Add a side Caesar or side House
Salad to any entrée for $3.
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
Jumbo prawns in a hearty vegetable Creole sauce
served over sweet potato dirty rice and topped with an asparagus
and lump crab relish.
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.
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
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
Served on a bed of steamed white rice and sautéed
spinach drizzled with Beurre Rouge.
Macadamia Nut Crusted Mahi Mahi
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.
A blackened farm-raised catfish filet, served with our own "Hee-Haw Slaw," yellow corn tortillas, homemade cilantro guacamole. and a side of "Voodoo Fondue."
Blackened mahi mahi or blackened snapper - $21
ENTREES CONTINUED PAGE