Gumbo's Steak & Seafood

Poached eggs over grilled Canadian bacon and toasted french bread, topped with hollandaise served with fried red potatoes.

Poached eggs over pan soared artichoke bottoms, fried red potatoes and creamed spinach topped with tasso hollandaise served with fried red potatoes.

Poached eggs over blackened beef tenderloin and marchand de vin sauce, served with a bacon-cheddar grit cake and topped with tasso hollandaise also served with fried red potatoes.

Eggs scrambled with creole vegetables, fresh basil and thyme served with fried red potatoes.

French bread soaked in vanilla, cinnamon and nutmeg. Lightly toasted, topped with fresh strawberries and strawberry sauce served with fried red potatoes.

Over mushroom, bacon and garlic cream topped with fried oysters served with fried red potatoes.

Three egg omelette with fried oysters, fried crawfish and creamed spinach Pernod topped with tasso hollandaise. Served with fried red potatoes.

Served with seven jumbo shrimp over a large salad.

Lightly breaded and served with tartar sauce and remouolade.

In a creamy tarragon sauce.

In a creamy tarragon sauce.

Lightly breaded, served with tartar sauce and spicy tomato basil sauce.

Tossed in bacon vinaigrette, topped with candied pecans, cherry tomatoes and goat cheese.

Tossed in bacon vinaigrette, garnished with cinnamon brandy apples.

Tossed in lemon garlic vinaigrette, garnished with olives, peppers, tomatoes, cucumbers, red onion and feta cheese.

Vine ripened heirloom tomato, topped with feta cheese and seasoned with Cajun herbs and spices.

Tossed with Parmesan cheese, grated carrots and lemon garlic vinaigrette dressing.

Garnished with croutons and freshly grated Parmesan cheese.

Romaine tossed with creole Caesar dressing, topped with fire roasted red peppers and grated Parmesan.

Blackened, over baby spinach tossed with chipotle vinaigrette, topped with jicama slaw and garnished with tomatoes, cucumbers, hardboiled egg and pepperoncini.

Blackened, over greens tossed with lemon garlic vinaigrette, garnished with tomatoes, cucumbers, hard boiled egg, pepperoncini, olives and sliced red onion, served with your choice of white rice or dirty rice.

Fried jumbo shrimp on french bread dressed with mayonnaise, sliced tomatoes and iceburg lettuce served with steak fries and a dill pickle spear.

Fried gulf oysters on french bread dressed with mayonnaise, sliced tomatoes and iceburg lettuce served with steak fries and a dill pickle spear.

Layers of ham, salami, provolone and olive salad on toasted Italian bread served with steak fries and a dill pickle spear.

Pan sauteed, topped with sauteed blue crabmeat, over herb beurre blanc. Served with your choice of side. Please call the restaurant for other available fish options.

Pan sauteed, topped with sauteed crawfish, over herb beurre blanc. Served with your choice of side. Please call the restaurant for other available fish options.

Blackened, topped with sauteed shrimp over herb beurre blanc. Served with your choice of side. Please call the restaurant for other available fish options.

Blackened, served over crawfish tails smothered in a creamy creole tarragon sauce. Served with your choice of side. Please call the restaurant for other available fish options.

Served grilled, blackened or pan sauteed. Served with your choice of side. Please call the restaurant for other available fish options.

Fried, served over crawfish etouffee and chicken and sausage jambalaya. Served with your choice of side.

Pan sauteed served over chicken Au jus and topped with sauteed crawfish tails. Served with your choice of side.

Served over your choice of shrimp gumbo chicken and sausage gumbo or crawfish etouffee. Served with your choice of side.

Eight oz. fillet served over red wine reduction sauce. Served with your choice of side.

Lightly breaded and served with creole marinara and Gorgonzola cream sauces.

Sliced calamari steaks, lightly breaded and served with creole marinara and tartar sauces.

Imported french snails, baked in garlic butter and Cajun spices.

Sauteed in tarragon cream sauce, served with toast points.

Pan sauteed, served with chipotle aioli and jicama slaw.

Traditional New Orleans barbecue shrimp with an apple bacon-cheddar grit cake.

Baked on the half shell with cream spinach Pernod topped with fried oysters and grated Parmesan.

Cajun-boiled jumbo shrimp over fresh greens with cocktail sauce.

Gumbo's signature soup topped with lump crab meat and green onion.

Tossed with Parmesan cheese, grated carrots and lemon garlic vinaigrette.

With herbed croutons and freshly grated Parmesan cheese.

Baby spinach tossed in bacon dressing topped with candied pecans, sliced strawberries, purple onion and goat cheese.

Gorgonzola dressing, apple smoked bacon and tomatoes garnished with balsamic vinegar reduction.

Mixed greens tossed in bacon dressing topped with almond crusted goat cheese and cinnamon brandy apples.

Blackened, served over red wine reduction.

Blackened, topped with mushroom cream sauce served with grilled jumbo shrimp over red wine reduction.

Blackened, topped with sauteed crabmeat and Bearnaise sauce served over red wine reduction.

Bacon wrapped 8oz tenderloin filet topped with toasted Gorgonzola over red wine reduction.

Chicken breast topped with spinach-mushroom-bacon stuffing over herb beurre blanc, served with bacon wrapped asparagus with your choice of side.

All natural pork tenderloin over caramelized onion demi-glace and sweet potato tasso puree topped with sauteed crabmeat.

