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Topped with monterey jack and served with our unique fried bow tie pasta.
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
Chicken, hot sauce, mozzarella cheese, cheddar bleu cheese dressing, and wing butter sauce.
Jumbo whole chicken wings seasoned and fried. Served with homemade cheddar bleu cheese dressing or ranch dressing.
Our delicious crab cake mix dipped in tempura batter and lightly fried. Served with rémoulade dressing.
Smoked yellow fin tuna, sweet n sour pickles,honey bourbon pickled veggies and pita chips
Fried jalapenos stuffed with shrimp and tasso filling, pickled cabbage, parmesan cheese, verdi ranch
Lump crabmeat, corn, and green onions in a sweet cream bisque.
Since 1983. Classic Cajun roux loaded with shrimp and crawfish.
Fresh chilled romaine, Copeland's Caesar dressing, Parmesan cheese, and homemade croutons.
Tomatoes, eggs, cheddar cheese, bacon, homemade croutons, and your choice of dressing.
Jumbo lump crabmeat, roma tomatoes, avocado , red onions and cilantro tossed in a honey lemon vinaigrette.
Boiled shrimp, jumbo lump crab meat, boiled eggs, asparagus, grape tomato, spring mix,louis dressing
Since 1983. Monterey Jack, cheddar, applewood smoked bacon, beefy mayo, Tiger sauce, croissant, and fries.
Hand-battered, golden-fried, dressed, and served overstuffed with french fries.
Half po-boy with the choice of ,soup, or side.
Fried chicken on brioche bun, sweet n sour pickles, spicy mayo
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.
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 butterflied Gulf shrimp,tasso, andouille sausage, okra, stewed tomatoes and steamedrice
Biscuit crusted, tenderized pork, cajun corn, ham, and bacon green beans, andouille gravy, hot sauce, and green onions
Pan fried veal, sautéed mushrooms, grillade gravy, garlic parmesan fries
Shrimp, oysters (seasonal), crab cake, crispy catfish, onion strings, fries, and corn fritters.
(½) Chicken marinated for (12) hours, golden fried, and served with fries. *Please allow (15) minutes prep time.
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.
Since 1983. Milk-fed veal, spiced and panéed, Gulf shrimp, tasso, and a creamy sauce over linguine.
Fried, breaded, fresh chicken breast with angel hair, Alfredo, marinara, mozzarella, fontina cheese, and Parmesan.
Grilled chicken breast, mashed sweet potatoes, spiced pecans, and caramelized onions.
Seasoned fried ravioli, stuffed with Ricotta, Mozzarella and Pecorino cheese. Topped with hot crawfish tails, green onions in a spicy cream sauce.
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.
Seared chicken,saute mushrooms served with squash noodles, steamed broccoli in alemon butter sauce
Seared chicken, pickled cabbage, grape tomato,avocado, roasted sweet potato hash, boiled egg and honey balsamic vinaigrette
Half bone in chicken tossed in bbq sauce. Served with pecan coleslaw and mac n cheese
Since 1983. Finest hand-selected (12 oz.) certified Angus beef ribeye steak. Aged for (28) days.
Since 1983. Tender center-cut certified Angus beef filet.
Seared USDA prime sirloin steak, angel hair pasta, garlic butter, and labouchere sauce.
Golden fried catfish, shrimp butter sauce, roasted pecan coleslaw, (2) corn fritters, and your choice of (1) side.
Your choice of topping, roasted pecan coleslaw, (2) corn fritters, and your choice of (1) side. Recommended with Creole meunière sauce.
Served over creole shrimp rice and your choice of side.
VServed with creole shrimp rice and your choice of (1) side.
Florida Grouper in garlic butter sauce over sautéed squash, asparagus, and mushrooms
Salmon seared with herbs and seasoning, topped with lump crab meat garlic bordelaise, served with rosemary roasted potatoes
Homemade Creole style cheesecake.
Traditional bananas foster with gourmet vanilla ice cream.
Our original, creamy style cheesecake recipe with a buttery pecan crust.
(20 oz.) Freshly squeezed.
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