APPETIZERS
FROM OYSTER BAR
SOUP | GUMBO
SALAD
SOUTHERN SPECIALTIES
STEAKS & CHOPS
SIDES
A sizzling skillet of cream cheese, marinated artichoke hearts, and cocktail shrimp. Served with house-fried pork rinds.
Deep-fried pillows of seasoned rice and cocktail shrimp. Our version of an old New Orleans classic. Served with spicy Comeback sauce.
Grilled boudin and andouille sausage, hogshead cheese, smoked fish pate, pimento cheese, pickled okra, preserved fruit mostarda, and house-fried pork rinds. Serves Two.
Marinated and crispy fried Louisiana Alligator, sauce piquante, Richard's famous bayou toast, and New Orleans olive salad
Twice cooked duck wings tossed in a Crystal hot sauce and sugar cane glaze. Served with mango, & feta cheese
House-fried pork rinds topped with crawfish tails, mozzarella and cheddar cheeses, smoked jalapenos and green onions. Served with tomato sauce piquante.
On the half-shell with Chef's special topping
Half Dozen $12.00Dozen $24.00
Served with horseradish & cocktail sauce and toasted file mignonette.
Half Dozen $8.00Dozen $16.00
With horseradish, cocktail sauce, and toasted file mignonette.
Half-Dozen $16
Dozen $32
Our take on a New Orleans staple. Topped with boiled egg, sherry, and herbs.
It may have shrimp, crab, chicken, sausage or whatever inspired Chef today, but will always have okra and a dark roux. Ask your server about today's gumbo
Add to any Salad:
Grilled Chicken $7, Grilled Shrimp $8,Fried Alligator $9, Crabmeat $9. Fried Oysters $9
Our Louisiana version of the classic features iceberg lettuce, andouille chips, tomato-bacon jam, Crystal hot sauce-buttermilk dressing, crumbled cotija cheese, and toasted sunflower seeds.
Mixed greens, fresh fruit, roasted peppers, toasted almonds, and shaved parmesan cheese. Tossed in a lemon vinaigrette.
Slow-roasted red and gold beets, arugala, and goat cheese crema with "Cajun granola", green onions, and chive oil.
We cook traditional Southern Louisiana fare from the bayous south of I-10 to the shores of Lake Maurepas and the faubourgs and wards of New Orleans. These are the dishes you will find served by families all across the region. This is soul-food, Louisiana style.
We lightly smoke Louisiana catfish, stuff it with crawfish tails, mushrooms, parmesan cheese, and seasoned breadcrumbs. It's then pan-roasted and topped with a field pea cream sauce.
Sautéed Gulf shrimp and tasso over Delta Grind grits, topped with roast duck jus reduction.
24 hour marinated chicken served with bread and butter pickles and a side of boiler-pot mashed potatoes. Fried-to-order so please allow 15 minutes.
Wild-caught Louisiana crawfish tails sauteed with Creole seasonings and white wine in a light cream sauce over fresh fettuccine with toasted cheese bread.
A down-home dish made with Garden District ingredients, topped with tasso gravy, and served with boiler-pot mashed potatoes
Fish of the day prepared with Chef’s special Cajun spices, served with corn, okra and lima bean succotash. Add Crab Meat $9
Market Price
A sizzling cast iron skillet filled with rich, creamy chicken, vegetables, and gravy. It's then topped with butter pastry. A decadent take on a homey favorite.
The Lower French Quarter was once called "Little Palermo" and we think this Italian fish stew would have fit right in. Oysters, shrimp, crab, Gulf fish and calamari combine in a rich tomato broth.
Crab stuffed fish, fried oysters, New Orleans barbeque shrimp and crawfish bread
A vegetarian delight, our giant mushroom cap is grilled and stuffed with rice, trinity vegetables, field peas, and mozzarella cheese
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 braised greens. Please allow 35 minutes for medium rare. Other temperatures take longer.
Two bacon-wrapped, grilled filet mignons, served on toasted French bread. One topped with Marchand de Vin, the other topped with Bearnaise, served with mashed potatoes.
Center-cut loin chops, dry-brined and stuffed wtih andouille and boudin. Grilled and served over cornbread and ham hock dressing with a Tiger Sauce-demi glace reduction and fried shallots.