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Fried eggplant medallion, topped with gulf shrimp, and blue crab stuffing, then smothered with a creamy seafood sauce with fresh bluepoint crabmeat.
Fried or broiled. Large fresh caps filled with a stuffing of crabmeat, and shrimp.
Bell pepper stuffed with blue crab, and gulf shrimp stuffing. Topped with parmesan bread crumb crust finished with creamy crawfish sauce.
(4) Jumbo shrimp stuffed with oyster, wrapped in applewood smoked bacon, and fried crispy golden. Served with new Orleans style remoulade sauce.
Stuffed beauties with fresh sauteed gulf crabmeat, and shrimp.
Bite-size portions of filet mignon fried crispy golden.
Large gulf shrimp simmered in olive oil, herbs, and spices. Served with hot bread for dipping.
Fried or Grilled. Fresh Louisiana blue crab, and crawfish seasoned, lightly dusted, and fried crispy golden. Served with New Orleans style remoulade sauce.
Our Louisiana crawfish etouffee' over fluffy white rice. Served with vegetable of the day.
A South Louisiana classic with tender portions of chicken, and smoked pork sausage. Your choice of size.
(6) Large gulf shrimp fried crispy golden, over a bed of angel hair pasta, drizzled with a creamy seafood sauce with a hint of fresh herbs, and finished with shredded parmesan.
Cooked to your specifications.
Sterling silver ribeye set on a bed of warm bread, and topped with crawfish etouffee.
Sterling silver ribeye cooked to your specifications, topped with crab, gulf shrimp stuffing, and smothered with crabmeat florentine sauce.
Pan-fried filet of blue cat served on a bed of wild rice pilaf, smothered with a Louisiana crawfish cream sauce.
(8 oz.) Blue cat filet stuffed with blue crab, shrimp stuffing, broiled golden in lemon butter, garlic, and then laced with a creamy seafood sauce with crabmeat.
Gulf Shrimp, crawfish, and blue point crabmeat. Augratin style.
Fresh redfish filet broiled golden in lemon butter, garlic set on a bed of blue crab, and gulf shrimp stuffing, then drizzled with a creamy Florentine sauce.
Baby greens, parmesan grilled tomato, asparagus, topped with (6) gulf shrimp fried crispy golden, finished with a raspberry blue vinaigrette, roasted pecan, and mandarin orange.
(2) Crawfish enchiladas made with enchilada sauce, Louisiana crawfish tails, topped with sharp cheddar, pepper jack, and baked golden.
Marinated (8 oz.) chicken breast charbroiled.
Blue crab, Louisiana crawfish cakes stacked with deep-fried eggplant medallions, then smothered with crawfish etouffee.
Fresh sashimi tuna seared golden then drizzled with a blue crab cream sauce.
Fresh gulf flounder filet pan-fried golden, finished with a creamy seafood sauce with lumps of blue point crabmeat.
Gulf shrimp fried crispy golden. Served with green salad, vegetable, and bread. Your choice of size.
The best of both - (6) Fried Oysters, and (6) Fried Shrimp. Served with green salad, vegetable, and bread.
Plump gulf oysters fried to perfection. Served with crispy golden, green salad, vegetable, and bread.
Strips of a fresh blue cat, and gulf shrimp fried crispy golden. Served with green salad, vegetable, and bread.
Strips of fresh blue cat seasoned to perfection with fried crispy golden. Served with green salad, vegetable, and bread.
Catfish, shrimp, oyster, stuffed shrimp, and stuffed crab fried crispy golden. Served with green salad, vegetable, and bread.
(12 oz.) Your choice of sweet or unsweet.
(12 oz.) To-go cup.
Dark Roast Community Coffee.
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