Galliano Restaurant

Twice cooked crispy duck wings tossed in a hot sauce sugar cane glaze. Served with mango, feta cheese and celery leaves.

On the half shell with chef's special topping.

Louisiana blue crab and mirliton baked in a creamy bechamel sauce topped with Brie cheese and a creole tomato jam. Served with French bread.

Served with horseradish and cocktail sauce.

Pickled red onion rings dipped in a calas beer batter crisply fried. Drizzled with tiger sauce and fresh herbs.

Local gator marinated and deep fried, served over shrimpand andouille creole, New Orleans olive salad.

Bacon wrapped shrimp served over Parmesan grits and tasso cream.

Bibb and romaine lettuces, Cajun boiled shrimp, shaved red onions, pickled okra, celeryand bell peppers, tossed with andouille croutons and remoulade dressing.

Roasted beets, local citrus, shaved fennel, red onions and mixed baby greens tossed in a northshore honey and black pepper vinaigrette, topped with almond crusted goat cheese.

Spinach, blue cheese crumbles, spiced pecans, red onions and diced strawberries tossed in a warm bacon vinaigrette.

Crisp Boston bibb and romaine lettuces, baby spinach and frisee, shaved red onions, pickled okra, mirliton, cucumbers, tomatoes, cornbread croutons, one-grand isle dressing.

Served with shrimp and crawfish maque choux and rice.

Topped with tasso gravy, served with bacon smothered green beans with new potatoes and rice.

Slow-cooked boneless beef short ribs with Cajun "dirty" rice and poor man's gravy.

Southern fried Louisiana wild caught catfish served with shrimp and andouille creole with rice.

Wild caught Louisiana crawfish tails sauteed with creole seasonings and white wine in a light cream sauce over fresh fettuccine with toasted cheese bread.

24 hour marinated thighs served with a side of red beans and rice with ham hock and andouille.

Fried oysters, roast beef gravy, mayo, lettuce, tomatoesand shaved red onion.

Grilled alligator sausage, red beans, shaved red onions, Cajun kraut, creole mustard.

Fried alligator, spicy tomato sauce, mirliton slaw.

Sauteed shrimp drenched in New Orleans style Barbeque shrimp sauce, lemon aioli, baby spinachand sliced tomatoes.

Roast beef, Southern greens, horseradish creamand Cajun gravy.

Twice cooked crispy duck wings tossed in a hot sauce sugar cane glaze. Served with mango, feta cheese and celery leaves.

Louisiana blue crab and mirliton baked in a creamy bechamel sauce topped with Brie cheese and a creole tomato jam. Served with French bread.

On the half-shell with chef's special topping.

Local gator marinated and deep fried, served over shrimpand andouille creole, New Orleans olive salad.

Served with horseradish and cocktail sauce.

Pickled red onion rings dipped in a calas beer batter crisply fried. Drizzled with tiger sauce and fresh herbs.

Roasted beets, local citrus, shaved fennel, red onions and mixed baby greens tossed in a northshore honey and black pepper vinaigrette, topped with almond crusted goat cheese.

Crisp Boston bibb and romaine lettuces, baby spinach and frisee, shaved red onions, pickled okra, mirliton, cucumbers, tomatoes, cornbread croutons, one-grand isle dressing.

Spinach, blue cheese crumbles, spiced pecans, red onions and diced strawberries tossed in a warm bacon vinaigrette.

Bibb and romaine lettuces, Cajun boiled shrimp, shaved red onions, pickled okra, celeryand bell peppers, tossed with andouille croutons and remoulade dressing.

Slow-cooked boneless beef short ribs with Cajun "dirty" rice and poor man's gravy.

24 hour marinated thighs served with a side of red beans and rice with ham hock and andouille.

Served with shrimp and crawfish maque choux and rice.

Southern fried Louisiana wild caught catfish served with shrimp and andouille creole with rice.

Topped with tasso gravy, served with bacon smothered green beans with new potatoes and rice.

Not your typical prime rib. The 3-day process produces an amazing dining experience: blackened in a cast iron skillet, served with brown butter garlic sauce, a side of horseradish cream, mashed potatoes and Southern cooked greens.

An old New Orleans classic: 2 bacon-wrapped grilled filet mignons, served on toasted French bread. 1 topped with sauce debris, the other topped with bearnaise, served with mashed potatoes and Southern cooked greens.

Crab stuffed gulf fish, fried Louisiana oysters, char-grilled oysters New Orleans barbeque shrimp served over crawfish bread.

Hickory smoked half chicken, covey rise vegetables and a mint demi-glace.

Sauteed wild caught Louisiana crawfish tails with creole seasonings and white wine in a light cream sauce over fresh fettuccine with toasted cheese bread.

Andouille stuffed "two run farm" pork chop topped with pickled red onion rings and tiger sauce served with ham hock cornbread dressing and red beans.