With sherry.
With choice of dressing.
Angel hair pasta in lemon cream artichoke heart and caper sauce with shaved Parmesan.
Fresh-cut by band with shaved Parmesan and marinara, over angel hair pasta.
Served open-faced on grilled French bread.
With honey and red pepper glaze.
Topped with a creole sauce.
Over bed of rice.
Chef's special. With blackened mango chutney.
House speciality.
Chef's special. Filet mignon medallions with stuffed shrimp st. Charles.
Delicately fried shrimp tossed in sweet chili glaze, served over a bed of rice.
Chef's special. Crawfish, crab meat and shrimp with creamy creole sauce over angel hair pasta.
Gulf shrimp lightly fried, with homemade remoulade sauce.
With sweet red pepper chili glaze and coconut sauce over grilled French bread.
Lobster filled ravioli and in a delicate lobster bisque with sherry.
Chef's special. Gulf shrimp topped with crab cake and blackened mango chutney over rice.
Chef's special. Our house speciality, over a bed of rice.
Grilled chicken with blackening sauce, over rice.
Chef's special. With capers and artichoke hearts in lemon cream sauce over angel hair.
Grilled chicken breast with mozzarella and Parmesan cheeses and marinara, over angel hair pasta.
Lightly breaded filets with cocktail, tartar or landry's sauce.
With crabmeat dressing and lemon butter dill sauce over rice.
Over a bed of rice, creole style.
Chef's special. Fried catfish filet atop a bed of crawfish etouffee, over rice.
Grilled with crab dressing and blackened poppy seed sauce over rice.
With a creole blackening sauce, over a bed of rice.
With creole topping, over a bed of rice.
Lightly breaded fried, served with homemade remoulade sauce.
Chef's special. Soft shell crab atop crawfish etouffee, over a bed of rice.