Menu

Starters

GATOR BITES | 9

HUSH PUPPIES | 7

FRIED PICKLES | 8

CRAB CAKE NAPOLEON | 14

CAJUN CALAMARI | 10

JAMBALAYA | 8

RED BEANS & RICE | 7

CRAB STUFFED MUSHROOMS | 9

FIRECRACKER SHRIMP | 14

THE COOKERY TRIO | 18
Shrimp Remoulade, Crab Maison & Crab Stuffed Mushrooms

OYSTER ROCKEFELLER | 16

OYSTER BIENVILLE | 16

Salads

WEDGE | 10
Crisp cool wedge of iceberg lettuce with grape tomatoes, topped with maytag blue cheese crumbles & bacon crumbles, served with blue cheese dressing

HOUSE | 10
Spring Mix with tossed with roasted pecans in creole mustard vinaigrette; topped with blue cheese crumbles
** Add fried shrimp | 14
** Add grilled chicken | 13

CAESAR | 11
Crisp romaine, tossed with Caesar dressing & croutons, topped with shredded parmesan cheese
** Add fried chicken | 14
** Add fried shrimp | 16
** Add fried oysters | 19

SEAFOOD | 24
Shrimp, crabmeat, crawfish tails, crispy mixed greens & tomatoes tossed in a citrus vinaigrette

Gumbo

CREOLE SEAFOOD | 11

GUMBO YAYA | 10

Creole Favorites

JAMBALAYA | 18
A Louisiana tradition with chicken & sausage smothered with Cajun spices & rice

VEGETARIAN JAMBALAYA OR PASTA | 23
A medley of fresh garden veggies smothered with Cajun spices and rice or tossed with pasta

CREOLE RED BEANS & RICE | 17
Creamy red beans seasoned with andouille sausage and simmered to perfection; served with grilled andouille sausage

SHRIMP CREOLE | 24
Savory creole sauce of tomatoes, seasoned with Louisiana spices & fresh gulf shrimp; served over white rice

CATFISH DECATUR | 25
Crispy fried catfish served with jambalaya

SHRIMP & GRITS | 26
Gulf shrimp sautéed with andouille sausage, the holy trinity and smothered in a New Orleans style barbeque sauce, served over grits

CREOLE PASTA | 28
Holy Trinity, chicken, shrimp & sausage smothered in a thick creole sauce tossed with penne pasta

CRAWFISH ÉTOUFÉE | 24
Crawfish tails simmered in a spicy Cajun sauce, served over white rice

TASTE OF NEW ORLEANS | 28
Jambalaya, crawfish étouffée, shrimp creole & red beans & rice

Oysters

There may be a risk associated with consuming raw shellfish as in the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, or thyroid or have other immune disorders, you should eat these fully cooked.

CHAR-GRILLED OYSTERS
Half-Dozen | 14
Dozen | 22

OYSTERS ON THE HALF SHELL
Half-Dozen | 10
Dozen | 17

Cookery Traditions

CRAB CAKE NAPOLEON | 26
Five masterful layers baked to perfection topped with a dill beurre blanc sauce

SHRIMP OR OYSTER FRA DIAVOLO | 28
Sautéed shrimp or oysters served over linguine pasta in a spicy tomato creole sauce

GRILLADES & GRITS | 28
Slow roasted pork shoulder smothered in a savory creole sauce served over stone ground wild mushroom grit cakes

PASTA ORLEANS | 28
Sautéed shrimp served over fettucine, spinach & grape tomatoes in a creole mushroom sauce

REDFISH ALMONDINE | 32
Almond crusted batter, fried & topped with a creole mineure, served with creole green beans and heirloom potatoes

REDFISH COURTBOUILLION | 28
Redfish smothered in a rich creole sauce served with rice

REDFISH PONCHARTRAIN | 37
Pan seared and topped with sautéed jumbo lump crab meat with a delicious herb hollandaise, accompanied with creole green beans & heirloom potatoes

PECAN CRUSTED REDFISH | 32
Pecan crusted batter, fried & topped with a creole mineure sauce, served with creole green beans & heirloom potatoes

BLACKENED REDFISH | 30
Pan seared redfish topped with a dill buere blanc sauce, served with creole green beans
** Add grilled shrimp | 10

From the Grill

COURTYARD TOURNEDOS | 40
Pan seared filet medallions and grilled shrimp, creole bordelaise sauce, grilled French bread, baby green beans.

CHICKEN PONTALBA | 28
Sauteed Chicken breast with marchond du vin and hollandaise, served with heirloom potatoes

14 OZ ANGUS 1855 NY STRIP | 37
Topped with a veal demi. Served with green beans & heirloom potatoes

8 OZ PRIME FILET MIGNON | 40
Topped with a veal demi. Served with green beans & heirloom potatoes

ROAST DUCKLING TOULOUSE | 32
Served with raspberry glaze, green beans, and heirloom potatoes
** Add jumbo lump crab meat $10

Crown Jewels of the Sea

SEAFOOD TOWER | 48
Crab maison, shrimp remoulade, shrimp cocktail, oysters on the half shell, clams & mussels. All served chilled. No substitutions

Boiled Seafood
Served with boiled potatoes, corn on the cob & Cajun sausage

GULF SHRIMP | 30

SNOW CRAB CLUSTERS | 32

BOURBON STREET COMBO | 35
A combination of Gulf Shrimp and Snow Crab clusters.

Fried Seafood
Served with heirloom potatoes & hush puppies

BAYOU CATFISH PLATE | 21

LOUISIANA OYSTER PLATE | 24

GULF SHRIMP PLATE | 24

SHRIMP & CATFISH PLATE | 24

COMBEAUX PLATTER | 32

Finishing Touch

BANANAS FOSTER CHEESECAKE | 10

NEW ORLEANS BREAD PUDDING | 8

KEY LIME PIE | 10

PEANUT BUTTER TORTE | 10

BANANAS FOSTER BREAD PUDDING | 12