Bay count oysters fried to golden brown perfection. Served with a sampling of chef's remoulade and key lime cocktail sauce.

Plump gulf shrimp served over cheesy grits and finished with chef's tasso ham gravy.

Crab and crawfish blended in a rich dip with caramelized onions and Parmesan cheese; served with fried bowtie pasta crisps and Asiago frico croutons... for dipping!

Blackened super lump crab cakes, served over fried green tomatoes with chef 's remoulade.

Plump gulf shrimp sauteed with red peppers and onions in a sweet and fiery voodoo sauce.

Sweet potato tots tossed in cinnamon and brown sugar and served with our signature maple and bourbon glaze.

Crab and crawfish blended in a rich dip with caramelized onions and Asiago cheese; served with fried bowties and Asiago frico croutons for dipping.

Crispy fried jumbo chicken wings tossed in chef bob's famous orange marmalade hot sauce and finished with bleu cheese compound butter chips.

Thick-cut sidewinder fries served with Cajun or old bay seasoning and chef's aioli.

Super lump crab cakes blackened and served over fried green tomatoes with chef's remoulade.

Thick cut sidewinder fries smothered in rich crawfish gravy, red pepper rarebit and toasted mozzarella cheese.

Baby bluefoot shrimp tossed in Cajun cornmeal breading and fried golden brown; served with a sampling of chef 's remoulades.

Plump gulf shrimp sautéed with red peppers and onions in a sweet and fiery voodoo sauce.

House smoked pork belly, sliced thick and served over broken cornbread with a mulled cider bourbon glaze.

Bay count oysters fried to golden brown perfection and served with a sampling of chef 's remoulade and key lime cocktail sauce.

Colossal lump crab meat in chef bob's brown butter brandy sauce over a bed of grilled asparagus, served with our Asiago frico croutons.

Thick cut sidewinder fries smothered in rich crawfish gravy, red pepper rarebit and toasted mozzarella cheese.

Baby bluefoot shrimp tossed in Cajun cornmeal breading and fried golden brown; served with a sampling of chef 's remoulades.

House smoked pork belly, sliced thick and served over broken cornbread with a mulled cider bourbon glaze.

Crispy fried jumbo chicken wings tossed in an orange marmalade hot sauce and finished with bleu cheese compound butter chips.

Colossal lump crab meat in chef bob's brown butter brandy sauce over a bed of grilled asparagus, served with our Asiago frico croutons.

Plump gulf shrimp sauteed with red peppers and onions in a sweet and fiery voodoo sauce.

Bay count oysters fried to golden brown perfection and served with a sampling of chef 's remoulade and key lime cocktail sauce.

Chef daryl's special recipe made with andouille sausage, vegetables and blend of house spices.

Our same great gumbo served with chef 's choice of protein.

Our take on French onion soup, loaded with caramelized onions and topped with a Parmesan frico crouton.

Our same great gumbo served with chef's daily choice of protein.

Our take on French onion soup, loaded with caramelized onions and topped with a Asiago frico crouton.

Chef daryl's special recipe made with andouille sausage, vegetables and a blend of house spices.

Arcadian lettuce greens tossed with bacon, hardboiled egg, vinaigrette, red onion, tomato, bleu cheese and olives; garnished with crispy onion strings.

Arcadian lettuce greens topped with sweet apples, toasted almonds, sun-dried tomatoes, red onion and bleu cheese crumbles; served with honey vinaigrette.

Arcadian lettuce greens with tomato, cucumber, carrots, red onionand asiagofrico crouton; served with housemade dressing.

Romaine hearts kissed with flame and topped with caesar dressing, Asiago, anchoviesand Asiago frico croutons.

Arcadian lettuce greens with tomato, cucumber, carrots, onionand croutons; served with your choice of housemade dressing.

Arcadian lettuce greens topped with sweet apples, toasted almonds, sun-dried tomatoes, red onion and bleu cheese crumbles; served with honey vinaigrette.

Arcadian lettuce greens tossed with bacon, hardboiled egg vinaigrette, red onion, tomato, bleu cheese and olives; garnished with crispy onion strings.

