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Huey's Lunch Menu

Note that menu items and pricing are subject to change without notice.

All of these dishes are traditions of New Orleans (Savannah’s Sister City)
Prepare authentically by our own Cajun chef.

SPINACH AND ARTICHOKE DIP- creamy mixture of spinach, cheese, spices and artichoke hearts, served with slices of French bread and tortilla chips --- 6.25

FRIED GREEN TOMATOES – green tomatoes pan fried until golden brown, served with our remoulade sauce --- 5.50

CAJUN GUMBO – cup 3.75   bowl 4.75

FRENCH ONION SOUP -  roasted sweet onions in a rich beef broth topped with garlic toast and melted cheese --- crock 5.25

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE – the best New Orleans recipe, slow cooked and delicious --- 6.95

SHRIMP  CREOLE – fresh shrimp sautéed in homemade creole sauce on a bed of stemmed rice --- 7.95

PASTA JAMBALAYA -  pasta with shrimp, andouille sausage, & chicken in a rich creole sauce --- 7.95

CRAWFISH ETOUFEE – tender crawfish smothered in a stew of light roux and fresh vegetables and lightly topped with green onions --- 7.95

SHRIMP AND GRITS – a southern favorite, shrimp, on a bed of grits smothered in our own special Cajun sauce and served with parmesan French bread --- 7.95

All sandwiches are served with your choice of red beans and rice, fries, or crawfish etouffee

MUFFULETTA – the kingfish of all sandwiches – cappicola ham, genoa salami, provolone cheese, marinated vegetable, and olives on special muffuetta French bread baked fresh daily by bakers pride ----- half -8.95 quarter – 5.25

VEGGIE MUFFULETTA – provolone cheese, marinate vegetable and olives on muffuletta bread --- 6.95

NEW ORLEANS PO BOY SANDWICH   your choice of Georgia white shrimp or coastal oysters, seasoned and lightly friend, served with lettuce, tomato, pickle, and creole mayonnaise on French bread --- 7.95

CRAB CAKE SANDWICH – Huey’s own recipe, pan fried lump crabmeat and served on a bun with lettuce, tomatoes, and creole mayonnaise --- 10.95

ROAST BEEF PO BOY – thinly sliced roast beef grilled and coverd with sautéed peppers and onions fully dressed with provolone cheese on French bread --- 6.95

SAUSAGE PO BOY – smoked andouille sausage, grilled onions, peppers, and melted provolone cheese on French bread ---- 6.95

BLACKENED OR GRILLED CHICKEN SANDWICH – tender and spicy, with lettuce, tomato, pickle and creole mayonnaise --- 6.95

SIRLOIN STEAK SANDWICH – 8oz sirloin, lettuce, tomato, picked and creole mayonnaise --- 9.95

TURKEY MUSHROOM SANDWICH – our own dough rolled out with our special creole mayonnaise, layered with turkey, mushrooms, and topped with provolone cheese.  When they are gone they are gone --- 7.95

MAKE YOUR OWN JAZZ BURGER – 8oz of hand patted and seasoned chopped steak served on a soft roll with lettuce and tomato --- 5.25
(add .50 for each addition of Cheddar, provolone, bacon, onions, peppers, and mushrooms)

CHICKEN SALAD SANDWICH – our chicken salad served on wheat toast --- 6.95

SHRIMP SALAD SANDWICH – shrimp salad served on wheat toast --- 7.95


Served with your choice of red beans and rice or French fries

FRIED SHRIMP OR OYSTERS – fresh local shrimp or oysters lightly battered and fried to perfection --- lunch size 7.95 --- dinner size 11.95

COMBO – best of both, fresh shrimp and oysters friend to perfection --- 11.95

CATCH OF THE DAY – always fresh and tasty fried, grilled or blackened --- 7.95

SURF AND TURF – 8oz sirloin and your choice of shrimp or oysters --- 12.95

SEAFOOD PLATTER – shrimp, oysters & fish fried golden brown ---- 13.95

Homemade daily

PRALINE CHEESECAKE – stupendous si the only way to describe this praline cheesecake served with our hot praline sauce --- 4.50

CHOCOLATE TURTLE CHEESECAKE -  this one is for the chocolate lover, we add a think layer of melted caramel, then a layer of chopped roasted pecans, a delicious chocolate mousse like cheesecake, and finally it’s topped with a chocolate ganache --- 4.50

PECAN PIE – made with fresh Georgia pecans – 3.95

BREAD PUDDING – todays featured bread pudding – 3.95

BEIGNETS – world famous 3 to and order 3.25   - dozen beignets 7.95

Orange, grapefruit, cranberry, tomato, apple, and V-8 juice --- small 1.95  large – 2.95
Café au lait – a new Orleans tradition – 1.75
Fresh ground Colombian gourmet coffee – 1.50
Cinnamon coffee 1.75 – cappuccino 2.75 – latte 2.75 – espresso 2.25
Small milk white or chocolate – 1.25
Coke, diet coke, rootbeer, sprite & lemonade – 1.50
Iced tea & hot tea – 1.50
San Pellegrino bottled water – 2.00
Diasanti bottled water – 1.75

Dixie (a New Orleans favorite), Budweiser, Bud Lite, Michelob lite, Michelob ultra, Heineken, Amstel lite, Rolling rock , Becks, Miller lite, Coors lite, Corona, Sam Adams, Newcastle, Red Stripe, and (non alcoholic) Sharps

Guinness, Bass, Budweiser, Bud lite, Miller lite, Sweetwater 420 pale ale (brewed in Atlanta), Savannah Fest, (brewed in Savannah) Killians and Ice House

On all parties of six or more a 17% gratuity will be included.

Huey’s : Huey Pierce Long, a flamboyant governor of the fine state of Louisiana. With his slogan “Every man a king,” he gained the nickname “Kingfish.”

Beignet: A “sweet little goody.” A rectangle of doughnut dough about 3 ½ inches by 3 inches .  These dough rectangles are deep fried until they puff up.  They’re covered with powder sugar.

Etoufee: literally mean smothered.

Red Beans:  A Monday was considerd wash day so the people of New Orleans would put the bean on in the morning, and in the evening, when the clothes were done so were the beans.  Read beans takes between five to seven hours to prepare.

Creole:  A person mixed French or Spanish and black descent speaking dialect of French or Spanish.

Aux Quais:  Also known as O.K. Probably the two most important thins that were invented in New Orleans are the Po Boy Sandwich and the expression O.K., now so widely used all over the world.  The French speaking people of New Orleans said “Aux Quais” when anything arrived or departed properly from the docks or the railroads stations.

Blackened: A piece of meat, fish or fowl, covered with a plentiful amount of Cajun seasoning a put in a very hot cast iron frying pan until the product turns black.

Poor Boy: Po boy, a popular sandwich in New Orleans created in 1919 by the Martin Brothers.  This sandwich consist of a 6 inch long French bread, originally with French dressing, lettuce, tomatoes, and your choice of meat or fried seafood.


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