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Home :: NE :: Lancaster County :: Lincoln
247 N 8th St, Ste 101 LINCOLN, NE 68508
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(fried crawfish tails) named for their popcorn like appearance. crawfish tails, hand breaded and deep-fried to a golden brown. served with a homemade cocktail dipping sauce.
succulent medium shrimp sauteed in a white wine butter sauce and a special new orleans herb and spice blend. served with french bread to soak up this rich and moderately spicy sauce
no searching for the chicken in this one. flour tortilla stuffed with juicy diced chicken breast meat, monterey jack and cheddar cheeses, onion, tomato, and red bell pepper. served with salsa and sour cream.
a hot and spice bowl of fresh chicken breast pieces marinated in cajun seasonings, hand breaded and fried to a golden brown. served with ranch dressing.
diced crawfish tails, real snow crab meat, chopped onion and bell pepper blended with herbs and spices and formed into cakes to bring you a new orleans favorite. served with a spicy remoulade sauce
chicken wings fried and coated with our secret jalapeno lime sauce one of a kind flavor.
huge hand sliced mozzarella cheese sticks, hand breaded and fried to a golden brown. served with marinara sauce.
large mushroom caps stuffed with a blend of crab meat, monterey jack and cheddar cheeses, green onions breadcrumbs, and cajun spices.
a south texas dove camp specialty. fresh bacon wrapped chicken tenders stuffed with sliced jalapenos and pepper jack cheese. served with ranch dressing
farm-raised louisiana alligator tail.sliced into thin strips, hand breaded and deepfried to a golden brown. served with a creole honey mustard dipping sauce.
grilled and diced chicken breast and andouille sausage, in a highly seasoned roux-based broth served over rice
a creamy blend of crab meat, corn, green onions, and creole herbs and spices make up this delicious soup.
a magnificent blend of gulf shrimp, crawfish tails, and andouille sausage, in a highly seasoned roux-based broth served over rice. this is one of our signature dishes that should accompany any meal.
juicy slices of chicken breast that have been blackened using the traditional louisiana cooking method. served over fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheese. grilled chicken can be substituted at no additio
salad greens topped with diced chicken, gulf shrimp, bacon bits tomato, monterey jack, cheddar, bleu cheese crumbles and diced egg. served with your choice of dressing
romaine lettuce tossed with balsamic vinaigrette and topped with diced roma tomatoes, red onion artichoke hearts, black olives, feta cheese and fresh grilled diced chicken breast
Available without chicken
fresh salad greens tossed with tomato, cucumber, red onion, cheese and croutons. served with your choice of dressing. dressings: bleu cheese, thousand island, italian ranch, fat free ranch, balsamic vinaigrette parmesan peppercorn, honey mustard.
boneless chicken breast marinated in and rubbed with an authentic sweet and fiery jamaican jerk paste, then grilled sliced, and served atop fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheeses.
our hot and spicy fried popcorn chicken made with fresh chicken breast pieces served on top of romaine lettuce with diced tomatoes, red onion, cheddar and monterey jack cheeses.
new orleans chefs, especially the creole-italians have always loved to create pasta dishes. you'll notice the jazzed-up twist in our creations that use only the freshest and finest ingredients available. all served with fresh french bread.
our classic jambalaya with ham, chicken and andouille sausage, tossed with fettuccine noodles instead of rice. a great spicy dish for pasta lovers
a taste as sinful as the celebration it's named for. andouille sausage chicken and ham sauteed in creole herbs and spices then blended with fettuccine noodles and our alfredaux sauce
succulent and tender gulf shrimp sauteed in creole herbs and spices to give the classic alfredo a flavorful twist that is like none you've ever tasted before
tender crawfish tails sauteed in creole herbs and spices to give the classic alfredo a flavorful twist and create a rich golden louisiana delicacy.
chicken breast diced, sauteed in creole herbs and spices to give the classic alfredo a flavorful twist that is like none you've ever tasted before.
fettuccine noodles tossed with our classic alfredaux sauce blended with our creole herbs and spices. topped with fresh parsley and green onions
a spicy sweet combination of fettuccine alfredeaux made with caribbean spices and topped with slices of fiery jamaican jerk chicken. a very unique and spicy pasta dish
it doesn't get anymore cajun than this. one blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies
a great sampling from bayou country. one blackened chicken breast, a half order of red beans and rice, a cup of chicken and sausage gumbo and hushpuppies.
with this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then ladle them over rice. served with hushpuppies.
no sausage
gulf shrimp sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. served around a mound of rice with french bread. substitute crawfish if you like.
