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
Deep-fried pillows of seasoned rice and cocktail shrimp. Our version of an old New Orleans classic. Served with spicy Comeback sauce.
Grilled boudin and andouille sausages, smoked fish pate, pimento cheese, pickled okra, preserved fruit mostarda and toasted crostini. Serves Two.
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
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:
Grilled Chicken $7, Grilled Shrimp $8,Fried Alligator $9, Crabmeat $9. Fried Oysters $9
Crunchy iceberg lettuce, andouille chips, tomato-bacon jam, Crystal hot sauce-buttermilk dressing, crumbled cotija cheese, and toasted sunflower seeds.
Mixed greens, fresh fruit, roasted peppers, toasted almonds, and shaved parmesan cheese with a lemon vinaigrette.
Slow-roasted red and gold beets over a goat cheese crema with "Cajun granola", green onions, and chive oil.
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
Sautéed Gulf shrimp and tasso over Delta Grind grits, topped with roast duck jus reduction.
24 hour marinated chicken served with bread and butter pickles and a side of red beans & rice with ham hock & andouille. Fried-to-order so please allow 15 minutes.
Slow-cooked boneless beef short ribs with “Boiler Pot” 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 corn, okra and lima bean succotash. 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. Please allow 35 minutes for medium rare. Other temperatures take longer.
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. Please allow 25 minutes for medium. Other temperatures take longer.
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 Lower French Quarter was once called “Little Palermo” and we think this Italian fish stew would have fit right in. Oysters, shrimp, crab, Gulf fish and calamari combine in a rich tomato broth with some cheesy garlic bread for “sopping.”
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