our world famous buddy bowl

a family style appetizer. layers of red beans, dirty rice, and our homemade creole sauce (tomato sauce, celery, green pepper and onion, with andouille sausage and chicken) topped with cheese and baked in the oven.

marylou and wanda’s classic country relish tray

an assortment of cold pickled relishes and crisp veggies to dunk in bowls of bleu cheese or dill dip.

classic fruit and cheese tray

an assortment of mixed fresh fruit and cheeses served with assorted crackers.

j.d. hoyt’s famous garlic cheese toast

fresh baked bread brushed with garlic butter, coated with our blend of three cheeses. toasted golden brown.

j.d. hoyt’s seasoned european-style potato crisps

Borrowed from Rome’s hotel hassler. homemade and accompanied by seasoned sour cream.

sweet country corn bread

with‎ honey and butter.

cajun tenderloin tips

juicy tips of sauteed tenderloin served with your choice of cajun bearnaise, pepper steak sauce or bleu cheese.

lobster tacos

two soft shell tacos filled with lobster meat, chopped spinach and pepper cheese. made famous at the pickled parrot.

classic shrimp or crabmeat cocktail

half pound of shrimp or crab meat, or a combination of the two served with our very own cocktail sauce.

crab cakes

two‎ broiled crab cakes prepared with premium lump crab meat, served with our own cajun bearnaise.

calamari

lightly breaded and fried, served with lemon tartar sauce or marinara.

jamaican onion rings

yeah, mon! the best in town, my brother!

larry’s mama’s cajun chicken wings

just like mom made ‘em. seasoned, fried and served with jamaican bbq sauce and celery with ranch dressing.

doc jim’s famous pig wings

three tender pig wings made from the shank slow grilled and then finished with bbq sauce on the grill. served with a side of q

fried cajun catfish filet pieces

hand tossed breaded and fried. served with louisiana hot sauce

j.d.’s famous grilled cajun pork chops

our‎ signature item: two chops that total approximately 13 oz. each. rubbed in peppery cajun spices, seared and then s-l-o-w cooked over our hickory smoke fire!

jackson’s bones

chicago‎ style pork ribs. loin back, hickory smoked ribs, rubbed with cajun spices, slow cooked then finished on the charcoal grill.

j.d.’s one chop / half rack of ribs combo

tenderloin filet

steak spaulding

bone in rib eye

porterhouse (please allow extra time)

t-bone

n.y. strip steak

pat’s primo grilled prime rib

pepper style

rolled in black peppercorns and topped with our spicy pepper sauce, with a hint of orange (very, very good).

sinatra style

any of our steaks sliced into juicy strips, smothered with peppers and onions, just like sinatra and the rat pack favored.

bleu cheese

melted bleu cheese draped over your entree.

cajun bearnaise sauce

seasoned bearnaise.

herb butter

sweet‎ creamery “compound” butter blended with fresh herbs.

marinara sauce

Sweet Italian red sauce

mushrooms

sauteed in garlic butter.

m.o.p.’s

mushrooms, onions and peppers sauteed in garlic butter.

eddie’s road house hash browns • cajun hash browns

mike’s potato • garlic mashed

dirty rice • red beans and dirty rice

macaroni and cheese

fresh vegetable of the day

asparagus • broccoli

sweet potato fries • cajun french fries

jamaican seasoned onion rings

cajun cream pasta

j.d. hoyt’s penne pasta with cajun cream sauce and parmesan cheese.

lobster risotto

freshly made with steamed lobster and butter seasoned to perfection.

baked

idaho,‎ what else?

sweet potato

a baked sweet potato served with butter and cinnamon brown sugar.

seasonal vegetarian entree

the “ashwin” vegetarian black bean burger

house made burger served with chipotle mayo. named after a local “hoyt’s vegetarian.”

j.d. hoyt’s vegetarian cajun pasta

penne‎ pasta, garlic, olive oil, parmesan cheese, veggies and a cajun cream sauce.

