Storyville American Table

Jumbo Gulf shrimp sauteed with bacon, scallions, white wine and cream, served over our stone ground sharp cheddar cheese grits.

This recipe originated in the caribbean islands. Spanish culture mixed with native foods created what is known as jambalaya.Traditionally made with the cajun holy trinity of onion, green peppers and celery, seasoned and slow simmered with heat and love, rice, tomato, ham, smoked and andouille sausage and your choice below.

This recipe originated in the caribbean islands. Spanish culture mixed with native foods created what is known as jambalaya.Traditionally made with the cajun holy trinity of onion, green peppers and celery, seasoned and slow simmered with heat and love, rice, tomato, ham, smoked and andouille sausage and your choice below.

This recipe originated in the caribbean islands. Spanish culture mixed with native foods created what is known as jambalaya.Traditionally made with the cajun holy trinity of onion, green peppers and celery, seasoned and slow simmered with heat and love, rice, tomato, ham, smoked and andouille sausage and your choice below.

A rich sauce made with brown roux, vegetables and spices, served over rice.

A rich sauce made with brown roux, vegetables and spices, served over rice.

A rich sauce made with brown roux, vegetables and spices, served over rice.

Fresh catfish filet coated in crushed corn flakes, fried crisp and golden on the outside and hot and moist on the inside. Served with storyville remoulade, hoppin john rice and collard greens.

A nola classic. Medallions of seasoned beef, pan-seared and braised in a savory brown sauce. Served with our sharp cheddar cheese grits.

Flaky puff pastry shell filled with tender sliced and pulled chicken, vegetables and a creamy chicken veloule.

Cajun seasoned and seared in a hot, cast iron skillet, then broiled to your desired temperature. Choice of potato and vegetable medley

A monday night tradition in new orleans. Red beans and rice served with our own smoked and andouille sausage.

Our fire and rice jambalaya mounted with the best chicken and sausage gumbo north of the mason dixon. Creating a bowl full of flavour and a mardi gras for you mouth.

Our fire and rice jambalaya mounted with the best chicken and sausage gumbo north of the mason dixon. Creating a bowl full of flavour and a mardi gras for you mouth.

Our fire and rice jambalaya mounted with the best chicken and sausage gumbo north of the mason dixon. Creating a bowl full of flavour and a mardi gras for you mouth.

Whole head on jumbo gulf shrimp prepared in the classic pascal's manale style with black pepper worcestershire sauce and whole butter. Served with french bread for dipping. This is a must try.

Long island crescent duck farm duckling, leg and thigh prepared confit style, paired with pan seared, sliced duck breast and a raspberry demi glace. Served with rice pilaf and a vegetable medley.

All the mouth watering goodness of etouffee and Jambalaya tossed with penne pasta. Smoked and andouille sausage, cure 81 Ham and the cajun trinity, finished in storyville etouffee gravy.

A rack of dry rubbed pork ribs, slow smoked then braised in our own unique lip smacking, finger licking crescent city barbeque sauce. Served with sweet potato fries & coleslaw.

Cooked to your desired temperature, served with bearnaise sauce on the side. Choice of potato and vegetable medley.

Mixed greens, tomatoes, shaved red onions, cucumbers and croutons with your choice of dressings.

Crisp iceberg lettuce wedge topped with crumbled bleu cheese, chopped bacon, tomatoes and red onions. Served with balsamic dressing.

Iceberg and romaine lettuce tossed with artichoke hearts, hearts of palm, avocados, red onions, tomatoes, crumbled bleu cheese and bacon. Your choice of dressings. We recommend Greek yogurt blue cheese.

Romaine lettuce hearts, croutons and parmesan cheese tossed with our homemade caesar dressing.

Large gulf shrimp soaked in cucumber vodka and cooked on our flat top grill. Served with black voodoo rice in a Thai sesame dressing.

A new orleans favorite. Plump gulf oysters hand shucked and topped with our cheesy mornay sauce, then broiled until golden brown. If you've never had em, you've got to try em.

