Heads & Tails

Flash fried oysters on a bed of creamed spinach topped with creme de Brie cheese and bacon.

Topped with crawfish cream sauce.

Served with our signature remoulade sauce.

Topped with sauteed shrimp and feta cheese and spicy remoulade sauce.

Creamed spinach topped with grilled artichoke hearts, poached egg and hollandaise sauce.

Baby spinach tossed with sugarcane vinaigrette dressing, candied pecansand bacon crumbles, topped with fresh Louisiana strawberries and feta.

Sweet potato and pecan waffle with fried chicken topped with nola spiced rum praline sauce.

Poached eggs atop crawfish hash topped with hollandaise.

Sweet potato or original brioche French toast with choice of bacon or boudin patty served with a fruit pate.

Jumbo gulf shrimp served on creole tomato and smoked Gouda grits topped with nola style abita amber Barbeque cream sauce.

Open faced omelet with trinity, shrimp, crawfishandouille sausage, topped with cheddar jack and green onion.

Sweet potato or original waffle with choice of bacon or boudin patty served with a fruit pate.

Skin on pan sauteed snapper with shrimp, artichoke hears, mushroomsand capers served on bed of mashed potatoes and broccolini with a lemon beurre blanc.

Pan roasted airline breast served on brabant potatoes with mushrooms, ham and green onion. Topped with bearnaise.

Served on a pecan, crabmeat and spinach relish with lemon beurre blanc sauce.

With fruit.

With fruit.

With fries.

With fries.

Choose from roast beef, hamburger, grilled chicken tenders or fried chicken breast.

Choose from grilled shrimp or fried shrimp or fish.

Choose from roast beef, hamburger, grilled chicken tenders or fried chicken breast.

Shrimp and lump crabmeat folded with onions, peppers and herbs in a caesar base.

1-z pound patty on pretzel bun with abita amber caramelized onions, applewood smoked bacon, pepperjack cheese and housemade remoulade. Served dressed.

Sweet potato batter fried chicken breast with apple-wood smoked bacon and swiss cheese. Served dressed with honey mustard on the side.

Sliced oven roasted turkey and Brie cheese with housemade cranberry chutney and fresh spinach.

Grilled or fried chicken or shrimp with applewood smoked bacon crumbles, feta and candied pecans. Tossed in a sugarcane vinaigrette.

Shrimp and lump crabmeat folded with onions, peppers and herbs in a caesar base.

Fresh shrimp, oystersand crawfish with field greens, grape tomatoesand cheddar jack cheese blend and dressing.

Jumbo gulf shrimp boiled in the classic nola style and served with fresh housemade cocktail sauce.

Cajun pork sausage stuffed into large button mushrooms, baked and topped with Parmesan cheese and served with a lemon beurre blanc sauce.

Flash fried oysters served on a bed of creamed spinach and topped with creme de Brie and crushed bacon.

Fried panko crusted green tomatoes topped with sauteed shrimp in a spicy remoulade sauce and topped with feta cheese.

A generous portion of thinly sliced, hand battered, golden fried rings.

Golden fried eggplant rounds served on a creole meuniere sauce and topped with sauteed lake pontchartrain crabmeat.

Lake Pontchartrain blue crab cake sautéed to a golden brown and served with our signature remoulade sauce.

Chef brandon's version of the New Orleans classic. Served with toasted French bread points for savoring the sauce.

Fried dough consisting of fresh Louisiana crawfish, the "holy trinity" along with other herbs, spices, and seasonings then deep fried to a beautiful golden brown, served with remoulade sauce.

The classic topped with grilled or fried shrimp.

Fried shrimp, oystersand crawfish on a bed of greens with tomato, croutonsand cheddar, jack cheese blend dressing.

The classic topped with grilled or fried chicken.

Baby spinach leaves with fresh strawberries, apple wood smoked bacon, feta cheeseand candied pecans tossed in a sugarcane vinaigrette.

Jumbo gulf shrimp boiled in the classic NOLA style served on a bed of lettuce with tomatoes and topped with remoulade sauce.

Roast beef and fried shrimp with shredded lettuce and remoulade sauce.

1-2 lb. burger served dressed on a pretzel bun with choice of American, cheddar, pepper jack, cheddar, jack or swiss cheese. Served with fries.

An 8 Ounces airline chicken breast sauteed with a special seasoning blend and served with potato and asparagus.

Skin on snapper filet topped with shrimp, artichoke hearts, mushroomsand capers served on a bed of mashed potatoes and broccolini with a lemon buerre blanc.

A stack of fried eggplant rounds layered with sauteed seafood served on a bed of linguini tossed in a crawfish cream sauce and topped with fresh shredded Parmesan and toast points.

Pan sauteed, topped with roasted almonds and creole meuniere sauce. Served with mashed potatoes and asparagus.

Fried fish on a bed of creole tomato and smoked Gouda grits, topped with crawfish etouffee and served with vegetable.

3 Louisiana classics in 1 wonderful dish! Chicken and sausage jambalaya, surrounded by crawfish etouffee, 3 jumbo .

Blackened jumbo gulf shrimp served with creole tomato and smoked Gouda grits and topped with an abita amber Barbeque cream sauce.

The South Louisiana classic with your choice of shrimp or crawfish and toast points.

Louisiana redfish prepared either pan sauteed or blackened and topped with lake pontchartrain blue crab and lemon beurre blanc sauce, served with mashed potatoes and asparagus.

Two of our housemade crab cakes served with fried sweet potatoes and asparagus.

A pan roasted airline chicken breast served on a bed of linguine tossed in a shrimp and tasso cream sauce with toast points.

Jumbo gulf shrimp sauteed in special seasonings and served with potato and asparagus.

Served with asparagus and mashed potatoes.

Served with broccolini and mashed potatoes.

Jumbo shrimp, fish and crawfish beignets.