Add a side Caesar or side House Salad to any entrée for $3.

Jambalaya Ya-Ya - $19
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.

Killer Shrimp Creole - $23
Jumbo prawns in a hearty vegetable Creole sauce served over sweet potato dirty rice and topped with an asparagus and lump crab relish.

Vegetable Ettoufée - $15
A lighter approach to this traditional “Nawlins” favorite. A blend of spinach, red onions, asparagus, red peppers, and carrots served on a bed of sweet potato dirty rice.
(Add shrimp or crawfish tail meat - $21)

Shrimp and Crawfish Ravioli - $19
Hand-made ravioli stuffed with Mascarpone cheese, shrimp, crawfish tail meat, spinach, and Shiitake mushrooms. Served with a Chipolte Beurre Blanc and spinach chiffonade.

Sweet Potato Crusted Catfish - $19
Served on a bed of steamed white rice and sautéed spinach drizzled with Beurre Rouge.

Macadamia Nut Crusted Mahi Mahi - $22
Served with a sauté of snow peas, spinach, and Shiitake mushrooms with a spicy mango sauce then drizzled with a pomegranate glaze. Served on a bed of sweet potato dirty rice.

Pan Sautéed Grouper - $26
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.)

ENTREES CONTINUED PAGE 2 >>