Redfish - A Creole Bistro

Shrimp, crabmeat, andouille sausage and okra version of the New Orleans classic.

Fresh seasonal ingredients prepared daily.

Creole version made with an assortment of fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs.

Romaine lettuce, spicy croutons and Pecorino Romano cheese tossed with a creamy roasted garlic dressing.

Baby lettuces, mandarin oranges and toasted pecans with poppyseed vinaigrette.

Grilled wild salmon fillet, spinach, red onions and silverqueen corn with blackened tomato and tasso vinaigrette.

Gulf shrimp, lump crabmeat, avocado, hard boiled eggs, vine ripe tomatoes, provolone cheese and iceburg lettuce tossed with creole mustard vinaigrette.

Fried catfish fillet dressed with jalapeno tartar sauce.

Fried gulf shrimp dressed with remoulade and garlic mayonnaise.

Fried Chesapeake oysters dressed with remoulade and garlic mayonnaise.

Sliced grilled Dijon chicken breast and andouille sausage dressed with garlic mayonnaise.

Grilled Meyer Ranch red angus beef pattie, farmhouse cheddar and applewood smoked bacon.

Grilled portabella mushroom, spinach, tomatoes, provolone cheese and roasted red pepper rouille.

Seared Springer Mountain chicken breast and Provolone cheese with tasso cream and white rice.

Sauteed fresh Louisiana crawfish & vegetables in a spicy brown roux with white rice.

Gulf shrimp, applewood bacon and vegetable trinity in a sweet and spicy roasted tomato broth.

Pacific sand dabs pan seared in meuniere butter and served with French beans and pomme frites.

The perfect bayou spicy "casserole".

Shrimp, scallops, mussels, mushrooms, scallions and linguini sautéed in a creole sherry sauce.

Grilled marinated Teres Major steak with andouille, spinach and potato hash with garlic creole buerre blanc.

Sautéed tomatoes, silverqueen corn, spinach, cremini mushrooms, garlic and sweet basil tossed with linguini and extra virgin olive oil.

Pepper fried catfish with red beans & rice, cucumber coleslaw, jalapeño tartar & hot pepper vinegar.

All natural Springer Mountain cast iron skillet fried chicken, mashed potatoes & collards.

Creole spiced grilled shrimp, caramel onions & andouille sausage served over farmhouse cheddar cheese grits.

Sautéed crawfish, vegetable trinity, fresh herbs and spices melded in a brown roux with white rice.

Pan seared fresh Redfish filet, mashed potatoes, grilled asparagus with spicy creole jus.

Gulf Shrimp, applewood bacon and vegetable trinity in a roasted tomato broth with white rice.

Baked eggplant and rice casserole topped with shrimp and crab etouffee and hollandaise.

Classic spicy Creole "casserole"

Seared creole dusted Cod topped with sauté of crawfish, artichokes, cremini mushrooms, scallions and hollandaise.

Shrimp, scallops, mussels, mushrooms, scallions and linguini sautéed in a creole sherry sauce.

Grilled Magret duck breast, sautéed wild mushrooms and red currant hunter sauce.

Pan fried Georgia trout sauced with meuniere butter and toasted almonds, served with mashed potatoes and french beans.

Topped with Big Bill's BBQ sauce with mashed potatoes & braised collards.

Baked wild salmon topped with jalapeño and romano cheese soufflé' served with sautéed spinach.

Creole seasoned grilled 10 oz prime ribeye served with tasso mac and cheese, grilled asparagus, and tarragon demi glace.

Grilled tenderloin medallions with a shallot shitake demi glace, french beans and a farmhouse cheddar bacon grits cake.

Smoked Trout, frommage blanc, cream cheese and scallions with black pepper toast points.

Flash fried freshly shucked oysters with a homemade remoulade.

Pan fried Gulf shrimp and crab cake with a jalapeño tartar sauce.

Creole soup made with an assortment of fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs.

Shrimp, crab, andouille sausage and okra version of the New Orleans classic.

Smoked salmon, Italian style fried eggplant rounds ,red onions and red pepper rouille.

Sushi grade ahi tuna, grilled rare and served with creole mustard wasabi cream.

Prince Edward Isle mussels, steamed with tomato fennel and olive sauce.

Seared Maine diver scallops with cauliflower and silverqueen corn puree.

Grilled Andouille sausage over a homemade sweet & spicy Creole sauce with white rice.

Baby lettuces, mandarin oranges and toasted pecans with poppyseed vinaigrette.

Gulf shrimp, jumbo lump crabmeat, avocado, hard boiled eggs, vine ripe tomatoes, provolone cheese and iceburg lettuce tossed with creole mustard vinaigrette.

Romaine lettuce, spicy croutons and Pecorino Romano cheese tossed with creamy roasted garlic dressing.