From Fat Tuesday through Lent, this menu covers it all
March 4, 2025
This paid piece is sponsored by Grille 26.
Whether you’re in the mood for a Mardi Gras favorite or looking for a delicious meatless entree, the menu at Grille 26 will deliver.
“If you remember our popular Taste of New Orleans menu from prior years, you’ll be glad to know many of the customer favorites have found a spot on our permanent menu,” said Ken Bashore, CEO of Vanguard Hospitality.
“We’ve found people enjoy ordering them all year, but if you’re especially craving it for Fat Tuesday, stop in.”
You’ll find the popular Grille 26 Gumbo, served with andouille sausage; chicken; the “Holy Trinity” of onions, bell peppers and celery; white rice; and green onions.
Jambalaya has a permanent spot on the menu, too, made with Cajun-dusted shrimp, crawfish, Cajun cream sauce and vegetable étouffée.
If you’re craving pasta, there’s the Creole penne, made with blackened chicken, shrimp, andouille sausage, peppers, onions, mushrooms, tomatoes and Cajun cream sauce.
The iconic New Orleans muffuletta has landed on the permanent Grille 26 menu too. It’s made with olive salad from Central Grocery in New Orleans combined with mortadella, Genoa salami, applewood smoked ham, olive oil, smoked provolone and Swiss, served on Breadico black sesame Italian bread.
And, of course, there’s the signature dessert. Bananas Foster can complete your meal any day at Grille 26, combining sauteed bananas with brown sugar, rum, banana liqueur and vanilla bean ice cream.
Meat-free options
If you’re choosing to forego meat on Ash Wednesday or Fridays during Lent, some of Grille 26’s most iconic dishes are waiting for you.
“Our most popular dish at Grille 26 is the brick oven salmon, and we definitely see people coming in this time of year for that, along with our walleye, which both offer outstanding meals without the meat,” Bashore said.
Plus, it’s a great time to try some of the newer pastas on the Grille 26 menu.
The classic carbonara will get you through the final cold days of winter, as will the cacio e pepe, spaghetti served with aged pecorino, Parmesan and crushed black pepper. The penne alla vodka is filled with flavor, including onion, garlic, Calabrian chiles, tomato pasta, cream and mascarpone cheese.
And don’t miss the Honeycrisp Salad on the current features menu. It combines spring mix, arugula, romaine, apples, honey-glazed pecans, pumpkin seeds, pomegranate seeds, feta, avocado and apple vinaigrette and can be topped with shrimp or salmon if you’re keeping to a meat-free diet.
For a look at the full newest feature menu, click below.
