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(4 pc.) Stuffed with marinated crabmeat and Brie cheese and topped with garlic.
(2) Grilled fish of the day topped with Creole cabbage slaw and drizzled with a honey balsamic glaze. Served on lettuce wraps.
(1) Sirloin wrap, any half sandwich, your choice of salad or gumbo, and a dessert.
(5 pc.) Diced Creole tomato, sliced garlic, fresh basil, balsamic glaze, and Parmesan cheese. Served over garlic crostini.
Fresh spinach and artichoke hearts simmered in heavy cream, herbsaint and cajun spices topped with parmesan and mozzarella cheese. served with tortilla chips.
Shrimp, crab, okra, alligator sausage, dark roux, and Louisiana spices. Served over rice. *Local seafood.
Crab, roasted corn, heavy cream, fresh herbs, and spices, and creamy sherry sauce.
Romaine, Parmesan cheese, croutons, and Caesar dressing.
Mixed greens, sliced poached pear, glazed pecans, crumbled feta, and balsamic reduction.
Roasted chicken, smoked sausage, Creole tomatoes, dark roux, fresh herbs, and spices. Served over rice.
Dark roux, diced tomato, okra, fresh herbs, and zucchini. Served over rice.
Mixed greens, cherry tomato, cucumber, and croutons.
Two (3 oz.) pan-seared chicken breast sliders with cremini mushrooms, caramelized onions, and melted mozzarella. Served with a side house salad.
Sautéed shrimp tossed in house-made Abita barbecue glaze and topped with caramelized onion on your choice of bread. Served with a side house salad. *Local seafood.
Chargrilled sirloin, fresh mozzarella, and homemade roasted tomato basil pesto on your choice of bread. Served with a side house salad.
Local sautéed crabmeat, roasted garlic, Brie cheese, and roasted tomato aioli on your choice of bread. Served with a side house salad.
House-smoked turkey, sliced poached pear, Brie cheese, and fig glaze on your choice of bread. Served with a side house salad.
Grilled shrimp tossed in a lemon butter sauce and served with roasted corn grits. *Local seafood.
Pasta, sliced eggplant, and sliced zucchini layered with tomato basil cream sauce. Served with a side house salad.
Two (3 oz.) sautéed crab cakes topped with garlic butter. Served with balsamic-glazed haricot verts and roasted red potatoes. *Local seafood.
Thinly sliced chicken breast sautéed with garlic, fresh herbs, lemon mushrooms, and artichokes. Served over zucchini noodles.
Thinly sliced sirloin stuffed with caramelized onion, bell pepper, mushroom, and mozzarella cheese. Chargrilled and topped with garlic butter. Served with garlic herb potatoes.
Citrus glazed salmon pan seared, topped with buerre blanc and served with creamed spinach.
Sautéed shrimp, Louisiana spices, fresh tomato, and Creole sauce. Served over white rice. *Local seafood.
Bowl of seafood gumbo and a side salad.
(3) Handmade mozzarella-stuffed meatballs and fresh tomato basil sauce over angel hair pasta. Served with a side of garlic bread.
Sauteed shrimp simmered with cajun spices and tossed in a fresh tomato cream sauce. Served over white rice.
(3) Thin-sliced sirloin stuffed with mushrooms and bell peppers and grilled in butter sauce. Served with a side salad.
(5 oz.) Baked and seared salmon fillet. Served with asparagus and side salad.
(2) Blackened mahi-mahi and Creole cabbage slaw. Served with garlic vegetable noodles and on lettuce wraps.
(4) Jumbo Gulf shrimp with fried cauliflower rice. *Local seafood.
Sautéed chicken, mushrooms, artichoke hearts, and capers tossed in lemon butter sauce. Served over vegetable noodles.
Two (2 oz.) crab cakes served with balsamic-glazed green beans and a pear and pecan salad.
Your choice of any (10) meal prep options. *Requires (24 hr.) notice.
Sautéed sweet potatoes with diced bacon and topped with Parmesan cheese.
Fresh blueberry bread pudding with white chocolate amaretto sauce.
(5) Fried rice fritters with cinnamon and nutmeg topped with powdered sugar and homemade syrup. An old-school New Orleans tradition.
Homemade bread dipped in egg batter, fried, and topped with sliced caramelized banana and caramel butter sauce.
(16.9 oz.) Ozarka or Ascend water. *Brand may vary.
(12 oz.) Your choice of soda.
(16 oz.) To-go cup. Infused with watermelon or basil.
(16 oz.) To-go cup. Fresh-squeezed lemon juice and spring water sweetened with organic cane sugar.
(16 oz.) To-go cup. Sweet or unsweet tea.
(16 oz.) To-go cup. Green tea infused with mint and fruit.
(16 oz.) To-go cup.
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