Jambalaya Room

spicy boiled louisiana shrimp dressed with remoulade sauce and served in a tomato cup on a bed of micro greens.

topped with chef mosesâ?? special butter sauce and romano cheese half.

mushrooms with crabmeat, and shrimp with a lemon butter sauce.

enriched with fresh lemon and sherry.

seafood, tomatoes, shrimp, blue crabmeat, andouille sausage.

passed down through generations, this hearty crawfish bisque is thickened with dark roux, topped with stuffed crawfish heads and served with rice-heavenly.

tender romaine hearts with our homemade caesar dressing and garlic croutons 6.95 / with blackened chicken.

baby spinach with crumbled blue cheese, pecans red onions, smoke house bacon and tangy creole mustard with balsamic vinaigrette.

with chicken

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.

a classic combination of fresh louisiana crawfish smothered in brown gravy with a rich seafood stock, onions, bell pepper, celery, garlic and seasoning. served with louisiana popcorn rice and vegetable du jour.

our famous rich dish. we start with onions, bell pepper celery, tasso sausage, chicken, tomatoes, jalapenos, garlic, shrimp, crabmeat and crawfish tails simmered for hours in a rich stock with just the right amount of rice folded in, served in a sauce piquant.

fresh local wild rabbit smothered and cooked in rich dark brown gravy served with louisiana popcorn rice in.

chef mosesâ?? rendition of fish â??n chips made with cajun beer-battered cod and served with fries or mirliton slaw.

five versions to choose from, dressed with lettuce, tomatoes, pickles and mayo, served with french fries or chef mosesâ?? mirliton slaw .

catfish

fried shrimp

cajun roast turkey

oysters

cajun roast beef

spicy boiled louisiana shrimp dressed with remoulade sauce and served in a tomato cup on a bed of micro greens.

sautéed blue crab claws in a new orleans style bordelaise sauce with garlic, lemon, and creole seasoning.

shrimp in a bayou barbecue sauce spiked with abita beer and served with creole toasted french bread.

topped with chef mosesâ?? special butter sauce and romano cheese half.

seasoned crabmeat and crawfish tails breaded and pan-fried with creole sauce.

alligator meat battered, fried and served with our special tartar sauce.

seasoned with chef mosesâ?? own creole spice blend, deep fried and tossed with a spicy bayou sauce.

fresh squid dipped in beaten eggs and flour cooked in olive oil and served nestled in a bed of julienned romaine lettuce.

enriched with fresh lemon and sherry.

seafood, tomatoes, shrimp, blue crabmeat, andouille sausage.

passed down through generations, this hearty crawfish bisque is thickened with dark roux, topped with stuffed crawfish heads and served with rice-heavenly.

a daily inspiration from chef.

tender romaine hearts with our homemade caesar dressing and garlic croutons 6.95 / with blackened chicken.

baby spinach with crumbled blue cheese, pecans red onions, smoke house bacon and tangy creole mustard with balsamic vinaigrette.

with chicken

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.

our famous rich dish. we start with onions, bell pepper celery, tasso sausage, chicken, tomatoes, jalapenos, garlic, shrimp, crabmeat and crawfish tails simmered for hours in a rich stock with just the right amount of rice folded in, served in a sauce piquant.

a classic combination of fresh louisiana crawfish smothered in brown gravy with a rich seafood stock, onions, bell pepper, celery, garlic and seasoning. served with louisiana popcorn rice and vegetable du jour.

our creole sauce is a combination of fresh louisiana shrimp smothered in a tomato base, made with a rich seafood stock, onions, bell pepper, celery, garlic and seasoning, served with louisiana popcorn rice and vegetable du jour.

pan seared salmon topped with a hot jessica sauce and fried oysters, served with louisiana popcorn rice and vegetables du jour.

fresh maryland catfish crusted with creole meuniere sauce and spiced pecans and served with wild brown rice and vegetable du jour.

louisiana crawfish and fresh cut corn simmered with onions, bell peppers and celery, served with rice. maque choux is a french term for tastes like cabbage.

fresh cajun-fried eggplant pirougue, battered, deep fried and served with a vegetable medley.

seasoned to perfection, battered and deep fried chicken served with our red beans and rice.

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.

7oz. prime tenderloins of beef topped with maytag blue cheese, toasted pecans, port wine and veal glace shallot crisps, served with a cinnamon buttered baked sweet potato.. may substitute with grilled andouille sausage

seasoned with chef mosesâ?? cajun spices, grilled to perfection and served with mirliton slaw. also available blackened

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.

spicy boiled louisiana shrimp dressed with remoulade sauce and served in a tomato cup on a bed of micro greens .

topped with chef mosesâ?? special butter sauce and romano cheese .

mushrooms with crabmeat, and shrimp with a lemon butter sauce.

spicy boiled louisiana shrimp dressed with remoulade sauce and served in a tomato cup on a bed of micro greens.

passed down through generations, this hearty crawfish bisque is thickened with dark roux, topped with stuffed crawfish heads and served with rice-heavenly.

green tomatoes battered and deep fried, topped with fried shrimp and remoulade dressing.