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New Orleans Hurricanes

CATEGORY ONE | 10.00

Made with light rum. Hold on to your hat!

CATERGORY TWO | 11.00

We add Gold Rum. We just passed Bourbon St.

CATEGORY THREE | 12.00

Throw in some dark rum. Everyone’s wet!

CATEGORY FOUR | 13.00

We add spiced rum. We’re not in Kansas anymore!

CATEGORY FIVE | 15.00

Top it off with 151. Catastrophic!!!!

POPPY’S VOODOO JUICE | 12.00 | Refill | 8.00

So strong it will cast a spell on you!!

Light rum, Malibu Coconut, Malibu Melon, & 151 mixed with pineapple juice

SOUTHERN COOLER | 13.00

Rum and Bols Blue Curacao blended together with a delicious lemonade.

THE BIG EASY | 13.00

Malibu coconut, Bols Blue Curacao, mixed with pineapple juice topped with a shot of 151.

CAJUN BLOODY MARY | 14.00

Absolut Pepper and finest call mix. Cajun salt rim, garnished with spicy beans, celery, and a boiled shrimp.

BACON BLOODY MARY | 15.00

Bakon Vodka, finest call mix, smoked bacon salt rim, garnished with a slice of bacon, bean, and celery.

THE FRENCH QUARTER | 13.00

Malibu coconut rum, vodka, bols peach schnapps mixed with orange juice & grenadine.

BOURBON STREET TEA | 13.00

Vodka, Rum, Bols Triple Sec, sweet & sour, with a splash of coke.

ROLLIN’ ON THE RIVER | 13.00

Malibu Coconut Rum, Skyy Strawberry Vodka, melon liquor, pineapple juice, & splash of grenadine.

FULL BAR AVAILABLE

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

VOODOO 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 | 10

GUMBO YAYA | 9

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 ETOUFEE | 24
Crawfish tails simmered in a spicy Cajun sauce; served over white rice

TASTE OF NEW ORLEANS | 28
Jambalaya, crawfish etouffee, 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

Half-Dozen | 14

Dozen | 20

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 | 26
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 heirloom potatoes | 10
** Add grilled shrimp | 10

From the Grill

MAKE IT A SURF & TURF | MARKET PRICE
Add fried or grilled shrimp to any steak or duck

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

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

DUCK LAFITTE
Seared duck breast topped with a raspberry glaze, served with creole risotto. Served with fresh asparagus
** 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

BANANA FOSTER CHEESECAKE | 8

STRAWBERRIES ROMANOFF | 8

NEW ORLEANS BREAD PUDDING | 7

KEY LIME PIE | 8

PEANUT BUTTER TORTE | 8

BANANA FOSTER BREAD PUDDING | 10