Creola

344 El Camino Real
San Carlos, CA 94070

(650) 654-0882

Beginnings

  • Oysters En Brochette
    •  
  • Oysters wrapped in bacon, lightly battered and flash fried served with our own Remoulade dipping sauce.
  • Shrimp Bourbon Street
    •  
  • Jumbo shrimp flash fried, served with orange marmalade horseradish sauce.
  • Crawfish Hush Puppies
    •  
  • Corn fritters stuffed with crawfish tails and served with a Remoulade sauce.(also available without Crawfish)
Soups & Salads

  • Seafood Gumbo
    •  
  • A cup of a New Orleans classic with shrimp, Andouille sausage, and okra in a dark roux.
  • Hush Puppy Caesar
    •  
  • Crawfish hush puppies atop our Caesar salad.
  • Bayou Caesar
    •  
  • Our Caesar salad topped with lightly battered fried bacon wrapped oysters.
  • Caesar
    •  
  • Romaine lettuce tossed with our house made Caesar dressing, garlic croutons topped with freshly grated parmesan cheese and anchovies.
  • House Salad
    •  
  • A Southern specialty with romaine, toasted pecans and mandarin oranges, tossed in a poppyseed vinaigrette.
Hot Plates

  • Cupa - Cupa - Cupa
    •  
  • A cup of gumbo, a cup of Red Beans & Rice, and a cup of Cajun Jambalaya.
  • Red Beans & Rice
    •  
  • With your choice of grilled chicken or Andouille sausage.
  • Wasabi Crusted Chicken
    •  
  • Grilled breast of chicken with a soy glac�, served with new potatoes and vegetables.
  • Ca-sian (kay-shin) Salmon
    •  
  • Salmon filet, cooked to order, caramelized with Creole seasoning and a soy-apple-sesame glaze, served with vegetables and new potatoes.
  • Black Cat
    •  
  • Pan blackened catfish brushed with Dijon and laced with a ribbon of hollandaise, Sprinkled with almonds, served with vegetables and new potatoes.
  • Cajun Jambalaya
    •  
  • A spicy blend of smoked duck, chicken, Andouille sausage, and Tasso, with rice and sauce piquant.
  • Shrimp CreoLa
    •  
  • Sautéed jumbo shrimp atop our shrimp and crawfish stuffing, laced with a smoked tomato beurre blanc. Served with rice and vegetables.
  • Soft Shell Crab
    •  
  • Lightly battered and flash fried soft shell crab napped with seafood stuffing, sauce Choron and jalapeño tartar sauce.
  • Etouffee
    •  
  • Louisiana crawfish smothered in a light Creole roux, served with rice.
Po' Boys & Sandwiches

All Po' Boys come with a small side of Red Beans & Rice

  • Catfish Po' Boy
    •  
  • Farm raised catfish filet, dredged in cornmeal, flash fried, served on a French roll with jalapeño tartar, dressed with lettuce and tomato.
  • Shrimp Po' Boy
    •  
  • Fried shrimp served on a French roll with a white Remoulade, dressed with lettuce and tomato.
  • Oyster Po' Boy
    •  
  • Fried Louisiana gulf oysters served on a French roll with a white Remoulade, dressed with lettuce and tomato.
  • Oyster Rich Girl
    •  
  • Bacon wrapped oysters served on a French roll with a white Remoulade, dressed with lettuce and tomato.
  • Grilled Chicken Po' Boy
    •  
  • Grilled chicken breast served on a French roll with an Andouille mayonnaise, dressed with lettuce and tomato.
  • Andouille Sausage Po' Boy
    •  
  • Spicy Andouille sausage served on a French roll with garlic mayonnaise and Creole mustard, dressed with lettuce and tomato.
Desserts

  • French Silk
    •  
  • A light & creamy chocolate mousse in a crispy vanilla wafer crust.
  • Cajun Velvet
    •  
  • The lightest peanut butter mousse you'll ever taste in a vanilla wafer crust.
  • Combo Pie
    •  
  • For the undecided. A layer of Cajun Velvet pie atop a layer of French Silk.
  • Creole Pecan Pie
    •  
  • Baked with a layer of cream cheese filling and topped with whipped cream.
  • Bread Pudding
    •  
  • A New Orleans favorite with a white chocolate Frangelico sauce.

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