Chicken, hot sauce, mozzarella, cheddar bleu cheese dressing and wing butter sauce.

Since 1983 broccoli, crispy bacon, melted signature cheese mix and our original tiger sauce.

Chicken tenders tossed in wing butter, bleu cheese crumbles, served with homemade cheddar bleu cheese or ranch dressing.

Our delicious crabcake mix dipped in tempura batter, lightly fried, remoulade dressing.

Thick cut onion petals hand-battered, golden fried and served with tangy rosette sauce.

Topped with Monterey Jack and served with our unique fried bow tie pasta.

Fresh Louisiana blue crab claws (seasonal) sauteed in an olive oil vinaigrette, garlic and crispy crouton toast.

Chipotle stuffing, shrimp, applewood smoked bacon and citrus honey gastrique.

Shrimp and oyster stuffed cremini mushrooms, broiled and citrus honey gastrique.

Jumbo whole chicken wings seasoned and fried, served with homemade cheddar bleu cheese or ranch dressing.

Artichoke and spinach, sauteed crawfish, Alfredo sauce and Monterey Jack cheese.

Lump crabmeat, corn and green onions in a sweet cream bisque.

Jumbo crabmeat ravioli smothered in Alfredo sauce and baked to bubbly perfection.

Jumbo gulf shrimp stuffed with lump crabmeat dressing, breaded, fried to a golden brown and tasso butter cream.

Since 1983 classic Cajun roux, loaded with shrimp and crawfish.

Basted with blondie BBQ sauce, shredded apple ginger slaw, crisp bacon and microgreens.

Seared USDA prime sirloin steak, angel hair pasta, garlic butter and labouchere sauce.

Lump crabmeat stuffed shrimp, angel hair pasta and light shrimp Alfredo sauce.

Crawfish sauteed in a light cream sauce with green onions, special seasonings and fettuccine.

Crawfish in a dark roux-based sauce, garlic, green onions, spices and ladled over steamed rice.

Since 1983 Served with andouille sausage.

Sauteed shrimp, stewed mirliton, grape tomatoes, garlic lemon butter sauce, linguine pasta, topped with fried mirliton strips, microgreens and St. Charles croutons.

Since 1983 gulf shrimp pan sauteed, tasso, Parmesan cheese, cream sauce and bow tie pasta.

Since 1983 Shrimp, chicken, andouille sausage, spicy jambalaya sauce, mushrooms, peppers and bow tie pasta.

Since 1983 fried eggplant slices, au gratin sauce, gulf shrimp, fresh crab claws and angel hair pasta.

Blackened bone-in airline chicken breast, Madeira mushroom dressing and crawfish tasso cream sauce.

1/2 chicken marinated 12 hours, golden fried, served with fries and please allow 15 minutes.

Breaded fresh chicken breast and linguine sauteed in Alfredo sauce.

Grilled bone-in airline chicken breast, angel hair pasta, plum tomatoes, basil, olive oil, garlic and Parmesan cheese.

Shrimp, oysters (seasonal), crabcake, crispy catfish, onion strings, fries and corn fritters.

Shrimp, sauteed in a shrimp butter sauce with garlic, mushrooms and angel hair pasta.

Since 1983 milk-fed veal, spiced and paneed, gulf shrimp, tasso and in a creamy sauce served over linguine.

Fried crabcakes, shrimp, angel hair pasta and light shrimp Alfredo sauce.

Grilled bone-in airline chicken breast, mashed sweet potatoes, spiced pecans and caramelized onions.

Breaded fresh chicken breast fried, angel hair, Alfredo, marinara, mozzarella, fontina and Parmesan.

Since 1983 finest hand selected, 12 oz. certified Angus beef ribeye steak, 28 day aged and served sizzling.

Since 1983 tender center cut certified Angus beef filet served sizzling.

1/2 rack "fall off the bone" tender St. Louis ribs, BBQ glaze, roasted pecan coleslaw and 1 side.

