Cajun Restaurant Lafayette to begin serving brunch tomorrow, June 27

Cajun/Creole restaurant Lafayette opened in early May of this year, boasting a menu of Louisiana favorites like jambalaya, red beans and rice, and three different types of gumbo. Now the restaurant is excited to announce the start their new brunch menu, which according to Lafayette’s executive chef, Tres Hundertmark, is a big part of New Orleans restaurant culture.

“The eggs poached in Cajun Gumbo are very tasty and unique,”  Hundertmark said about some of the items on the new menu. “And we are pretty excited about the stuffed veal breast and beignets as well.

“Most of the menu items and recipes were determined prior to bringing on our chef Joseph Duplan, and the brunch menu is his opportunity to begin to add his personal touches to the restaurant,” she added. “We plan to change the menu weekly keeping some of the items all the time and changing others constantly.”

Lafayette will be starting their brunch service tomorrow, July 27, and invites all to come and try it out!

New Brunch Menu from Lafayette:


Biscuits & Butter  2.5

House made buttermilk biscuits w/ your choice of whipped cane, fruit of the day or plain butter.

Served with Lafayette Potatoes

Sausage and Gravy Biscuit  9

House made hot sausage gravy, scrambled eggs on a buttermilk biscuit.

Cajun Fried Chicken Biscuit  8

Boneless fried chicken, folded egg and cheese on a buttermilk biscuit with Lafayette cane syrup drizzle.

Meatless Biscuit  5

Folded egg and cheese on a buttermilk biscuit.

Add house made hot sausage   2

Stuffed Beignet  9

Choice of house made hot sausage or veggie sausage, folded egg and cheese stuffed in a beignet with cane syrup and powdered sugar.

Pain Perdu Farci  11

French toast stuffed with seasonal fruit and house made creole cream cheese, topped with cane syrup and crème Anglaise.


Served with Lafayette potatoes And a buttermilk biscuit

Oeufs Lafayette  12

Two gumbo poached eggs over fried green tomatoes on buttermilk biscuits topped with crawfish cream sauce.

Poitrine de Veau Farci  16

Veal breast stuffed with crawfish cornbread  stuffing topped with crawfish cream sauce.

Top with a gumbo poached egg.  3


Crawfish Etoufee  11.5

Three egg omelet filled with cheese, crawfish etouffee and topped with hollandaise.

Cajun Smoked Sausage  10

Trinity vegetables, mozzarella cheese and Cajun smoked sausage.

Veggie Scramble  9

House veggies scrambled with three eggs and cheese.

About Melissa Sibley
Melissa Sibley is from a tiny town near the coast of North Carolina called New Bern, and will be a senior next year at UNC Asheville. She is a Literature major with an emphasis on Creative Writing, and a Psychology minor. She plans to stay in Asheville after graduation and continue to work on her personal and public writing through internships/employment with local publications. Follow me @MissMelissaSib

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