Starters Boudreaux's Sausage Platter 11 Grilled Sausages Including

Total Page：16

File Type：pdf, Size：1020Kb

Starters Boudreaux's Sausage Platter 11 Grilled Sausages including Boudin, Crawfish, Andouille, and Alligator with sweet BBQ and Orange Mustard dipping sauces. Jumbo Lump Crabcakes 15 Jumbo Lump Crabmeat with vegetables, spices, and herbs drizzled with Lemon Butter. Coconut Shrimp 9 Abita beer battered Jumbo Gulf Shrimp coated in Coconut Flakes and served with an Orange Mustard Sauce Crawfish Maque Choux Fritters 10 Seasoned Crawfish, Fire-roasted Corn, and Tomato grilled fritters Drizzled with Remoulade Sauce Mama K's Crab & Shrimp Dip 12 Warm Seafood Cream Cheese Dip served with fresh Croustinis. One of the best dips you will ever taste!! Soup du Jour 5 / 8 Broussard's Seafood Gumbo 5.5 / 9 Salads B's Favorite 6 Mixed Organic greens, dried Cranberries, toasted Pine nuts, and Tomato with Balsamic Vinaigrette. The Wedge 6 Crisp Iceberg lettuce wedge with Maytag Bleu Cheese dressing, Bacon, Egg, and Tomato. Strawberry Fields 7 Baby Spinach, Pecans, Goat cheese, and Red Onion with Pontchatoula Strawberry Vinaigrette Entrees Chef's Cheesecake du Jour 21 Chef's inspiration of Savory Cheesecake created with fresh and seasonal ingredients. Served warm with grilled French Bread and choice of side. BIZ's Rib-Eye 32 Marinated 14oz. Rib-Eye cast iron skillet blackened, topped with Louisiana Jumbo Shrimp Bordelaise. Served with Andouille Jambalaya. Bauvais Pork 21 Grilled Pork Tenderloin with roasted garlic demi-glace and Caramelized Apple. Served with Sweet Potatoes and Collard Greens. Filet Rockefeller 34 Twin 4oz. Bacon wrapped Petit Filets, flash fried Louisiana Oysters, Creamed Spinach, and Spiced Hollandaise Sauce. Served with Lyonaisse Potatoes with Mushrooms. Pine Nut-Crusted Salmon 22 Grilled Salmon with a Pine Nut crust and drizzled with Lemon & Caper butter. Served with spinach sauté and Herb roasted Tomatoes Duck & Andouille 27 Boneless Duck breast stuffed with an Andouille Sausage Stuffing, finished with a Steen's Creole Mustard Glaze. Served with Sweet Potatoes and Collard Greens. Tchefuncte Chicken 18 Blackened Chicken Breast stuffed with an Oyster & Crawfish dressing, served with Jambalaya Rissotto. Veal Creole 23 Paneed Baby White Veal, Crawfish Creole sauce, Jambalaya Rissotto Trout Pecan 21 Skillet fried Pecan -Crusted Speckled Trout drizzled with seasoned Meuniere Butter and Lemon.Served with Sweet Potatoes and Collard Greens Redfish Pontchartrain 25 Grilled Louisiana Redfish topped with Jumbo Lump Crabmeat in Lemon Butter. Served atop Spinach & Artichoke Sauté. Desserts Chef Chelsea Sikes' homemade dessert inspirations Cheesecakes Crème Brulees Bread Puddings ...and more! .

Copy Link

Recommended publications

Lunch Express All Plates Are $12 and Include 2 Sides. Main Dishes Sides
Lunch Express All Plates are $12 and include 2 sides. Pick any Main Dish, or a Daily Special along with two sides, unless otherwise stated. Delivered to your table fast, so you can get back to work or play in a hurry. Main Dishes Cuban BBQ Pork Fried Catfish Beef Grillades Fried or Broiled Shrimp Steak Palomino Grilled “Mojo” Chicken Breast Chicken Etouffée Shrimp Creole & White Rice (w/1 side) Shrimp & Grits (with 1 side) Sides Black Beans & Coconut Rice Broccoli Slaw White Rice Sidewinder Fries Coconut Rice Corn Maque Choux Southern Greens Garlic Mashed Potatoes Fried Plantain Chips Smothered Squash Cheese Grits Daily Specials MONDAY Smothered Chicken Stuffed Bell Peppers Half a chicken smothered in a rich dark southern gravy. Seasoned ground beef, pork and rice tucked in roasted bell peppers topped with Creole sauce. TUESDAY Round Steak Stuffed Eggplant Slowly cooked down with the holy trinity in a rich, Ground beef, ground pork, Gulf shrimp and rice stuffed eggplant dark roux onion gravy. with Creole sauce. WEDNESDAY Smothered Pork Chops Creole Beef Daube Two slow braised chops in delta-style onion gravy. Marinated pot roast, slow roasted to tender perfection in red Creole gravy. THURSDAY Liver and Onions Lechón a la Cubana Sautéed calf liver just like at Grandma’s house. Slow roasted pork marinated in sour orange and Cuban spices. FRIDAY Fried Flounder Filets Shrimp Etouffée Local flounder, perfectly flash fried. A Creole classic, shrimp smothered in a richly seasoned tomato gravy. *The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition.
