During World War II, Americans planted Victory Gardens, embraced resourcefulness, and gathered around meals that brought comfort during uncertain times. The American Sector honors that legacy with a menu rooted in fresh ingredients, bold regional flavors, and classic American favorites.
From Louisiana Gulf seafood to elevated takes on nostalgic dishes, our culinary team blends tradition with modern technique, creating plates that feel both familiar and inspired.
Executive Chef Jeremie Janise
Executive Chef Jeremie Janise oversees The National WWII Museum's American Sector Restaurant & Bar, Jeri Nims Soda Shop, and extensive catering program. A native of Eunice, Louisiana, Janise was raised in a large culinary family and developed his passion for Cajun and Creole cuisine while working on his family’s rice, cattle, and crawfish farms, which shaped his technical expertise and deep respect for food traditions. Throughout his career, he has earned numerous accolades and has prepared meals for distinguished guests including Steven Spielberg, Tom Hanks, and high-ranking members of the US government. Since joining the Museum in 2017, Janise has remained committed not only to culinary excellence but also to mentoring his team in both professional skills and personal development.
Starters | Small Plates
ANDOUILLE SAUSAGE FRITTERS
Parmesan-Dusted Andouille Sausage Fritters, Creole Honey Mustard, Pickled Onions
PIMENTO CHEESE DIP
Melted Pimento Cheese, Scallions, Roasted Red Bell Pepper Coulis, Crostini
FRIED GULF OYSTERS
Mardi Gras Slaw, Corn Relish, Sweet Chili Aioli
CHARCUTERIE PLATE
Three Cured Meats, Brie, Pepper Jelly, Olives, Preserves, Blackberries, Mustard Seed Caviar, French Bread Crostini & Crackers
Soups
Cup or Bowl
SOUP DU JOUR
CHICKEN & ANDOUILLE SAUSAGE GUMBO
Salads
CAESAR
Romaine, Tomatoes, Shaved Parmesan, Focaccia Croutons, Garlic & Lemon Caesar Dressing
ICEBERG WEDGE
Bacon, Blue Cheese Crumbles, Baby Tomatoes, Chives, Blue Cheese Dressing
EDAMAME & QUINOA BOWL
Mixed Greens, Heart of Palm, Cashews, Cucumber, Cilantro, Carrots, Sweet Peppers, Mint, Sesame-Ginger Dressing
MEDITERRANEAN SALAD
Baby Spinach, Arugula, Marinated Artichokes, Chickpeas, Cucumber, Red Onion, Feta Cheese, Cherry Tomatoes, Balsamic Reduction, Fresh Mint Vinaigrette
ADD TO YOUR SALAD:
Bacon | Fried or Grilled Shrimp | Fried or Grilled Chicken | Seared Tuna | Fried Oysters | Grilled Portobello
Burgers | Sandwiches
Served with French Fries
Lettuce wraps are available in place of bread
ALL AMERICAN BURGER
Two 4oz Beef Patties, American Cheese, House-made Pickles, Lettuce, Tomato, Onion
FRIED SHRIMP PO’BOY
Fried Gulf Shrimp, Cajun Lemon Aioli, Lettuce, Tomato, Pickles, Leidenheimer French Bread
FRIED (OR GRILLED) CHICKEN SANDWICH
Crispy Breaded Chicken Breast, Lettuce, Tomato, Pickles, Spicy House Sauce, Brioche Bun
PORTOBELLO STACK
Blackened Portobello “Steak,” Provolone, Charred Sweet Peppers, Spinach, Tomato, Red Onion, Roasted Garlic Aioli, Brioche
Entrees
SHRIMP & GRITS
New Orleans-Style Barbeque Shrimp, Smoked Gouda Stone Ground Grits, Sweet Peppers, Scallions
GRILLED TUNA STEAK
Citrus-Basted Tuna, Cuban Stir Fry with Yellow Rice, Red Peppers, Zucchini, Spinach, Orange Zest, Cilantro, Green Mojo Sauce
BLACKENED CHICKEN DIABLO LINGUINI
Roasted Roma Tomatoes, Andouille Sausage, Trinity, Capers, Red Pepper Flakes, Linguini
Desserts
BOB HOPE’S LEMON MERINGUE PIE
Authentic Recipe from the 1940s USO Cookbook
BEIGNET FRIES
Fried Dough, Powdered Sugar, Raspberry Sauce
FLOURLESS CHOCOLATE CAKE
Powdered Sugar, Raspberry Sauce
A LA MODE:
Add Vanilla Ice Cream to any Dessert
Beer
DOMESTIC
Michelob Ultra, Miller Lite
LOCAL CRAFT / IMPORT
Gnarley Barley Jucifer IPA, Urban South Paradise Park, Abita Amber, Modelo
NONALCOHOLIC
Athletic Lite, Athletic Wave IPA
Wine
HOUSE
Proverb Chardonnay, Proverb Pinot Grigio, Proverb Cabernet Sauvignon, Proverb Pinot Noir, Chateau St. Michelle Sweet Riesling, Wycliff Sparkling
PREMIUM
Maso Canali Pinot Grigio, J Vineyard Pinot Noir, William Hill Chardonnay, Whitehaven Sauvignon Blanc, Chateau St. Michelle Indian Wells Cabernet Sauvignon, LaMarca Prosecco
Cocktails
THE SOUTH PACIFIC
1940s Mai Tai with Meyer’s Dark Jamaican, Rum, Duquesne Rhum Agricole Blanc, Lime Juice, Orgeat Almond Syrup
ROSEMARY THE RIVETER
White Peach & Rosemary Grey Goose Vodka, St. Germain Elderflower Liqueur, Lime Juice, Mint
THANKS FOR THE MEMORY
Bob Hope’s Drink of Choice: Sazerac Rye Whiskey & Fresh Lemonade
THE RED TAIL
Hibiscus Syrup, Polynesian Bitters, Orange Bitters, Buffalo Trace Bourbon
PURPLE HEART
Pimm’s, Empress Gin, St. Germain Elderflower Liqueur, Blueberry Syrup, Lemon, Champagne
IRISH COFFEE
Paddy’s Old Irish Whiskey, Ryan’s Irish, Cream, Hot Coffee, Whipped Cream, Cinnamon & Nutmeg
ESPRESSO MARTINI
Platinum 10X Vodka, Kapali Coffee Liqueur, Espresso, Cream
BLOODY MARY
House-Made Mix with Spicy Horseradish and Tabasco, Pickled Okra & Green Beans
Beverages
FOUNTAIN SODAS
Coca Cola, Diet Coke, Coke Zero, Barq’s Root Beer, Dr. Pepper, Sprite, Seagram’s Ginger Ale, Minute Maid Lemonade
WATER, TEA, COFFEE
San Pellegrino, Acqua Panna, San Pellegrino Blood Orange or Limonata, Perrier 11 oz Bottle, Dasani 20 oz Bottled Water, Freshly Brewed Iced Tea, Freshly Brewed Community Coffee
Menu Subject to Change
Louis Armstrong Private Dining Room
Inspired by the life, talent, and unmistakable charisma of legendary New Orleans jazz pioneer Louis Armstrong, The American Sector's intimate private dining venue blends timeless character with modern hospitality.
ENJOY VICTORY WITH EVERY BITE.
The American Sector is located inside The National WWII Museum and is open to the public—Museum admission not required.
Open daily 11:00 a.m. – 4:00 p.m.
1035 Magazine Street
New Orleans, LA 70130
Reservations not accepted between 12:00 p.m. and 2:00 p.m. Call (504) 528-1940 to make a reservation outside of this time frame or visit us on Resy to see availability.