Juicy chicken breast meat sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. served around a mound of dirty rice with french bread.
the classic louisiana dish crawfish tails sauteed with garlic, celery, onions and cajun spices, then simmered in a spicy and buttery mahogany roux sauce. served around a mound of rice with french bread. substitute shrimp if you like.
a combination platter of crawfish etouffee and fried crawfish tails. served with rice and hushpuppies. perfect for the crawfish lover!
our version of this classic louisiana dish is a spicy blend of ham, chicken breast andouille sausage, rice, tomatoes, celery and bell pepper
this is our own seafood version of the classic dish, combining sauteed shrimp and crawfish tails with rice, tomato, celery, onion, and bell pepper. served with french bread
eight-ounce yellow fin tuna steak, lightly blackened then drizzled with a delicate burgundy wine sauce. served with rice and vegetables. a delightful surprise.
farm-raised alligator medallions, lightly breaded and sauteed with mushrooms and green onions in a mildly spicy cajun cream sauce. served around a mound of rice.
a texas specialty. large gulf shrimp stuffed with jalapenos and pepper-jack cheese and wrapped in bacon. served with rice, vegetables. ranch dressing and cocktail sauce.
half an eggplant, hollowed out like a cajun canoe known as a ‘peerow’, hand breaded, fried, then filled with shrimp, real crab meat, mushrooms, and green onions sauteed in a seasoned au gratin sauce. served with rice and vegetables.
pronounced chop-a-toolus and named for a native louisiana indian tribe. and grilled, served over a hash of diced fried potatoes, ham, mushrooms and green onions. topped off with a new orleans bernaise sauce. served with veggies and french bread.
medium gulf shrimp, sliced mushrooms, and green onions sauteed in a creole style parmesan cream sauce, ladled over a hand breaded, fried chicken breast. served atop rice with vegetables.
crawfish tails sauteed in garlic and spices in a creamy cajun brown sauce and ladled over a juicy blackened chicken breast. served with rice and vegetables.
blackening is a louisiana cooking method in which the meat is dredged in butter and coated with spices, then dropped in an extremely hot cast iron skillet. the butter cooks off, leaving a dark flavorful crust on the outside and tender juicy meat on the in
grilled shrimp, peeled,skewered, lightly seasoned and grilled. served with drawn butter and cocktail sauce.
two farm-raised filets. one of the best fish for blackening. most people don't realize that catfish can be this good
a white flaky fish, also known as st. peter's fish, is perfect for blackening and is quickly becoming the most popular farm-raised species in america. a very mild taste sure to please all palates. served with tartar sauce
large gulf shrimp, peeled, skewered and blackened. served with drawn butter and cocktail sauce
one large breast fillet. this is a great way to do chicken
one chicken breast and your choice of one catfish fillet, one tilapia fillet, or three shrimp.
one catfish fillet, one tilapia filet, and three large shrimp. a perfect sampling of our blackened seafood. served with tartar sauce, cocktail sauce, and drawn butter.
all served with vegetables and rice. mashed potatoes available after 5 p.m.
a twelve-ounce cut of juicy prime rib, blackened and served with a horseradish cream sauce. you'll be amazed at this unique way of a cooking a steak. due to the blackening process, not available in rare. no exceptions. (12 oz)
a ten-ounce cut of healthy and delicious nebraska buffalo. perfectly seasoned and grilled to perfection. (10 oz.)
a ten-ounce cut of healthy and delicious nebraska buffalo. perfectly seasoned and grilled to perfection (10 oz.)
fresh 7 ounce chicken breast char-broiled and served with vegetables and rice. mashed potatoes available after 5 p.m (10 oz.)
a twelve ounce cut of usda choice grain fed nebraska beef aged 21 days. perfectly seasoned grilled and drizzled with a tangy brown sauce of garlic, mushrooms and burgundy wine.
