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Hot sourdough accented with fresh rosemary. Your choice of style.
A stack of fried eggplant discs topped with Louisiana crawfish, spinach, and bacon cream sauce.
Garnished with creolize.
Served with marinara.
Spinach dip with bruschetta.
Your choice of size.
Romaine, tomatoes, and sliced black olives. Recommended with signature sensation dressing.
Mixed greens, grape tomatoes, cucumbers, cheddar cheese, and smoked bacon. Your choice of dressing.
Classic style with croutons. Your choice of dressing.
Parmigiana crusted eggplant wheels, chicken atop field greens, grape tomatoes, cucumbers, bacon, sharp cheddar cheese with ranch, and balsamic vinaigrette.
Fresh strawberries and red grapes, fire-grilled chicken, field greens, and gorgonzola cheese crumble with apple pecan vinaigrette.
Fire-grilled chicken, field greens, grape tomatoes, cucumbers, purple onions, sliced black olives, bacon, and gorgonzola cheese crumbles with Italian balsamic vinaigrette.
Grilled marinated tenderloin, field greens, tomato, smoked bacon, and crispy onion rings with bleu cheese vinaigrette.
Grilled chicken, smoked bacon, provolone, lettuce, tomato, mayo, and fresh basil pesto. Served on warm focaccia bread.
(½ lb.) Beef, caramelized onions, smoked bacon, gorgonzola cheese, mayo, lettuce, and tomato. Pressed with proprietary brisket, short rib, and chuck.
(½ lb.) Beef, cheddar, mayo, mustard, lettuce, tomato, pickles, and purple onion. Pressed with proprietary brisket, short rib, and chuck.
Parmigiana crusted eggplant stacked with Louisiana crawfish, spinach and smoked bacon cream sauce over spaghetti.
Chicken, smoked sausage, tasso, onions, and peppers simmered in a roasted garlic cream sauce. Served over penne pasta.
Fresh Louisiana shrimp sautéed in creole butter finished with alfredo sauce. Topped with a housemade crabcake. Tossed with fettuccine.
Classic alfredo sauce tossed with penne and topped with parmigiana crusted chicken.
Layers of pasta, meat sauce, (5) cheese, and marinara sauce.
Chicken parmigiana with spaghetti.
Eggplant parmigiana with spaghetti.
Hand-rolled with garlic, fresh herbs, Italian crumbs then baked, and simmered in marinara. Served with spaghetti.
Fire-grilled and topped with a sautéed of fresh basil and grape tomato. Finished with freshly shredded parmigiana and a drizzle of balsamic glaze. Served with rice pilaf, roasted squash, and zucchini.
Marinated grilled chicken breasts fired, basted with olive oil, and herbs. Served with rice pilaf and broccoli Italian style.
Grilled and simmered in a delicious marsala wine and mushroom sauce. Served with au gratin potatoes and broccoli Italian style.
(2) Center-cut (8 oz.) bone-in chops. Served with roasted fingerling potato and creamed spinach.
(10 oz.) Marinated tenderloin grilled to order and set on caramelized onions. Served with au gratin potato and roasted squash and zucchini.
Finished with lemon butter. Served with broccoli Italian style and roasted fingerling potato.
New Orleans style barbecued Louisiana shrimp. Served atop au gratin potato.
Served with fries and cocktail sauce.
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