[Show full text]
Restaurant Week August , 
GREAT SOUTHERN RESTAURANTS RESTAURANT WEEK AUGUST , APPETIZER CHOICE OF Chilled Sweet Corn and Blue Crab Soup Velvety purée of fresh roasted corn, Vidalia onion, fire-roasted poblano pepper, buttermilk, and sweet cream topped with sous-vide buttered corn, local blue crab, and crispy prosciutto Grilled Watermelon Salad Chargrilled watermelon and brined feta cheese drizzled with balsamic reduction served over a salad of arugula, cucumber, shaved red onion, and toasted sunflower seeds tossed in a cucumber-mint vinaigrette Quail and Waes Buttermilk fried bacon-wrapped quail lollipop and aged cheddar-cornmeal wae served with sautéed collard ribbons and finished with a Steen's cane syrup and bourbon glaze ENTRÉE CHOICE OF Blackened Amberjack Maque Choux Powerfully seasoned and seared fillet of Gulf amberjack served over smoked Gouda grits with crawfish tails, fresh roasted corn, tomatoes, okra, and spinach in a Cajun dark roux sauce, finished with white wine-lemon butter Grillades and Rice Grits Tenderized top round steaks braised in a white wine-tomato gravy, served over a bed of creamy pepper jack rice middlins and topped with an over easy fried egg Half-Chicken Fricassee Half a slow-roasted chicken simmered in a dry vermouth and portobello mushroom gravy with fresh thyme; served over grilled scallion basmati rice DESSERT CHOICE OF Triple Chocolate Cheesecake Oreo cookie crust with three dierent layers of chocolate Key Lime Pie Florida’s ocial state pie; ours is naturally yellow Vanilla Bean Crème Brûlée A rich vanilla-bean-infused custard with
[Show full text]
Jacques-Imo's / Crabby Jack's Catering Menu
Jacques-Imo’s / Crabby Jack’s Catering Menu www.Jacquesimos.com 8324 Oak St, New Orleans, LA 70118 Ordering Information We request 1 week to 48-hours notice for all Catering requests. Prices are subject to change. For more information, call 504-861-0886 press 4 or send an email to: [email protected] BAKED BRIE CANAPÉS (V) / $2.50 Appetizers (25pc minimum) mini phyllo cups with baked brie, pear, honey, and pecans GOAT CHEESE STUFFED MUSHROOMS BOUDIN BALLS / $1.75 “best stop” boudin balls breaded and fried with a creole mustard sauce (V) / $2.00 button mushrooms stuffed with herbed goat cheese SHRIMP & ALLIGATOR BOURBON & SAUSAGE STUFFED CHEESECAKE / $90 / $160 MUSHROOMS / $1.75 savory cheesecake of cream cheese and smoked gouda cheese, with button mushrooms stuffed with beef, pork and cajun seasonings onions, tri-color peppers, shrimp and alligator sausage, set in a breadcrumb-parmesan crust & served with a cheesecake sauce MINI CRAB CAKES / $2.50 (tomatoes, basil and creole mustard) made with Louisiana crabmeat, served with homemade remoulade sauce CHARBROILED OYSTERS (GF) / $MP CRABMEAT RAVIGOTE (GF)/ $2.50 oysters grilled with butter, garlic, parmesan cheese, and parsley New Orleans style ravigote crab salad served on top of artichoke OYSTER SHOOTERS (GF)/ $2.00 heart shot of homemade bloody mary mix with a raw oyster DEVILED EGGS (V, GF) (50pcs/100pcs) / SHRIMP COCKTAIL (GF-not sauce) / $3.00 $35/ $65 peeled and chilled Louisiana gulf shrimp served with cocktail sauce traditional deviled eggs (ask about our topping options)
[Show full text]
Southern Bourbon Bistro Purple Poulet
