Shrimp Bourbon Street
A dozen shrimp rolled in flour and flash-fried; served with an orange marmalade and .horseradish dipping sauce.

Catfish “Fingers”
Fried cornmeal battered catfish strips, served with a mild jalapeno tartar sauce.

Oysters en Brochette
Oysters wrapped in bacon, rolled in flour, and flash-fried. Served with a house-made Remoulade sauce.

Chicken Creola Pasta
A great variation on a New Orleans classic of sautéed chicken in a light Creole tomato sauce with peas and mushrooms tossed with rotelli pasta and topped with parmesan cheese.

Blackened Catfish

Chicken Clemenceau

Trout St. Charles

Boiled Crawfish (the season is February until June)