The grandad of all Cajun dishes. A mixture of shrimp, Andouille sausage, chicken, tasso ham, and crawfish tail meat in a rich broth served over steamed white rice.
Jumbo shrimp in a hearty vegetable creole sauce. Served over sweet potato dirty rice and topped with an asparagus and lump crab relish.
Handmade ravioli stuffed with Marscapone cheese, shrimp, crawfish tail meat, spinach, and mushrooms. Served with a chipotle beurre blanc and spinach chiffonade.
Shrimp, chicken, and Andouille sausage tossed with fresh mushrooms and tomatoes in a spicy cream sauce with spaghetti pasta.
Jumbo shrimp, crawfish tail meat, calamari, and black mussels. Tossed with mushrooms, tomatoes, asparagus, and spinach in a spicy arrabbiata sauce with radiatori pasta.
A massive 16-oz Rib eye, served with garlic mashed potatoes and our vegetable medley.
Delicate Norwegian salmon, Brie cheese, spinach, and crawfish tail meat wrapped in a phyllo dough. Served with a side of red pepper, asparagus, corn, and lump crab relish. Finished with a chardonnay cream sauce.
Served on a bed of fire roasted wild and red rice blend with sautéed spinach and mushrooms. Topped with a roasted red pepper cream sauce.
Served with a sauté of snow peas, spinach, and mushrooms with a spicy mango sauce then drizzled with a pomegranate glaze. Served on a bed of sweet potato dirty rice.
Filled with ricotta, mozzarella, and goat cheese and served with a roasted tomato and caper sauce. Topped with fried onions.
Served with sweet potato dirty rice and sautéed spinach then topped with Opelousas sauce. (Blackened oysters, shrimp and crabmeat in a lemon garlic butter sauce.)
A lighter approach to this traditional “Nawlins” favorite. A blend of spinach, red onions, asparagus, red peppers, yellow squash, zuchinni, and carrots served on a bed of sweet potato dirty rice.
10-oz. chicken breast stuffed with Andouille sausage and alligator
tenderloin, then topped with southern sweet potato and hot link ragu. Served with garlic mashed potatoes sauté spinach.
Jumbo shrimp, calamari, fresh fish, black mussels, butternut squash, and red-skinned potatoes in a rich shrimp broth.