lightly breaded and crispy fried, served with remoulade sauce

shrimp sauteed in a magical blend of herb butter, garlic and creole seasonings, served with toast points for dipping

mussels sauteed in butter, roasted red peppers and sun dried tomatoes, finished with lemon, garlic and white wine, served with French bread toast points.

pan sauteed crab cakes drizzled with our signature cardinale sauce, a dilled creole tomato cream.

farm raised louisiana gator rail, tender as veal, lightly breaded and fried golden, served with gator dipping sauce.

flash fried louisiana oysters and crispy artichoke quarters drizzled with chipotle aioli and set over parmesan basil cream sauce.

shrimp simmered in a full-flavored key lime and sun dried tomato nantua sauce topped with kalamata olives and crumbled feta, served with toast points

with tasso cream, $1.49 up charge as a side dish