A Louisiana favorite. Homemade shrimp stock combined with vegetables and cream with a touch of sherry to finish.
Homemade chicken salad on a bed of mixed iceberg and romaine, tossed with a balsamic vinaigrette, red bell peppers, and croutons.
Classic Cobb salad with boiled egg, avocado, blue cheese, tomato, red onion, and bacon over a mix of iceberg and Romaine.
Chilled wedge of iceberg, cherry tomatoes, shredded carrots, apple wood smoked bacon bits, and green onions. Served with your choice of homemade dressing.
Deep-Fried gulf shrimp on a New Orleans style French bread served with lettuce, tomato, pickle, and homemade rémoulade.
Fresh ground 8 oz. patty on a brioche bun served with lettuce, tomato, onion, pickle, with mayonnaise and Dijon on the side.
Slow roasted pork shoulder on a jalapeño cheddar bun served with homemade slaw and Leon's BBQ.
Thinly sliced prime rib dipped in homemade au jus on French bread served with lettuce, tomato and mayonnaise on the side.
Gulf shrimp sautéed with tasso, herbs and spices, served over our creamy Stone-Ground grits.
Hand-Cut tenderloin cooked to desired temperature, served with mashed red potatoes and fresh haricot verts.
Bowtie pasta tossed with a vegetable medley and chef's Alfredo sauce.
Jumbo lump crab meat blended with veggies and a cream reduction topped with a blend of cheeses and served with French bread.
Jumbo shrimp boiled to perfection, accompanied with our homemade cocktail sauce.
Seared sesame Seed-Crusted ahi tuna accompanied with crispy wontons.
Grilled marinated quail over creamy Stone-Ground grits with a Leon's BBQ sauce and fresh berry reduction.
Lightly fried calamari dressed with homemade Thai chili glaze.
Jumbo shrimp sautéed with tasso, herbs and spices, served over creamy Stone-Ground grits.
Fresh lump Louisiana crab cakes with homemade rémoulade sauce.
Gulf blue crab served with our homemade cocktail and rémoulade.
Jumbo Lump crab meat blended with veggies and crab reduction topped with a blend of cheeses.
A Louisiana favorite. Homemade shrimp stock combined with vegetables and cream with a touch of sherry to finish.
Blend of greens tossed with 2johns remoulade dressing with crispy fried green tomatoes and feta cheese.
Crispy hearts of chopped artisan romaine with homemade caesar dressing, accompanied with shaved Parmesan cheese, apple wood smoked bacon bits, red onion, roasted corn and homemade croutons.
Fresh spinach dressed with a warm bacon dressing accompanied with red onions, sliced Hard-Boiled egg and apple wood smoked bacon bits.
Chilled wedge of iceberg, heirloom cherry tomatoes, shredded carrots, apple wood smoked bacon bits, and green onions. Served with your choice of homemade dressing.
Hand-cut tenderloin cooked to desired temperature, served with whipped red potatoes and haricots verts.
Served with a wedge salad.
Served with a wedge salad.
A 2 Johns signature dish 7 Ounces or 10 Ounces filet, Pepper-Crusted and served with whipped red potatoes, haricots verts and Cognac-Peppercorn cream sauce.
Served with a wedge salad.
Airline cut of chicken breast, seared with special blend of spices, white wine and a twist of lime. Roasted through to finish. Served with whipped red potatoes and sautéed spinach.
Broiled and topped with a balsamic reduction. Served with sweet potatoes and haricots verts.
Jumbo shrimp fried served with whipped red potatoes.
Cast iron blackened salmon, topped with a strawberry and mango chutney and served with whipped red potatoes and sautéed spinach.
Linguine pasta tossed in a garlic butter wine sauce, finished with spinach, Parmesan and red pepper flakes. Served with your choice of sauteed shrimp or grilled chicken.
Jumbo shrimp grilled, served with whipped red potatoes.
Pan fried rainbow trout topped with a lemon, parsley and brown butter sauce. Served with whipped red potatoes and haricots verts.
Pan seared gulf grouper over lobster creamed spinach.