PURPLE POULET SOUTHERN BOURBON BISTRO "THE BIRD" "Claim to Fame" - Fried Chicken Dinner 16 Four Pieces, Green Beans, Buttermilk-Bacon Whipped Potatoes, Black Pepper Gravy Fricassee of, "Bird, In a Nest", 16 Fried Chicken and Waffle 17 Root Veggies, Buttermilk-Bacon Whipped Half Chicken, Sweet Potato-Bacon-Cornbread Potatoes Waffle, Pecan Butter, Maple-Bourbon Syrup KY Coq Au Vin - Drunkin' Bird 18 "Funky" Pecan Purple Chicken 18 Bourbon Brined Breast, Red Wine-Bacon-Gravy, Berry Brine and Demi, Allouette-Ham Stuffing, Mushrooms, Creole Grits Bourbon Mashed Sweet Potatoes CHEF Z's SOUTHERN SUPPER Z's Uptown Hot Brown 15 "Swanky" Shrimp -n- Grits 20 Biscuit, Turkey, Country Ham, Parmesan, Mornay, Bourbon-Cream Pan Gravy, Andouille, Bacon Debris, Bacon, Fried Green Tomato Red-Eye Ganache Bourbon Fried Catfish 22 Cola-BBQ Pulled Pork 16 Crawfish-Corn-Dijonnaise Maque Choux, Creole Grits, Creamy Mac-n-Cheese, Collards, Cornbread, Jalapeno- Tabasco Aioli Peach Slaw Voodoo Salmon w/ Saffron Purloo 24 Southern Steak Frites 32 Cajun Seared and Sweet-Chili Glaze, Shellfish, Tasso, Spice Rubbed Ribeye, Bleu Cheese-Bacon-Bourbon Creamed Rice, Spiced Tomato Broth Butter, Fries, Asparagus Farmers Market MKT Paneed Veal Pappardelle 24 Fresh, Seasonal, Vegetarian, Down South Flavors w/ an Scallopini, Marsala, Demi, Country Ham, Mushroom, Up-Town Attitude Basil, Parmesan PO BOY'S Fried Shrimp, Oyster or Catfish 12 Celebrate the Pig 12 Blackened Green Tomato, Lettuce, Pulled Pork, Country Ham, Bacon, BBQ Sauce, Lettuce, Pickled Onion, Swamp Sauce Pickled
[Show full text]
10:00Am-2:00Pm Sundays Closed Pick up Location 535 S. Clark St
Party Platters- Available with 24 hour notice Entrées- Available with 24 hour notice Brie En Croute (V)…………………………..………………………...…25-30 serving-$85 Shrimp and Grits………………………………...……………………….serves 18-20- $95 Baked Brie, Pecan Praline Filling in Puff Pastry, Toasted Breads Gulf Shrimp, Peppers, Onions, Garlic and Smoked Tomato, Served with Creamy Grits. 6 ounce serving portions Artisan Cheeses (V)…………………………………..………...……...25-30 serving- $135 Chicken and Shrimp…………………………………...………………...serves 18-20- $80 Chef’s Selection of Artisan Cheeses with Fruit Chutney, Toasted Breads Grilled Marinated Chicken Breast, Topped with Jumbo Grilled Gulf Shrimp, Fresh Spinach & Tomato Garlic Lemon Butter. 6 ounce serving portions Caprese Skewers (V)……………………………………..……...………….50 pieces- $63 Cherry Tomatoes, Basil Leaves, Mozzarella, Kalamata Olives Stewed Chicken and Mushroom…………………………….….………..6-8 serving- $45 Homemade Artichoke Balls (V)……………………………………………50 pieces- $42 Includes Rice Italian Crumbs, Romano Cheese Chicken Enchilada Casserole………………………..………….……...Half- $45, Full- $85 Assorted Deviled Eggs…………………………………………...…………50 pieces- $50 Pimento Cheese, Traditional & Seasonal Jambalaya with Chicken and Sausage…………………………….…..Half- $45, Full- $85 Caribbean Chicken………………………………………….....……….18-20 serving- $65 Jambalaya with Chicken, Sausage and Shrimp………………..….…..Half- $55, Full- $95 4 ounce serving of Marinated Chicken, Grilled Pineapple, Spicy Peanut Sauce Hot Roast Beef Debris……………………………………………………...…………..$75 Smoked Salmon………………………………………………..……...25-30 serving- $150
[Show full text]
Lunch Buffet Options
Lunch Buffet Options Acadiana ........................................................................................................................$19.95 per Person Chicken and Sausage Jambalaya Bronzed Redfish topped with Creamed Spinach Blackened Chicken Breast with Ro-tel© Cream Sauce Red Beans and Rice or Twice Baked Potato Casserole Corn Maque Choux or Creamed Spinach Bread Pudding with Whiskey Sauce Favorite...........................................................................................................................$15.95 per Person Lightly Blackened Chicken Breast topped with Shrimp Etouffée Seasoned Ground Beef Patty topped with Mushrooms and Swiss Cheese Roasted Corn and Sweet Pepper Sauté or Broccoli Polonaise Rice Pilaf or Candied Sweet Potatoes New York Style Strawberry Cheesecake Southern .........................................................................................................................