Grilled or blackened. Please call the restaurant for other available fish options.

Blackened, topped with sauteed shrimp and served over herb beurre blanc. Please call the restaurant for other available fish options.

Blackened, served over crawfish tails and sauteed in tarragon cream sauce. Please call the restaurant for other available fish options.

Pan sauteed, topped with sauteed crabmeat and served over herb beurre blanc. Please call the restaurant for other available fish options.

Topped with fried shrimp and hollandaise, over spinach artichoke hearts and herb beurre blanc. Please call the restaurant for other available fish options.

Pan sauteed, served over a meuniere sauce topped with sauteed crabmeat. Please call the restaurant for other available fish options.

Blackened, smothered with shrimp, crawfish tails and crab in a mushroom-bacon cream sauce. Please call the restaurant for other available fish options.

Farm raised catfish, jumbo shrimp and oysters lightly breaded and fried, served with steak fries and your choice of our cocktail, tartar or remoulade sauces.

Crusted with sweet potato tasso puree, topped with grilled shrimp served over herb beurre blanc with your choice of side.

Linguini, tossed with olive oil, garlic, lemon and capers topped with jumbo shrimp.

Served over crawfish etouffee with white rice.

Applewood smoked bacon wrapped jumbo gulf shrimp served over organic hominy cheddar grits.

Over greens tossed with lemon garlic vinaigrette garnished with tomatoes, cucumbers, hardboiled egg, pepperoncini, olives and sliced red onion.

Blackened, topped with sauteed crabmeat and served over creamed spinach and herb beurre blanc with your choice of side.

Lightly grilled with fresh basil pesto, chilled crab salad, a drizzle of balsamic reduction and your choice of side.

Lightly breaded and served with creole marinara and Gorgonzola cream sauces.

Lightly breaded served with tarter and remoulade sauces.

Lightly breaded served with tarter and creole marinara sauces.

Shrimp or crawfish in a creamy tarragon sauce.

Cajun-boiled jumbo shrimp served chilled with cocktail sauce.

Topped with lump crab meat and green onion.

With jalapeno sausage.

Mixed greens tossed in a lemon garlic vinaigrette with grated carrots, pepperoncini and Parmesan cheese.

Fresh romaine tossed in a spicy Caesar dressing with herbed croutons and freshly grated Parmesan cheese.

Baby spinach tossed in bacon dressing topped with candied pecans sliced strawberries, purple onion and goat cheese.

Mixed greens tossed in lemon garlic vinaigrette with olives, tomatoes, cucumbers, red onion and feta cheese.

Mixed greens tossed in bacon dressing topped with almond crusted goat cheese and cinnamon brandy apples.

Fresh romaine tossed in our creole Caesar dressing topped with fire-roasted red bell peppers and grated Parmesan.

Mixed greens tossed in remoulade and topped with cheddar, chilled jumbo shrimp, fried oysters, tomatoes and hardboiled egg.

Blackened tuna laid over baby spinach with a chipotle vinaigrette. Topped with jicama slaw and garnished with tomatoes, cucumbers, hardboiled egg and pepperoncini.

Blackened jumbo shrimp laid over mixed greens and tossed in a lemon garlic vinaigrette, garnished with tomatoes, cucumbers, hardboiled egg, pepperoncini, olives and sliced red onions.

Blackened salmon laid over mixed greens and tossed in a lemon garlic vinaigrette, garnished with tomatoes, cucumbers, hardboiled egg, pepperoncini, olives and sliced red onions.

Grilled chicken breast, tomatoes, red onion, pepperoncini, cheddar and hardboiled egg tossed with mixed greens in our chipotle vinaigrette.

Served blackened or grilled. Please call the restaurant for other available fish options.

Pan sauteed, topped with sauteed crawfish over herb beurre blanc. Please call the restaurant for other available fish options.

Blackened, topped with sauteed shrimp over herb beurre blanc. Please call the restaurant for other available fish options.

Blackened, served over crawfish tails smothered in a tarragon cream sauce. Please call the restaurant for other available fish options.

Pan sauteed, topped with sauteed blue crabmeat over herb beurre blanc. Please call the restaurant for other available fish options.

Linguini tossed with olive oil, garlic, lemon and capers, topped with jumbo shrimp.

Grilled boneless, skinless chicken breast smothered in a mushroom bacon cream sauce served over linguine.

Shrimp and crawfish sauteed in a creamy creole lemon-tarragon sauce served over linguine.

Fried, served over crawfish etouffee and chicken and sausage jambalaya.

Pan sauteed, served over chicken au jus and topped with sauteed crawfish.

Applewood smoked bacon wrapped jumbo gulf shrimp served over hominy cheddar grits.

8 oz. fillet, served over red wine reduction sauce.

Fried shrimp or oysters on french bread dressed with mayonnaise, sliced tomatoes, iceberg lettuce, dill pickle, served with steak fries.

Layers of ham, salami, provolone and olive salad on toasted Italian bread, served with dill pickle and steak fries.

Half of either a po'boy or muffaletta, with a cup of red beans and rice, seafood gumbo, or chicken and sausage gumbo served with steak fries.

Grilled, blackened, or fried on flour or corn tortillas with fresh cabbage, jalapeno-corn relish, and citrus aioli served with sweet potato fries.

Grilled, blackened, or fried on flour or corn tortillas with fresh cabbage, jalapeno-corn relish, and citrus aioli served with sweet potato fries.