Fremin's

Crabmeat St. James

Jumbo lump crabmeat in a seasoned cream reduction with Italian breadcrumbs, Swiss cheese, and Parmesan cheese. Served with garlic toast points.

Shrimp Spring Rolls

Gulf shrimp spring rolls. Fried crispy and served with Cajun slaw.

Eggplant Eloise

Golden fried eggplant medallions with sautéed jumbo lump crabmeat and hollandaise sauce.

Seafood Gumbo

Your choice of size.

Onion Soup Gratiné

Fremin's Signature Salad

Roma tomatoes topped with a pesto of fresh basil, pinenuts and sherry vinaigrette, served with baby greens, calamata olives and feta cheese.

Filet Mignon

(8 oz.) Choice beef tenderloin broiled to perfection.

Fremin’s Steak & Crab Des Allemands

Choice filet mignon broiled and set on top of a crab cake. Topped with bearnaise sauce.

Redfish Belle River

Red drum fillet dipped in chef’s blackening seasonings, grilled, and topped with a crawfish mushroom Brandy cream sauce.

Seafood Napoleon

Layers of fried eggplant medallions and seafood Mornay. Topped with sautéed shrimp, crabmeat, and oysters. Draped with two sauces, herbal-infused cream, and homemade tomato sauce.

Soft-Shell Crab Lafourche

Louisiana soft-shell crab dusted in a seasoned flour and fried golden brown. Served over a bed of herbal angel hair pasta topped with a lump crabmeat brandy mushroom cream reduction.

Abbeville Pork

Frenched center-cut porkloin chop set on a bed of andouille cornbread dressing. Topped with an Abbeville cane syrup glaze and fried sweet potato nest. Served with sauteed market vegetables.

Crawfish Tortellini Carbonara

Atchafalaya crawfish tails sautéed in a Parmesan, tomato, bacon, and tasso cream reduction. Tossed with cheese-filled tortillini.

Flounder Roulade

Flounder fillet stuffed with a seafood dressing. Baked and topped with sautéed jumbo shrimp, tomatoes, and mushrooms.

Chocolate Eruption

Tall Cheesecake