On Weekends we serve Brunch all day.  Brunch features our full Breakfast menu, select items from our Lunch menu, and several specials that change weekly.

Some of our favorites include:

Ruby’s Crabcake- Whenever fresh Louisiana crabmeat is in season, you’ll find this on our brunch menu.  Our crabcake is full of perfectly seasoned Louisiana lump crabmeat, accompanied by two eggs any style, choice of potatoes or grits, and finished with hollandaise sauce.

NEW:  Read what Times-Picayune food critic Brett Anderson has to say about Ruby’s Crabcake Breakfast! See the article

Eggs Cochon - Slow cooked pork debris served over an open-faced biscuit, topped with poached eggs and specialty hollandaise (some examples include apple hollandaise or tasso hollandaise!)

Eggs Creole - Boudin rice served over traditional creole sauce, topped with crab-boil poached eggs and finished with hollandaise.  A Ruby Slipper Original!

Debris & Eggs - We slow cook our roast beef until it falls apart, then serve it over an open-faced biscuit, topped with poached eggs & a roasted tomato hollandaise.

Eggs Sardou - Spinach creamed with a bechamel sauce and a hint of Herbsaint, topped with warmed artichoke bottoms, poached eggs and finished with hollandaise.  A New Orleans classic dating back to the 1800s.  

Huevos Ticos- Eggs any style served over black beans and corn tortillas topped with a habanero salsa, sour cream, and an avocado slice.  It’s our take on huevos rancheros, with a Costa Rican twist!

The Costa Rican Breakfast - Eggs any style served with gallo pinto (black beans & rice), fresh salsa and fried plaintains.

Duck n’ Cover features slow-cooked duck debris on top of a bed of sweet potatoes with a  woodland sauce.  This is accompanied by two eggs any style, choice of grits or potatoes and choice of toast or biscuit.  A Ruby Slipper Original!