Add a side Caesar or side House
Salad to any entrée for $3.
Pan Sautéed Grouper
Served with sweet potato dirty rice and sautéed
spinach then topped with Opelousas sauce. (Blackened oysters, shrimp
and crabmeat in a lemon garlic butter sauce.)
Served on a bed of fireroasted wild and red rice blend with a saut6 spinach and shiitake mushrooms. Topped, with a roasted red pepper cream sauce.
The Blackened Rib Eye
A massive 18 oz. rib eye, served with garlic
mashed potatoes and our vegetable medley. (Stuffed with
Crawfish - $32)
Ragin’ Cajun Pasta
Shrimp, chicken, and Andouille sausage tossed
with fresh mushrooms and tomatoes in a spicy cream sauce with spaghetti
Norwegian Salmon Strudel
Delicate Norwegian salmon, Brie cheese, spinach,
and crawfish tail meat wrapped in phyllo dough then baked golden
brown. Served with a side of red pepper, asparagus, corn, and lump
crab relish. Finished with a chardonnay cream sauce.
Jumbo prawns, calamari, fresh fish, green lip
mussels, butternut squash, and red-skinned potatoes in a rich shrimp
Nawlins' Seafood Pasta
Jumbo prawns, crawfish tailmeat, calamari and
green lip mussels. Tossed with Shiitake mushrooms, tomatoes, asparagus,
and spinach in a spicy arrabbiata sauce with Radiatori Pasta.
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