Oddfellows

chicken and andouille sausage or crab and shrimp

a rich soup of pureed shrimp and crawfish, with corn and a touch of cream. adomed with grilled shrimp

shrimp sauteed in butter, beer, worcestershire and pepper served with french bread

with spicy creole sauce

served with celery, carrots and bleu cheese

lightly fried crawfish fails with homemade tartar sauce

the offspring of a crabcake served with herb mayo

more than a handful of chicken tenderloin rolled in crunchy japanese breadcrumbs, lightly fried with homemade honey mustard

tossed in your choice of sauce. Each is served with crisp celery, carrots and bleu cheese

with spicy creole sauce

mesclun, tomato, boiled egg & croutons with your choice of dressing: sundried tomato vinaigrette, caesar, bleu cheese or lemon pepper vinaigrette

with crumbled bleu cheese vinaigrette and tomato (sliced)

grill-smoked chicken paillard paired with grilled farm vegetables, shaved parmesan & mesclun tossed in lemon pepper vinaigrette

sauteed shrimp, artichoke, asparagus, black olives, shaved parmesan with romaine lettuce in sundried tomato vinaigrette

with crisp romaine, garlic croutons, shaved parmesan and homemade dressing

char-grilled, blackened or BBQ with garlic mayo

served with jazz fries and slaw

hand-pulled roast park and homemade BBQ sauce

farm-raised filet with homemade tartar

heaps of crabmeat with herb mayo

with homemade tartar sauce

on garlic bread

3/4 lb char-grilled, blackened or BBQ'd on giant english muffin with jazz fries and slaw

char-grilled, whole grain burger on a giant english muffin with sides of herb mayonnaise, balsamic vinegar, jazz fries and slaw

with bourbon sauce

with praline caramel

bananas flambeed with dark rum and brown sugar, served with vanilla bean ice cream

a new orleans staple of truly creole origins-Spanish, French and Caribbean. In the church of louisiana cooking, the holy trinity is onion, celery and peppers. In our jambalaya, these are simmered for hours in a base of rice with seafood, chicken or vegetables in a rich stock and seasonings. Chicken & spicy andouille sausage jambalaya

a new orleans staple of truly creole origins-Spanish, French and Caribbean. In the church of louisiana cooking, the holy trinity is onion, celery and peppers. In our jambalaya, these are simmered for hours in a base of rice with seafood, chicken or vegetables in a rich stock and seasonings. Prince edward Island mussels, sea scallops, shrimp and crawfish stewed in aromatic shrimp broth rice

a new orleans staple of truly creole origins-Spanish, French and Caribbean. In the church of louisiana cooking, the holy trinity is onion, celery and peppers. In our jambalaya, these are simmered for hours in a base of rice with seafood, chicken or vegetables in a rich stock and seasonings. Oven roasted market vegetables and plum tomatoes creole with fresh herbs and flash fried parsley

crawfish tails simmered in a rich roux based seafood sauce over rice

new orleans style-sauteed in butter, beer, worcestershire and cracked black pepper with a hint of cream over your choice of fettuccine or rice

fried chicken paired with red bliss mashed potatoes, brown gravy and oven roasted corn salad

with crab puppies, shrimp and catfish, dusted lightly in cornmeal and fried til crispy with choice of two samplers

heaps of crabmeat with a choice of two samplers

cajun seasoned and pan seared over high heat with choice of two samplers

lightly fried in traditional dusting of cornmeal til crispy, with choice of two samplers

with pico salsa and choice of two samplers

shrimp, sea scallops and yellowfin tuna with your choice of two louisiana samplers

with fresh mozzarella and roasted red peppers with your choice of two samplers

with red bliss mashed potatoes, brown gravy and soul vegetables

dry rubbed and grilled with potato salad and sauteed spinach

with white country gravy, mashed potatoes and callard greens

smothered in French onion sauce and melted Swiss cheese with your choice of two samplers

seared chicken breast stuffed with broccoli, roasted red peppers and ricotta cheese in a tomato basil sauce with red bliss lyonnaise potatoes and soul vegetables

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

a la carte sampler

your choice of any three louisiana samplers