Checkle Logo
Checkle
Search
For Businesses

Miss River Menu

$Restaurant, American, Bar
2 Canal St, New Orleans, LA 70130

  • ALL DAY

    • GRILLED CHEESE SANDWICH

    • EMILY’S FAMOUS RED BEANS AND RICE

    • HOMEMADE NOODLES

      With Butter or Tomato Sauce and Parmesan Cheese

    • CRISPY CHICKEN TENDERS

      With honey mustard

    • FRIED SHRIMP

      With creamy ravigote dip

    • SHRIMP COCKTAIL

      With mild cocktail sauce

    • STEAMED MINI CRAB CLAWS

      With garlic butter

    • ICEBERG SALAD

      With tomatoes, avocado and ranch dressing

  • DESSERTS

    • BROWNIE SUNDAE

      Vanilla Ice Cream, Chocolate Sauce, Sprinkles

    • ICE CREAM AND SORBET

      Per Scoop

    • CHOCOLATE CHIP COOKIE

      Served Warm

    • BEIGNET

      With powdered sugar

  • TO START

    • DUCK AND ANDOUILLE GUMBO

      Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

    • ROASTED DUCK AND ENDIVE CAESAR

      Hearts of Palm, Pimento Bread Crumbs

    • BLUE CRAB AU GRATIN

      Baked with Gruyère cheese, Béchamel and topped with fresh milled bread crumbs

    • BEIGNETS AND HAM

      Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade

    • CAVIAR SERVICE

      Imperial Golden Osetra, Heirloom Milled Cornbread Hot Cakes and Accoutrements

    • SEAFOOD ON THE HALF SHELL

  • LIGHT

    • OVERNIGHT OATS

      Stone-milled Peel Corn Oats, Chia Seeds, Caramelized Figs, Honey Thyme

    • AVOCADO TOAST

      Fresh Milled Rye Sourdough, Local Herb Sprouts, Sunflower Seeds, Lemon Sea Salt

    • GIARDINIERA SALAD

      with Pickled Market Vegetables, Iceberg Lettuce, Carbernet Vinegar, Extra Virgin Olive Oil and Freshly Shaved Parmigiano-Reggiano

