Louisiana gumbo this side of the mason dixon line. It takes 12 hours to make this gumbo which starts with a DARK roux. The dark roux component is very important as many northern versions skip this step and make brothy gumbos. All proper gumbo should be made with a roux that is cooked until it is dark brown, not burned but almost there. This gives the gumbo a rich base which is absolutely necessary. We then use our house smoked chicken and locally made churasco sausage as well as okra and the holy trinity (onion, green pepper and celery)