Tace Lounge

A buttermilk biscuit topped with sausage gravy. Go all the way and get it with 2 eggs any style over top or with country fried chicken breast or both.

2 Eggs, 3 strips bacon, toast and brabant potato.

2 Pancakes, 2 eggs and crispy bacon.

A 3 egg omelette with shrimp, onions, peppers and topped with creole sauce. Served with toast and choice of grits or fresh fruits.

Toast topped with thinly sliced ham, 2 poached eggs, topped with Louisiana hot sauce, and Hollandaise. Choice of fresh fruit, grits, or Brabant potato.

Served with choice of toast, Brabant potato, or fresh fruit.

Truly southern classic homemade waffles with butter and syrup plus 2 of New Orleans style wings.

Perfectly fried seasoned catfish served over slow cooked creamy grits.

2 House made crab cakes served over brabant potatoes and topped with chardonnay cream sauce with old school style New Orleans 2 poached eggs on top.

Fried shrimp or catfish on french bread. Comes dressed and choice of Brabant potato, grits, or side of fruit.

Shrimp sauteed in blackened seasoning and heavy cream with a touch of Worcestershire and fresh rosemary. Served over creamy slow cooked grits.

Flame grilled smoked sausage. Comes dressed and choice of Brabant Potato, grits, or side of fruit.

Beignets are a traditional French doughnut loaded with powdered sugar.

A truly southern tradition served warm so you can enjoy the rich sweetness and full taste of pecans.

Delicious bread pudding topped with candied pecans and rum sauce.

2 large full chicken wings lightly floured and fried, served with fresh vegetable slaw.

House made pickles lightly floured and deep fried, served with ranch.

Made with shrimp and crab meat lightly fried and served with remoulade.

Chicken, andouille sausage with New Orleans trinity.

Combine any 1/2 Po-Boy or 1/2 salad with cup of gumbo.

Crab stock base, New Orleans trinity, rich dark roux, shrimp and crab meat.

Romaine lettuce, garlic crouton, and shaved Parmesan.

Mesclun greens, tomato, cucumber, julienne red onion, dried cranberry, toasted pecan and deep fried brie crouton with orange honey balsamic vinaigrette.

served with fries

Alligator tail pounded thin and coated in panko and crushed pecan and served with creole mustard aioli. served with fries

served with fries

Flame grilled smoked sausage. served with fries

House brined chicken breast served with collard greens and mac and cheese.

This classic New Orleans dish consists of sausage, vegetables, and a variety of meats and seafood.

Classic meat lovers or vegetarian served with popcorn rice and French bread.

2 Large full chicken wings lightly floured and deep fried.

2 Crab cakes seasoned topped with crawfish chardonnay cream sauce.

House made pickles lightly floured and deep fried. Served with ranch dressing.

Alligator breaded in panko and crushed pecan served with fresh vegetable slaw and orange glaze reduction.

Fresh green tomatoes. Served with remoulade sauce.

Made shrimp and crab meat lightly fried and served with remoulade.

Chicken, andouille sausage with New Orleans trinity.

Crab stock base, New Orleans trinity, rich dark roux, shrimp and crab meat.

Romaine lettuce, garlic crouton and shaved Parmesan.

Mesculn greens, tomato, cucumber, julienne red onion, dried cranberry, toasted pecan and deep fried brie crouton with orange honey balsamic vinaigrette.

Blackened or fried.

Blackened or fried.

Flamed grilled smoked sausage.

8 oz. Rib eye coated in blackened seasoning grilled over an open flame and served with choice of two sides.

This classic New Orleans dish consists of sausage, vegetables and a variety of meats and seafood.

Chicken, andouille, shrimp, onions, bell pepper, mushrooms and garlic, with bowtie pasta tossed in a spicy TACE house made rose marinara.

Jambalaya, collard greens, fried catfish, red beans and rice, smoked sausage, seafood gumbo and mac n' cheese.

House brined pork chops grilled or deep fried and served with mash potato and collard greens.

Classic meat lovers or vegetarian served with popcorn rice and french read.

Grilled or blackened salmon 6 oz. fresh cut salmon on top of popcorn rice with asparagus and vegetable medley. Served with a vodka dill cream sauce.

Large tail on shrimp sauteed in butter, garlic, rosemary and white wine. Tossed in Worcestershire butter sauce and served with brie cheese grits on top of fried green tomatoes.

1 Large full wing and 1/2 of a waffle.