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Dinner Menu |
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Little Necks Clams |
Oysters |
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| On the half shell | On the half shell | |||
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½ dozen |
7.00 |
½ dozen |
9.00 |
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1 dozen |
12.00 |
1 dozen |
18.00 |
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| Steamed- with butter | 9.00 |
Corn fried- with a horseradish cream |
9.00 | |
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Margarita- steamed with tequila, jalapeno and lime |
9.00
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Rockefeller- spinach, pernod, shallots and cream |
10.00 | |
| Stuffies-baked stuffed clams | 9.00 | |||
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Appetizers |
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| Chicken Wings- maple chipotle glaze | 8.00 |
| Louisiana Crab Cakes- remoulade sauce and apple cider reduction | 9.00 |
| Coconut Shrimp- with a horseradish apricot dipping sauce | 9.00 |
| Meat on a Stick- marinated grilled hangar steak with a BBQ mayonnaise | 9.00 |
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Smoked Pork Nachos- fresh cumin chips, guacamole, corn salsa and cheddar cheese |
9.00 |
| Fried Calamari- corn meal dusted with a spicy tomato sauce | 8.00 |
| Baby back BBQ Ribs- ½ rack, pecan smoked | 9.00 |
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Soups |
Gumbo | |||
| Soup du Jour | P/A | A dark roux based soup with Créole vegetable and andouille sausage, served over rice | ||
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Crawfish Bisque-
crawfish |
6.00 |
Seafood
Gumbo- crab, crawfish |
18.00 | |
| Chicken Gumbo | 12.00 | |||
| Gumbo du Jour | P.A | |||
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Salads |
Big Bowls |
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House Salad- mixed greens with a creamy green onion dressing |
6.00 |
Seafood Etoufée-a spicy brown stew cook in a court bouillon with crawfish, scallops and shrimps served over rice |
18.00 | |
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Roasted Beet- mixed greens walnuts, tomato and bleu cheese |
8.00 |
Shrimp Créole-sautéed shrimp with peppers, onions, celery and sliced garlic in a spicy tomato sauce, served over rice |
17.00 | |
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Smoked Salmon Carpaccio-
lemon |
10.00 |
Jambalaya- with shrimp, king crab and andouille sausage |
24.00 | |
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Endive- caramelized walnuts and goat cheese, with a balsamic dressing |
8.00 | |||
| Tomato and Mozzarella- Fresh Buffalo mozzarella with tomato, basil and olive oil | 10.00 | |||
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Pasta |
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The Big Easy Pasta-
ground filet mignon in a red wine tomato cream sauce with penne |
17.00 |
| Créole Fra Diavlo- mussels, clams, shrimp and sausage in a spicy Créole tomato sauce over linguine | 19.00 |
| Penne- with grilled chicken, tomato and basil | 16.00 |
| From the Land | |
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Blackened stuffed Pork Chop- stuffed with spinach and cheese in a mushroom red Zinfandel sauce |
19.00 |
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BBQ Ribs- pecan smoked |
18.00 |
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Southern Fried Chicken Breast- boneless chicken breast served with a side of bourbon gravy |
17.00 |
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Stuffed Chicken Breast- stuffed with mozzarella, cream cheese and sage in a shallot cream sauce |
18.00 |
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Steak Diane– 16 oz. shell steak with a mushroom brandy sauce |
24.00 |
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Grilled Filet Mignon-12 oz filet with Maître d’ hôtel butter |
29.00 |
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Surf and Turf- grilled 8 oz .filet mignon and 5 oz. lobster tail |
30.00 |
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From the Sea |
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Bouillabaisse- New Orleans stew of lobster, clams, mussels and our fresh catch, fresh herbs, tomato, saffron and white wine over rice |
28.00 |
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Broiled Alaskan King Crab Legs 1 ½ pounds |
30.00 |
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Neptune Platter- baked stuffed clams, broiled shrimp and king crab legs piled high with all the fixin’s |
30.00 |
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Cajun broiled Catfish- topped with fresh salsa |
16.00 |
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Trout Meuniere- pan seared trout with lemon butter and white wine |
18.00 |
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Scallops- pan seared with a citrus vinaigrette |
24.00 |
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Children’s Menu
Classic Burger with french fries 7.00 |
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An18% gratuity will be added to parties of 6 or more. |