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Steamed with herb butter, seasoned spicy.
Topped with tapenade of tomatoes, shallots, virgin olive oil, and seasonings.
Stuffed with crab meat and broiled in butter.
Roasted shrimp with spicy remoulade sauce.
Spicy, tangy, and tasty garlic shrimp.
A Gulf states favorite.
With red beans, vegetables (onion and celery), spices (thyme, Cayenne pepper, and bay leaf), and pork bones, cooked together slowly in a pot and served over rice.
Cooked in butter, spices, and an inordinate amount of pepper.
Fresh mozzarella, sliced tomato, and mixed greens.
Romaine lettuce and garlic croutons.
Seasonal mixed greens, tomato wedges, and balsamic vinaigrette.
Mixed greens, artichokes hearts, herbed vinaigrette, and spicy walnuts.
Classic Caesar with grilled shrimp and garlic croutons.
A fresh mixed greens salad with roasted peppers, artichoke hearts, and Gorganzola cheese, with a Champagne vinaigrette.
Our version of the spicy Louisiana stew.
Sweet wine, lump crabmeat, sun-dried tomatoes, and a blush cream sauce.
Served with legendary Tennessee bourbon sauce.
Smothered with fire-infused onions and mushrooms, seasoned sassy.
Sun-dried tomatoes, artichoke hearts, herb and wine sauce.
Slow-roasted prime rib, chilled overnight to set the flavor, then coated with Cajun spices, and seared in a white-hot skillet. Served with mixed vegetables.
A NOLA specialty.
Made with fresh jumbo shrimp and tender cuts of chicken.
A Creole delight.
Made with real Florida Key limes.
Rich and creamy.
In-season, sauteed vegetables, tossed with pasta aiolo.
Shrimp and chicken sauteed with onions, peppers, and tomatoes, in a very spicy Cajun sauce over linguini.
A classic Italian dish over pasta.
Dark herb sauce, sun dried tomatoes, roasted shrimp, and melted provolone.
Roasted chicken and mushrooms. with a classic cream and cheese sauce.
Glazed, spicy chicken, smothered in classic Creole sauce, served over rice.
Dark herb sauce, sundried tomatoes, roasted shrimp, and melted provolone.
Blush cream sauce, Creole spices, and lump crabmeat.
Stuffed with crabmeat and broiled in martini butter.
A New Orleans classic, served over rice.
Filet of tuna seared with Cajun hot spices.
Roasted shrimp and scallops, with blush cream sauce over pasta, with sun-dried tomatoes.
Grilled shrimp braised in bourbon butter, with Cajun rice.
Served paella style with shellfish, seasoned Cajun style.
Delicious shrimp and crawfish smothered in a rich, dark, seasoned Creole sauce.
Roasted shrimp over creamy pesto and cheese sauce, with pasta.
With Cajun rice and tangy vegetables.
Mild fish common to the Gulf of Mexico, sprinkled with hot, zesty Cajun spices. With crawfish.
Jumbo shrimp battered with coconut and deep-fried, served with sweet and sour dipping sauce.
Creole stew made with fresh seafood.
Homemade.