Lunch & Dinner

Creole creamy spinach dip served with crispy tortilla chips topped with Parmesan cheese and red pepper flakes 15.50

Marinated tender gator meat served with remoulade sauce 18

Fried oysters served on a crispy tortilla and topped with our French Quarter-famous St. Louis slaw & remoulade sauce 16.50

Fresh blue crab claws sautéed in a lemon, garlic butter sauce with toasted French bread for dipping 19.50

Fried oysters, creamy spinach, bacon, parmesan, anisette, in a puff pastry 18.50

Louisiana crawfish tails, cajun seasoning, tomato, parmesan, mozzarella, green onion 17.50

Pan fried and served with Crawfish Cream Sauce 18.50

Fresh Louisiana oysters, shucked to order and served with all the fixings

Louisiana oysters, fresh shucked, topped with our Parmesan butter cheese filling and grilled to perfection

Traditional New Orleans-style with chicken, andouille sausage and white rice 10.50

Classic beef stock with caramelized onions, house made croutons, topped with parmesan and mozzarella cheeses 12

Fresh baby spinach tossed with sliced green apples, bleu cheese crumbles, dried cranberries, and candied pecans. Finished with balsamic vinaigrette dressing on the side. 18.50

Grilled or blackened chicken breast, fresh romaine lettuce tossed with a creamy Caesar dressing, croutons, Parmesan cheese 19.50

A sampling of the city’s most famous dishes: Cajun Chicken & Andouille Jambalaya, Crawfish Etouffée, Red Beans and Rice, and Chicken Andouille Gumbo

Crawfish sautéed in a rich cajun gravy. Served with steamed white rice. 25.50

Classic New Orleans Style BBQ Gulf shrimp, sautéed & served over smoked gouda cheese grits 25.50

Lump crabmeat and sautéed crawfish in a tomato cream sauce with melted provolone. Served over a three cheese ravioli of fontina, parmesan, and ricotta 30.50

Served with chef ’s vegetables and cajun jambalaya 30.50

Gulf shrimp, Louisiana crawfish, blue crabmeat & sea scallops sautéed with garlic and fresh herbs, tossed with a hearty marinara sauce over linguine pasta with red pepper flakes 36.50

Marbled USDA choice cooked to order, and served with garlic French Fries 36.50

Gulf shrimp tossed in a seafood cream sauce and topped with toasted buttery bread crumbs, then baked to golden perfection 30.50

Cajun rice dish of chicken & andouille sausage slow-simmered with the Holy Trinity of peppers, onions & celery, topped with blackened chicken 24.50

Grilled andouille sausage served with creamy red beans & rice 20.50

Lightly-seasoned and fried Gulf shrimp 19.50

Lightly-seasoned and fried Gulf fish 18.50

Lightly-seasoned and fried Louisiana oysters 24.50

Fried Louisiana Gulf oysters, crispy applewood-smoked bacon, fresh tomato slices and lettuce served on French bread and dressed with remoulade sauce 25.50

Angus beef patty topped with cheddar cheese, lettuce, tomato, red onions, and pickles on a toasted sesame seed bun 18.50

Lightly-seasoned and fried Alligator 22.50

Tender debris roasted beef smothered in a brown gravy 19.50

Buttermilk fried chicken breast, candied bacon, lemon aioli, lettuce, tomato with french fries 21.50

Crispy-fried Gulf Shrimp piled high 25.50

Crispy-fried Louisiana Oysters piled high 27.50

Crispy-fried Gulf Fish strips piled high 24.50

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