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.
Starters | Small Plates
ANDOUILLE SAUSAGE FRITTERS
Parmesan Dusted, Creole Honey Mustard, Pickled Onion
CHICKEN & ANDOUILLE GRAVY FRIES
Smoked Chicken & Andouille Gravy, White Chedder Cheese Curds, Parmesan, Cajun Fries, Scallions
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, 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 Lettuce, Heart of Palm, Cucumber, Carrots, Cilantro, Cashews, Sweet Peppers, Mint, Sesame & Ginger Dressing
ROASTED CARROT & RADICCHIO SALAD
Roasted Carrots, Radicchio, Arugula, Shaved Red Onion, Walnuts, Shaved Parmesan, Dried Figs, Lemon-Balsamic Vinaigrette
FALL HARVEST GRAINS SALAD
Pearl Couscous, Frisee, Roasted Cauliflower & Sweet Potato, Shaved Radish, Dried Cranberries, Crumbled Goat Cheese, Toasted Sunflower Kernels, Apple Cider Vinaigrette
ADD TO YOUR SALAD:
Bacon | Seared Tuna | Grilled Chicken | Grilled Portobello | Grilled Shrimp | Fried Shrimp | Fried Oysters
Burgers | Sandwiches
All Burgers & Sandwiches Come With French Fries.
Lettuce Wraps are Available in Place of Bread.
ALL AMERICAN BURGER
Two 4oz Beef Patties, American Cheese, House Pickles, Lettuce, Tomato, Onion
FRIED SHRIMP PO’BOY
Cajun Lemon Aioli, Lettuce, Tomato, Pickles, Leidenheimer French Bread
May Contain Imported Shrimp
FRIED CHICKEN SANDWICH
Crispy Breaded Chicken Breast, Lettuce, Tomato, Pickles, Spicy House Sauce, Brioche
Also Available with Grilled Chicken
CARAMELIZED ONION & APPLE GRILLED CHEESE
Roasted Apples, Balsamic Caramelized Onions, Dijon, Smoked Gouda Cheese, Grilled Texas Toast
Not available as a lettuce wrap
Entrees
SHRIMP & GRITS
New Orleans Style Barbeque Shrimp, Smoked Gouda Stone Ground Grits, Sweet Peppers, Scallions
May Contain Imported Shrimp
SEARED TUNA STEAK
Citrus Basted Tuna, Cuban Stir Fry with Yellow Rice, Red Peppers, Roasted Corn, Black Beans, Zucchini, Spinach, Orange Zest, Cilantro, Green Mojo Sauce
GRILLED CHICKEN GNOCCHI
Pan Seared Gnocchi, Grilled Chicken Breast, Roasted Butternut Squash, Pearl Onions, Spinach, Basil, Sage Cream
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
Gnarly Barley, Jucifer IPA, Urban South, Paradise Park Lager, Modelo, Abita Amber, Angry Orchard Hard Cider
NONALCOHOLIC
Athletic Lite, Athletic Wave IPA
Wine
HOUSE
Proverb Chardonnay, Proverb Pinot Grigio, Proverb Cabernet Sauvignon, Proverb Pinot Noir, Chateau Ste Michelle Rose, 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
THANKS FOR THE MEMORY
Sazerac Rye & Fresh Lemonade
A Toast to Bob Hope
THE SOUTH PACIFIC
1940s Mai Tai with Meyer’s Dark Jamaican Rum, Duquesne Rhum Agricole Blanc, Lime Juice, Orgeat Almond Syrup
ROSEMARY THE RIVETER
Peach & Rosemary Grey Goose Vodka, St. Germain Elderflower Liqueur, Lime Juice, Muddled Mint
THE RED TAIL
Hibiscus Syrup, Polynesian Bitters, Orange Bitters, Buffalo Trace Bourbon
PURPLE HEART
Empress Gin, Blueberry Syrup, St. Germain Elderflower Liqueur, 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
RASPBERRY ROSIE MOCKTAIL
Rosemary Simple Syrup, Lemon Juice, Raspberry Puree, Club Soda
MANGO MULE MOCKTAIL
Mango Puree, Lime, Simple Syrup, Ginger Beer
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 .5 L Bottle, Acqua Panna 1 L Bottle, 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
Executive Chef Jeremie Janise
Chef 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.
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.
