Copeland's of New Orleans

1337 Gause Blvd
Slidell, LA 70458

(985) 643-0001

Salads

  • Add Grilled Shrimp or Popcorn Shrimp
  • Add Grilled Chicken or Paneed Chicken
  • Caesar Salad
    •  
    • $3.99
    • $3.99
    • $8.29
  • fresh, chilled romaine with copeland's caesar dressing, parmesan cheese and homemade croutons.
  • Caesar Salad
    •  
    • $3.99
  • add grilled chicken or paneed chicken
  • Caesar Salad
    •  
    • $3.99
  • add grilled shrimp or popcorn shrimp
  • Penthouse Salad
    •  
    • $8.29
  • crisp lettuce, fresh tomatoes, eggs, cheddar cheese, bacon, and homemade croutons.
  • Soup Du Jour & Salad
    •  
    • $6.99
  • copeland's soup du jour and our dinner salad.
  • Caesar Salad
    •  
    • $3.99
  • add grilled shrimp or popcorn shrimp
Star Platters

  • 1/2 Sandwich with Your Choice of Soup and Salad
    •  
    • $9.99
  • 1/2 Sandwich with Your Choice of Soup or Salad
    •  
    • $8.99
Sandwiches

  • Po-Boys
    •  
  • shrimp, catfish, oyster, crawfish grilled chicken sandwich or le club croissant.
  • Salads
    •  
  • caesar tossed green
  • Soup Du Jour
    •  
  • (add 99c for corn & crab bisque or gumbo)
Copeland's Po-Boys

your choice of shrimp, crawish, catfish or oyster seasoned and piled high on new orleans own french bread served with fries.

  • Shrimp Po-Boy
    •  
    • $8.99
  • Crawfish Po-Boy
    •  
    • $8.99
  • (seasonal)
  • Catfish Po-Boy
    •  
    • $8.49
  • Oyster Po-Boy
    •  
    • $9.99
  • (seasonal)
Louisiana Specialty

  • Pasta Shrimp Copeland
    •  
    • $9.79
  • tender gulf shrimp, sauteed with garlic, mushrooms, and fresh herbs, served over angel hair pasta.
  • Ricochet Catfish
    •  
    • $8.99
  • lightly fried catfish, topped with pecans, sesame, and our creole meuniere sauce. Served with onion strings and red hot potatoes.
  • Catfish Acadiana
    •  
    • $8.99
  • golden fried catfish with our creamy shrimp butter sauce. Served with steamed vegetables.
  • Crawfish Fettuccine
    •  
    • $8.49
  • crawfish sauteed in a light cream sauce with green onions and special seasonings and tossed with fettuccine.
  • Chicken Parmesan
    •  
    • $8.99
  • breaded chicken breast fried and placed on a bed of angel hair pasta tossed with housemade marinara sauce topped with mozzarella, fontina, and parmesan cheeses.
  • Eggplant Parmesan
    •  
    • $6.49
  • seasoned and fried eggplant slices, on a bed of angel hair pasta tossed with housemade marinara sauce topped with mozzarella, fontina, and parmesan cheese.
  • Eggplant Parmesand with Chicken
    •  
    • $7.49
  • Blackened Chicken
    •  
    • $7.99
  • skillet-blackened chicken breast served with red hot potatoes.
  • Chicken Alfredeaux
    •  
    • $7.99
  • breaded breast of chicken fried, and served with fettuccine sauteed in alfredeaux sauce.
  • Shrimp Creole
    •  
    • $8.99
  • traditional new orleans sauce loaded with shrimp ladled over steamed rice.
  • Shrimp Etouffee
    •  
    • $8.99
  • a classic louisiana dish. Gulf shrimp in a dark roux-based sauce seasoned with garlic, green onions, and spices, ladled over white rice. Try it with crawfish (seasonal)!
Two of Your Favorites in One!

  • Crabcake & Shrimp Alfredo
    •  
    • $9.99
  • crabcake on a bed of angel hair pasta, and topped with a light shrimp alfredo sauce.
  • Shrimp and Tasso Pasta
    •  
    • $9.79
  • shrimp sauteed with tasso in a parmesan cheese and cream sauce, tossed with bow tie pasta.
  • Eggplant Pirogue
    •  
    • $9.79
  • fresh, cajun-fried eggplant slices, stacked high and smothered in a delicious au gratin sauce with shrimp. Served over angel hair pasta.
  • Andouille Sausage, Red Beans and Rice
    •  
    • $5.99
  • a new orleans tradition, from the best recipe of its kind.
  • Tomato Basil Chicken
    •  
    • $7.99
  • hickory grilled chicken breast served over angel hair pasta, tossed with plum tomatoes, fresh basil, olive oil and a touch of garlic butter.
Cajun Style

  • Blackened Catfish
    •  
    • $8.99
  • farm-raised fillet of catfish seasoned and blackened, served on top of red hot potatoes, with com macque chaux.

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