Copeland's

a traditional martini. Try it chilled and up or on the rocks.

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

new orleans rum delicately enhanced with malibu rum and some other tropical treats.

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

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

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.

(seasonal) fresh louisiana blue crab claws sauteed in an olive oil vinaigrette with a light garlic touch. Try substituting crawfish or shrimp.

fresh spinach topped with bacon, pecans, mushrooms, eggs and hot bacon dressing.

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

golden fried popcorn shrimp or crawfish (seasonal) on a bed of fresh lettuce or spinach. Garnished with tomato, diced egg, and cheese toast. Choice of dressing.

a large wedge of iceberg lettuce, tomatoes, egg and parmesan cheese with your choice of delicious housemade dressing.

fried shrimp, seasoned and piled high on New Orleans own French bread with tartar sauce

smoked turkey, lean ham, bacon, cheeses, all stacked high on a warm croissant and served with beefy mayo and tiger sauce.

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, 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 (seasonal)!

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.

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