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Dinner Menu

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.

APPETIZERS

New Orleans "Barbeque" Shrimp

14

Our take on the classic New Orleans favorite. Fresh gulf shrimp sautéed in their shells in a rich, Worcestershire butter sauce. Served with charred lemon and grilled French bread.

Fried Green Mirliton

10

Crispy-fried mirliton, Louisiana crawfish, comeback sauce, Muffuletta olive salad, and crumbled feta.

SOUPS & SALADS

Chef J’s Creole Gumbo

10

 A true homestyle, and traditional gumbo from the various wards of New Orleans. Made with Patton’s hot sausage, Double D’s smoked sausage, tasso, shrimp, and gumbo crabs. Served with rice.

Classic Caesar Salad

12

Baby gem lettuce, shaved parmesan, garlic-butter croûtons, and house-made caesar dressing. 
Add Grilled Shrimp: 9 | Add Jumbo Lump Crabmeat: 12

Cobb Salad

12

Romaine lettuce, baby spinach, heirloom cherry tomatoes, avocado, boiled egg, feta cheese and croûtons. 
Add Grilled Shrimp: 9 | Add Grilled Chicken: 7

ENTREES

Galliano Burger

18

A double-stacked, ground chuck burger grilled with American cheese on a brioche bun. Dressed with house-made Gleason’s IPA mustard, comeback sauce, pickled red onion, and lettuce and tomato. Served with Cajun fries. 
Add Bacon: 2

Crawfish & Alligator Fettuccini

28

Fresh fettuccini, sauteed Louisiana crawfish tails, alligator sausage, Crystal cream sauce, and grated Parmesan cheese. 
Add Jumbo Lump Crabmeat: 12

Short Rib Pot Roast

26

Braised boneless beef short ribs, house-smoked cheddar mac-n-cheese, candied yams, house-made gravy.

Gulf Fish

34

Our daily selection of fresh Gulf fish served blackened over sautéed local seasonal vegetables with crawfish maque choux. 
Add Jumbo Lump Crabmeat: 12

Shrimp & Grits

24

Stone-ground Delta Grind grits with jump Gulf shrimp and tasso in a duck, ham hock, and herbed seafood butter pan sauce.

9th Ward Smothered Chicken

24

Springer Mountain Farms half of a chicken slow cooked in a rich dark gravy served with gumbo rice, fried okra and pickled peppers.

Chef's Daily Vegetable Plate

22

Locally-sourced vegetables prepared fresh to order.
Please ask your server as selections change daily.

Steak Lyonnaise

48

14 oz. USDA Prime Ribeye grilled to your desired temperature, with bacon Lyonnaise potatoes, wilted spinach, “barbequed” mushrooms, and crispy onion rings. 
Add Jumbo Lump Crabmeat: 12

DESSERTS

Creole Cream Cheesecake

10

Made by our friends at Mauthe's Progress Milk Barn in Progress, Mississippi. Served with Louisiana strawberry coulis.