Served with three sauces.
Served with shrimp brochette, cajun grilled scallops, charbroiled oysters and rhythm kitchen oysters.
Gulf goat oysters with a garlic parmesan cheese compound butter.
Served with remoulade sauce.
Served with lemon.
Served buffalo style with ranch dressing.
Served with wonton chips.
Served with spinach and blackened alfredeaux.
Slow cooked memphis style.
Wrapped in bacon and grilled.
Served with cocktail sauce.
Served with andoullie sausage and vegetables with rhythm beurre blanc.
Served with wonton chips.
Served with sauce piquant.
Served with barbecued crawfish and mozzarella cheese.
Served with cocktail sauce and lemons.
Served with cocktail sauce, horseradish and lemon wedgaes.
Served with andoullie sausage, okra, fish, crab and shrimp.
Served with lump crab and mozzarella cheese.
Served with lump crab and mozzarella cheese.
Served with our own caesar dressing, parnesan cheese and croutons.
Served with red onions, red peppers and crispy wonton strips.
Served with crab, shrimp, carrots, tomatoes, bleu cheese crumbles, bacon and egg.
Served with cucumbers, carrots, tomatoes and croutons.
Served with spinach, red peppers, mushrooms, red onions, tomatoes, bacon and egg
Full rack memphis style, your choice wet or dry.
Served with catfish fillets, oyster, fried shrimp, crab cake and cold boiled shrimp.
Served with catfish fillets, oysters, fried shrimp, cold boiled shrimp and frog legs.
Served with catfish fillets and golden fried in southern tradition.
Plum shucked oysters fried in a cornmeal crust.
Served with chicken tenders seasoned, hand breaded and southern fried.
Served with seasoned, hand breaded and southern fried.
Served with gulf shrimp hand breaded and southern fried.
Served with crawfish tails seasoned and golden fried.
Served with green onions and red peppers.
Served with onions and peppers in a spicy cajun sauce.
Served with tomatoes, pepeprs, onions and spices topped with rice.
Served with a seasonal vegetable medley.
Served with a seasonal vegetable medley.
Served with cajun rice.
Served with a seasonal vegetable medley.
Blackened farm raised catfish served over rice and topped with shrimp creole.
Served with a seasonal vegetable medley.
Bacon wrapped with green peppers and onions with rhythm beurre blanc.
Served with shrimp sauteed in butter, olive oil, garlic, lemon and spinach.
Served with piquant sauce.
Served steaming hot with drawn butter.
Served with vegetables and rhythm beurre blanc.