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Topped with monterey jack and served with our unique fried bow tie pasta.
Since 1983. Broccoli, crispy bacon, melted signature cheese mix, and our original Tiger sauce.
Fried oysters, melted Brie, creamed spinach, crisp bacon on crostini, yellow pepper coulis, citrus honey gastrique, and microgreens.
Chicken, hot sauce, mozzarella cheese, cheddar bleu cheese dressing, and wing butter sauce.
Our delicious crab cake mix dipped in tempura batter and lightly fried. Served with rémoulade dressing.
Artichoke, spinach, sautéed crawfish, Alfredo sauce, and Monterey Jack cheese.
Fresh Louisiana blue crab claws sautéed in an olive oil vinaigrette and garlic. Served with crispy crouton toast. *Seasonal
Skewered chicken tenders tossed in wing butter, bleu cheese crumbles, and served with your choice of homemade cheddar bleu cheese or ranch dressing.
Jumbo whole chicken wings seasoned and fried. Served with homemade cheddar bleu cheese dressing or ranch dressing.
Thick-cut onion petals hand-battered, golden fried, and served with tangy Rosette sauce.
Broiled cremini mushrooms stuffed with shrimp and oysters. Served with citrus honey gastrique.
Chipotle stuffing, shrimp, applewood smoked bacon, and citrus honey gastrique.
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.
Jumbo crabmeat ravioli smothered in Alfredo sauce. Baked to bubbly perfection.
Lightly fried catfish, crusted with fresh pecans, Creole meuniére sauce, crispy fried onion strings.
Grilled chicken, caramelized onions, and peppers in a creamy base with tortilla chips.
Lump crabmeat, corn, and green onions in a sweet cream bisque.
Since 1983. Classic Cajun roux loaded with shrimp and crawfish.
Shrimp, lump crabmeat, celery, tomatoes, rémoulade dressing, and avocado.
Tomatoes, bleu cheese, bacon, avocado, boiled egg, and balsamic vinaigrette.
Sliced avocado, romaine lettuce, spring mix, grape tomatoes, gruyere cheese, sweet and sour pickles, citrus vinaigrette, fresh lime, and cilantro.
Fresh chilled romaine, Copeland's Caesar dressing, Parmesan cheese, and homemade croutons.
Tomatoes, eggs, cheddar cheese, bacon, homemade croutons, and your choice of dressing.
Almond-crusted Brie wedges, spring mix, arugula, sliced strawberries, shaved onions, toasted almonds, crisp bacon, and balsamic vinaigrette.
Since 1983. Monterey Jack, cheddar, applewood smoked bacon, beefy mayo, Tiger sauce, croissant, and fries.
Chicken cutlets, breaded and fried, red sauce, and mozzarella fontina cheeses served on parmesan crusted French batard with alfredo sauce.
Hand-battered, golden-fried, dressed, and served overstuffed with french fries.
Half po-boy with the choice of ,soup, or side.
Shred lettuce, tom, sweet n sour pickles with ranch dressing on croissant
(½) Rack "fall off the bone" tender St. Louis ribs, BBQ glaze, roasted pecan coleslaw, and (1) side.
Since 1983. Gulf shrimp pan sautéed, tasso (spiced pork), Parmesan cheese, cream sauce, and bow tie pasta.
Crawfish sautéed in a light cream sauce with green onions, special seasonings, and fettuccine.
Since 1983. Shrimp, chicken, andouille sausage, spicy jambalaya sauce, mushrooms, and bow tie pasta.
Shrimp stuffed with lump crabmeat. Served with angel hair pasta and topped with a light shrimp Alfredo sauce.
Since 1983. Served with andouille sausage.
Since 1983. Fried eggplant slices, au gratin sauce, Gulf shrimp, fresh crab claws, and angel hair pasta.
Shrimp in a dark roux-based sauce, garlic, green onions, and spices. Ladled over steamed rice.
Jumbo tail-on Gulf shrimp, andouille sausage, peppers, creole tomato sauce, cheese grits, and sunny-side up egg.
Crawfish in a dark roux-based sauce, garlic, green onions, and spices. Ladled over steamed rice.
Shrimp sautéed in a shrimp butter sauce with garlic, mushrooms, and angel hair pasta.
Since 1983. Milk-fed veal, spiced and panéed, Gulf shrimp, tasso, and a creamy sauce over linguine.
Breaded fresh chicken breast and linguine sautéed in Alfredo sauce.
Fried crab cakes, shrimp, angel hair pasta, and light shrimp Alfredo sauce.
Grilled bone-in airline chicken breast, angel hair pasta, plum tomatoes, basil, olive oil, garlic, and Parmesan cheese.
(½) Chicken marinated for (12) hours, golden fried, and served with fries. *Please allow (15) minutes prep time.
Grilled bone-in airline chicken breast, mashed sweet potatoes, spiced pecans, and caramelized onions.
Fried, breaded, fresh chicken breast with angel hair, Alfredo, marinara, mozzarella, fontina cheese, and Parmesan.
Shrimp, oysters (seasonal), crab cake, crispy catfish, onion strings, fries, and corn fritters.
Sautéed mushrooms, broccoli, asparagus, zucchini, and tomatoes. Served with light Alfredo sauce and angel hair pasta.
Hand-battered, golden fried, onion strings, beer-battered French fries, and corn fritters.
Seasoned fried ravioli, stuffed with Ricotta, Mozzarella and Pecorino cheese. Topped with hot crawfish tails, green onions in a spicy cream sauce.
Since 1983. Finest hand-selected (12 oz.) certified Angus beef ribeye steak. Aged for (28) days.
(8 oz.) Center-cut certified Angus beef topped with caramelized onions and steak butter.
Since 1983. Tender center-cut certified Angus beef filet.
Seared USDA prime sirloin steak, angel hair pasta, garlic butter, and labouchere sauce.
(10 oz.) USDA Prime top sirloin served sizzling.
Pan-roasted salmon, sautéed vegetables, lump crabmeat, and a white wine lemon sauce.
Broiled catfish, lump crabmeat stuffing, creole shrimp rice and your choice of (1) side.
Golden fried catfish, shrimp butter sauce, roasted pecan coleslaw, (2) corn fritters, and your choice of (1) side.
Served over creole shrimp rice and your choice of side.
Your choice of topping, roasted pecan coleslaw, (2) corn fritters, and your choice of (1) side. Recommended with Creole meunière sauce.
VServed with creole shrimp rice and your choice of (1) side.
Grilled or blackened served with creole shrimp rice and one side.
Homemade Creole style cheesecake.
Our original, creamy style cheesecake recipe with a buttery pecan crust.
Traditional bananas foster with gourmet vanilla ice cream.
(20 oz.) Freshly squeezed.
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