ramos pinto

tawny

ramos pinto

ruby

ramos pinto

20 year tawny

grappa

limoncello

orangcello

frangelico

amaretto

grand marnier

fernet branca

sambuca

espresso

cappuccino

tiramisu liqueur

grasshopper

pink squirrel

brandy alexander

espresso martini

the whitey

vanilla ice cream and kahlua

j.d. hoyt’s grilled bananas

with vanilla ice cream topped with brandy caramel or try it “stan hubbard’s” way with pavarotti ice cream

j.d. hoyt’s fabulous bread pudding

with white chocolate and raspberries.

chef micha’s homemade cheesecake

chocolate cake

sebastian joe's premium ice cream

ask‎ your server about our other dessert specials malted vanilla, cookies and cream, raspberry chocolate chip, pavarotti

root beer float

sebastian joe’s vanilla bean ice cream with ibc root beer.

family style strawberry shortcake

family style dessert platter

chocolate cake, cheese cake and four different flavors of ice cream.

nuke your brainpan with euro-caffeine

martini-dry (ketel one vodka)

we pour vermouth into an ice filled shaker coating the ice. straining the vermouth we then pour the vodka into the shaker, shaken (not stirred) for a few seconds to chill the spirits. we then strain into a chilled glass and garnish with blue cheese stuffed olives.the most sophisticated drink is now yours to enjoy.

classic old fashioned

our old fashioned begins with 2 sugar cubes-bitters-an orange peel and a dash of whiskey then muddled together gently. we add ice and a shot of premium whiskey. this cocktail should be drunk as it has been mixed-slowly and with deliberation, savoring every drop

mikkelsen manhattan served up

the drink originated at the manhattan club in new york city in the early 1870s, where it was invented by dr. iain marshall for a banquet hosted by jennie jerome (lady randolph churchill, winston’s mother) the success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated-“the manhattan” we named ours after vern mikkelsen, a great man.

sazerac

as made famous in new orleans in the 1850’s by thomas handy. we combine bulleit rye whiskey, a liberal dose of crescent city’s own peychaud’s bitters, and sugar - stirred cold and served neat in glass rinsed with absinthe and garnished with a lemon twist.

pimm’s cup

a classic drink for “fine british fellows”, our pimm’s cup is served to perfection with tanqueray gin, pimm’s no. 1, house-made basil/sage limoncello and topped with club soda -- served on the rocks garnished with a cucumber.

tanqueray 10 southsider

the‎ southside is the signature cocktail at the legendary former speakeasy the 21 club. it’s also said to be the favorite drink of notorious prohibition-era bootlegger al capone and his gang. tanqueray 10 with simple syrup, fresh lime juice, and mint. more of a whiskey fan? try it with markers mark.

vieux carre (voo ka-ray)

created by walter bergeron as a nod to the french quarter, the vieux carre incorporates george dickel rye whiskey, cognac, sweet vermouth, a splash of benedictine, and both angostura and peychaud’s bitters-stirred to incorporate and served up, ice cold with a lemon twist.

negroni

a beautiful display of balance in this classic aperitif. equal parts gin, campari and sweet vermouth along with a dash of house-made orange bitters -- built over rocks with an orange garnish. without the bitter, one cannot know the truly sweet things. “the bitters are excellent for your liver, the gin is bad for you. they balance each other.” -- orson welles (1947)

champagne cocktail

a classic drink for our sophisticated guests. zonin prosecco and grand marnier engulf a peach bitters soaked brown sugar cube -- enjoy with a lemon twist. simple and delicious.

cajun mary

any‎ brunch without a cajun mary is simply incomplete! j.d. hoyts own award winning bloody mary mix is paired with housemade jalapeño vodka -- served in a pint glass seasoned with celery salt, and garnished with a shrimp, pickle and a snit of beer.

