Bourbon Street

A platter full of our bang bang shrimp, asigo artichoke dip with fried pita points and blackened kamikaze tuna.

Hand-breaded shrimp tossed with our fiery cayenne butter sauce with a warm honey twist for the perfect blended of sweet and spicy.

A creamy blend of artichokes, spinach, asiago cheese and seasonings, served with fried pita points for dipping.

Sushi- grade ahi tuna seared in cajun spices and served over white rice with wasabi, ginger and soy sauce

Our kicked up version of this new orleans classic. Six oyster stopped with your choice of two tantalizing flavors, or raw, choose two of each, half and half or all the samel. Raw: Ice cold served with hot sauce and lemon. Rockefeller: Baked blend of spinach, artichoke, creamy asiago cheese and seasoned bread crumbs. Bienville: Fiery cayenne butter sauce with a warm honey twist makes for a sweet and spicy finish. spicy

Fresh calamari steak sliced into strips and fried in our own seasoned butter. Served with homemade calamari dipping sauce.

Five gulf shrimp, chilled and served with house made cocktail sauce and lemon.

Our signature appetizer features tenderized pieces from the bayous best gator, fried in our seasoned beer batter and served with creole mustard sauce.

Two jumbo louisiana crabmeat cakes served with our creole mustard sauce.

A platter piled high with fresh corn tortilla chips, a delicious mixture of cajun crawfish, andouille sausage, peppers and onions. Smothered with melted cheddar and pepper jack cheeses.

Marinated chicken breast, grilled to lock in flavor, then glazed with our sweet and tangy house made apricot glaze, with just a touch of rosemary.

Eight-ounce boneless marinated chicken breast stuffed with garlic and herb boursin cheese and fresh spinach, then oven roasted to a juicy perfection.

One of our specialties baby back ribs, rubbed with cajun spices then slow roasted to tender perfection and finished with our house made guinness honey barbecue sauce.

The porter house of pork our twelve-ounce lowa chop is seasoned and grilled to medium well for optional juiciness, Add mushroom and onion bourbon sauce for $1.99

Eight-ounces of well-marbled, extraordinarily tender, USDA choice filet. The tenderloin is by far the most tender cut of beef available.

Twelve-ounces of marbled, juicy USDA choice beef ribeye

Eight-ounces of juicy certified angus beef. A flat iron steak is second in tenderness only to the tenderloin filet.

Eight-ounce USDA choice sirloin is cut from the center of the loin to make it the most tender available.

Our twelve-ounce ribeye blackened on a white hot cast iron skillet and topped with melted maytag bleu cheese crumbles.

A ribeye lovers dream this sixteen-ounce bone in USDA choice ribeye is well- marbled, juicy and tender.

8 oz, USDA choice.

8 oz - USDA choice.

8 oz- Certified angus beef.

Tender sauteed scallops, sweet crab meat, and sauteed shrimp tossed with linguine noodles in garlic cream sauce.

Shrimp, vegetables and garlic, sauteed in our very own etouffee sauce.

Jumbo louisiana crabmeat cake served with our creole mustard sauce.

Sauteed shrimp with white wine, garlic butter and chipotle.

Penne pasta with your choice of sauteed shrimp or grilled chicken breast, tossed in a chipotle parmesan alfredo with red peppers.

Our signature combination of chicken, shrimp, andouille sausage and ham, in our tomato creole sauce with cajun seasonings over rice.

Fire-grilled chicken breast, bacon, onions, green peppers, mushrooms and garlic, sauteed together in a white- wine reduction cream sauce over penne pasta.

USDA choice beef filet tips, bell peppers, onions, mushrooms and asparagus, tossed in a rich bordclaise beef sauce over rice.

Tender sauteed scallops, sweet crab meat, sauteed and shrimp tossed with linguine noodles in garlic cream sauce.

A house specialty, with chicken, shrimp, ham and andouille sausage, sauteed with mild cajun spices, tossed with cream sauce and penne pasta.

Treat yourself to best crab in the cedar valley, a full pound of alaskan finest crab legs, steamed and served with drawn butter and lemon.

Bayou crawfish tails, vegetables and garlic, sauteed in our signature etouffee cream sauce. Served over rice with french baguette and choice of one side.

Shrimp, vegetables and garlic, sauteed in our very own etouffee sauce. Served over rice with french baguette and choice of one side.

Eight-ounce atlantic salmon fillet grilled over an open flame on a smokey cedar plank and glazed with our delicious bourbon sauce.

Spinach and asiago cheese stuffed salmon fillet, lightly seasoned and baked.

Sushi-grade ahi tuna seared in cajun spices and served over white rice with wasabi, ginger and soy sauce.

A dense, flaky white fish oven- baked in a zesty tequila and lime-infused marinade.

Atlantic cod fillet stuffed with jumbo lump blue crab meat, topped with bearnaise.

five succulent jumbo tiger shrimp sauteed in a sweet and spicy rub, served over your choice of dirty rice or andouille onion grits and choice of one side

Rich custard made with fresh cream and topped with caramelized sugar. A french quarter favorite

A smooth, creamy treat, either plain or topped with your choice of chocolate, caramel, cherries or strawberries.

A chocolate lovers dream. Chocolate mousse and chocolate pudding, atop a layer of semi- sweet chocolate on a chocolate cookie crust.

A homemade fudge brownie swirled with creamy peanut butter topped with ice cream, chocolate sauce and a peanut butter cup.

Our USDA choice eight-ounce center cut sirloin broiled to your liking.

The porterhouse of pork, our twelve-ounce iowa chop is seasoned and grilled to medium well for optimal juiciness.

Eight-ounce juicy boneless, skinless chicken breast seasoned with salt and pepper, grilled over an open flame.

Alaskan salmon, mildy seasoned and flame grilled to perfection.

Sushi-grade ahi tuna seared to perfection with cajun seasonings in a white - hot iron skillet. Our chef recommends this dish prepared rare to medium rare.