Crescent City Beignets

Red beans w/ andouille sausage, shrimp creole, seafood gumbo, chicken and sausage gumbo, jambalaya, crawfish etouffee

Catfish, shrimp, crawfish, andouille sausage and chicken tenders

Warm creamy dip loaded with crawfish; served with fresh tortilla chips.

Crawfish tails, bacon, and green onions drizzled with cajun bbq and smothered with cheese! who dat!

Real lump crab meat pan sauteed and served with our remoulade sauce.

A french quarter classic, plump shrimp dressed in a creamy creole horseradish sauce.

Shoestring fries, cheddar cheese, green onions, more cheese, bacon and sour cream.

Served with fresh tortilla chips.

Twelve sweet fried cornmeal fritters

Fresh toasted french bread, toasted garlic and butter.

Cajun breaded and fried shrimp or crawfish.

Rich baked taste of new orleans; served with fresh tortilla chips.

A homemade vinaigrette of olive oil, lemon juice, dijon mustard, garlic, parmesan and bleu cheese.

A french quarter classic, plump shrimp in a creamy, creole horseradish sauce on a bed of lettuce.

Traditional salad done just right; parmesan and croutons.

Kicked up salad with blackened chicken, bacon, tomato, egg and cheese, with creole mustard vinaigrette.

Hand breaded fresh oysters top our already spectacular sensation salad.

Thin slices of sirloin, romaine lettuce and bleu cheese.

Breast of chicken with just the right seasoning tops our already spectacular sensation salad.

Sensation salad topped with ham, salami, provolone, olive salad and peppercino peppers.

A fresh bed of spinach with shrimp and crawfish sauteed in garlic, oil and lemon

Blackened catfish smothered in crawfish etouffee over a bed of dirty rice.

Rich creamy crawfish sauce of our awesome breaded catfish filet, served on a bed of dirty rice with a side of vegetables.

Creamy alfredo over penne pasta and perfectly juicy blackened chicken.

Shrimp and crawfish tails in our creamy alfredo sauce over penne pasta.

Two 6 oz. steaks stuffed with mashed potatoes and smothered with our brown andouille sausage gravy.

Chicken gumbo with andouille sausage over a blackened chicken breast on a bed of dirty rice

Homemade creole marinara on penne pasta topped with blackened chicken

Hand dipped fresh oysters fried hot, served with loaded potatoes and creamed spinach.

Hand battered large tail-on shrimp served with loaded potatoes and creamed spinach.

Real lump crab meat pan sauteed and served with our remoulade sauce.

Plump shrimp, cheese and our secret recipe grits

With provolone & gravy

Ham, roast beef, or turkey

Ham, salami, provolone, and new orleans famous olive salad, served hot

A lighter version of the new orleans tradition, add more cheese

Chicken salad on a fresh butter crolssant.

Melted cheese, tomatoes, green onions and creole mayo.

A rich dark roux with shrimp, crawfish and fresh vegetables.

Tomato base roux, crawfish tails and veggies.

Sweet tomato based dish and plump shrimp.

A rich dark roux with chicken, andouille sausage and fresh vegetables.

pronounced ben-yay, traditional french market pastry.

Served traditional or cinnamon & sugar.

Made with famous french bread and topped with rum praline sauce and pecans.

Bread pudding dressed up with caramel sauce and vanilla ice cream.

Rich chocolate cake, vanilla ice cream, chocolate and caramel sauces.

Fresh beignets topped with strawberries and whipped cream

Double strength chicory coffee with equal parts steamed milk.

voodoo brew bold, crescent city blend with chicory

The essence of coffee, dark bold coffee

Espresso, steamed milk and thick velvety milk foam.

Steamed milk. traditional, caramet and your new favorite vanilla, espresso

Espresso, steamed milk, chocolate and crown like the mardi gras king with whipped cream