8 oz. center cut, certified Angus beef, topped with caramelized onions and sizzling steak butter.

Seared USA prime sirloin steak, angel hair pasta, garlic butter, Labouchere

Almond crusted brie wedges, spring mix, arugula, sliced strawberries, shaved onions, toasted almonds, crisp bacon and balsamic vinaigrette.

Tomatoes, bleu cheese, bacon, avocado, boiled egg and balsamic vinaigrette.

Fresh, chilled romaine, Copeland's Caesar dressing, Parmesan cheese and homemade croutons.

Celery, tomatoes, remoulade dressing and avocado.

Sliced avocado, romaine, spring mix, grape tomatoes, Gruyere cheese, sweet and sour pickles, citrus vinaigrette, fresh lime and cilantro.

Tomatoes, eggs, cheddar cheese, bacon, homemade croutons and choice of dressing.

Pan roasted salmon, sautéed vegetables, lump crabmeat and a white wine lemon sauce.

Served with crole shrimp rice and choice of any 1 side. Add a fillet of catfish for an additional charge.

Catfish, lump crabmeat stuffing, broiled, creole shrimp rice and 1 side.

Golden fried catfish, shrimp butter sauce, roasted pecan coleslaw, 2 corn fritters and 1 side.

Creole meuniere sauce, roasted pecan coleslaw, 2 corn fritters and 1 side.

Served over creole shrimp rice and your choice ofor one side

Since 1983 Monterey Jack, cheddar and applewood smoked bacon.

Tangy BBQ glaze, diced yellow onions and grated cheddar cheese.

Sliced avocado, bacon, lettuce, tomato, garlic mayo, Swiss cheese and brioche bread.

Hand-battered, golden fried, dressed and served overstuffed.

Copeland's BBQ St. Louis ribs, deboned, BBQ glaze, caramelized onions and on a toasted garlic French batard.

BBQ glaze, cheese mix, mushrooms, bacon, lettuce, tomato, onion strings and honey mustard.

Chicken cutlets, breaded and fried, red sauce and mozzarella fontina cheeses on a Parmesan-crusted French batard with Alfredo sauce.

Shred lettuce, tomato slices, ranch , sweet &source pickles on croissant served with fries

A hot biscuit topped with pork loin, poached eggs and hollandaise sauce.

A hot biscuit topped with crabcake, poached eggs and hollandaise sauce.

Filet mignon and poached eggs with mushroom sauce on top of a hot biscuit and Bearnaise sauce.

Poached eggs on top of sauteed spinach, mushrooms, artichoke hearts, spicy tasso, served over a buttered croissant topped with hollandaise sauce.

Choose 3 items: applewood smoked bacon, crawfish or shrimp add for an additional charge, andouille sausage, grilled chicken, peppers, spinach, sauteed mushrooms, tomatoes, colby cheese, Gruyere cheese and Monterey Jack cheese. Additional charge for items (each).

Served with Copeland's original homemade biscuit and choice of cheese grits, crispy hash browns or vine ripened tomatoes.

Regular or decaffeinated.

Our original creamy cheesecake recipe with a buttery pecan crust.

Traditional bananas foster with gourmet vanilla ice cream.

Gourmet vanilla ice cream.

Chicken tenders tossed in wing butter, bleu cheese crumbles and served with homemade cheddar bleu cheese or ranch dressing.

Shrimp and oyster stuffed cremini mushrooms, broiled and citrus honey gastrique.

Artichoke and spinach, sauteed crawfish, Alfredo sauce and Monterey Jack cheese.

Fried oysters, melted brie, creamed spinach, crisp bacon on 4 crostini, yellow pepper coulis, citrus honey gastrique and microgreens.

Fresh louisiana blue crab claws (seasonal) sauteed in an olive oil vinaigrette, garlic and crispy crouton toast.

Chipotle stuffing, shrimp, applewood smoked bacon and citrus honey gastrique.

Jumbo whole chicken wings seasoned and fried and served with homemade cheddar bleu cheese or ranch dressing.

