Sampler Platter$30
Can't decide? We got you - try it all!A cup of chowder
A cup of vegan jambalaya
A cup of red beans and rice
A cup of gumbo
1/8 muffulettaBiggest Little Easy Chowder
Cup - $7Put some NOLA in your chowdah! We start with a traditional New England clam chowder: creamy base, with clams, red potatoes, bacon, dill, and quahogs. Then we "jazz" it up with a little andouille, a few tomatoes, some white wine... This new twist on a Rhode Island classic may just be the best you've ever had!Vegan Jambalaya
Cup - $7Our vegan version of our take on the quintessential Crescent City dish. Take two kinds of mushrooms, okra, blend with the Holy Trinity: celery, onions, and peppers, add rice and heat with our very own Cajun spice mix: Jeffervessence.NOLA Red Beans and RiceCup - $7Made the traditional New Orleans way - slow and low, with smoked ham hocks, andouille sausage, and a just enough Jeffervessence to let you know it's there. Yeah, you right!Chicken and Sausage Gumbo
Cup - $7
Fried chicken. Sausage. Put them in a roux with the holy trinity (onions, green pepper, celery), add some okra, some broth, and let it simmer like a sultry New Orleans evening. So authentic, when you're done, you'll be able to pronounce "Tchoupitoulas"!Muffaletta1/4 - $9It’s like a grindah – but from New Orleans! First we make our loaf, cut in half, and slather it with our house-made traditional olive salad. Then we add Genoa salami, provolone, mortadella, and hot capicola, squash it down and serve it up!

Mains

Biggest Little Easy ChowderPut some NOLA in your chowdah! We start with a traditional New England clam chowder: creamy base, with clams, red potatoes, bacon, dill, and quahogs. Then we "jazz" it up with a little andouille, a few tomatoes, some white wine... This new twist on a Rhode Island classic may just be the best you've ever had!NOLA Red Beans and RiceMade the traditional New Orleans way - slow and low, with smoked ham hocks, andouille sausage, and a just enough Jeffervessence to let you know it's there. Yeah, you right!MuffalettaIt’s like a grindah – but from New Orleans! First we make our loaf, cut in half, and slather it with our house-made traditional olive salad. Then we add Genoa salami, provolone, mortadella, and hot capicola, squash it down and serve it up!JambalayaOur take on the quintessential Crescent City dish. Take shrimp, chicken, and andouille sausage, blend with the Holy Trinity: celery, onions, and peppers, add rice and heat with our very own Cajun spice mix: Jeffervessence.Jambalaya KebobsJust like our traditional jambalaya, but on a stick! Shrimp, chicken, andouille, peppers, onion, and okra. All sautéed in Jeffervessence and skewered. Served on a bed of rice.Chicken and Sausage GumboFried chicken. Sausage. Put them in a roux with the holy trinity (onions, green pepper, celery), add some okra, some broth, and let it simmer like a sultry New Orleans evening. So authentic, when you're done, you'll be able to pronounce "Tchoupitoulas"!Shrimp Étoufée
This Creole classic has shrimp, the holy trinity, a thick roux, all mixed with tomatoes and fresh herbs and served over rice. Say it with us: ay-too-fay. It's A-OK.Shrimp and JohnnycakesJohnnycakes are essentially Rhode Island's version of grits. If you think that blows your mind, wait until you taste this dish. It's Shrimp and Grits, Rhody-style.

Sides

Clams CasinoMade with Rhode Island little necks and Cajun andouille sausage, these clams represent a true blend of the NOLA and RI cuisines upon which we base our dishes. We add tomatoes, corn flakes, and Jeffervessence, and top each clam with a strip of bacon. Bet you can’t eat just one!Brussels sproutsPan fried with pancetta and garlic, tossed with a maple rice vinegar sauce, with a touch of sriracha. What’s New Orleans about this? Um, Brussels is in Belgium, where the speak French, and sometimes we quarter the larger sprouts, so French Quarter? We actually don’t know, but don’t tell us you don’t like Brussels sprouts until you’ve tried these!Lobster Beignets Clamcakes, shmamcakes. We take real lobster meat, chop it up, mix it in dough, add a hint of spice, and deep fry them. Are you kidding me? Beignets: they're not just for breakfast any more.Chopped SaladFresh veggies, chopped and tossed with a Dijon vinaigrette. Beautiful, fresh and delicious!

Desserts

Sweet Potato Pecan PieA layer of sweet potato filling. A layer of pecan filling. A hint of bourbon. What’s not to love?Cinnamon-stuffed challah bourbon French toastHandmade challah, stuffed with brown sugar and cinnamon, soaked in our bourbon vanilla French toast mix, and browned to perfection. Breakfast? Dessert? Who cares?

As a life-long Rhode Islander, I never expected the Deep South to feel like home. But expectations and reality don’t always meet.Exhausted after a 5 am flight, it was the first-time I was walking along Bourbon Street, heading to my hotel for a nap. On the way, the sounds of Dwayne Dopsie and the Zydeco Hellraisers literally pulled me into the Old Opera House. By then, I had already eaten my first muffuletta from the Central Grocery and I realized, on the eve of my 35th birthday, that New Orleans had captured my heart. Knowing that I would eventually have to return to Rhode Island, I spent the next few days taking in as much of the sights, the music, and the food as I could. Since that day more than 25 years ago, I’ve visited the Crescent City as often as possible, and every time I try to bring a little more back with me.This desire to bring NOLA to RI has culminated in the creation of Biggest Little Easy Catering, where I combine my love and experiences from my physical home with the place where my spirit dwells. At Biggest Little Easy Catering, I incorporate the tastes of the Big Easy with the ingredients of The Biggest Little State in the Union to bring you a unique cuisine: think lobster beignets, shrimp and johnny cakes, and Creole clams casino. I couldn’t find anything like it in RI, so I started making it myself. Nothing would make me happier than to make these special dishes for you, too.

—Jeff Walker, Executive Chef