$13.95 per Person Fried Chicken Baked Catfish with Lemon Cream Baked Macaroni & Cheese or Baked Potato Bar Green Bean Casserole or Fried Okra Praline Cake Southwestern ...............................................................................................................$21.95 per Person Taco/Fajita Bar or Beef and Bean Chimichanga with Enchilada Sauce Fried or Baked Redfish topped with Chipotle Cream Sauce Re-fried Beans Spanish Rice Chocolate Tacos Healthy ............................................................................................................................$24.95 per Person
[Show full text]
Metairie 6.2.21
DRAGO'S OYSTERS DRAGO'S ORIGINAL CHARBROILED OYSTERS "The Single Best Bite of Food in Town" HALF DOZEN $13.95 DOZEN $23.95 RAW OYSTERS ON THE HALF SHELL* . HALF DOZEN $11.95 DOZEN $17.95 *There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked. OYSTERS VOISIN . $13.45 Fried Louisiana oysters, creamed spinach, bacon, bordelaise sauce and extra cheese topped on toasted French bread medallions. STARTERS & SMALL PLATES TUNA WITH AIOLI* . $13.45 BBQ SHRIMP . $19.45 Sushi-grade raw tuna with a wasabi Gulf shrimp peeled in a New Orleans dressing, topped with our Cajun aioli. style BBQ sauce, served with flatbread. FLEUR DE LIS SHRIMP . $13.45 EGGPLANT ROMANO . $10.45 Fried shrimp sautéed with peanuts and Fried eggplant topped with freshly a spicy red pepper aioli. grated cheeses and served with our Seduction marinara sauce. ONION RINGS . $8.95 Freshly cut and lightly fried. CRABMEAT AU GRATIN DIP . $16.95 Jumbo lump crabmeat served au-gratin ALLIGATOR TACOS . $13.45 style with tortilla chips. Blackened alligator tail meat with arugula, pico de gallo, and Cajun aioli in FRIED GATOR BITES . $12.45 soft taco shells. Alligator tail meat seasoned and fried, served with a remoulade sauce. SPINACH DIP . $12.45 One of Drago's favorites! A blend of CRAWFISH MEATBALL . $6.95 cheeses and sautéed spinach, served Crawfish & Crabmeat stuffing topped with tortilla chips.
[Show full text]
Private Party/Meeting Room* Come As You Are and Enjoy
UNCLE MICK’S HOT SAUCE Per Bottle: 7.95 Uncle Mick’s Tee Shirts Sm, Med, Lg, XLg $19.95 2XL & 3XL $22.95 Uncle Mick’s Caps Denim, Tan or Olive Green $16.95 Gift Certificates *Any Amount* Come as you are and enjoy our authentic Cajun Cuisine in our friendly, family atmosphere—where you’re À la, au, and aux—French terms meaning served in a certain style. These words can also be translated as “with” or “in”. only one bite away from the Bayou! Andouille—A highly seasoned, hard, smoked sausage, made by the French Acadians especially for use in gumbo. HOURS Au Gratin—A dish covered in bread crumbs, butter and cheese, then browned. 136 West Main Street Monday 11:00-2:00 CLOSED Boudin—A highly seasoned sausage Acadians make of pork and rice. Prattville, Alabama36067 Étoufée—Stewed or braised. Usually crawfish or shrimp cooked slowly with Tuesday 11:00-2:00 5:00-7:30 Historic Downtown Prattville vegetables. (Next to Hancock Bank) Wednesday 11:00-2:00 5:00-7:30 Filé—A kind of powder make from sassafras leaves, it is added to gumbo just before serving to thicken the liquid. Thursday 11:00-2:00 5:00-7:30 Tel (334) 361-1020 Gumbo—A Creole dish similar to a soup or stew and served over rice. Some Friday 11:00-2:00 5:00-8:30 sources say that the word gumbo comes from the African word okra, which is frequently used as a thickener for the dish. Others tell that the Saturday 11:00-2:00 5:00-8:30 CARRY-OUT AVAILABLE Choc-taw work “konbo,” meaning “sassafras,” is the origin of the name.
