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Crispy fresh green tomatoes covered with a rich crawfish, shrimp, and sherry cream sauce.
(6) Tender mushroom caps filled with a delicate crab and shrimp stuffing. Dusted with Parmesan cheese. Baked to perfection and finished with our zesty Creole sauce.
Tender Louisiana alligator fillets seasoned and breaded. Served with seafood boulettes.
Made famous at New Orleans Jazz Fest. A velvety crawfish and Rotel cream sauce baked with flour tortillas and a three-cheese blend. Finished with zesty Creole sauce.
Crispy panko-coated Gulf shrimp tossed in our Carencro Kicker sauce. Served over Sriracha cabbage slaw with sweet chili sauce drizzle.
Fresh from the Gulf shrimp, simmered in Abita Amber beer and Worcestershire sauce, and served with toasted bread points for dipping.
Smoked chicken, smoked Gouda, applewood bacon, and caramelized onions edged with a Thai pepper jelly sauce.
Roasted Brussel's sprouts, pecan bacon, red onions, roasted red peppers, and tasso. Tossed in our house kicker sauce.
Baby spinach, applewood bacon, trinity, and pepper jack cheese simmered in a velvety cream reduction. Served with garlic herb tortilla chips.
A fried smaller version of our house-made crab cakes.
Fried frog legs, crawfish tails, gator, petite crab treasures, and seafood stuffed mushrooms
Fresh garden greens garnished with teardrop tomatoes, cucumbers, and croutons. Served with your choice of dressing.
Crisp romaine lettuce, shredded Parmesan cheese, and croutons. Recommended with our homemade Caesar dressing.
Baby spinach, red onions, artichoke hearts, blackened peanuts, Parmesan, and eggplant croutons.
Blend of harvest, eggs, tomatoes, cucumbers, avocados, tasso, pepper jack cheese, and house-made croutons
Chicken breast or shrimp, greens, cucumbers, tomatoes, croutons, and shaved smoked Gouda cheese. Recommended with house-made green goddess dressing.
Sweet corn and tender white crabmeat in a velvety bisque. A true indulgence.
A rich stock of smoked Dixie duck and Acadian andouille with dark roux.
Shrimp, crawfish, and crabmeat simmered in a rich stock and dark roux.
Our three-time world champion gumbo. It doesn't get any better than this.
Our three-time gold-medal-winning crawfish étouffée. Served with a homemade crawfish pie and steamed Louisiana white rice.
Crispy Louisiana Gulf oysters. Served with fries.
The talk of the South. Seasoned, crispy, and fried golden. Served over a bed of french fries.
Blue Point lump crabmeat with Louisiana crawfish and shrimp, tossed in a cream, basil, and parmesan reduction. Served with crispy oysters and a garlic parmesan pistolette.
(12 oz.) Hand-cut ribeye cooked to your specification. Served with a twice-baked potato and your choice of side.
(12) Large shrimp lightly battered and fried golden brown. Served over a bed of french fries.
(2) Prejean's house-made crab cakes pan-grilled or fried crispy, topped with our crawfish Cardinale sauce, and served with your choice of (2) sides.
(6 oz.) Ribeye, hand-cut, mesquite-grilled, and cooked to your specification. Served with a crawfish enchilada.
Fried or Grilled. Shrimp, Oysters, Frog Legs, Catfish, Alligator, Stuffed Shrimp, and Stuffed Crab. Served with French Fries.
Crispy fried catfish fillet with jumbo lump crab, mesquite-grilled asparagus, brown butter Madeira wine sauce, and bearnaise. Served with a baked potato.
(½) Eggplant lightly breaded and fried. Filled with shrimp, crawfish, and crab. Topped with creamy Louis sauce. Served with your choice of (1) side.
(3) Large shrimp stuffed with pepper jack and tasso, wrapped with bacon, and fried. Set atop crawfish Cardinale sauce. Served with your choice of (2) sides.
Redfish with shrimp and crabmeat stuffing, grilled to perfection, and drizzled with étouffée sauce. Served with your choice of (1) side.
Trout fillet dusted with Magic of the Bayou seasoning, grilled, then topped with crawfish étouffée. Served with steamed rice and your choice of side.
Chargrilled portobello mushroom and vegetable skewer served with blackened tomatoes and asparagus.
Fire-grilled saku tuna set on wilted baby spinach. Served with blackened shrimp. Drizzled with bearnaise sauce. *Recommended medium rare.
French bread pirogue filled with crispy oysters and topped with a caper cream reduction. Served with your choice of (1) side.
(12 oz.) Fire-grilled beer and bourbon-marinated pork chop. Served with a stuffed potato and grilled vegetables.
Fried soft-shell crab, stuffed crab, and a crab cake served with fettuccini Alfredo.
Fire-grilled chicken breast with pecan bacon, American cheese, grilled onions, and mushrooms on top. Served with a stuffed potato and grilled vegetables.
(8 oz.) Pecan bacon-wrapped filet aged for (21) days. Served with grilled potatoes, grilled vegetables, and Steen's glaze.
Fire-grilled shrimp basted in our Southern Comfort sauce with sautéed red onions, asparagus, eggplant, and roasted garlic. Tossed with pappardelle pasta.
Shrimp en brochette, andouille grits, and a tasso cream reduction.
House or Caesar salad with your choice of dressing.
Old-fashioned recipe baked to perfection. Topped with velvety white chocolate cream. Garnished with fresh whipped cream, shaved chocolate, and seasonal fruit.
Served on a crispy graham cracker crust. Finished with fresh whipped cream and seasonal berries.
Prejean's traditional recipe. Served with Jack Daniel's sauce and garnished with fresh whipped cream.
Rich peanut butter, silky chocolate mousse, and a crunchy chocolate crust. Finished with Reese's peanut butter cups, fresh whipped cream, and seasonal berries.
Louisiana pecans, sweet potatoes, a touch of cinnamon, and rich vanilla cream. Garnished with fresh whipped cream and seasonal fruit.
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