Our twist on a classic. Jumbo Gulf shrimp pounded thin and coated in a special blend of seasoned flour, spices and buttermilk. Fried until crispy and served with smoked sausage country gravy.

Jumbo prince edward island mussels tossed with lemon, garlic, red chili flakes, tequila and tomato fume.

Fresh alligator tail meat mixed with seasoned ground pork and the holy trinity, bathed in storyville creole.

Jumbo gulf shrimp and smoked andouille sausage skewered and griddle-seared to spicy, crispy, juicy perfection. Served with our raspberry creole mustard sauce.

Local green tomatoes pan-fried until crispy and served with storyville remoulade.

Baby back pork ribs dry rubbed with our own blend of spices and slow smoked to perfection in the smoke shack out back, then braised in our own smoky Crescent city barbeque sauce. Tender and moist.

Tender, sliced kirby cucumbers pickled in house with our special blend of spices and vinegars, dusted with seasoned flour and fried until golden brown. Served with storyville remoulade.

Baby greens topped with grilled chicken, diced tomatoes, bacon, avocados and crumbled bleu cheese.

Served with grilled onions and bacon.

Smoked, shredded pulled pork served with BBQ sauce.

Served crispy, with celery, carrots and blue cheese.

Crisp quartered skins loaded with bacon, melted cheddar and jack cheeses. Served with sour cream and chives.

Ale battered cod fillets, fried until crispy and golden brown. Served with fries, coleslaw and tartar sauce.

We bread our own. Served with marinara sauce.

Crispy corn tortilla chips topped with melted cheese, chili, jalapenos, olives, guacamole, salsa and sour cream.

Fresh calamari dredged in seasoned flour, fried crispy, Served with eye crying Creole or Marinara on the side.

A piping hot crock of onion soup topped with crisped molten cheese.

Choose country gravy, honey mustard or BBQ sauce.

Toppings $1.00 extra. american mozzarella, swiss, cheddar, bleu cheese, brie, fried egg, mushrooms, onions, bacon, chili, peppers, spinach, guacamole.

A finley's favorite. Sliced filet mignon cooked to your desired temperature and served on toasted garlic bread with melted mozzarella.

Boneless breaded chicken breast fried until golden brown, then diced and tossed in our buffalo sauce and wrapped in a grilled tortilla with lettuce, tomatoes and bleu cheese dressing.

Grilled chicken breast served on pumpernickel bread with roasted red bell peppers and brie.

Thin shaved, lean corned beef or turkey on grilled rye bread with sauerkraut, thousand island dressing and melted Swiss.

Grilled sliced filet mignon served on crostinis, with a side salad of baby greens and house vinaigrette.

A french quarter classic. Thin sliced salami, prosciutto, mortadella, capicola and provolone on an oversized bun, topped with a cracked olive salad.

Tender blackened fish nestled in soft corn tortillas with shredded green cabbage and storyville remoulade.

Smoked pulled pork in soft corn tortillas with shredded lettuce, pico de gallo and our carolina barbeque sauce.

Grilled chicken breast sliced thin, then piled high with shaved, smoked ham. Topped with melted swiss and a smear of creole mustard and served on a French baguette

Sweet blackened large diced shrimp in soft corn tortillas with shredded green cabbage, pico de gallo and storyville remoulade.

Boasting rights abound for this big easy classic. Thinly sliced, tender, braised roast beef drowned in gravy with debris, if you like mom's pot roast. Order two and take one home.

Slow roasted, tender turkey breast, sliced paper thin and piled high with pan gravy.

Crispy on the outside, tender on the inside. Fresh, plump oysters, battered and fried to golden perfection. We recommend storyville remoulade.

Slow smoked pulled pork doused in our smoky chipotle barbeque sauce.

Let your taste buds float down the bayou with this Louisiana classic po' boy sandwich. U.S. farm-raised catfish; blackened or corn flake fried you choose.

A nola favorite. This mound of shrimp is light and sweet and fried golden-brown or blackened. Opposites attract the sweetness of the shrimp pairs perfectly with storyville remoulade.