Copeland's

tender center-cut filet, topped with fresh minced garlic butter and served with one of our complimentary sides.

vodka combined with a touch of apple pucker. with skyy vodka add 1.00.

vodka and chocolate chilled with luscious strawberry and a chocolate rim. with stoli vanil and godiva liqueur add 1.00.

a pepped up version of an old favorite! with patron silver and grand marnier to make a top shelf add 1.00.

captain morgan's parrot bay rum, peach schnapps and fruit juices.

al's own bloody mary featuring vodka mixed with ragin' bloody mary mix.

your choice of strawberry or bellini, hand-blended to create your fresh fruit favorite.

fresh brioche bread with melted monterey jack, cheddar, and parmesan cheese, served with marinated tomatoes.

seasoned calamari lightly dusted & crispy fried. served with creole remoulade vinaigrette or marinara sauce.

our spicy version of buffalo wings served with our homemade cheddar bleu cheese and peppercorn ranch dressings and celery.

fresh louisiana blue crab claws sautéed in an olive oil vinaigrette with a light garlic touch. try substituting crawfish or shrimp.

fresh, chilled romaine with copeland's caesar dressing, parmesan cheese and homemade croutons. add grilled, blackened or paneed chicken 3.99, add popcorn shrimp 3.99, add grilled shrimp 4.99

"you've got to try this!" classic cajun roux, loaded with shrimp, scallops, and copeland's gourmet touches. spicy but smooth.

crisp lettuce, red onions, green olives, roma tomatoes, bacon, diced eggs, and hearts of palm, topped with onion strings and tossed with balasmic vinaigrette.

fresh spinach topped with bacon, pecans, mushrooms, eggs, red onions and hot bacon dressing and onion strings.

crabcakes coated with cajun spices and blackened and served on a toasted bun.

crawfish tails, seasoned, golden fried served on new orleans own french bread with tartar sauce.

wood grilled chicken breast, rene mushrooms, monterey jack cheese, bacon, lettuce, tomato, mayonnaise and ranch dressing on toasted brioche.

hickory grilled chicken breast served with angel hair pasta, tossed with plum tomatoes, fresh basil, olive oil and a touch of garlic butter.

seasoned and fried eggplant slices, on a bed of angel hair pasta tossed with housemade marinara sauce topped with mozzarella and fontina cheeses.

shrimp, sauteed with tasso (spiced pork) in a parmesan cheese and cream sauce, tossed with bow tie pasta.

pan fried shrimp over angel hair pasta in a light lemon sauce with artichoke hearts, spinach, tomatoes, roasted garlic and parmesan cheese.

an 8 oz. fillet of catfish stuffed with our crabmeat stuffing, seasoned, and broiled. topped with garlic butter and served with creole corn and steamed vegetables.

blackened, broiled or hickory wood grilled, served with steamed vegetables.

a classic louisiana dish. gulf shrimp in a dark roux-based sauce seasoned with garlic, green onions, and spices, served over white rice. try it with crawfish

shrimp, sauteed with tasso (spiced pork) in a parmesan cheese and cream sauce, tossed with bow tie pasta.

skillet-blackened chicken breast, red hot potatoes and steamed vegetables.

a new orleans tradition, from the best recipe of its kind.

topped with a brown sugar butter glaze.

our signature giant biscuit baked golden brown, filled with our vanilla bean ice cream, our famous bananas foster and dusted with powdered sugar.

so tall and rich we have to serve it on its side.

rich pecan brownie with smooth fudge icing and more pecans topped with our own ice cream and your choice of chocolate ambrosia or caramel sauce.

a refreshing blend of amaretto di saronno, quatro c'ointreau and ice cream. finished with a splash of fresh orange juice.

espresso and steamed milk.

espresso, white chocolate, steamed milk & whipped cream.

espresso, steamed milk, chocolate and whipped cream.

bailey's and kahlua mixed with coffee and godiva liqueur.