A New Orleans tradition. We chop ham and andouille sausage and add it to red beans, spice it up good and top with diced green onions.
1-4 lb. shrimp marinated in a creole mustard, tarragon and red pepper sauce. Served on leaf lettuce.
Served with provolone and cheddar cheese and saltines. This special treat is smoked and comes from Louisiana.
Accompanied by our homemade cocktail sauce, lemon wedge and saltines.
Crawfish tail meat dipped in spices and deep fried. With sherry wine sauce.
A velvety smooth blend of liver, sherry, butter, a hint of onions and lightly seasoned. Served with homemade toasted bread.
Fresh from Louisiana or Florida. Served with cocktail sauce, lemon and saltines.
Smoked salmon garnished with cream cheese, purple onions, capers and toasted bread.
Our special blend of shrimp, crab, fish, chicken, beef, vegetables, riceand more seasonings than we can list.
Whole boiled crawfish brought in live and boiled at French market grille West. Availability is seasonal.
Shrimp, cure 81 ham, andouille sausage with rice and vegetables in a tomato sauce.
Fresh chicken with walnuts and fruit or albacore white tuna salad served on greens with a special dressing. Garnished with eggs and fruit.
A 5 oz. Atlantic salmon filet, grilled and served on a bed of mixed greens, tomatoes, black olives and avocado dressing.
Fresh chicken with walnuts and fruit or albacore white tuna salad served on greens with a special dressing. Garnished with eggs and fruit.
Garnished with mushrooms, tomatoes and a bacon, egg and lemon dressing.
A 5 oz. boneless, skinless chicken breast, blackened and served on a bed of mixed lettuce, tomato, black olives and ranch dressing.
A heaping presentation of four mixed greens with big shrimp in our special dressing it's like Thousand island, but better. Garnished with eggs, tomato and black olives.
Creamy New Orleans style sauce laced with delicious shrimp, capers and a hint of tarragon.
A salad of tossed fresh greens of the season. Select from avocado, vinaigrette, pontchartrain, blue cheese, ranch, diet French and honey mustard dressing.
Chef beck's creation topped with choice of fried soft shell crab, fried oysters, chicken or shrimp.
Spinach salad with our bacon-egg dressing, fried oysters and sauteed onions.
A generous portion of this Cajun favorite. Crawfish tails in a mixture of roux, sauteed vegetables, cream, sherry and seasonings fried in a light pastry.
A hearty portion of red beans simmered with ham and andouille sausage on white rice topped with green onions.
Crabmeat and shrimp in a light egg and cheese quiche.
Shrimp in a creole sauce with green peppers, tomatoes and onions. Served with rice.
A French market favorite. Served with homemade tartar sauce.
Juicy and tender. Accompanied by rice covered with gravy. Allow a little extra cooking time.
A generous portion of farm raised catfish. Buttermilk battered and fried. Served with rice.
Garnished with mushrooms, tomatoes and a bacon egg and lemon dressing. Includes a cup of our great seafood gumbo. Mixed green salad not included.
A lunch size version of our popular dinner item. Like a crab cake only better. Crabmeat bound by white sauce cream, apple brandy, corn flour and butter. Add green onions, seasonings and sautee. Served with rice, lemon and creole tartar sauce.
A French market favorite. Served with homemade tartar sauce.
Shrimp "cure 81" hamandouille sausage with rice and Cajun vegetables in a tomato sauce.
A tasting of our seafood gumbo, red beans and rice, plus shrimp creole.
Scallops, shrimp, crabmeat, and mushrooms sauteed in sherry, wrapped in two homemade crepes and topped with a light sauce. Served with rice.
Served sliced with ginger soy beurre blanc, garlic mashed potatos and seasoned vegetables.
An array of fresh vegetables, sauteed with olive oil and seasoning. Served over wheat pasta.
Baked fresh trout with a combination of shrimp, scallops, crabmeatand crawfish tails. Seasoned and dusted with bread crumbs.
Fresh water trout sauteed and topped with sliced almonds sauteed in lemon juice. Served with red skins.
Two 5 Ounces chicken breast deep fried in spicy batter with our chef's honey pecan sauce.
Well seasoned, fried and served with rice. Also available broiled.
An uncommon dish made with crawfish, served Cajun style in our sauce made from brown roux, celery, onionsand butter. Served over rice.
Marinated ahi tuna sauteed in a ginger soy sauce and beurre blanc. Served with garlic mashed potatos and seasonal vegetables.
Another of our best! Big shell-on shrimp sauteed in beer, garlic, creole seasoningand worchestershire. Served over rice. This recipe's so hot we keep it locked in a fire proof safety deposit box!
A 5 Ounces version of our grilled beef tenderloin, with choice of fried shrimp, soft shell crab, crab chop, fried oysters, or honey pecan chicken.
Shrimp in creole sauce with green peppers, tomato and onions. Served over rice.
Scallops, shrimp, crabmeatand mushrooms sauteed in butter; sherry and seasonings, all in a rich creamy chedder cheese sauce.
A French market grille favorite! Served with homemade cocktail sauce or creole tartar sauce and rice.
Boneless, baked golden brown, served with a fine citrus sauce.
A French market grille favorite! Served with homemade cocktail sauce or creole tartar sauce and rice.
Delicate Maryland blue crab battered in corn flour, deep fried and served with redskins and creole tartar sauce.
A 12 Ounces New York strip grilled and topped with crawfish tails, mushrooms and green scallions sauteed in brandy and a ribbon of bernaise. Served with white rice.
An uncommon dish made with shrimp, served Cajun style in our sauce made from brown roux, celery, onionsand butter. Served over rice.
Two 6 Ounces cold water tails broiled to perfection.
Served with caper butter sauce, garlic mashed potatos and seasonal vegetables.
Two 4 Ounces cakes pan-fried with in-season seafood, peppers, onionsand celery. Served with steamed vegetables and sauteed purple cabbage, with jalapeno tartar sauce and tomato beurre blanc.
We season a whole tender, chargrille it and cut an 8 Ounces portion. Served with bernaise, redskins and seasoned vegetables.
Scallops, shrimp and crawfish tails sautéed in sherry with mushrooms, green onions and creole seasoning. Served with a garlic cream sauce.
It's like a crabcake only better! Crabmeat bound by white sauce cream, apple brandy, corn flour and butter. We add green onions, seasoning and sautee. Served with rice, lemon and creole tartar sauce.
2 boneless, skinless breasts.