With glazed onions and Jack cheese.

With grilled andouille sausage, entree portion available.

Fried oysters over creamed spinach and artichoke.

Grilled shrimp with red peppercorns, ginger and garlic.

Shrimp and bay scallops in a rich cream sauce.

Tossed with citrus-ginger dressing.

With grilled pepper and onions topped with bearnaise.

Jumbo lump crab with creole remoulade sauce.

Steamed shrimp with traditional cocktail sauce.

A new orleans classic.

With white wine and garlic.

With claw meat.

With shrimp and crab.

Popcorn crawfish with andouille dressing.

Savannah style.

With lots of black pepper, butter, lemon and beer.

With seafood stuffing served with bearnaise sauce.

With lump crabmeat, peppers, onions and artichoke bottoms.

Shrimp and vegetables in a piquant tomato sauce.

Our blend of moderately seasoned jumbo lump crabmeat with creamy bechamel.

A boneless filet sauteed with asparagus, jumbo lump crabmeat, and hollandaise.

Crab and shrimp in a cream sauce with puree of eggplant.

Filet of trout sauteed in nut brown butter.

Claw crab meat, corn relish and green onion aioli.

Shrimp or chicken onions, peppers, tomatoes, basil, cilantro and olive oil.

With an orange jalapeno sauce.

With white rice.

Sea scallops fried with linguine pasta tossed in spicy buirre blanc.

Sauteed trout with fried soft shell crab topped with bearnaise sauce.

With fried shrimp or oysters and hollandaise or bernaise sauce.

Sushi tuna seared raw with wasabi panzu sauce.

With soy ginger glaze over rice.

Trout, shrimp and oysters with shoe string fries.

French-mediterranean classic with scallops, mussels, shrimp, oysters and crawfish tails.

Grilled or blackened with corn relish and green onion aioli.

Black peppercorn crust marinated with lemon, soy and molasses.

On creole burre blanc and grilled shrimp.

With Barbeque shrimp and hollandaise or bernaise sauce.

ntroducing a unique creole-asian technique of cooking.

Filet of trout sauteed with toasted almonds.

With white whiskey sauce.

Our house specialty. A slice of buttery chocolate, napped with creme angliase.

New York style cheesecake with a pecan praline dressing.