dynamite

north coast, california (house selection)

charles and charles red blend

washington

toasted head untamed red blend

australia

liberty school

paso robles, california

beringer knights valley

california

kj grande reserve

napa,‎ california

hess collection “19 block cuvee” mt. veeder

napa,‎ california

shatter grenache blend

france limited release ask server for availability

rombauer

napa, california

bv tapestry

rutherford, california

justin justification

paso robles, california

heitz, napa, california

frankly family

napa,‎ california

trinchero meritage

napa, california

roberts and rogers

napa, california

caymus

napa

cakebread, napa

silver oak

alexander valley, california

bv georges de latour

rutherford, california

plumpjack estate

napa,‎ oakville, california

beringer private reserve

napa, california

quintessa

rutherford (limited availability)

dominus estate

napa,‎ california

cardinale

napa,‎ california

conquista oak malbec

mendoza,‎ argentina

radio boca tempranillo

spain

concannon petite sirah

california

luccio chianti

italy

trapiche broquel malbec

argentina

dynamite, sonoma county

california (house selection)

markham

napa, california

trinchero daybreak

napa, california

twomey silver oak

california

joel gott

california

rock wall obsidian

lake county, california made by minnesota native ken rosenblum

rombauer

napa, california

terra d’oro

amador‎ county, california

sea glass

california

10 span

santa‎ barbara county, california

la crema

sonoma, california

meiomi belle glos

central coast, california

pali

willamette valley, oregon

sonoma cutrer

russian river, california

belle glos, clark and telephone

santa‎ barbra county, california

ramos pinto tawny

ramos pinto ruby

ramos pinto 20yr

please drink responsibly

dynamite

mendocino, california (house selection)

hess select

monterey, california

bv carneros

carneros, california

sonoma cutrer

russian river, california

cakebread

napa, california

menage a trois moscato

california non-sparkling

luccio moscato d’asti

italy sparkling

montevina white zinfandel

california

starling castle riesling

germany

markham sauvignon blanc

california

chloe pinot grigio

italy

zonin prosecco brut

italy splits

korbel brut

california splits

scharffenberger

anderson valley

roederer l’ermitage

anderson valley

dom perignon

epernay france

family style brunch | all you can eat for

no substitutions on all you can eat brunch. please no take homes on reloads.

j.d. hoyt’s eggs benedict

Starting with 2 toasted English muffins layered with fresh spinach, ham, crab cakes. and poached eggs finished with our own cajun bearnaise sauce.

cajun hash

cajun hash browns with diced andouille sausage, chicken and prime rib. topped with 2 eggs and cajun bearnaise sauce.

down town pancakes

2 large buttermilk pancakes served with maple syrup.

baked french toast

diced french toast baked in the oven and topped with nuts and cinnamon sugar. served with maple syrup.

the big easy

2‎ eggs any style, cajun or plain hash browns and corn bread.

signature cajun burger

we start with the holy trinity of cajun cooking: celery, green pepper and onions. we then add a hint of jalapeño, tabasco and cajun spices, craw-fish tails and andoullie sausage. this mix is blended together with 8 oz of our ground chuck that has been grilled with cajun spice and topped with pepper cheese. truly a one of a kind!

hoyt’s burger platter

one-half pound of fresh lean ground chuck, garnished with lettuce, tomato and onion.

american kobi beef burger

one-half pound of freshly ground american kobi beef with caramelized onions and cheddar cheese.

charcoal grilled turkey burger

one-half‎ pound of great tasting ground turkey with lettuce, tomato and onion.

chicken filet sandwich

an 8 oz. boneless, skinless chicken filet, grilled and topped with lettuce, tomato and onion.

b.b.q. “shack” shredded pork sandwich

a half pound of slow cooked pork, shredded and mixed with barbeque and louisiana hot sauces.

pork chop sandwich

nothing embraces our spices like a boneless pork chop, grilled and sliced.

prime rib sandwich

a select portion of shaved prime rib, seasoned to tantalize your taste buds. topped with pepperjack cheese, mushrooms, onions and green peppers. au jus on the side.

catfish filet sandwich

offered grilled with cajun or jamaican seasonings or deep-fried “harris” style. served with louisiana hot sauce or salsa.