District Five

two jumbo shrimp dipped in district five hot sauce, with our mouse made cocktail sauce

lightly battered and fried golden brown, served with our house made herb roulade sauce

two pan seared crab cakes and with our house made tartar sauce

our house made flatbread served with grilled sirloin strips sauteed wild mushrooms, blue cheese crambles, topped with seasoned greens

our house made flatbread served with crawfish, Gulf shrimp, fried oysters, buffalo mozzarella and roasted bell peppers lightly dusted with our Cajun seasoning blend

a blend of crabmeat, oysters, shrimp and okra are combined to create this Cajun classic, served with white rice

made fresh daily 'chef inspired'

chicken breast and andoulle sausage combination to create a taste of Louisiana served with white rice

five individual greens, tossed in roth kase buttermilk blue cheese dressing, wrapped in cucumber slices garnished with a pistachio pepper grind

grape tomatoes and house made buffalo mozzarella, tossed in a fresh made creole basil pesto marinde served with a bed of mixed greens tossed in a sweet balsamic reduction

tender baby Romaine tossed in roquefort Caesar dressing, freshly made croutons roasted tomatoes topped with rustic parmesan cheese

perfectly sauteed golden brown and delicious catfish caressed in pecan cream reduction along slide baby red potatoes and green beans

freshly seasoned crawfish tails in a bed of long grain white rice atop tomato, pepper, and onion ratatouille

succulent, blackened or grilled on a bed of Cajun 'drity rice' and lightly seasoned garden vegetables

blackened anyway you desure, on a bed of wild rice and lightly seasoned garden vegetables

spicy shrimp, andouille sausage, crawfish and tender chicken, blend together with a tomato based sauce to make this a fine affair accompamied by long grain white rice

oven baked to tender perfection along side lightly sesoned garden vegetables topped with our Chefs signature seafood sauce accompanied by sweet mashed potatoes

a grilled 6oz aged center cut angus beef tenderloin topped with blue cheese demi glaze, three grilled Bar-B-Que jumbo shrimp served with fresh seasonal garden vegetables and au gratin potatoes

thick center cut pork chop topped with a wild mushroom regout served with sweet mashed potatoes

a braised veal shank served with a snow pea saffron risotto and topped with veal demi glaze

airline chicken breast baked on cedar planks topped with lemon bur blanc served with baby red potatoes and green beans

center cut angus sitting on a bed of grilled asparagus topped with a veal demi glaze aside our garlic mashed potatoes

16oz New York strip, topped with golden brown beer battered onion rings served with gratin potatoes and lightly seasoned garden vegetables

a 24oz cowboy grilled topped with blue cheese and sauteed mushrooms served with a loaded 3/4 lb baked potato and fresh garden vegetables