Ten/6
Coeur d'Alene, ID
Full Menu
Mad Platter
Served with breakfast potatoes.
No vegan options.
The Count
Did we mention blackberry is our jam?? A lemon poppyseed cream cheese schemer on brioche with ham, turkey, and gruyere, egg battered and crusted in parmesan served with in-house blackberry jam.
No vegan options.
Lady Cluck
This gem starts with a 24-hour brined buttermilk chicken. Preserved lemon, dill, and garlic aioli coats the fall-apart chicken. Toasted pecans and crisp romaine lettuce sit upon our buttery croissant. Served with a bag of Zapps chips.
No vegan options.
Jazz Kitchen Hash
In true New Orleans form, we start with the Holy Trinity of celery, onions, and green bell peppers. Caramelized herbed breakfast potatoes, our Andouille sausage, and Tasso ham are sautéed with pickled collard greens. Two perfectly cooked eggs will then sit on top of our version of gravy, Gumbo reduction. Served with local toast.
No vegan options.
Gumbo
Family recipe of the Johnson family of Acadian, Louisiana. Every ingredient is treated with respect as it is laid down to create an experience. This technique is what "layers of flavor" is all about. "Chocolate roux" (chocolate in color, not in flavor) is the base for the holy trinity. Red Gator marinated chicken thighs, Andouille sausage, Tasso ham, and gumbo file and many herbs are laid down over a bed of steamed rice. Served with potato salad for a true authentic experience and our signature crawfish biscuits.
No vegan options.
The Duke
A brioche bun sandwich with smoked brisket, fried sweet onion, pickled jalapeño, Alabama white BBQ sauce, and an over easy egg. Served with herbed potatoes.
No vegan options.
Cochon
French word for pig. That’s exactly what this is, our pig production. Ciabatta bread provides the base for all the juicy pork. Tangy Creole mustard and smokey provolone cheese are the performers that hold it all together. Bacon, smoked pulled pork, and Ten/6 ham all made in house are the porky stars for this show. A pickle cole-slaw provides an acidic show stopper to close the curtains. Served with a bag of Zapps chips.
No vegan options.
Nola Rouge Red Beans and Rice
A Louisiana tradition which was typically served on Mondays—historically laundry day. Feel some true Southern comfort with the hearty Louisiana red beans, Andouille sausage, Tasso ham, and holy trinity. This get together is laid over our flavorful steamed herbed white rice and then adorned with two rich fried eggs and crispy chicken cracklins.
No vegan options.
Crescent City Croissant
Flirting with the familiar favorite, we take a crisp toasted butter croissant and layer it with remoulade, thick cut bacon, fried green tomatoes, peppery arugula, and a fried egg. Served with herbed breakfast potatoes.
No vegan options.
Eggs Royale
Fit for any royalty! Our Ten/6 ham and two eggs lay upon buttery crisp English muffins. All hugged by a gruyere béchamel and balanced with savory fried capers. Served with our breakfast potatoes.
No vegan options.
Miss Ella's French Toast
As perfect as the matriarch of New Orleans Jazz Brunch, Miss Ella Brennan. This one will get you up and dancing. Rum custard soaked brioche is baked “bread pudding style” with cinnamon and nutmeg. We slice it thick and caramelize it in a spiked banana rum sauce and toasted pecans. Luscious buttermilk whipped cream.
No vegan options.
