Big Fish

Served chilled with cocktail sauce

Traditional mexican recipe including baby shrimp, tomatoes, avocado and cilantro

Our big shrimp tossed in our homemade buffalo sauce (substitute chicken)

Served with marinara and tai chili sauce

Three 2 oz. crab cakes served with remoulade and olive aioli

Large flour tortilla with cilantro pesto, pico de gallo, cheese, fresh fish, shrimp and scallops with a pesto aioli sauce

Andouille sausage, chicken, shrimp and okra in a dark roux

New england style (to us texans, that's the white one)

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Buffalo chicken strips strios served over mixed greens garnished with tomato and blue cheese crumbles suggested dressing: vinaigrette or blue cheese

Six coconut shrimp over a bed of spring mix greens, tossed in a thai-peanut dressing

Salmon over spring mix greens with capers and your choice of dressing on the side

Shrimp or chicken sauteed in blackening spices over mixed greens

Substitute blackened chicken

Tilapia grilled, blackened or fried, with ranchero sauce, red cabbage slaw and cheese, served with rice pilaf

Our biggest shrimp grilled, blackened or fried with your choice of two sides. Six, eight

Fresh fried oysters with your choice of two sides. Eight & Twelve

2 fillets grilled, blackened or fried with your choice of two sides

Two 6 oz. Crab cakes with rice pilaf and veggies

Teo beer-battered cod fillets served with seasoned waffle fries and hush puppies

Ten shrimp fried and served with our seasoned waffle fries

Choose 2 with your choice of 2 sides. All 3 with your choice of 2 sides

Served over white rice

Shrimp, sauteed or blackened, with broccoli, mushrooms and onions in a creamy alfredo sauce over linguine

Fresh tilapia fillet grilled, blackened or fried with remoulade, lettuce, tomato and onion

With monterey jack, lettuce, tomato, onion and cilantro aioli

Fried, marinated chicken breast dipped in our own buffalo sauce, topped with crumbled bleu cheese, lettuce, tomato, onion and mayo

With remoulade, lettuce, tomato and onion

With mayo, lettuce, tomato and onion. Add cheese $0.05

We can buffalo-style any of our po hoys

Crawfish, cheese, pico and more rolled in a large lour tortilla and deep-fried, served with cilantro-pesto aioli

Chef won't give out this recipe, but trust us, they are great

The season is usually from january 'til july and when they are here, there is nothin better. Let us know if you need a crawfish eatin' lesson

For people who can't get enough crab. We serve it with sausage, new potatoes and corn on the cob - because, you can't live on crab alone

Lots of steaming shrimp and over a pound of crab, sausage, new potatoes and corn on the cob

More than two pounds of crab, a pound of shrimp and a pound of sausage - enough for three hungry folks or four with regular appetites

8 oz. Filet marinated in garlic and basil, grilled to perfection, served with roasted garlic mashed potatoes and vegetable medley

Twin chicken breasts sauteed with sun dried tomatoes, mushrooms and shallots in a champagne cream sauce

Fried chicken strips served with fries and broccoli slaw with honey mustard sauce and barbecue sauce

Twin chicken breasts sauteed with sun dried tomatoes, mushrooms and shallots in a champagne cream sauce

Blackened beef roast served with carrots, potatoes, onions and celery, served with french bread

Louisiana style - made with andouille sausage