APPETIZERS
FROM OYSTER BAR
SOUP | GUMBO
SALAD
CAJUN SPECIALTIES
CAJUN STEAKS
HOUSE SPECIALTIES
SIDES
Popcorn shrimp served over Andouille sausage creole sauce topped with pickled garden vegetables
Pickled red onion rings dipped in a calas beer batter crispy fried. Drizzled with Tiger sauce & fresh herbs
Grilled Boudin Sausage, southern cooked greens, crowder peas, mirliton chow chow & a blackberry sugar cane glaze
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
Louisiana blue crab and mirliton baked in a creamy bechamel sauce topped with brie cheese & creole tomato jam. Served with french bread crostini
On the half-shell with Chef's special topping
Half Dozen $12.00Dozen $24.00
Served with horseradish & cocktail sauce
Half Dozen $8.00Dozen $16.00
Add to any Salad:
Chicken $7, Grilled Shrimp $8, Blackened Shrimp $9, Fried Gator $9, Add Blackened Fish $11
Spinach, Feta cheese crumbles, spiced pecans, red onions, & diced strawberries tossed in olive oil and topped with a fig vincotto
Local seasonal produce and mixed baby greens tossed in a Northshore honey and black pepper vinaigrette topped with panko crusted goat cheese
Bibb & Romaine lettuces, Cajun boiled shrimp, shaved red onions, pickled okra, celery & bell peppers, tossed with Andouille croutons and Remoulade dressing
Traditional southern Louisiana fare: These dishes are typically found in the homes of the Cajun people of the Bayou LaFourche region - Real Cajun soul food
Southern fried Louisiana wild caught catfish served with shrimp & andouille sausage creole with rice
Served with shrimp & crawfish maque choux & rice
24 hour marinated chicken served with a side of red beans & rice with ham hock & andouille
Slow-cooked boneless beef short ribs with garlic mashed potatoes and gravy
Topped with tasso gravy, served with bacon smothered green beans with new potatoes & rice
Fish of the day prepared with Chef's special Cajun spices, served with sautéed local seasonal vegetables; Add Maque Choux $5, Add Crab Meat $9
Market Price
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 southern cooked greens
An old New Orleans classic: 2 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 and southern cooked greens
Andouille stuffed double cut smoked pork chop topped with pickled red onion rings and tiger sauce served with ham hock cornbread dressing and red beans
Crab stuffed fish, fried Louisiana oysters, New Orleans barbeque shrimp and crawfish bread
Boudin stuffed free range Statler chicken breast, field pea fricassee, corn meal crusted oyster mushrooms, pickled okra and stewed tomato relish
The Cajun version of the French court-bouillon. Shrimp, oysters, gulf fish, crawfish, and crab claws poached in a flavorful seafood broth, simmered with trinity, bay leaves and tomatoes, thickened with brown roux and served with rice and fried okra
Mirliton and crowder pea Hoppin' John stuffed bell pepper, with sautéed greens, herb roasted and grilled seasonal vegetables with pecan romesco sauce
Wild caught Louisiana crawfish tails sautéed with Creole seasonings & white wine in a light cream sauce over fresh fettuccine with toasted cheese bread
Sautéed, grilled and roasted seasonal vegetables tossed with cherry tomatoes, extra virgin olive oil, fresh herbs and parmesan cheese