Since 1983, broccoli, crispy bacon, melted signature cheese mix and our original tiger sauce.

Our delicious crabcake mix dipped in tempura batter, lightly fried and remoulade dressing.

Thick cut onion petals hand-battered, golden fried and served with tangy rosette sauce.

Topped with Monterey Jack and served with our unique fried bow tie pasta.

Chicken, hot sauce, mozzarella, cheddar bleu cheese dressing and wing butter sauce.

Lump crabmeat, corn and green onions in a sweet cream bisque.

Since 1983, classic Cajun roux, loaded with shrimp and crawfish.

Basted with blondie BBQ sauce, shredded apple ginger slaw, crisp bacon and microgreens.

Seared USDA prime sirloin steak, angel hair pasta, garlic butter and labouchere sauce.

Jumbo crabmeat ravioli smothered in Alfredo sauce and baked to bubbly perfection.

Jumbo gulf shrimp stuffed with lump crabmeat dressing, breaded, fried to a golden brown and tasso butter cream.

Almond crusted brie wedges, spring mix, arugula, sliced strawberries, shaved onions, toasted almonds, crisp bacon and balsamic vinaigrette.

Tomatoes, bleu cheese, bacon, avocado, boiled egg and balsamic vinaigrette.

Fresh, chilled romaine, Copeland's Caesar dressing, Parmesan cheese and homemade croutons.

Celery, tomatoes, remoulade dressing and avocado.

Sliced avocado, romaine, spring mix, grape tomatoes, Gruyere cheese, sweet and sour pickles, citrus vinaigrette, fresh lime and cilantro.

Tomatoes, eggs, cheddar cheese, bacon, homemade croutons and choice of dressing.

Since 1983 shrimp, chicken, andouille sausage, spicy jambalaya sauce, mushrooms, peppers and bow tie pasta.

Fried crabcake, shrimp, angel hair pasta and light shrimp Alfredo sauce.

Creole meuniere sauce, roasted pecan coleslaw, 2 corn fritters and 1 side.

Breaded fresh chicken breast and linguine sauteed in Alfredo sauce.

Grilled bone-in airline chicken breast, angel hair pasta, plum tomatoes, basil, olive oil, garlic and Parmesan cheese.

1/2 chicken marinated 12 hours, golden fried, served with fries and please allow 15 minutes.

Since 1983 fried eggplant slices, au gratin sauce, gulf shrimp, fresh crab claws and angel hair pasta.

Crawfish sauteed in a light cream sauce with green onions, special seasonings and fettuccine.

Golden fried catfish, shrimp butter sauce, roasted pecan coleslaw, 2 corn fritters and 1 side.

Served with shrimp rice pilaf and choice of any 1 side.

Grilled chicken breast, mashed sweet potatoes, spiced pecans and caramelized onions.

Breaded fresh chicken breast fried, angel hair pasta, Alfredo, marinara, mozzarella, fontina and Parmesan.

Since 1983 Monterey Jack, cheddar, applewood smoked bacon, lettuce, tomato, onion, tiger sauce, garlic mayo and croissant.

Tangy BBQ glaze, diced yellow onions and grated cheddar cheese.

Sliced avocado, bacon, lettuce, tomato, garlic mayo, Swiss cheese and brioche bread.

Hand-battered, golden fried, dressed and served overstuffed.

Copeland's BBQ St. Louis ribs, deboned, BBQ glaze, caramelized onions and on a toasted garlic French batard.

BBQ glaze, cheese mix, mushrooms, bacon, lettuce, tomato, onion strings and honey mustard.

Chicken cutlets, breaded and fried, red sauce and mozzarella fontina cheeses on a Parmesan-crusted French batard with Alfredo sauce.

Our original creamy cheesecake recipe with a buttery pecan crust.

Made with Reese's.

Traditional bananas foster with gourmet vanilla ice cream.

Gourmet vanilla ice cream.

Regular or decaffeinated.