Deanie's Seafood Restaurant

Sample trio of soups.

Mixed greens with tomatoes, Genoa salami, artichoke hearts, provolone and housemade olive salad.

Mixed greens, tomatoes, cucumber, red onionand cheddar cheese. Choice of housemade dressing.

Romaine leaves tossed in our housemade caesar dressing with shaved Parmesan cheese and croutons.

Tender squid served marinated in a blend of coarse cut herbs or fried over iceberg wedge with danish blue cheese crumbles and crisp bacon.

Romaine hearts, danish blue cheese crumbles, spiced pecan pieces and deanie's original fig vinaigrette.

Boiled and peeled Louisiana shrimp over shredded iceberg with our housemade remoulade or cocktail sauce.

Lump crabmeat and boiled shrimp on a bed of mixed greens with tomatoes, artichoke hearts, red onion, cucumber, cheddar and Pecorino Romano cheese. Choice of housemade dressing.

Boiled and peeled lump crabmeat over shredded iceberg with our housemade remoulade or cocktail sauce.

Chicken breast breaded and pan-fried in olive oil, served with pasta and your choice of our housemade alfredo or marinara sauce.

Fresh lump crabmeat baked into our creamy 4-cheese blend. Served with salad and French bread.

Etouffee - "to smother". Louisiana crawfish tails smothered in a butter blend of onion, celery, bell pepper and garlic. Served over rice with a salad and French bread.

Large head-on shrimp sauteed in our signature blend of seasonings. French baguette for dipping. Served with a salad.

12 oz. rib eye prepared char-grilled to your specification. Served with a vegetable and salad.

Flounder filets stuffed with our crabmeat dressing, broiled in compound butter. Served with a seasonal vegetable and salad.

A bounty of fresh shrimp, oysters, catfish, soft shell crabs and crawfish balls, served with French fries.

Softshell crab dinner two.

Louisiana crawfish prepared 4 delicious ways - crawfish etouffee, crawfish bisque, fried crawfish tails and crawfish balls.

Shrimp, oysters, catfish (choose 2 or all 3).

Same great seafood as on our giant seafood platter, just half as much.

Louisiana blue crabmeat blended with fresh seasonings and breadcrumbs then stuffed into natural crab shells and baked to a golden brown.

4 of your favorite crab dishes on 1 plate - crabmeat au gratin, crab balls, fried soft shell crab and fried crab claws.

Grilled chicken breast. Served with french fries.

8 oz. of fresh ground Angus. Served with french fries.

Fried or broiled.

Creamy homemade key lime pie in a graham cracker crust, topped with whipped cream.

3 scoops of vanilla ice cream covered in Elmer's gold brick chocolate and placed on top of our rich, made from scratch brownie, garnished with whipped cream and cherries. This 1 is made to share.

Creamy housemade cheesecake on a graham cracker and pecan crust covered with a fluffy sour cream topping and strawberry puree.

A New Orleans tradition. Abita root beer with a scoop of vanilla ice cream. What a treat.

St. George nola coffee liqueur and fresh brewed deanie's blend coffee served over ice cream in a chilled schooner mug.

3 scoops of vanilla ice cream with a delicious chocolate syrup.

Coconut milk and moist flaked coconut lightly flavor this rich custard base bread pudding, drenched in a hazelnut and cocoa cream anglaise and sprinkled with toasted almonds.

Another New Orleans tradition. Barq's red cream soda with a scoop of vanilla ice cream, topped with whipped cream and a cherry.