Two Nineteen Restaurant

APPETIZERS

YOUR BRAH’s PORK BELLY  12
collard greens / pork glaze

ALLIGATOR CROQUETTES 14

GRIS GRIS STUFFED  QUAIL ANDOUILLE 16

GNO TRADITION& BBQ SHRIMP 14

OYSTERS BIENVLLE * 15

OYSTERS HALF-SHELL* MARKET PRICE

FAIS-DO-DO’ CRABCAKE 14
maque choux / charred red pepper remoulade

HOUSE MADE DUCK
BLACKCURRANT SAUSAGE 12

THE SOUPS

SHE CRAB  GUMBO 9

THE SALADS

PICAYUNE GREEN SALAD    9
fried chicken livers / tomatoes /
onions / warm bacon vinaigrette

‘KREWE’S COURT’ BEET SALAD 10
goat cheese / candied bacon /
rye whiskey gastrique

CRAB LOUIE* 15
with red leaf 

JACKSON SALAD  11                          
spinach / chop egg / bacon / tomato /
bleu crumble / calliope dressing
add blackened chicken 5
add fried oyster 8
add blackened salmo 9

THE SANDWICHES

219’s FAMOUS PO’ BOYS
on leidenheimer bread
dressed with lettuce / tomato /onion / pickle /
roasted red pepper remoulade / french fries

BLACKENED CHICKEN 11

SHRIMP 14

PORK BELLY 14

CORNMEAL DUSTED OYSTERS 15     

ALLIGATOR 20

THE ENTREES

PARISH FRIED CHICKEN & WAFFLES   19
collard greens / dirty rice

SHRIMP & CRAWFISH ETOUFFE 

JAMBALAYA 24

RABBIT POT PIE 25
sassy red wine reduction

THE PORK 2 WAY* 27
wild boar chop and belly confit
collard greens / hoppin’ johns

‘GNO TRADITIONS’

BBQ SHRIMP MAIN 28
stone ground grits / tasso ham

219 MUFFALETTA  14
on leidenheimer bread
capicola / mortadella / salami /

hickory smoked turkey / olive tapenade / french fries

CHEF’S BLEND

‘CHER’ BURGER* 13
our exclusive blend of braised
short ribs and ground chuck beef
with tasso ham, a sunny side
up egg and french fries

JUMBO LUMP CRABCAKE SANDWICH 17
avocado and gruyere cheese melt

‘YAT’ BLACKENED CRISPY SKIN SALMON* 23
dirty rice / hoppin’ johns

‘VIEUX CARRE’ CHEF’S

CHOICE FISH SERVED
ALMONDINE* $MARKET PRICE$

‘FAIS-DO-DO’ CRABCAKE PLATTER 29
maque choux / roasted red pepper remoulade

‘BOUEF GRAS’ RIBEYE*  29
certified black angus / aged and
blackened / fingerling potatoes collard greens

* RAW OR UNDERCOOKED INGREDIENTS
MAY INCREASE YOUR RISK
OF FOOD-BORNE ILLNESS
parties of 6 or more will have a 20% gratuity added to their bill

HOUSE MADE  SAUSAGES

OUR CHEF PREPARES ARTISSNAL SAUSAGES
IN-HOUSE IN VEAL & PORK CASINGS. 

WE ALWAYS OFFER HIS SUCCULENT ‘DUCK&CURRANT’ SAUSAGE FOR TWELVE DOLLARS, BUT EACH WEEK FEATURE SOME OF HIS NEW CREATIONS. 
DON’T HESITATE TO ASK WHAT WE’RE BRINGING TO THE TABLE.

HOUSE DRY AGED STEAK PROGRAM

REVOLUTIONARY IN SCOPE;
WE INTRODUCE OUR 21 DAY
IN-HOUSE DRY AGING STEAK PROGRAM. 

WE AGE OUR OWN USDA PRIME STEAKS, HAND SELECTED AND HAND CUT TO SIZE AS YOU’D LIKE THEM.  SELECT YOUR TAGGED MEAT RIGHT FROM OUR BUTCHER’S CART.

WE OFFER NEW YORK CUTS AND RIBEYES, BOTH ON AND OFF THE BONE.  AS OLD SCHOOL AS IT GETS.

THIS IS LIKE A TRIP TO THE GOURMET BUTCHER SHOPS OF OLD.  IF YOU’D LIKE, OUR SOMMELIER CAN PAIR YOUR BEEF TO AN APPROPRIATE WINE FROM OUR 750+ BOTTLE SELECTION.

CUSTOMIZED LUXURY.

THE SIDES

STONE GROUND CHEESE GRITS6
COLLARD GREENS W BENTON BACON 6
DIRTY RICE 6
YUKON POTATOES 6
CHEF’S MAC&CHEESE 8

ALL OF OUR BEEF AND FISH DISHES CAN BE PREPARED ‘OSCAR’ FOR NINE DOLLARS OR ‘MEUNIERE’ FOR SEVEN DOLLARS