Oasted English muffin topped with filet mignon, 2 poached eggs and chef's creole crab cream sauce.

Your choice of cheese with mushroom and jumbo lump crab; topped with creole crab cream sauce.

Cheddar jack cheese omelet smothered with tasso ham gravy.

Hand-breaded, crispy fried oysters topped with chef's aioli.

Creole battered French toast topped with butter and powdered sugar (does not include a side item).

Andouille sausage, peppers, onionsand cheddar jack cheese.

Char-grilled filet mignon served with your style of eggs.

Two poached eggs served over an English muffin with Canadian bacon; topped with chef's tasso ham gravy.

Three eggs, cooked to your desired perfection. Served with side and bread option.

Mushroom, onion, peppers, tomatoand Asiago cheese.

Your choice of our house smoked pork or brisket. Tossed with scrambled eggs, peppers, onion, and cheddar jack cheese.

Blackened catfish filet served over creole rice with remoulade.

The NOLA classic: slow cooked and spicy with seared andouille sausage, creole rice and vegetable.

Smoked for hours in graw dry rub and brushed with our coffee barbecue, served with starch and.

Seared andouille sausage, Cajun mirepoix and cooked in a savory jambalaya sauce with Cajun rice or bowtie pasta.

Chef bob's famous crabcakes, broiled to perfection and served with starch and remoulade.

Tender scallop pieces bound in an old bay bechamel and broiled to perfection. Served with starch.

Add your choice of protein with mushrooms, fresh herbsand garlic in your choice of alfredo, red pepper marinara or rose sauce over fettuccini noodles.

9 Ounces center cut filet prepared au poive style with an African peppercorn crust or dusted in-house blended creole spices and blackened; cooked to your taste and served with starch.

In French Louisiana "etouffee" literally translates to "smothered". Our etouffee is comprised of andouille sausage and Cajun mirepoix, smothered in a dark roux and five rich stocks, then stewed for 24 hours. Served over rice and vegetable.

A true Louisiana experience; shrimp and crawfish boiled with our signature spices, corn on the cob, andouille sausage and red bliss potatoes.

Tender applewood smoked pork belly served on a brioche bun with lettuce, tomato and sweet n' spicy bourbon caramelized onions.

Chef bob's famous crab cake; broiled to perfection and served on a brioche bun with lettuce, tomato and remoulade dressing.

Vegetarian. The nola classic: slow cooked and spicy with seared andouille sausage, Cajun rice.

In French Louisiana, "etouffee" literally translates to "smothered. " our etouffee is comprised of andouille sausage and Cajun mirepoix, smothered in a dark rouxand 5 rich stocks, then stewed for 24 hours; served over Cajun rice.

Vegetarian. Fresh herbs, mushroomsand garlic in your choice of alfredo, red pepper marinara or rose sauce over fettuccini noodles.

Vegetarian. Seared andouille sausage, Cajun mirepoix and add protein cooked in a savory jambalaya sauce with Cajun rice or bowtie pasta.

Served on a brioche bun.

Topped with mozzarella cheese and house creole sauce.

Served on a brioche bun.

Topped with bacon, cheddar jack cheese and housemade coffee barbeque sauce.

Topped with sweet 'n spicy bourbon caramelized onions and cheddar jack cheese.

Smoked for hours in graw dry rub and brushed with coffee Barbeque; served with starch and veg.

Seared andouille sausage and Cajun mirepoix cooked in a savory jambalaya sauce with Cajun rice or bowtie pasta.

Chef bob's famous crab cakes, broiled to perfection and served with starch and remoulade.

Andouille sausage and Cajun mirepoix, smothered in a dark roux and 5 rich stocks stewed for 24 hours; served over rice.

The nola classic: slow cooked, creole rice with red beans served with the vegetable.

Single homemade crab cake served with the vegetable and 1 side.

Fried chicken tenders served with our sidewinder fries.

Our 5 Ounces center-cut tenderloin, char grilled and served with the vegetable du jour and 1 side.

Bowtie pasta topped with your choice of butter or chef's marinara sauce.