Menu
Appetizers
Shrimp Cocktail 9.95
Six (6) Jumbo Gulf Shrimp Sreved with a Traditional
Cocktail Sauce
Stuffed Mushrooms 9.95
Four to Six (4-6) Tender Crimini Mushrooms Stuffed with
Sauteed Lump Crabmeat, Delightfujlly Accompanied with White Wine
Garlic Butter.
Seafood Fondue 10.95
A rich Blend of Three Cheese Fondue,Crabmeat and Shrimp,
Served with New Orleans Garlic French Bread for Dipping.
Louisiana Crab Cakes 12.95
Two Crab Cakes seasoned with New Orleans French Bread
Crumbs served with a Creole Mustard Sauce.
Fondue Stuffed Tomato 12.95
Fried Green Tomato filled with our Seafood Fondue and
Sauteed Shrimp. Served with Garlic French Bread.
Mt. LeConte Crawfish or Shrimp 12.95
A Fried Onion Ring Haystack topped with Fried Shrimp or
Crawfish Tails and Served with Chipotle Aioli.
Salads and Soups
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Gulf Stream Shrimp Salad (Blackened, Grilled or Fried)
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$15.95 |
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Louisiana Gulf Shrimp served on a Bed of Fresh Spring Greens, |
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| Chicken Salad (Grilled or Fried) | $11.95 |
| Chicken Breast on a Large Bed of Fresh Greens, Tomatoes, Cucumbers, & a Blend of Cheeses Topped with Your Choice of Dressing:Ranch, Bleu Chesse, Honey Mustard, Thousand Island Raspberry Vinaigrette, Balsamic Vinaigrette and Tomato Bacon. |
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| Wedge Salad | $8.95 |
| A Wedge Salad of Iceberg Lettuce topped with Bleu Cheese Crumbles,Diced Tomatoes and Bacon. |
and Shrimp Slowly Cooked, Begining with a Roux as the Base which Lends
the Body and Texture of the Gumbo. Served Over Steamed Long Grain Rice.
Cajun Sausage and Stewed Chicken Slowly Cooked, Beginning
with a Roux as the Base which Lends the Body & Texture of the
Gumbo.
Louisiana Lump White Crab Meat in a Heavy Cream and Butter Base
Married with Sweet Corn. The Union of These Items Came About Because
of Our Friendship with the Native American Indians and Their Gift of Corn.
House Specialties
*All Entrees are served with a Salad*
ENTREES
Crawfish Etoufee Market Price
The French Word “Etouffee” Means to Stew or Smother. This Technique is
Found in Dishes Using Shrimp, Crab, Crawfish and in Some Cases Meat or
Game. Though More Creole in Origin, Etoufees are Found Throughout Cajun
Country.
Shrimp Creole 15.95
Without a Doubt, This is the Most famous Dish in the City of New Orleans.
As Common as Red Beans and Rice on Monday, Shrimp Creole can be
Found on any Table in Louisiana for Friday Lunch. The Shrimp is Cooked
in a Tomato Base Greatly Enhanced by the Use of a Fresh Shrimp Stock
and Served Over Steamed Long Grain Rice.
Chicken & Sausage Jambalaya 13.95
Jambalaya has become the Best Known Rice Dish in America. It
Originated from the Early Spanish Settlers and Today is Made Using
Many Variations of whatever is Available. The Most Popular
Combination, however, is Chicken and Andouille Sausage Served
with a Side of Corn Relish.
Red Beans & Rice 11.95
A New Orleans Tradition on Monday (Wash Day) is to Enjoy a
Piping Hot Bowl of Red Beans and Rice with Smoked Sausage.
Eggplant Pirogue 17.95
A Traditional New Orleans Dish of an Eggplant Boat Filled with
Sautéed Crab & Rock Shrimp, Lobster Cream Sauce, and Herbed
Bread Crumbs Served with Angel Hair Pasta.
SEAFOOD
One Dozen Louisiana Gulf Shrimp, Fried
or Sautéed 18.95
Fresh Gulf Shrimp Battered in a Blend of Seasonings and Fried until Golden
Brown, or have them Sautéed in a Butter, Lemon, and Garlic Blend.
Catfish Platter Fried, Sautéed or Blackened 16.95
Generous Portion Filet-of–Catfish battered and Fried until Golden Brown,
or Sautéed in our own House Blend of Seasonings.
Oyster Platter 16.95
Louisiana Gulf Oysters, Battered and Fried to Perfection.
Seafood Platter 21.95
Louisiana Gulf Shrimp, Oysters, Catfish and Crab Cake, Fried to Perfection.
Served with a cup of Seafood Gumbo.
Seafood Platter for Two 35.95
Our Seafood Platter big enough to share. Served with
two cups of our Seafood Gumbo.
Chef’s Fish of the Day Market Price
CHICKEN
Chicken Orleans 15.95
Sautéed Chicken Breast with Tri-colored Bell Peppers,
Topped with Swiss Cheese, and Finished in a Creole
Cream Sauce Served on a Bed of Rice Pilaf with Vegetable Du Jour.
Cajun Stuffed Chicken 16.95
Chicken Breast Filled with an Andouille Stuffing and
Wrapped in Bacon. Served with a Pan Sauce, Roasted
Red Potatoes, and Vegetable Du Jour.
Grilled Chicken 13.95
Breast of Chicken Seasoned and Grilled, Served
with Rice Pilaf and Vegetable Du jour.
*Have it Blackened for an Additional 2.00*
Blackened Chicken Pasta 17.95
Blackened Chicken Breast over Farfalle Pasta with a
Parmesan Cream Sauce, Fire Roasted Peppers, Wilted
Spinach, and Fresh Herbs.
STEAK
All Our Steaks are Daily Hand Cut Certified Choice Angus Beef, Cooked to Perfection.
| New York Strip |
10 oz | 20.95 |
| Ribeye | 10 oz | 22.95 |
| Filet | 7 oz | 29.95 |
* All Steaks are Served with a Baked Potato or Roasted Potato and Vegetable Du jour*
Jazz up your Steak with the addition of :
- Sautéed Mushrooms 2.00
- Caramelized Onion 2.00
- Grilled Shrimp 6.00
- Seafood Fondue sauce 2.50
- Blackened 2.00
- Black & Blue 3.00
DESSERT
Cheesecake 4 ways 6.95
Turtle, Strawberry, Cherry Jubilee, Fried Cheese Cake
New Orleans Bread Pudding 6.95
Topped w/ Praline Sauce
Bananas Foster 9.95
Bananas Sautéed in Butter, Brown Sugar,Cinnimon and
Banana Liqueur, then Flamed with Rum Over Vanilla Ice Cream.
Crème Brulee 7.95
Classic Vanilla Bean Custard topped with
Caramelized Sugar
Hot Fudge Chocolate Lava Cake 8.95
A Chocolate Cake Exploding with Flavor…Filled with a Chocolate
Ganache, Confectionary Sugar, Topped with Chocolate Brandy
Sauce, and a Scoop of Delicious Vanilla Ice Cream to Finish it off.
* There will be a $3 dollar split charge on any Entree*
* An 18% Gratuity will be Added for Parties of 6 or more *
Please call the restaurant for the Children’s menu, Lunch Menu, Chef’s daily specials, and Catch of the Day!!! 865-933-7244