Voodoo Kitchen

Three eggs scrambled with bacon, oysters, mushroom and scallion. Served with choice of toast, English muffin, biscuit or hash brown.

Creamed spinach, poached eggs and Hollandaise. Served with choice of toast, biscuit or hash brown.

Creamed spinach, poached eggs and Hollandaise. Served with choice of toast, hash brown or biscuit.

English muffin, Canadian bacon, poached eggs and Hollandaise. Served with choice of grits or hash brown.

Served with choice of toast, English muffin, biscuit or hash brown.

Served with choice of toast, English muffin, biscuit or hash brown.

Served with choice of toast, English muffin, biscuit or hash brown.

Served with choice of toast, English muffin, biscuit or hash brown.

Served with choice of toast, English muffin, biscuit or hash brown.

New Orleans style French toast. Served with freshly sauteed peach or other seasonal fruit.

Stack of three topped with whipped cream.

Crawfish tails, bacon and cabbage in a crispy spring-roll wrapper, served with our homemade aioli sauce.

Andouille, chicken and okra.

Chefs choice of seafood of the day.

Eight pieces of shrimp over iceberg lettuce served with homemade remoulade dressing.

Mango, avocado, spring-mix salad served with homemade mango dressing.

With sausage and chicken.

Hand breaded shrimp dressed with homemade tartar sauce, lettuce and tomato on a New Orleans style French baguette.

Hand breaded white fish of the day dressed with homemade tartar sauce, lettuce and tomato on a New Orleans style French baguette.

Hand breaded oyster dressed with homemade tartar sauce, lettuce and tomato on a New Orleans style French baguette.

Andouille sausage dressed with homemade Creolaise, lettuce, tomato and onion on a New Orleans style French baguette.

Pastrami and Voodoo Kitchen's cured ham dressed with Blue Plate mayo, lettuce and tomato on a New Orleans style French baguette.

Hand breaded seasoned hamburger patty dressed with Blue Plate mayo, lettuce and tomato on a New Orleans style French baguette.

Hand breaded white fish of the day, garnished with almond, pan-fried with butter, topped with meuniere sauce.

Without shells. Shrimp stir-fried in butter and our special-recipe "Voodoo" sauce.

Pasta tossed with BBQ shrimp and our special-recipe "Voodoo" sauce.

8 oz. ribeye steak topped with our onion-scallion- jalapeno sauce.

Four baby lamb chops marinated with our special BBQ sauce, pan-seared with red-wine sauce.

Includes one lb. shrimp, one lb. clams, 1/2 lb. andouille sausage, four pieces of corn.

Cabbage, red cabbage, yellow bell pepper, red onion mixed with homemade slaw dressing.

With Cajun seasoning and garlic.

With andouille, celery, onion, green bell pepper and scallion.