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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.
Twice-cooked duck wings tossed in a Crystal hot sauce, and Steen’s cane syrup glaze. Served with mango and feta.
Crispy-fried mirliton, Louisiana crawfish, comeback sauce, Muffuletta olive salad, and crumbled feta.
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.
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.
Baby gem lettuce, shaved parmesan, garlic-butter croûtons, and house-made caesar dressing. Add Grilled Shrimp: 9 | Add Jumbo Lump Crabmeat: 12
Romaine lettuce, baby spinach, heirloom cherry tomatoes, avocado, boiled egg, feta cheese and croûtons. Add Grilled Shrimp: 9 | Add Grilled Chicken: 7
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
Fresh fettuccini, sauteed Louisiana crawfish tails, alligator sausage, Crystal cream sauce, and grated Parmesan cheese. Add Jumbo Lump Crabmeat: 12
Braised boneless beef short ribs, house-smoked cheddar mac-n-cheese, candied yams, house-made gravy.
Our daily selection of fresh Gulf fish served blackened over sautéed local seasonal vegetables with crawfish maque choux. Add Jumbo Lump Crabmeat: 12
Stone-ground Delta Grind grits with jump Gulf shrimp and tasso in a duck, ham hock, and herbed seafood butter pan sauce.
Springer Mountain Farms half of a chicken slow cooked in a rich dark gravy served with gumbo rice, fried okra and pickled peppers.
Locally-sourced vegetables prepared fresh to order. Please ask your server as selections change daily.
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
Made by our friends at Mauthe's Progress Milk Barn in Progress, Mississippi. Served with Louisiana strawberry coulis.