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In New Orleans, the people who carry the gas torches FLAMBEAUX FRIES that light nighttime Mardi Gras parades 12.5 are called flambeaux. Topped with melted cheddar cheese, These fries will really light your fire. piled with pulled pork and finished with sweet chili sour cream

BOUDIN BALLS FRIED ALLIGATOR JUBILEE SHRIMP 10.5 12.5 11.5

Handmade and lightly fried golden brown, Louisiana caught tail meat, Lightly dusted and fried, served with creole mustard dipping sauce marinated and lightly breaded and served then tossed in a sweet chili aioli sauce with a creamy remoulade sauce BOUBON STREET CRAB CAKE SATCHMO SAMPLER 14.5 12

Fresh crab cakes Trio of New Orleans classics and fried green tomato smothered , red beans & in a crawfish Monica sauce SOUPS & SALADS

CHICKEN & ANDOUILLE GUMBO Gumbo, like many other Creole and Cajun dishes, includes what we call 9 the “Holy Trinity” in New Orleans – Traditional dark , chopped onions, peppers and . holy trinity and steamed white Add Potato Salad +$3.50 SEAFOOD COBB CAESAR CORNET GARDEN 1 7. 5 9 9 Crisp romaine, eggs, tomatoes, Romaine lettuce Mesclun mixed greens, blue cheese, avocado, shrimp, crawfish tails, tossed with garlicky caesar dressing, tomatoes, cucumber, fresh honey crisp apple, and remoulade dressing parmesan cheese and herb butter croutons smoked bacon, crumbled blue cheese and Add chicken 3.75 / Add shrimp 4.25 apple cider vinaigrette All served with choice of french fries, voodoo slaw or potato salad SANDWICHES

BUFFALO CHICKEN CAJUN PULLED BBQ PORK CORNET BURGER 14.5 13.5 12.5 Fried chicken breast Slow roasted pulled pork Half pound black angus beef smothered in our honey Crystal buffalo sauce, smothered in chef made BBQ sauce with on top of our brioche bun with lettuce, ranch dressing and a sweet brioche bun with lettuce, voodoo slaw topping tomato, onion and pickle tomato, onion and pickle Add: Cheddar Cheese +.50

All made with traditional New Orleans french bread, dressed (lettuce-tomato-pickles) and served with choice of french fries, PO’BOYS voodoo slaw or potato salad

OYSTER SHRIMP 19 15.5 CATFISH ALLIGATOR 14.5 1 7. 5

These generous platters* are served platters with French fries, hushpuppies and Voodoo Slaw

THE ULTIMATE SEAFOOD The highest point 28.5 in Louisiana might be at the top of our Ultimate Seafood Platter. Louisiana shrimp, Gulf of Mexico oysters, farm raised catfish SHRIMP OYSTER 21.5 24.5 Local shrimp, Plump & briny peeled and deveined from the Gulf of Mexico CHICKEN FINGER CATFISH 15.5 19.5 Tender strips of chicken, All-American, farm-raised fried golden brown, served with crispy fries and chef made BBQ sauce *All except the Chicken Finger Platter. Gratuity of 18% will be added to all parties of 5 or more PA STA LAYA CAJUN PLATTER

LAD SA BB CO LOCAL ENTREES CAJUN PLATTER 24 Our unique dish of red beans, jambalaya, fried catfish strips and green onion smoked sausage

BLACKENED CATFISH FRIED REDFISH FILET MIGNON 21 25.5 38 Broiled with Cajun seasoning, Gulf sourced redfish, Choice cut tenderloin, smothered in our sauce and served flash fried and smothered in our crawfish Monica served with crispy fries with corn sauce over garlic mashed potatoes PASTA

Served with Garlic Bread PASTALAYA 23.5 Sautéed Louisiana shrimp, smoked sausage, local crawfish tails, spiced holy trinity and creamy Monica sauce with shells

Satchmo may have been singing Mack the Knife but he was thinking about Crawfish Mac & Cheese.

LEMON CHICKEN CRAWFISH MAC & CHEESE SHRIMP ALFREDO 1 7. 5 20.5 19.5 Grilled chicken breast Louisiana crawfish tails sautéed in butter Sautéed Gulf of Mexico shrimp with fettuccini and our house made and creamy cheddar sauce with shells, smoked bacon tossed in our house made alfredo sauce lemon alfredo sauce and buttery breadcrumbs and fettuccine pasta

CRAB CAKE FETTUCCINE PASTA PRIMAVERA 23.5 15 Crispy crab cakes Locally sourced served with crawfish Monica sauce and roasted vegetables in creamy alfredo creamy fettuccine alfredo served over shells NEW ORLEANS FAVORITES CRAWFISH ETOUFFE 19.5 Creole étouffée served with butter poached local crawfish tails and steamed white rice

DYK…Louis Armstrong signed all his correspondence, “Red beans and ricely yours, Louis Armstrong.” Ours were rated #1 in the city. RED BEANS & RICESHRIMP CREOLE BBQ SHRIMP 14.5 1 7. 5 24 The local classic Roasted Butter poached gulf shrimp, with grilled smoked pork sausage with local shrimp, holy trinity herbed New Orleans butter BBQ sauce and sweet cornbread ‘Satchmo’s Favorite Dish’ and steamed white rice and garlic toast CAJUN CHICKEN & SAUSAGE JAMBALAYA 16 Made in the true Cajun recipe

SPICY POTATO SALAD GARLIC MASHED POTATOES SIDES 5.5 5.5

VOO DOO COLESLAW FRENCH FRIES CORN MAQUE CHOUX 4. 5 4. 5 5.5

Gratuity of 18% will be added to all parties of 5 or more DESSERTS BANANAs FOSTER CHEESECAKE 10.5 Cheesecake served with a banana rum compote. Two fabulous desserts in one!

Our desserts, like New Orleans, are completely decadent.

CHEF’S CHOICE CHOCOLATE DELIGHT 9 You won’t be able to stop talking about that chocolate cake you had in New Orleans. Served with vanilla ice cream. TDF. CORNET BREAD PUDDING 8.5 A traditional New Orleans favorite, served warm with whiskey sauce. It all started with a tin horn.

Cornet is owned by the Karnofsky family. In 1913, our ancestor hired a little boy named Louis Armstrong to work on a cart with his sons, collecting rags and bottles. One of Louis’ jobs was to play a tin horn to attract customers. One day, he saw a used B-flat cornet in a pawn shop and one of the Karnofsky boys gave him an advance to make a down payment. The rest is American music history.

Throughout his life, Louis wore a Jewish star in tribute to the family who all but adopted him. He talked fondly about joining them for dinner at night (he developed a real love for Tillie Karnofsky’s food). We invite you to dine with us now, just as Louis dined with our ancestors back then.

@CornetNola