a juicy twelve-ounce cut of usda choice grain fed nebraska beef. aged 21 days, perfectly seasoned and grilled to perfection.
available without sauce
all served with french fries, hushpuppies, and cole slaw. all our food is fried in 100% cholesterol free canola oil - enjoy
two farm-raised filets rolled in seasoned cornmeal and fried to a golden brown. served with tartar sauce. enough to satisfy the heartiest appetite.
large butterflied gulf shrimp, hand breaded using buttermilk and a seasoned flour mixture, then deep fried to a golden brown. a southern favorite. served with cocktail sauce.
one catfish fillet, one tilapia fillet, and two large shrimp. served with cocktail and tartar sauce.
a swamppy adventure. fried crawfish tails, fried alligator and two crawfish crab cakes.
farm raised louisiana alligator tail strips hand breaded and fried to a golden brown. served with a delicious creole honey mustard dipping sauce.
all sandwiches are served with a choice of french fries, hushpuppies or pasta salad. all sandwiches come with lettuce, tomato, onion and dill pickles.
Two quarter-pound fresh ground beef patties, grilled and served on a fresh kaiser roll.
thick slices of nebraska corned buffalo, sauerkraut, thousand island dressing, and swiss cheese on marbled rye bread.
one-third pound buffalo burger on a kaiser roll. delicious, healthy buffalo meat has one third the fat and one fifth the cholesterol or beef. we only serve nebraska grain fed buffalo. add cheese, american or swiss for $0.35
big juicy chicken breast filet, marinated using our own sweet and tangy recipe. grilled and served on a fresh kaiser roll.
many creole people were of jamaican descent, and their food style made it to new orleans. a boneless chicken breast marinated in a heavily seasoned sweet and fiery marinade, grilled and served on a kaiser roll
boneless chicken breast, dipped in butter, seasoned and blackened. served on a fresh kaiser roll
fresh chicken breast hand breaded, fried to a golden brown and coated with our own mean green jalapeno lime sauce. served on a fresh kaiser roll
boneless chicken breast, dipped in butter, seasoned and blackened. topped with sauteed mushrooms, our own secret sauce and swiss cheese. served on a fresh kaiser roll.
two quarter-pound ground beef patties, grilled and topped with sauteed mushrooms, swiss cheese, and our own secret sauce. served on a fresh kaiser roll.
same as the billy burger topped with slices of american and swiss cheese.
all poboys are served with a choice of french fries, hushpuppies or pasta salad.
fresh shrimp hand breaded and fried, then stuffed in a french roll with our homemade remoulade sauce. come with lettuce, tomato, onion and dill pickles
farm raised catfish fillet, seasoned and blackened, then stuffed in a french roll. served with tartar sauce on the side. come with lettuce, tomato, onion and dill pickles
only the best. usda choice choice philly meat, onions, bell pepper, mushrooms and swiss cheese on a french loaf. served with a side of mayo.
juicy diced marinated chicken breast, onions, red and green bell peppers, mushrooms and swiss cheese on a french loag served with a side of mayo
andouille sausage (pronounced 'ahn-doo-ee' is a heavily smoked cajun sausage. grilled, topped with swiss cheese and served in a french roll with a side of mayo. andouille sausage pronounced ahn-doo-ee is a heavily smoked cajun sausage. grilled, topped hea
a delicious blend of artichoke hearts, mushrooms, spinach, red bell pepper and sun-dried tomatoes, sauteed in olive oil and garlic, then finished with a hint of pesto and shredded parmasean cheese. the best vegetarian sandwich you'll ever eat. served on a
6
free refills on pop, tea, and coffee
made from fresh ground whole beans
the original recipe bananas sauteed in butter, brown sugar and cinnamon, flamed with dark rum and served over a generous scoop of vanilla ice cream.
baked daily in our kitchen! topped with a brandy cream sauce - served on a sizzling hot skillet
a generous slice resting on a thick layer of fudge, covered with a caramel sauce, and pecans.
homemade daily a combination of apples, cinnamon, raisins and chopped pecans, topped with a sugar glaze and a rich cointreau sabion sauce.
a layer of snickers chunks nestled on a flaky crust - topped with thick fudge, more bits of snickers, caramel and peanuts
