Louisiana Chef, Nathan Richard has a strong background in the art of charcuterie, and the culinary instinct of a born-and-raised Louisianan. Chef Richard loves to experiment with flavors, and has brought to our quasi-British menu a Cajun twist. Instead of traditional bangers and mash, you’ll find bangers and grits with black pudding and onion pan gravy. Scotch Eggs are served with boudin and collard greens. In addition to our dinner menu, we offer a wide selection of cocktails, bar snacks, and desserts. And don’t forget—live music nightly!
The Bombay Club is also well known for the best and largest martini selection in town – single malt scotches, ports, and reserved bourbons. Live music nightly showcases a changing cadre of small ensembles, jazz and cabaret performers.