Louisiana Lagniappe Restaurant

Fresh blue crab claws marinated in a mixture of fresh herbs and olive oil.

Fried medallion of eggplant set in garlic beurre blanc and meuniere sauce, topped with jumbo lump crabmeat and hollandaise.

Jumbo gulf shrimp, blackened and served in a pineapple rum butter sauce.

Housemade boudin fried and served with remoulade.

Large mushrooms filled with crabmeat and shrimp stuffing, then baked in white wine and butter.

Fresh gulf oysters baked in the shell with our special lagniappe stuffing and jumbo lump crabmeat.

Fresh blue crab claws, rolled in seasoned flour and fried. Served with remoulade.

Jumbo gulf shrimp, char-grilled and served with our chipotle beurre blanc.

Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuces and our signature seafood dressing.

Roasted Portobello mushroom set on a bed of mixed greens finished with goat cheese, toasted sunflower seeds and pesto.

Iceberg and romaine lettuces tossed in caesar dressing, finished with freshly grated Parmesan cheese and croutons.

Sauteed fish set in a garlic beurre blanc, topped with fried softshell crawfish, fried artichoke hearts and bearnaise sauce.

Filet of fresh fish sauteed and topped with a fried soft shell crab, hollandaise and honey roasted pecans and almonds.

Sauteed fish topped with char-grilled chipotle shrimp and chipotle beurre blanc.

Fresh Louisiana oysters baked in their shell with our special lagniappe stuffing and jumbo lump crabmeat.

Bacon wrapped yellow fin tuna set in a light garlic beurre blanc topped with jumbo lump crabmeat and hollandaise.

Jumbo lump crabmeat and shrimp stuffed bell peppers baked and finished with garlic beurre blanc.

A char-grilled breast of chicken with shrimp and tasso butter sauce.

Sauteed filet of fresh fish topped with jumbo lump crabmeat sauteed in lemon butter.

Sauteed shrimp and andouille sausage tossed with penne in a creamy alfredo sauce finished with Parmesan and Romano cheese.

Sauteed fish topped with grilled jumbo shrimp, garlic beurre blanc and hollandaise sauce.

Fresh filet of fish, sauteed and topped with the original lagniappe shrimp and mushroom sauce over rice.

8 ounces of the most tender cut.

Medallions of char-grilled beef tenderloin, set in garlic beurre blanc, topped with sauteed shrimp, jumbo lump crabmeat and bearnaise sauce.

Traditional New Orleans style beef tenderloin grillades served over yellow stone ground grit cakes.

Jumbo gulf shrimp, battered and deep fried until golden.

Pan sauteed fish topped with toasted pecans and meuniere sauce.

Pan sauteed fish topped with toasted almonds and a light lemon butter sauce.

Fresh Louisiana oysters breaded and deep fried golden and crispy.

Jumbo gulf shrimp, sauteed in a spicy New Orleans style butter sauce.

Jumbo lump crabmeat baked in a rich creamy sauce and topped with melted cheddar cheese.

Tender all white chicken fried and served with Barbeque and honey mustard sauces for dipping.

Lightly breaded and fried popcorn shrimp.

Fresh blue crab claws rolled in seasoned flour and fried.

4 ounces of the most tender cut.

Farm raised catfish, cut into thin strips, seasoned, rolled in corn flour and fried to perfection.

6 ounces of fresh ground chuck char-grilled and topped with American cheese.