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

Pan Sautéed Grouper - $23
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.)

Blackened Snapper - $17
Served on a bed of fireroasted wild and red rice blend with a saut6 spinach and shiitake mushrooms. Topped, with a roasted red pepper cream sauce.

The Blackened Rib Eye - $28
A massive 18 oz. rib eye, served with garlic mashed potatoes and our vegetable medley. (Stuffed with Crawfish - $32)

Ragin’ Cajun Pasta - $18
Shrimp, chicken, and Andouille sausage tossed with fresh mushrooms and tomatoes in a spicy cream sauce with spaghetti pasta.

Norwegian Salmon Strudel - $23
Delicate Norwegian salmon, Brie cheese, spinach, and crawfish tail meat wrapped in phyllo dough then baked golden brown. Served with a side of red pepper, asparagus, corn, and lump crab relish. Finished with a chardonnay cream sauce.

Bouillabaisse - $22
Jumbo prawns, calamari, fresh fish, green lip mussels, butternut squash, and red-skinned potatoes in a rich shrimp broth.

Nawlins' Seafood Pasta - $21
Jumbo prawns, crawfish tailmeat, calamari and green lip mussels. Tossed with Shiitake mushrooms, tomatoes, asparagus, and spinach in a spicy arrabbiata sauce with Radiatori Pasta.

BACK TO ENTREES PAGE 1 >>