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Dairy free. Gluten-free. A classic New Orleans dish with slow cooked red beans and generous chunks of smoked sausage. It has mild spice and a creamy texture.
Our signature dish. Etouffee means "to smother". A rich blond roux-based sauce with chili seasonings, cumin and coriander, finished with Cheddar cheese.
Vegan. Dairy free. Spicy white beans, celery, onions, cilantro, red pepper and jalapenos in a vegan base.
Vegetarian. Gluten-free. Black beans and caramelized corn in a light cream sauce. A spicy and sweet vegetarian dish. Top with a little, cheese, sour cream and onion.
Vegetarian. A creamy vegetarian etouffee with mushrooms, spinach and a complex array of spices featuring green curry.
The essence of creole cooking. A dark smoky roux featuring sausage, chicken, crawfish and shrimp.
Dairy free. Shredded chicken, crushed red pepper flakes, olive oil, garlic, beer and bread crumbs.
Rice red sauce thickened with a blond roux with pulled chicken, white wine, onions and bell peppers.
Dairy free. Black beans, sauteed onions, carrots, mushrooms, bacon and chorizo, topped off with dry sherry. Top with a little cheese, sour cream and onion.
Dairy free. Gluten-free. A white bean chili with pulled chicken, celery, onions, red pepper, cilantro and jalapeno. Top with a little cheese, sour cream and onion.
Caribbean jerk seasoned chicken with onions, shredded carrots, mushrooms and coconut milk.
Pronounced "mock shoe" with chicken or shrimp, this etouffee loaded with caramelized corn for a creamy sweet and slightly spicy finish.
Bechamel sauce with garlic, chipotle peppers and chicken.
Dairy free. Gluten-free. Cajun version of paella includes chunks of chicken, sausage, bell peppers, onions and creole seasoning stewed together with tomatoes and rice.
Menu for Yats provided by Allmenus.com
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