Dinner Menu

    • Appetizers

    • Alligator Bites

      9 (1/2 dozen), 16 (1 dozen)

      Alligator & Cajun stuffing, breaded with Japanese panko bread crumbs, deep fried served with a red pepper coulis sauce.

    • Crawfish Bites

      9 (1/2 dozen), 16 (One dozen)

      Crawfish & Cajun stuffing, breaded, deep fried & served with our spicy Maison sauce.

    • Chicken Wings

      10 (1/2 dozen), 18 (1 dozen)

      Battered in our house seasoning recipe and deep fried to perfection, tossed in wing sauce & served with ranch or blue cheese dressing.

    • Red Beans & Rice

      5 | 10
    • Gumbo

      6 | 12

      Cup or bowl

    • The Chef's Trio

      14

      Three (3) of each: Gator & Crawfish bites served with a cup of Gumbo or Jambalaya.

    • Jambalaya

      6 | 12

      Cup or Bowl

    • Cajun Mac & Cheese

      6 | 12

      Cup or Bowl

    • Salads

    • House Salad

      9

      Mixed greens, tomato, cucumber, carrot, mozzarella cheese & croutons.

    • Apple & Pecan Salad

      13

      Fresh apples, Cajun spiced pecans, dried cranberries and bleu cheese over mixed greens tossed in balsamic vinaigrette.

    • Chicken Caesar

      13

      Grilled chicken breast, romaine lettuce, garlic croutons, parmesan cheese & caesar dressing.

    • Sandwiches

    • Cochon de Lait Poboy

      14

      Cajun style slow roasted pulled pork dressed with cole slaw and drizzled with Barbeque sauce. Served with fries.

    • Chicken Banh Mi

      14

      Traditional Vietnamese Po-Boy with marinated grilled chicken, pickled vegetables & green aioli.

    • Hamburger Sliders

      13

      Three sliders on brioche buns, dressed with lettuce, tomatoes, pickles and Maison Sauce. Served with fries.

    • Portobella Press

      14

      Grilled portabella mushrooms stuffed with goat cheese, roasted red peppers, mixed greens topped with basil pesto on a bun.

    • Entrees

    • Crawfish Etoufeé

      19

      Fresh crawfish tails stewed in a dark roux in creole seasonings. Served over white rice.

    • Pork Chop Creole

      18

      10oz. Pork Chop grilled to perfection in a bourbon honey glaze served with sweet potato fries & vegetables du jour.

    • Penne Primavera

      13, add Chicken - $2, add Shrimp - $3

      Seasonal vegetables sauteed in a Creole garlic and butter sauce served with toast points.

    • Southern Duck

      22

      Slow roasted duck quarter, partially deboned covered with a pepper jelly glaze. Served with homemade andouille cornbread dressing and southern greens.

    • Shrimp & Grits

      18

      Louisiana Shrimp with creamy grits and andouille sausage in an Abita Amber shrimp sauce.