[Show full text]
Christmas Style
Christmas Style THIRTY-FOURTH ANNUAL CHRISTMAS NEW ORLEANS StylE Christmas New Orleans Style – 34th Annual Table of Contents Letter from New Orleans’ Mayor LaToya Cantrell 3 Christmas New Orleans Style Concert Series 5 Events at a Glance 6 CALENDAR OF CONVENIENCE Event Listings 9 MaKE it A SEASon of CELEBration Chefs’ Holiday Cooking Demonstrations 30 Reveillon Menus 31 NEW OrlEans’ FinEST REStaurantS AND COCKTAIL BARS Papa Noël 59 GREat DISCOUNTS at GREat HotELS Published by French Quarter Festivals, Inc. 400 North Peters Street, Suite 205, New Orleans, Louisiana 70130 Phone: (504) 522-5730. Email: [email protected] eb: fqfi.org French Quarter Festivals, Inc., is a non-profit 501(c)3 organization that produces Christmas New Orleans Style in December, French Quarter Festival presented by Chevron in April, and Satchmo SummerFest presented by Chevron in August. For details about these uniquely New Orleans events, please visit www.fqfi.org. —SAVE THE DATES— French Quarter Festival Satchmo SummerFest presented by Chevron presented by Chevron April 11-14, 2019 August 2-4, 2019 April 2-5, 2020 July 31-August 2, 2020 April 8-11, 2021 July 30-August 1, 2021 VISIT OUR WEBSITE AT FOLLOWYOURJOY.COM 1 8 2 THIRTY-FOURTH ANNUAL CHRISTMAS NEW ORLEANS StylE Dear Friends, It is my absolute pleasure as the Mayor of the City of New Orleans to welcome you to the 2018 “Christmas New Orleans Style,” a month-long holiday celebration of all things New Orleans including live, local music; world-famous cuisine; special shopping experiences; and uniquely New Orleans traditions. Christmas New Orleans Style is one of our City’s signature events, with something for everyone.
[Show full text]
Package Three Menu
Package Three $ 2 2 . 9 5 P E R P E R S O N Cold Canapes - choose two H O T O R C O L D C R A B D I P Louisiana lump crab meat in a spicy Cajun bechamel sauce served with crispy crostinis M I N I S T U F F E D B E L L P E P P E R S your choice of homemade crawfish dip or spinach artichoke dip stuffed mini sweet pickled bell peppers (gluten free, vegetarian) C U C U M B E R & C R A W F I S H C A N A P E S creamy crawfish dip set atop a crisp cucumber disc (gluten free) S E A S O N A L F R U I T D I S P L A Y display of fresh sliced seasonal fruit with yogurt dipping sauce (gluten free, vegan) M A R K E T V E G E T A B L E D I S P L A Y fresh local veggies displayed with Bon Temps signature creole ranch (gluten free, vegan) A S S O R T E D C H E E S E D I S P L A Y domestic assortment of cheeses accompanied by specialty cocktail crackers (gluten free, vegetarian) S H R I M P C O C K T A I L Louisiana Gulf shrimp boiled in a traditional court bouillon chilled and served with cocktail sauce and lemon wedges over shaved ice (gluten free) Hot Hors d'Oeuvres - choose two D U C K C O N F I T shredded duck confit served atop crostinis topped with mango marmalade and fresh scallions S H R I M P B R O C H E T T E S gulf shrimp wrapped in crisp bacon, glazed in a sweet Thai chili sauce (gluten free) A S I A G O A S P A R A G U S tender asparagus wrapped in buttry phyllo dough and topped with shredded Asiago cheese (vegetarian) C R A B C A K E S Louisiana lump crab mixed with a Cajun bechamel sauce and grated parmesan, battered and fried in a sweet