  • EGGS AND MORE

    • CRAB MEAT OMELETTE

      Filled with Blue Crab Ravigote and accompanied by Dressed Lettuce

    • DUCK EGGS CREOLE

      Holy Trinity Stewed with Tomatoes, Seasonal Vegetables and Fresh Herbs

    • SCRAMBLED EGG TOAST

      Smothered with shaved black truffles and Parmigiano-Reggiano

    • PANCAKES

      Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup

  • SIDES

    • PRALINE BACON

    • ANSON MILLS CORN GRITS

    • EMILY'S FAMOUS RED BEANS AND RICE

    • FRENCH FRIES WITH SEA SALT

  • BREAD SERVICE

    • SWEET POTATO BRIOCHE

      with Cane Syrup Butter and Sea Salt

  • APPETIZERS

    • GIARDINIERA SALAD

      Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil

    • ROASTED DUCK AND ENDIVE CAESAR

      Hearts of Palm, Pimenton Bread Crumbs

    • HEIRLOOM CARROT SALAD

      Black Eyed Pea Vinaigrette

    • DUCK AND ANDOUILLE GUMBO

      Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

    • BLUE CRAB AU GRATIN

      Baked with Gruyère cheese, béchamel, and topped with fresh milled bread crumbs

    • LOUISIANA BBQ SHRIMP

      With Black Pepper and Bright Green Herb Toast

    • CRAB AND DUMPLINGS

      Roasted Blue Crab Butter, Espelette Pepper

    • BEST STOP BOUDIN

      with Crackers, Mustard and Scallions

    • BEIGNETS AND HAM

      Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade

    • SEAFOOD ON THE HALF SHELL

    • HALF DOZEN ROASTED OYSTERS

      Creamed Leeks and Crispy Breadcrumbs

  • CAVIAR SERVICE

    • IMPERIAL GOLDEN OSETRA, 1 OUNCE, GALILEE

      with Heirloom Milled Cornbread Hot Cakes and Accoutrements

    • CAVIAR AND ICE CREAM

      Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar

  • SANDWICHES

    • MUFFALETTA

      Fully-dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese

    • FRIED OYSTER BLT

      Buttered Toast and Garlic Aioli

  • ENTREES

    • VEGETABLE GREEN CURRY

      Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

    • EMILY’S FAMOUS RED BEANS AND RICE WITH BUTTERMILK-FRIED CHICKEN

      Camellia Red Beans Slow-cooked with Smoked Ham hock and Pickled Pork Served atop Aromatic Jasmine Rice

    • FILET MIGNON TOURNEDOS

      Brabant Potatoes, Smoky Bacon Bernaise Sauce

    • FRIED BONE-IN PORK CHOP

      Buttermilk-Fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc

    • BLACKENED GULF SNAPPER

      Sautéed Spinach, Creole Mustard and Whipped Cauliflower Pureé

    • MUSHROOM CASSEROLE

      Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream

  • SIDES

    • CREAMED SPINACH

    • AROMATIC JASMINE RICE

    • EMILY'S FAMOUS RED BEANS AND RICE

    • CAULIFLOWER AND BROWN BUTTER AMANDINE

    • FRENCH FRIES WITH SEA SALT

    • COLLARDS AND HAM HOCK

  • BREAD SERVICE

    • SWEET POTATO BRIOCHE

      with Cane Syrup Butter and Sea Salt

  • APPETIZERS

    • GIARDINIERA SALAD

      Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil

    • ROASTED DUCK AND ENDIVE CAESAR

      Hearts of Palm, Pimenton Bread Crumbs

    • HEIRLOOM CARROT SALAD

      Black Eyed Pea Vinaigrette

    • DUCK AND ANDOUILLE GUMBO

      Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

    • BLUE CRAB AU GRATIN

      Baked with Gruyère cheese, Béchamel and topped with fresh-milled bread crumbs

    • LOUISIANA BBQ SHRIMP

      With Black Pepper and Bright Green Herb Toast

    • CRAB AND DUMPLINGS

      Roasted Blue Crab Butter, Espelette Pepper

    • BEST STOP BOUDIN

      with Crackers, Mustard and Scallions

    • BEIGNETS AND HAM

      Sliced Prosciutto, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade

    • SEAFOOD ON THE HALF SHELL

    • HALF DOZEN ROASTED OYSTERS

      Creamed Leeks and Crispy Breadcrumbs

  • CAVIAR SERVICE

    • IMPERIAL GOLDEN OSETRA

    • IMPERIAL GOLDEN OSETRA

      Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar

  • FOR THE TABLE

    • CARVED BUTTERMILK-FRIED CHICKEN

      With Dipping Sauces

    • CLAY POT DIRTY RICE

      Served with a Crispy Bottom, Pan-roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté, and Scallions

  • ENTREES

    • VEGETABLE GREEN CURRY

      Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

    • FRIED BONE-IN PORK CHOP

      Buttermilk-fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc

    • REDFISH COURTBOUILLON

      Stewed with Oysters, Crab, Shrimp, and The Holy Trinity

    • FILET MIGNON TOURNEDOS

      Brabant Potatoes, Smoky Bacon, Bernaise Sauce

    • BLACKENED GULF SNAPPER

      Sautéed Spinach, Creole Mustard, Whipped Cauliflower Pureé

    • MUSHROOM CASSEROLE

      Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream, Add Black Truffle

  • SIDES

    • CREAMED SPINACH

    • AROMATIC JASMINE RICE

    • EMILY’S FAMOUS RED BEANS AND RICE

    • CAULIFLOWER AND BROWN BUTTER AMANDINE

    • FRENCH FRIES WITH SEA SALT

    • COLLARDS AND HAM HOCK

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Know a great happy hour or special for this location?

© 2025 Checkle, Inc

Privacy

Terms