Creamy Spinach and Artichoke Dip served with Tortilla Chips. Add Crabmeat 7

Topped with Almond Honey Butter.

Tomatoes, Mozzarella, Basil, Balsamic Glaze, Extra Virgin Olive Oil, Salt and Pepper.

Served with Cucumbers, Jalapeno Peppers, Crackers and topped with Capers.

Choice of Remoulade or Truffle Oil and Parmesan.

Over House Marinara topped with Parmesan Cheese

Served with Remoulade

Topped with a Crawfish Creole Cream Sauce and Green Onions.

Jumbo Lump Crab and House Remoulade

Signature New Orleans style Shrimp over Seasonal Mushroom Blend Risotto.

3 Oysters Baked with House made Crab mix topped with Lemon Butter. 1/2 dozen 35

Shrimp, Crabmeat, Crawfish, Okra and Andouille Sausage topped with rice

Chef's Choice

Romaine Lettuce mixed with Caesar Dressing and topped with Croutons and Parmesan

Mixed Greens, Cucumbers, Carrots and Tomatoes.

Mixed Greens, Bacon, Avocado, Blue Cheese, Tomato and Egg with Avocado Ranch.

Mixed Greens, Apple, Bacon, Goat Cheese, Candied Pecan and tossed in Tabasco Honey Dressing.

Romaine, Eggs, Bleu Cheese, Tomatoes, Fresh Basil tossed in Louis Dressing.

One Pound of Reds seasoned with House Spices, Hot Butter, served with Corn, Andouille Sausage and Potatoes.

Chilled Shrimp & Cocktail Sauce

Served with Remoulade.

A Garlic Butter White Wine Reduction with Shallots, Tomatoes, Garlic and Parsley.

Shrimp, Oysters, Redfish, Toast, Fries and Pickles.

Redfish, Crab Cake, Shrimp and Garlic Mash Potatoes topped with Lemon Butter.

Over Crawfish Cornbread, topped with Cajun Shrimp Cream Sauce.

8 oz

16 oz

6 oz

8 oz

House made Scampi sauce with Shrimp, Spinach, Cherry Tomatoes over Vermicelli Pasta.

Fried Veal topped with Marinara Sauce and Melted Mozzarella served over Vermicelli Pasta.

Fried Chicken topped with Marinara Sauce and Melted Mozzarella served over Vermicelli Pasta.

Fried Green Tomatoes topped with Marinara Sauce and Melted Mozzarella served over Vermicelli Pasta.

Red Sauce with Seasonal Vegetables, Mushrooms, Bell Peppers over Penne Pasta.

Smoked Mushrooms and Andouille Sausage simmered in a Creole Cream Sauce over Penne Pasta and topped with Fried Shrimp and Oysters.

Shrimp, Crawfish, Crabmeat, Asparagus cooked in Alfredo Sauce over Angel Hair Pasta and topped with Fried Oysters.

over Vermicelli noodles

Over Fingerlings Potatoes and Broccolini topped with Lump Crabmeat.

Topped with a Lemon Butter Sauce over Sautéed Seasonal Vegetables

over Asian Slaw topped with a Ginger Soy Glaze.

over Abita Braised Collard Greens with Sweet Potato Puree.

Grilled Chicken over Sauteed Mushrooms and Spinach on a bed of Risotto.

Dressed with Mayo, Lettuce, Tomato, and Pickles.

Dressed with Mayo, Lettuce, Tomato and Pickles.

Dressed with Mayo, Lettuce, Tomato, and Pickles.

Cheddar Cheese, Lettuce, Tomato, Onions and Pickles.

Fried Chicken Sandwich topped with Remoulade, Lettuce, Tomato and Pickles. Grilled option available.

Butter, Sour Cream, Bacon, Cheddar Cheese and Green Onions.

Sauteed in Bacon Drippings.

Topped with Whiskey Sauce

Served with a Scoop of Ice Cream.