[Show full text]
From Our Wood Fired Grill
- STARTERS, SOUP & SALAD - - FROM OUR WOOD FIRED GRILL - We serve only the freshest, seasonal seafood plucked from local waters, Red Fish Grill Seafood Sampler including 8 Gulf fish daily! BBQ blue crab claws, Gulf shrimp & tasso fritters, and Creole marinated Gulf shrimp 25.00 REDFISH 26 YELLOWFIN TUNA 26 SALMON 24 MAHI MAHI 26 HAKE 25 GULF SHRIMP 23 Crawfish & Tasso Stuffed Artichoke SWORDFISH 26 RED SNAPPER 34 WHOLE GULF FISH 27 cornbread stuffing and lemon beurre blanc 10.00 BLACK DRUM 18 CATFISH 16 Creole Marinated Gulf Shrimp Lemon Butter Louisiana Citrus Glaze red onion, peppers, frisée 8.75 SAUCES Strawberry BBQ Sauce Ginger-Soy Green Onion Sauce Herb Lemon Vinaigrette Green Olive Tomato Basil Butter BBQ Blue Crab Claws Lemon Rosemary Worcestershire cheddar-scallion drop biscuits 10.00 *Menu price includes choice of specialty sauce and Daily Covey Rise Farm Vegetable* Crawfish Rangoon sweet soy, citrus-cilantro glaze, cucumber salad 10.00 - CHEF’S CATCH - Alligator Boudin Balls Abita Andygator 3 mustard sauce, strawberry pepper jelly 9.50 Seared Atlantic Salmon *Get Fit with Ralph Spa Plate* wilted spinach, roasted butternut squash, annatto oil, chipotle yogurt 24.00 Gulf Shrimp & Tasso Fritters Joel Gott, “Unoaked” Chardonnay, CA, 2011 9.00 carrot-leek slaw, sweet & spicy aioli 8.50 Mississippi Catfish & Shrimp Creole Signature BBQ Oysters crispy catfish, shrimp Creole with green onion rice 18.50 flash fried, Crystal BBQ sauce, housemade Elk Cove, Pinot Gris, Willamette Valley, OR, 2012 11.00 blue cheese dressing 11.00 (½ dozen)
[Show full text]
Café Burnside River Road Buffet
River Road Buffet Gumbo Caf é Burnside Caesar Salad Houmas House Plantation and Gardens Fried Catfish BBQ Chicken Executive Chef Joseph Dicapo Crawfish Etouffee Red Beans, Sausage and Rice Café Burnside – open Monday thru Saturday 11am – 2pm Shrimp Fettuccine Pasta Sunday Brunch – 11 am – 3pm Corn Maque Choux Bread Pudding $25 inclusive with non-alcoholic drink ~Starters~ Bisque of Curried Pumpkin, Crawfish and Corn $8 Chicken and Andouille Gumbo $8 Fried Onion Rings $8 House Salad $7 Caesar Salad $8 (With Crawfish $14 and with Chicken $14) ~Entrees~ Louisiana Seafood Pasta Louisiana crawfish and Gulf shrimp, sautéed and served with penne pasta, tossed in a Creole cream sauce $16 Eggplant Napoleon Crispy fried medallions of eggplant, layered with jumbo-lump crabmeat in a saffron cream sauce, served with vegetables $20 Turkey and Brie Sandwich Thinly sliced turkey breast, brie cheese, leafy lettuce and Louisiana fig spread, on toasted multi grain bread, served with sweet potatoes fries $12 Crown Jewel Hamburger Grilled 7oz burger, topped with cheese, bacon, mayo, ketchup, lettuce, tomato, and onion served with French fries $12 Seafood Po-Boy Your choice of shrimp or oysters crispy fried and served on French bread with shredded lettuce, tomatoes, and Creole mayonnaise $14 Bourbon Shrimp Pan sautéed jumbo shrimp in a Wild Turkey glaze, served with roasted potatoes and peas $16 Pork Chop Preston Grilled double cut pork chop on rosemary garlic mash potatoes finished with a bacon cream sauce $20 Chicken Louisiane Tender chicken breast fried
[Show full text]