Garden fresh fried green tomatoes topped with sauteed shrimp, mushrooms and a Creole beurre rouge.

Fresh gulf oysters, shucked to order and grilled with garlic butter and freshly grated Parmesan cheese.

Served with mojo and hoisin sauces.

Blackened gulf shrimp with onions, red and green bell peppers, pepper jack cheese and a hint of garlic in a light puff pastry with lemon butter.

Spicy Cajun cheese, fresh salsa, bacon served au gratin with sour cream, fried jalapenos, green onions and homemade tortilla chips.

Fresh crabmeat, cream cheese and Creole seasoning in gyoza wraps, flash fried and served with mojo sauce.

Fresh Monterrey mushrooms stuffed with shrimp and crabmeat, deep-fried and served with horseradish sauce.

with tortilla chips and blackened shrimp.

served with honey mustard and pickled okra.

topped with bacon, green onion, cheddar cheese, and sour cream.

seared yellowfin tuna, spicy mayo, cilantro, crispy wonton, seaweed salad, jalapeno.

Fried Crawfish Tail served with house remoulade sauce

A house specialty classically prepared in the tradition of the finest New Orleans Garden District restaurants.

A classic dark roux gumbo of chicken, andouille sausage and duck.

A classic big easy gumbo made with native crab, gulf shrimp and gulf oysters.

Marinated boneless chicken, grilled and served over a bed of fresh spring mix with Granny Smith apples, fresh grapes, diced celery, spiced pecans and Gorgonzola cheese in a balsamic vinaigrette.

Marinated boneless breast of chicken, grilled then chilled and served atop fresh green leaf, spring mix and iceberg lettuces with cheddar and jack cheeses, bacon, green onion, egg and tomato.

Mixed greens topped with Creole fried chicken tenders, Roma tomatoes, bacon, egg, 2 cheeses and green onions.

Panko-crusted chicken tossed in sweet and tangy mojo sauce atop a bed of fresh spinach with shaved onions, roasted red peppers, spiced pecans and crispy-fried wontons with a sesame-soy dressing.

Fried shrimp and jalapenos over chilled penne pastas tossed with tomatoes, green onions, celery and comeback dressing.

Mixed greens tossed in a creamy red wine vinaigrette, topped with chilled blackened shrimp, avocado, chopped egg, bleu cheese, tomatoes, bacon and green onions.

Garden fresh romaine tossed with crispy garlic croutons and shaved Parmesan in a tangy Caesar dressing.

Mixed greens, cheddar and jack cheeses, Roma tomatoes, pepper and Cajun croutons.

Original signature salad. Mixed greens tossed with romano and bleu cheeses in a tangy white wine vinaigrette.

seared yellowfin tuna tossed in sesame soy served over a bed of spinach, arugula, and cilantro; tossed in Black Pepper vinaigrette and topped with crispy wontons, avocado, and jalapeños.

House-braised roast beef smothered with gravy and Swiss cheese with a mayo mustard mix, lettuce, tomato and sliced pickles.

Fresh gulf shrimp served on toasted French bread with lettuce, tomato, sliced pickles and seafood remoulade sauce.

Fried shrimp, jalapenos, caramelized onions and andouille on toasted French bread with lettuce, tomato, sliced pickles and seafood remoulade sauce.

Certified black Angus prime rib of beef au jus, perfectly aged and slowly roasted to seal in natural juices.

Topped with cheddar and Jack cheeses, caramelized onions and sauteed mushrooms.

Boneless, skinless chicken breast dusted with Cajun spices, blackened and topped with pepperjack cheese and fried jalapenos.

fresh catch of the day, grilled and served with fried onion tobacco, tartar sauce, lettuce and tomato.

Fresh gulf shrimp sautéed with bacon, cherry tomatoes, green onions, and shiitake mushrooms in a light garlic butter sauce, served over creamy and stone-ground cheese grits.

Gulf shrimp cooked in a spicy sauce of tomato, onion, bell pepper, garlic, celery, cayenne pepper and served over rice.

Fresh gulf shrimp and crabmeat, peppers, onions and pepperjack cheese rolled in a flour tortilla, topped with a spicy Creole cheese sauce and served over dirty rice.

Fresh gulf shrimp simmered in a spicy Creole tomato sauce and served over rice.

Fresh gulf shrimp, tender cuts of filet mignon, caramelized onions and mushrooms in garlic butter over stone-ground cheese grits.

Filled with cream cheese and crabmeat, topped with gulf shrimp, crabmeat, mushrooms and green onions in a sherry cream sauce. Served over dirty rice.

Fried MS Delta Heartland catfish topped with shrimp, tasso, mushrooms and green onions in a Creole cream sauce and served with dirty rice.

Blackened shrimp and filet mignon, slaw, fried jalapenos and Sriracha ranch. Served over corn tortillas and dirty rice.

two tortillas stuffed with ancho roasted chicken, peppers, onions and topped with spicy cheese sauce, corn , and tasso ham.

served with remoulade and a side.

1 dozen fresh gulf shrimp lightly dusted in corn flour and Creole seasoning.

Creamy crabmeat Holleman and brie cheese sandwiched between crispy wheels of eggplant and topped with shrimp, mushrooms and Romano cheese in a light Creole cream sauce.

12 oz. of choice cut, certified black Angus ribeye. Served with French fried tobacco onions and a house salad.

Certified black Angus prime rib of beef au jus, perfectly aged and slowly roasted to seal in natural juices. Served with a house salad.

grilled chicken topped with creole cream sauce, andouille sausage, mushrooms, and green onions.

Shrimp, Bermuda onions, tomatoes and bell pepper in a light seafood cream sauce over fettuccini.

Boneless breast of chicken blackened in a cast iron skillet, sliced and served on a bed of fettuccini tossed with mushrooms and green onions in a Creole cream sauce.

Sauteed gulf shrimp, lobster, house-made tasso, corn and caramelized onions in a seafood cream sauce.

Grilled chicken breast, sauteed shrimp, house-made andouille, shiitake mushrooms, onions and bell peppers in a spicy Creole-cream sauce tossed with penne pasta.

gulf shrimp, corn, and tomatoes tossed with house made pesto and angel hair pasta

traditional bread pudding with raisins and cinnamon and topped with bourbon sauce.

freshly baked chocolate cake with whipped cream and strawberry.

topped with walnuts and served with ice cream.

served with ice cream.