Appetizers

• Shrimp Cocktail- prepared with Zatarain's Shrimp Boil

• Mushrooms Caps stuffed with Crabmeat

• Fire Roasted Cajun Sausage with Creole mustard

• Sautéed Mushrooms

• Cajun Caribbean Chicken Tenders

• Deep Fried Crawfish Tails

   

  Soups   New Orleans French Onion soup Louisiana Home-Style Gumbo Roasted Creole Corn Chowder

Salads

Our salads are prepared with a variety of field greens, garnishes, and choice of dressing.

• Field Green Garden Salad

• Caesar Salad with a skewer of deep fried mushrooms

• Crumbled Bleu Cheese salad

• French Quarter "Lagniappe" Salad served with Louisiana Crawfish
   

  House Specialty
   

• Spinach Salad served with a Louisiana-Style hot bacon dressing

   

  Entrees

   

  • Filet of Imported Canadian Angus - 8oz - served on a bed of red onion marmalade.

  • Canadian Angus Ribeye - 16oz - some of the world's finest beef.

  • Pepper crusted Pork Tenderloin in Madeira wine sauce

  • Orleans Stuffed Breast of Chicken - spinach/mushroom stuffing, topped with blue cheese sauce.

  • Grilled Monterey Chicken Breast - south of the border treat with a Creole flair.

  • Frog Legs - glazed with a Cajun marinade, fried to a golden brown

  • Deep fried hand battered Butterfly Shrimp

  • Shrimp Miguel - sautéed in a garlic butter wine sauce, over pasta.

  • Stuffed Shrimp - South Louisiana recipe with 100% Crabmeat

  • French Quarter Seafood Platter of the house Seafood Specialties

    • - 2 Butterfly Shrimp

    • - 1 Frog Leg

    • - 1 Catfish strips

    • - 2 Stuffed Shrimp

    • - Fried Crawfish Tails

  • Crabmeat Au Gratin - whole white crabmeat seasoned and covered with cheese.

  • Stuffed Broiled Red Snapper

  • Blackened Red Snapper or Filet of Catfish - served with a Creole mustard cream sauce

  • Lobster Tail - prepared Cajun-Style

  • Fire Roasted Vegetable Pasta

    
    Louisiana Traditional Entrees

     

  • Crawfish Etoufee - meaning "smothered" - tender crawfish tail meat smothered in a traditional Louisiana flavored tomato based sauce, served over a bed of rice.

  • Jambalaya - an original Creole Rice recipe - boneless chunks of chicken and smoked sausage, baked with rice, tomatoes, and vegetables in a special blend of seasonings.

  • Louisiana home style Gumbo - a thick hearty stew-like soup prepared with the Chef's own special roux, chicken, smoked sausage and okra, served on a bed of rice.

  • Cajun Red Beans, Rice and Sausage -  just what it is - no Louisiana kitchen is ever without it. Simmered with fresh aromatic herbs and spices, then ladled over a bed of rice and topped with grilled smoked sausage.

  • Southern Style Chicken-Fried Steak - served with homemade gravy and hashbrowns.
     
     

    Po' Boys

  • Served with Curly Q fries and Garnish - Cheese, bacon, mushrooms, jalapenos available upon request.

  • Chicken Fried Steak

  • Charbroiled Cajun Sausage

  • Fried Shrimp

  • Fried Catfish

  • Cajun Burger

    
     

    Side Dishes   Hand battered Onion Rings Curly Q Fries   Deserts   Margarita Cheesecake Key Lime Pie Hot Double fudge brownie w/ice cream Ice Cream