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Jumbo lump crabmeat in a seasoned cream reduction with Italian breadcrumbs, Swiss cheese, and Parmesan cheese. Served with garlic toast points.
Golden fried eggplant medallions with sautéed jumbo lump crabmeat and hollandaise sauce.
Gulf shrimp spring rolls. Fried crispy and served with Cajun slaw.
Your choice of size.
Roma tomatoes topped with a pesto of fresh basil, pinenuts and sherry vinaigrette, served with baby greens, calamata olives and feta cheese.
(8 oz.) Choice beef tenderloin broiled to perfection.
Choice filet mignon broiled and set on top of a crab cake. Topped with bearnaise sauce.
Red drum fillet dipped in chef’s blackening seasonings, grilled, and topped with a crawfish mushroom Brandy cream sauce.
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.
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.
Flounder fillet stuffed with a seafood dressing. Baked and topped with sautéed jumbo shrimp, tomatoes, and mushrooms.
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.
Atchafalaya crawfish tails sautéed in a Parmesan, tomato, bacon, and tasso cream reduction. Tossed with cheese-filled tortillini.
Topped with rum sauce and caramel.
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