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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.


New Orleans "Barbeque" Shrimp


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


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


Chef J’s Creole Gumbo


 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


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

Cobb Salad


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


Galliano Burger


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


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

Short Rib Pot Roast


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

Gulf Fish


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


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


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


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

Steak Lyonnaise


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


Creole Cream Cheesecake


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