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Dinner Menu


Golden Meadows Duck Wings


Twice-cooked duck wings tossed in a Crystal hot sauce, and Steen’s cane syrup glaze. Served with mango and feta

Canary Island Shrimp Salad


Boiled and chilled jumbo Gulf shrimp, tossed in a lemon vinaigrette with marinated artichoke hearts, and fresh herbs.

Bayou Egg Roll


House-made boudin stuffed egg roll over pickled Asian vegetables. Served with a pepper jelly-chili glaze.

New Orleans "Barbeque" Shrimp


Our take on the classic New Orleans favorite. Fresh gulf shrimp sauteed in their shells in a rich, Worcestershire butter sauce. Served with charred lemon and garlic-butter brioche toast.

Bacon & Slaw


Thick-sliced Nueske’s bacon, pan-braised in Barq’s root beer, cider vinegar and Luxardo cherries, and finished on the grill. Served on a bed of fennel, apple and Brussels sprouts slaw, and topped with fried shallots and fresh scallions


Chef D’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.


Cajun Wedge


Our quarter-head of iceberg lettuce is topped with buttermilk-Crystal hot sauce dressing, bacon-tomato jam, toasted pecans, and andouille “croûtons”.

Classic Caesar Salad


Baby gem lettuce, shaved parmesan, garlic-butter croûtons, and house-made caesar dressing.


"Boiler Pot” Mashed Potatoes




Oven-Roasted Brussels Sprouts


Cajun-seasoned Fries


Stewed Okra & Tomatoes



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.

Gulf Fish


Our daily selection of fresh Gulf fish either pan-sautéed or blackened. Served over succotash and topped with a Brussels sprout and fennel slaw.

Crawfish Fettuccini


Fresh fettuccini tossed with sauteed Louisiana crawfish tails in a Crystal cream sauce. Garnished with fines herbs and shredded Parmesan cheese.

Shrimp & Grits


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

Steak Frites


14 oz. USDA Prime Ribeye, dusted with salt and pepper, and grilled to your desired temperature. Served with Cajun-spiced fries.


White Chocolate Bread Pudding


Our take on a classic New Orleans dessert made with white chocolate and rich brioche bread. Served with caramel sauce.