Housemade boudin balls served with a horseradish sauce

Choose between: sautéed with New Orleans garlic butter sauce, fried with a side of a cocktail sauce, or marinated in a soy-ginger sauce

Phil’s signature crabmeat au gratin topped with cheese and broiled to golden brown

Savory cheesecake, crawfish, fontina, smoked gouda, Parmesan, Romano, onions, green onions and garlic. Served with Creole meuniere and hollandaise.

Pan-fried eggplant, crawfish, mushrooms and green onions. Served with Creole meuniere and hollandaise.

Crispy fries with Alfredo, cheddar cheese and bacon

Phil’s famous meatballs, red gravy, cheddar cheese and fontina in a crispy tortilla

Large Gulf shrimp, pepper, Creole seasoning, garlic, lemon, Worcestershire, butter and beer. Served with French bread.

Lightly battered and fried house-pickled cucumbers and ranch dipping sauce

Seared Gulf ahi tuna, soy-ginger sauce and mirliton slaw

Gulf shrimp, spinach, artichoke hearts, cream cheese and Parmesan. Served with house-fried tortilla chips.

Baby mixed greens, balsamic vinaigrette, grape tomatoes, candied pecans, feta and dried cranberries.

Romaine tossed with a classic dressing of egg yolks, Dijon, garlic, anchovy, vinegar and olive oil. Tossed with Parmesan and croutons.

Our homemade crabmeat salad on fried green tomatoes.

Romaine tossed with a tangy vinaigrette of Romano, gorgonzola, lemon juice, vinegar, garlic and olive oil. Topped with toasted almonds.

Fresh boiled shrimp with remoulade sauce. Served atop fried green tomatoes and a bed of lettuce.

Lettuce, ham, turkey, bacon, boiled eggs, tomatoes, olives and cheddar.

Chef Sclafani’s grandfather’s famous salad: Romaine, tangy remoulade dressing, boiled shrimp, olives, boiled eggs, onions and Romano.

Century-old Piazza family recipe made fresh in our kitchen, topped with provolone and red gravy on the side.

Your choice of any two po’boy halves.

A half po’boy with a cup of soup

Grilled Chicken Breast on a brichoe bun

A hand-crafted 8 oz. beef hamburger patty on brioche bun.

Fried or Grilled Chicken Breast on a brichoe bun with buffalo sauce

Soft shell crab, heirloom tomato, spring mix, bacon jam and spicy Asian mayo on brioche bun.

Crabmeat, Brie and fontina on sliced brioche bread. Served with Creole Tomato Soup.

Dressed with Lettuce, Tomatoes and Pickles

Dressed with Lettuce, Tomatoes and Pickles

Dressed with Lettuce, Tomatoes and Pickles

Dressed with Lettuce, Tomatoes and Pickles

Stuffed shrimp (2), fried oysters (3), fried shrimp (3), fried catfish strips (3) and stuffed crab balls (2). NO SUBSTITUTIONS PLEASE

Your choice of two of the following: fried shrimp (6), fried oysters (6) or fried catfish strips (5).

6 Shrimp served with French Fries, Coleslaw and Hushpupies

12 Shrimp served with French Fries, Coleslaw and Hushpupies

5 Pieces of Catfish served with French Fries, Coleslaw and Hushpupies

10 Pieces of Catfish served with French Fries, Coleslaw and Hushpupies

6 Fried Oysters served with French Fries, Coleslaw and Hushpupies

12 Fried Oysters served with French Fries, Coleslaw and Hushpupies

3 Stuffed Shrimp served with French Fries, Coleslaw and Hushpupies

6 Stuffed Shrimp served with French Fries, Coleslaw and Hushpupies

Two Louisiana crab cakes served with asparagus and lemon butter sauce

Grilled Chicken Breast served with French Fries, Coleslaw and Hushpuppies

Grilled Tuna Steak served with French Fries, Coleslaw and Hushpuppies

Two Fried Soft Shell Crabs served with French Fries, Coleslaw and Hushpuppies

Grilled Catfish Filet served with French Fries, Coleslaw and Hushuppies

One Fried Softshell Crab served with French Fries, Coleslaw and a Hushpuppy

Served with French Fries

Served with French Fries

Grilled or Fried. Served with French Fries

Served with French Fries

Grilled or Fried. Served with French Fries

Century-old Piazza family meatball recipe made fresh in our kitchen. Served with spaghetti.

Grilled catfish fillet or fried catfish strips topped with crawfish étouffée. Served over rice

Louisiana crawfish tails, roux and the trinity. Served over rice.

Pan-sautéed speckled trout topped with roasted almonds, lemon butter and asparagus.

Pan-sauteed speckled trout topped with a crawfish cream sauce, served over crawfish spoonbread and aspargus

Seared yellowfin tuna, topped with crabmeat and mushrooms. Served with Creole meuniere and hollandaise.

Sautéed shrimp and crabmeat tossed in our alfredo sauce and spaghetti.

Century-old Piazza family meatball recipe made fresh in our kitchen. Served with spaghetti.

Boiled Shrimp with our homemade red sauce

Pan-sautéed Gulf shrimp, tossed with a spicy red gravy and spaghetti.

Served with Whiskey Sauce

Served with Amaretto Sauce

Sevred with a Scoop of Ice Cream