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Three Course Specialty Dinners

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All menu items are individually priced.

ks, coffee, and iced teas. 

Prices subject to 6.5% tax and 22% gratuity.

(Final bill determined by Entrees ordered.)



FIRST COURSE SELECTION

(Host chooses 2, the guest chooses 1)


House green salad with choice of dressing

 Small Caesar Salad with homemade croutons

 Crawfish & Shrimp Gumbo

 Chicken & Sausage Gumbo


ENTREE SELECTIONS

(Host chooses 4, the guest chooses 1)


Beef Tenderloin & Shrimp 45.

A 4oz. Beef tenderloin bacon wrapped, lightly seasoned and grilled to the temperature of choice. Paired with eight large shrimp lightly golden fried. Side of pan roasted Fingerling Potatoes. 


BBQ Shrimp Pasta 

Shell-less Gulf Shrimp, sauteed in a rich butter sauce with Louisiana hot sauce, Garlic,   Rosemary, Oregano, onions, Worchestershire sauce, Lemon juice and more! Finished with   a touch Heavy Cream and tossed with pasta. Grilled French bread. 


New Orleans Shrimp Creole 45.

Large tender gulf shrimp smothered in a spicy sweet Creole tomato based sauce with onion, green peppers and garlic. Served with white rice and hushpuppies.


Chicken Ecrevisse 47.

A tender boneless chicken breast pan blackened with our homemade Blackening seasoning. Topped with flavorful crawfish tails sautéed with onions, garlic and Creole seasoning. Served with a choice of one side item.


Blackened Chicken Pasta Alfredo  45.

A tender boneless chicken breast pan blackened with our homemade Blackening seasoning. Served over a bed of rich and creamy pasta Alfredo.


Fillet of Mahi Mahi 50.

Offered blackened, grilled, oven baked or fried. Comes with our homemade Creole tartar sauce. Served with a choice of one side item.


Fillet of Gulf Grouper 59. 

Offered blackened, grilled, oven baked or fried. Served with a choice of one side item.


Shrimp Etouffee 46.

Tender gulf shrimp smothered down in a buttery sauce with onions, green peppers, celery, garlic, Creole seasoning and chopped green onions. Served with steaming white rice and grilled French bread.


Mahi Mahi & Shrimp Combo 52.

Fillet Mahi Mahi and four large shrimp, lightly floured and fried until golden brown. Served with thick-cut natural fries, cole slaw and a hushpuppie. Sauces for dipping.


Grilled 12oz. “Choice” Ribeye 56.

Lightly seasoned and grilled to the temperature of choice. Choice of one side item.


Grilled 8oz. Bacon Wrapped Beef Filet 57.

Choice center cut, lightly seasoned and grilled to the temperature of choice. Served with Béarnaise sauce. Choice of one side item.


Bacon Wrapped Filet & Lump Crabmeat 67.

An 8oz. Hand wrapped beef tenderloin filet, lightly seasoned and grilled to the temperature of choice. Topped with sautéed lump crabmeat and finished with homemade Béarnaise sauce. Choice of one side item.


Shrimp Alfredo Pasta 47.

Large Gulf shrimp simmered in a rich Alfredo sauce with onions, peppers and garlic. Tossed with pasta. Served with grilled French bread.


Golden Fried Gulf Shrimp 47.

Gulf shrimp lightly floured and fried to a golden brown. Served with crinkle cut fries, cole slaw, a hushpuppie, and dipping sauces.


Blackened Chicken Creole Pasta 46.

A tender chicken breast pan blackened, sliced thin and simmered in our Creole sauce with Andouille sausage. Tossed with pasta and served with grilled French bread.


Grilled Shrimp & Grits  47.

Large shrimp lightly seasoned and grilled. Served on a bed of Andouille cheese grits. Comes with sautéed fresh vegetables on the side.


Homemade Salmon Cakes 49.5

Fresh oven poached Salmon folded together with onions, garlic, eggs, seasonings, and green pep pers. Lightly floured  and pan sautéed until light golden brown. Served with a dill cucumber sauce and a choice of one side item.


Pasta Alfredo with Scallops 50.

Tender scallops simmered in a creamy Alfredo sauce and tossed with pasta. Grilled French bread on the side.


Crawfish & Andouille Pasta 55.

Tasty Crawfish tails and spicy Andouille sausage simmered in heavy cream with Parmesan cheese, garlic, green peppers and garlic. Tossed with pasta and served with grilled French bread.


Crawfish Half & Half 57.

The best of both worlds Crawfish Etouffee and fried Crawfish tails. Served with steaming white rice and hushpuppies.


Grouper over “Dirty Rice”. 56.

Grilled or blackened. An 8oz. fillet of Gulf Grouper, served over Louisiana “Dirty Rice”.


Grilled 8oz. Tuna Steak 47.

Sushi grade tuna offered grilled or blackened. Comes with dipping sauces. Served with a choice of one side item.


Homemade Crab Cakes 54.

Served with Remoulade sauce and a choice of one side item.


Crawfish and Shrimp Alfredo Pasta 54.

 With green peppers, yellow onions, fresh garlic.


Gulf Redfish fillet 54.

Offered grilled, blackened or oven baked. Comes with a choice of one side item.


Chicken Florentine 46.

A tender chicken breast lightly seasoned and grilled. Served over a bed of sautéed fresh spinach. Topped with a creamed spinach sauce and grated Parmesan cheese.


Redfish Lafayette 62.

Fillet of Redfish lightly dusted and pan sautéed, served over steamed asparagus and topped with sautéed Crawfish tails and homemade hollandaise sauce.


  

DESSERT COURSE

(Host chooses 2, the Guest chooses 1)


Warm South Louisiana Breadpudding with a Bourbon butter sauce.

A signature house specialty dating back four generations of Cajun culture.


Tangy Citrus Key Lime Pie

 Tart and sweet at the same time. Made In-House.


BTYM Chocolate Cake

Better Than Your Mom’s! A rich triple layer cake with dark chocolate custard between layers.


New York Style Cheesecake

With a triple berry sauce.


Homemade Strawberry Shortcake

A homemade shortbread filled with fresh strawberries and whipped cream.


Warm Peach Cobbler

A Southern favorite! With vanilla Ice Cream.



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