PRIXNYC Restaurant Week
Value Map · Summer ’26
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Filé Gumbo Bar

Tribeca · Manhattan · Cajun/Creole

275 Church St. · (917) 540-6268

Rated 4.5 from 1,189 Google reviews

Saves $27 on the $45 lunch prix fixe — $72 of à-la-carte food, about 38% off.

Beyond the signature gumbo, dining at Filé is an educational feast of the culinary subtleties of Cajun and Creole food.

$45 lunch menu

Starter

  • Pâté of the South — normally $18. Chilled pimiento cheese
  • Strawberry Frisée Salad — normally $22 (best value in this course). Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios with a delicate strawberry molasses vinaigrette

Signature Entrée

  • Tiny's Gumbo — normally $32 (best value in this course). Our signature dish — chicken & Andouille, crab & shrimp, or All-in (+5); made from a velvety roux built on the holy trinity
  • Gumbo Z'Herbes / Green Gumbo (V) — normally $27. Vegetarian roux with swiss chard, collard greens, black kale, & parsley
  • Andouille & Shrimp Jambalaya — normally $30. A Louisiana-born cousin of Spanish paella. We build a dark roux with tomato paste, smoked Tasso, and Andouille, deglaze with porter beer, then fold in shrimp and aromatic rice until fluffy
  • Spicy Shrimp Creole — normally $29. Spicy shrimp in a fresh tomato stew with bacon and the holy trinity — finished with chili oil, toasted garlic chips, and served over aromatic rice
  • Iconic Jazz Fest Crawfish Bread — normally $25.5. Creamy cheese with sautéed crawfish, holy trinity aromatics on Leidenheimer French bread, baked golden

Sweet

  • Brown Butter Bourbon Bread Pudding — normally $18 (best value in this course). A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce
  • Beignets — normally $10. 2 soft pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order

$60 dinner menu

Starter

  • Strawberry Frisée Salad — normally $22 (best value in this course). Fresh strawberries tossed with frisée, arugula, shaved fennel, feta, and toasted pistachios then finished with a delicate strawberry molasses vinaigrette
  • Fried Green Tomatoes with Shrimp Remoulade. Crispy fried green tomato topped with shrimp tossed in creamy remoulade sauce
  • Spicy Beef Tartare. Raw beef tenderloin finely chopped and seasoned with creole mustard, capers, and diced red onion topped with a horseradish cream and served with crostinis and house potato chips

Entrée

  • Tiny's Gumbo — normally $32 (best value in this course). Our signature dish! Chicken & Andouille, Crab & Shrimp or All-in (+5)
  • Gumbo Z'Herbes, a.k.a. Green Gumbo (V) — normally $27. Lenten vegetarian gumbo with vegetarian roux, leafy greens; swiss chard, collards & kale
  • Blackened Swordfish. Pan seared cajun-spiced swordfish served over garlic fried rice with parsley, lemon zest, and house pepper blend. Finished with a butter fish sauce and shaved carrots
  • Grilled Petite Tenderloin. Grilled tenderloin with a chilled farro salad of tomatoes, red onion, mint, and parsley. Finished with a cold creamy salsa verde for a bright herbaceous lift
  • Crispy Confit Chicken with Caramelized Onion. Slow-cooked bone-in chicken thigh seared crispy topped with rich caramelized onions on a bed of arugula dressed with house pesto

Sweet

  • Caramel Cornbread Cake — normally $18 (best value in this course). Warm caramel corn bread cake layered with bourbon and topped with a buttery crunchy crumble
  • Limoncello Tiramisu. Silky lemon curd layered with limoncello-soaked ladyfingers and finished with airy whipped cream

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Savings compare each Restaurant Week dish to the same restaurant’s own regular menu price. Prices were collected from public menus and may have changed; taxes, tips and drinks are not included. See all 648 Restaurant Week restaurants on the map.