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Topped with Monterey Jack and served with our unique fried bow tie pasta.
Thick-cut onion petals hand-battered, golden-fried, and served with ranch dressing.
Gulf shrimp and oyster stuffed cremini mushrooms. Served with citrus honey gastrique.
Artichoke, spinach, sautéed crawfish, Alfredo sauce, and Monterey Jack cheese.
Since 1983. Broccoli, crispy bacon, melted signature cheese mix, and our original Tiger sauce.
Chicken, hot sauce, mozzarella cheese, cheddar bleu cheese dressing, and wing butter sauce.
Skewered chicken tenders tossed in wing butter and bleu cheese crumbles. Served with your choice of homemade cheddar bleu cheese dressing or ranch dressing.
Fresh Louisiana blue crab claws sautéed in olive oil vinaigrette and garlic. Served with crispy crouton toast. *Seasonal
Crab cakes hand-dipped in tempura batter and lightly fried. Served with rémoulade dressing.
Lump crabmeat, corn, and green onions in a sweet cream bisque.
Almond-crusted brie wedges, spring mix, arugula, sliced strawberries, shaved onions, toasted almonds, crisp bacon, and balsamic vinaigrette.
Shrimp, lump crabmeat, celery, tomatoes, rémoulade dressing, and avocado.
Sliced avocado, romaine lettuce, spring mix, grape tomatoes, Gruyere cheese, sweet and sour pickles, honey cider vinaigrette, fresh lime, and cilantro.
Fresh chilled romaine, Copeland's Caesar dressing, Parmesan cheese, and homemade croutons.
Since 1983. Classic Cajun roux loaded with shrimp and crawfish.
Tomatoes, bleu cheese, bacon, avocado, boiled egg, and balsamic vinaigrette.
Grape tomatoes, eggs, cheddar cheese, bacon, homemade croutons, and your choice of dressing.
Roasted acorn squash and sweet potatoes, hazelnuts, green beans, dried cranberries, tomatoes, celery, red onions, spring mix, honey cider vinaigrette, gruyere cheese
Jumbo crabmeat ravioli smothered in Alfredo sauce. Baked to bubbly perfection.
Seared USDA Prime sirloin steak, angel hair pasta, garlic butter, and Labouchere sauce.
Jumbo Gulf shrimp stuffed with lump crabmeat dressing. Breaded, fried to a golden brown, and served with tasso butter cream.
Lightly fried catfish crusted with fresh pecans and Creole meunière sauce. Served with crispy fried onion strings.
Since 1983. Pan-sautéed Gulf shrimp with tasso, parmesan cheese, cream sauce, and bow tie pasta.
Crawfish sautéed in a light cream sauce with green onions, special seasonings, and fettuccine.
Since 1983. Fried eggplant slices, au gratin sauce, Gulf shrimp, fresh crab claws, and angel hair pasta.
Since 1983. Served with andouille sausage.
Since 1983. Gulf shrimp, chicken, andouille sausage, spicy jambalaya sauce, mushrooms, peppers, and bow tie pasta.
Jumbo Gulf shrimp, andouille sausage, peppers, Creole tomato sauce, cheese grits, and sunny-side up egg.
Gulf shrimp in a dark roux-based sauce, garlic, green onions, spices, and steamed rice.
Jumbo Gulf shrimp stuffed with lump crabmeat dressing, breaded and fried to a golden brown. Served over tasso butter cream sauce with beer-battered french fries.
Blackened chicken breast, Madeira cornbread dressing, rich crawfish Tasso, cream sauce
Since 1983. Milk-fed veal spiced and panéed. Served over linguine with Gulf shrimp and tasso in a creamy sauce.
Grilled chicken breast, angel hair pasta, tomatoes, basil, olive oil, garlic, and parmesan cheese.
Fried crab cakes, shrimp, angel hair pasta, and light shrimp Alfredo sauce.
Breaded chicken breast and linguine sautéed in Alfredo sauce.
Fried breaded chicken breast with angel hair, Alfredo, marinara, mozzarella, fontina cheese, and Parmesan.
Shrimp, oysters (seasonal), crab cake, crispy catfish, onion strings, beer-battered french fries, and corn fritters.
Gulf shrimp, butter with garlic sauce, mushrooms, and angel hair pasta.
(½) Chicken marinated for (12) hours, golden fried, and served with fries. *Please allow (15) minute prep time.
Seasoned fried ravioli stuffed with ricotta, mozzarella, and pecorino cheese. Topped with hot crawfish tails and green onions in a spicy cream sauce.
Roasted and flash-fried strips of duck, sauteed Gulf shrimp, Burgundy mushroom sauce, rice or fettuccine
Sautéed mushrooms, broccoli, asparagus, zucchini, and tomatoes. Served with light Alfredo sauce and angel hair pasta.
Your choice of hand-battered, golden fried catfish or shrimp. Served with onion strings and beer-battered french fries.
Grilled chicken breast, mashed sweet potatoes, spiced pecans, and caramelized onions.
Since 1983. Monterey Jack, cheddar, applewood-smoked bacon, lettuce, tomato, onion, garlic mayo, and Tiger sauce on a croissant. Served with beer-battered french fries.
Fried breaded chicken cutlets, red sauce, Alfredo sauce, mozzarella cheese, and fontina cheese served on Parmesan-crusted French batard. Served with beer-battered french fries.
Hand-battered, golden-fried, dressed, and served over-stuffed with beer-battered french fries.
Fried chicken on a toasted brioche bun, sweet & sour pickles, spicy mayo
Half shrimp or catfish po-boy dressed with tartar sauce, shredded lettuce, tomatoes, and sweet and sour pickles. Served with choice of soup or side.
Since 1983. (12 oz.) Certified Angus Beef® ribeye steak, (28) day aged, and served sizzling. Served with your choice of (1) side.
(8 oz.) Center-cut certified Angus beef topped with caramelized onions and steak butter. Served with your choice of (1) side.
Since 1983. Tender (8 oz.) center-cut Angus beef filet. Served with your choice of (1) side.
Since 1983. Tender (6 oz.) center-cut Angus beef filet. Served with your choice of (1) side.
(½) Rack "fall off the bone" tender St. Louis ribs with BBQ glaze. Served with roasted pecan coleslaw and (1) side.
(10 oz.) USDA Prime Top sirloin served sizzling. Your choice of (1) side.
Broiled catfish and lump crabmeat stuffing. Served with shrimp Creole rice and your choice of (1) side.
Golden-fried catfish, shrimp butter sauce, roasted pecan coleslaw, corn fritters, and your choice of (1) side.
Served with shrimp Creole rice and your choice of (1) side.
Creole meunière sauce, roasted pecan coleslaw, corn fritters, and your choice of (1) side.
(1) Slice. Homemade Creole-style cheesecake.
(1) Slice. Our original creamy cheesecake recipe with a buttery pecan crust.
Traditional bananas Foster with gourmet vanilla ice cream.
(20 oz.) Freshly squeezed.
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