Paul Prudhomme's Andouille sausage served with sautéed greens and cheddar grits.

Sautéed in garlic butter & Cajun spices, served in the shell for that extra flavor.

Straight from the Bayou! Coated with Cajun spices and blackened in a sizzling cast iron pan. Served with remoulade sauce for dipp’n.

House smoked crawfish blended with chipotle cream cheese and garlic. Served warm with assorted crackers.

Corn-dusted and pan-fried, served with Creole sauce.

Fresh wings slow baked, flash fried, tossed with a soy bourbon sauce and glazed. Served with homemade pickled vegetables.

Blue Point oysters served ice cold with cocktail and remoulade sauce.

So named because the topping for these baked oysters is “as rich as Rockefeller.” Invented at Antoine’s Restaurant in New Orleans.

Red beans simmered with vegetables, herbs and spices. Pan-fried and served with Cajun cream sauce and white rice. Finished with roasted corn salsa.

Crawfish tails, blended with herbs and spices, sautéed and served with smoked tomato broth and remoulade sauce.

Made with jumbo shell on shrimp – peel ’em, dunk ’em, and mop up the extra sauce with French bread.

Crawfish cake, Andouille & Grits, Blackened Alligator, Oysters Rockefeller.

Homemade, with chunks of chicken and spicy Andouille sausage, finished with rice.

Crawfish tails simmered with corn, potatoes, onions, celery, and sweet cream.

Mixed greens topped with sliced radishes, cheddar, cucumber, Cajun spiced croutons and pickled carrots.

Buttermilk fried chicken breast, served atop mixed greens, with radishes, cucumber, cheddar, black-eyed pea relish and pickled carrots. Finished with honey jalapeno dressing.

Romaine tossed with Caesar dressing, Cajun spiced croutons and parmesan.

Mixed greens tossed with cherry vinaigrette, topped with toasted pecans, dried cherries, crumbled blue cheese and sweet red onions.

Fresh mixed greens topped with red beans & rice, olive salad, tasso ham, blue cheese, blackened chicken breast, bacon, and hard boiled eggs. Served with your choice of dressing.

Sashimi grade tuna pan seared with pistachios served atop spring greens with Green Goddess Dressing and green bean salad.

A grilled ½ pound Black Angus burger served deluxe style with melted American cheese on French bread.

Crusted with Cajun spice, blackened and served on French bread with lettuce, tomato, onion and remoulade sauce.

Buttermilk fried chicken breast served on French bread with lettuce, tomato, onions and honey jalapeno mayonnaise.

Corn dusted shrimp, served on French bread with lettuce, tomato, onions and remoulade sauce.

Slow cooked beef brisket, thinly sliced and served on French bread smothered with pan gravy and sliced onions. Add provolone chees $1.00

Sliced hard salami, mortadella sausage, provolone, and capicolla ham. Served on a huge Italian roll. Topped with olive salad made with extra virgin olive oil and fresh herbs.

Smoked turkey stacked high with jalapeno bacon, provolone, lettuce, tomato, olive salad, and chipolte mayonnaise. Served on a huge Italian roll.

Pearls famous red bean cakes, paired with fried green tomatoes, leaf lettuce and olive salad, served with chive buttermilk aioli.