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Tender farm-raised alligator marinated and deep-fried.
Jumbo mushroom caps stuffed with our own seafood stuffing and baked in an herb cream sauce.
Randol’s fresh crawfish, crab, and shrimp smothered in our seafood butter cream, topped with an Italian cheese blend and served with garlic toast points.
Crispy fried boudin balls served with our seafood butter cream.
A creamy blend of fresh spinach and artichokes topped with an Italian cheese blend and served with fresh tortilla chips.
Hand-picked right here on property, marinated and fried in our house barbecue seasoning.
Panko-crusted jumbo shrimp tossed in our ginger cane glaze, set over sautéed sesame cabbage and finished with toasted almond slivers and fresh cilantro.
Fried alligator, crab fingers, catfish bites, and fried shrimp with your choice of stuffed mushrooms OR spinach and artichoke dip.
Randol’s fresh picked crabmeat, crawfish, and Gulf shrimp in a traditional Cajun dark stock.
Andouille sausage and tender braised chicken simmered in a traditional Cajun dark stock.
Randol’s crawfish in a rich dark roux, topped with a crawfish boulette.
Mixed green salad garnished with cucumbers, cherry tomatoes, and shredded cheddar.
Sweet corn and our lump crabmeat in a velvety herb cream.
Chopped romaine, shredded Parmesan cheese, homemade croutons, and Randol’s Caesar dressing.
Mixed green salad, Randol’s green goddess dressing, toasted almond slivers, and smoked Gouda.
Chilled Gulf shrimp, crawfish tails, and Randol’s backfin crabmeat on a mixed green salad with smoked Gouda cheese.
Louisiana crawfish, trinity of vegetables, and Cajun spices in our award winning sauce with Louisiana long grain white rice. Served with roasted vegetables.
Louisiana shrimp, trinity of vegetables, and Cajun spices in a traditional sauce with Louisiana long grain
white rice. Served with roasted vegetables.
Farm-raised catfish fillet, blackened and set over Louisiana long grain white rice and shrimp OR crawfish étouffée. Served with roasted vegetables.
Cajun seasoned Louisiana crawfish and Southwest sauce, rolled in flour tortillas and topped with cheddar and pepper jack cheese.
Blackened fish, fried onions, and Randol’s seafood stuffing on a bed of andouille smothered cabbage. Drizzled with a tangy remoulade sauce.
Our crab cakes are made in the true traditional style. All blue point crabmeat with no fillers.
Panko-crusted Vermillion Bay black drum served on sautéed sesame cabbage and topped with Randol’s lump crabmeat in a spicy curry cream sauce.
Sesame-crusted yellowfin tuna cooked rare and set on an eggplant medallion and sautéed sesame cabbage. Coated in our ginger cane glaze with jumbo Gulf shrimp.
Barbecued jumbo Gulf shrimp simmered in a rich Creole buerre monte with garlic toast points.
Jumbo shell-on Gulf shrimp.
Angel hair pasta tossed in Parmesan cream with a crispy eggplant medallion, lump crabmeat, Gulf coast shrimp, and Louisiana crawfish.
Blackened chicken breast set over fettuccine pasta tossed in garlic, Alfredo, and Parmesan.
(12 oz.) Sterling silver ribeye seasoned with our house blend and grilled to your specification.
Blackened chicken breast, mushrooms, onions, applewood smoked bacon, pepper jack, and cheddar. Served on smoked potato hash and topped with herb cream sauce.
Fried catfish, deviled crab, fried shrimp, stuffed shrimp, fried oysters, and crawfish étouffée. Served with Louisiana long grain white rice and french fries.
Stuffed jumbo shrimp, fried shrimp, and shrimp étouffée. Served with Louisiana long grain white rice and french fries.
Fried crawfish, crawfish étouffée, and crawfish pie au gratin. Served with Louisiana long grain white rice and french fries.
Crispy fried crawfish and our award-winning crawfish étouffée on the same plate. Served with white rice and french fries.
Fried jumbo Gulf coast shrimp and shrimp étouffée served with white rice and french fries.
Served with french fries and jambalaya.
Brownie topped with vanilla ice cream and whipped cream.
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