Signed in as:
Delicate Lobster, Crabmeat, and Shrimp folded into a blend of Monterey Jack cheese, Horseradish Havarti, onions, tomatoes, and seasonings. Served hot with grilled French bread | 20
Sushi Grade Tuna lightly coated with white and black Sesame seeds, and pan seared until just Rare. Sliced thin and served with dipping sauces | 20
Local Gulf Tuna, slow smoked and folded together with minced red onions, chopped Jalapenos, and spices. Served chilled with toasted French bread | 15
Old fashioned Salmon Cakes on a toasted English muffin topped with poached eggs, finished with Hollondaise sauce. Served with house-made Hashbrown Casserole. 2 per order. 18.
Fresh fillet of tasty Grouper, lightly floured and golden fried. Served over classic southern cheese grits made with Havarti cheese and smoked Cajun Andouille sausage. Side of sauteed fresh mixed vegetables. 24
A fluffy four egg omelet with tender shrimp, smoked Andouille sausage, Pepper Jack cheese, sauteed onions, and Creole seasonings. Side of Havarti Andouille Grits. 16.
A fluffy four egg omelet with lean smoked ham, Cheddar cheese, sauteed peppers and onions. Side of cool sour cream and house-made Pico de Gallo. Side of Havarti Andouille grits. 16.
A classic French Quarter pastry, lightly saoked in a creamy egg batter with Cinnamon, Nutmeg, sugar and extracts. Toasted until golden brown. offereed with rich Maple syrup and Cinnamon Honey butter. 13.
Three scrambled eggs, three strip of Apple Cider bacon, French toast, and a side of Havarti Andouille Grits. 15.
A classic fried doughnut famous in the Crescent City. Served dusted with powdered sugar. 3 per order. 7.
Fluffy beignets paired with crispy fried chicken breast, topped with maple syrup and powdered sugar. Served with Andouille Havarti cheese grits. 16
Fillet of Gulf Grouper grilled or blackened. Served over a bed of mixed greens with sliced Avocado, red onions, ripe tomatoes, shredded Pepper Jack cheese, boiled eggs, and house-made seasoned croutons. Choice of dressing. 26.5
Flavorful house-made chicken salad stuffed into two ripe Avocado halves, served over a bed if crisp lettuce with fresh seasonal fruit! 17.
Two scrambled eggs with a slice of thick cut toast. Served with butter and jelly on the side. 6.
Sliced Beignets lightly soaked in a creamy egg batter with Cinnamon, Nutmeg, sugar and extracts, Served toasted with butter and powdered sugar on top. 3 sliced per order. 6.
Tender boneless Duck, smoked Cajun Andouille sausage, smoked pork tasso, all combined in a dark roux gumbo to make this Louisiana delicacy. Cup 7. / Bowl 18.
A rich seafood stock dark roux gumbo with shrimp, Louisiana crawfish tails, and tender scallops. Cup 6.75 / 16.75
A rich roux based gumbo with tender chi ken breast meat, chicken thigh meat, smoked Cajun Andouille sausage. Cup 5.5 / Bowl 14.25
Italian in origin, we make ours with Gambino's bread., lean ham, Mortadella with Pistachios, Genoa Salami, Swiss cheese, and house-made olive salad. Oven baked. Choice of one side. Half 16 | Whole 22
Fillet of Gulf grouper offered grilled, blackened, or fried. Served on a toasted Brioche roll with lettuce and onions. Offered with house-made Remoulade sauce and choice of one side | 26.5
A half pound of choice grass fed Angus beef, grilled to order. Served on a toasted Brioche roll with lettuce, sliced onions, Cheddar cheese, thick-cut Apple Cider bacon, and pickle slices. Choice of one side | 14.5
Delicate Lobster, Shrimp, and lump Crabmeat folded into a blend of Pepper Jack cheese, Horseradish Havarti, onions, tomatoes, and seasonings. Served hot with grilled French bread. 19.
Large shrimp lightly floured and golden fried. Tossed in our sweet and spicy Hurricane sauce. Served with Ranch dressing for dipping | 13
Flavorful Yellow Fin Tuna char-grilled and folded together with hot pepper relish, mayonnaise, and spices. Served chilled with toasted house baked French bread | 14
Large Shrimp lightly floured and fried until crispy golden brown. Tossed in our spicy Zydeco aioli. Cool Ranch for dipping | 13.
Offered every Sunday Brunch, as well every lunch from 11am until 3pm, Enjoy chilled champagne with assorted fruit juices. 16.
(Requires a $10 food purchase)
Made with our house-blended Bloody mix! Shaken with vodka and garnished with fresh celery, pickeled okra and green bean, and an over-side green olive. 10.5
Stop in for Lunch, Happy Hour, or Dinner during the month of October, purchase an unlimited amount of $100 Gift Cards, and receive a $15 Gift Certificate with your purchase of each $100 Gift Card Purchased!
(Gift Certificate not redeemable until November 1st)