Accompanied by our homemade cocktail sauce, lemon wedges and saltines.

Whole crawfish boiled by cajuns in breaux bridge, la. We fly them in fresh, serve them hot with melted butter or chilled with cocktail sauce, lemon wedges and saltines

4 oz. portion of our signature dish served with lemon wedges and tartar sauce.

Shrimp, "cure 81" ham, andouille sausage, rice and Cajun vegetables in a tomato sauce.

1/4 lb. of shrimp, marinated in a creole mustard, tarragon and red pepper sauce served on leaf lettuce with saltines.

Crabmeat and crab roe with a creamy base, sherry and creme fresh.

A tasting of our seafood gumbo, oyster and artichoke soup and our she crab soup.

In tasting proportions: peel and eat shrimp, boiled crawfish and oysters on the 1/2 shelf.

A velvety smooth blend of liver, sherry, butter, a hint of onion and lightly seasoned. Served with homemade toasted bread.

Served with provolone and cheddar cheeses and saltines. This special treat is smoked and spicy, straight from Louisiana.

Dipped in spicy batter, deep fried and served with sherry wine sauce.

Dipped in spicy batter, deep fried and served with sherry wine sauce.

A New Orleans tradition. we chop ham and andouille sausage and add to red beans, spice it up good, and top with diced green onions.

Our special blend of shrimp, crab, fish, chicken, beef, vegetables, sausage, rice and more seasonings than we can list.

Tender oysters and artichoke hearts with cream, sherry, herbs and seasoning.

A chilled presentation of four mized greens with shrimp or crawfish in our special dressing (its like Thousand Island, only better) garnished with eggs, tomatoes and black olives.

Chef beck's creation topped with your choice of soft-shelled crab, oysters, chicken or shrimp.

Served with avocado or artichoke (seasonal) New Orleans-style sauce with delicious shrimp or crawfish, capers and a hint of tarragon.

Grilled beef bits served chilled on mixed greens with assorted garnishes.

A salad of tossed fresh greens of the season.

Spinach with sauteed onions, mandarin oranges, pine nuts and bleu cheese crumbles served with our bacon, egg and lemon dressing.

Fried or grilled. A French market grille favorite, served with homemade cocktail sauce, creole tartar sauce and rice.

Fried or grilled. A French market grille favorite, served with homemade cocktail sauce, creole tartar sauce and rice.

8 oz. marinated tuna filet coated with black and white sesame seeds grilled and served over Cajun mashed potatoes with our veggie medley.

Well-seasoned, fried and served with rice, also available broiled.

Served with seasoned rice, tartar sauce and lemon wedges.

Served with seasoned rice, tartar sauce and lemon wedges.

Like a crab cake only better! crabmeat bound by white sauce (cream, apple brandy, corn flour, and butter.) We add green onions, seasonings, saute and serve it with rice, lemon wedges and creole tartar sauce.

Baked fresh trout stuffed with a combination of shrimp, scallops, crabmeat and crawfish tails, seasoned and dusted with bread crumbs. served with seasoned rice.

Delicate maryland blue crab battered in corn flour, deep fried and served with new potatoes and tartar sauce.

A puree of scallops, shrimp, crabmeat , crawfish and mushrooms sautéed in sherry then wrapped into three delicate crepes and topped with au gratin sauce, served with seasoned rice.

Broiled with lemon, drawn butter and served with potatoes.

Most popular entree, seared in an iron skillet and served with buttered new potatoes and sauteed onions.

An uncommon dish made with shrimp served with cajun-style in our sauce made from brown roux, celery, onion and butter, served over rice.

Shrimp in a creole sauce with green peppers, tomato and onions, served over rice.

Fresh water trout sauteed in butter and topped with sliced almonds sauteed in lemon juice, served with new potatoes and available broiled too.

Scallops, shrimp, crabmeat, crawfish and mushrooms sauteed in butter, sherry and seasonings, all in a rich creamy cheddar cheese sauce, served with seasoned rice.

Another of our best! big shell-on shrimp sautéed in butter, beer, garlic, creole seasonings and worcestershire, served over rice. This recipe's so hot we keep it locked in fireproof safety deposit box!

Marinated lamb shank simmered in a richly spiced tomato sauce and served over rice. if you like lamb you'll find this generous portion to be the most tender and flavorful you've ever had.

Two 4 oz. chicken breasts deep fried in spicy batter with our chef's honey-pecan sauce and served with rice.

Boneless and baked to a golden brown served with a fine citrus sauce and served with our special duck rice.

12 oz. certified Angus beef New York strip in a slightly spicy oil and vinegar marinade, grilled and served with new potatoes.

The beef version of our blacked grouper, featuring our 8 oz. certified Angus beef tenderloin. it is hot and spicy, served with sauteed onions, bearnaise sauce and new potatoes.

We season a whole certified Angus beef tenderloin, char grille it and cut 8 oz. portions. served with bearnaise sauce and new potatoes. also available in a 5 oz. cut.

Combination of a 5 oz. beef filet with choice of crab chop, soft shell crabs (2), shrimp, oysters, seafood crepes (2) or honey pecan chicken breast. Served with new potatoes, also available with lobster tail (for a small surcharge).

This dessert has been voted best dessert by the readers of augusta magazine for 13 years.

A tasting of our famous peanut butter, turtle and lemon pies.