The Old Bay Restaurant

Half dozen Cape May salt oysters are baked with crab meat, baby spinach, smoked Gouda cheese and drizzled with lobster sauce

Handmade blue crab and shrimp cakes seared until golden brown and served atop a sweet and spicy tomato ginger relish

Tortillas stuffed with bronzed Delta catfish, topped with crisp red cabbage, red onions and a roasted vegetable sauce

Snow crab meat, fresh spinach and cheeses mixed then baked until golden and creamy. Served with freshly fried tri-color tortilla chips

Tender Gulf shrimp tossed in cracked black pepper, then sautéed with sherry wine butter sauce

The only thing better than our jalapeño and Cheddar cheese grits is when Gulf shrimp tossed in our house made zesty BBQ sauce is on top of them!

Crawfish tail meat, tender shrimp, wild mushrooms, carrots and cabbage with a ginger and roasted garlic infused cream sauce rolled in a crispy spring roll wrapper

Crispy fried beer battered shrimp with sherry wine and orange ginger dipping sauces

Tender calamari breaded and fried. Served with a spicy Creole marinara

Catfish is chopped, mixed with herbs and spices, rolled into savory mini meatballs and simmered in our fiery sauce piquant (Hot & Spicy)

Our version of the meat pies made famous in Natchitoches, LA. Creole seasoned choice ground beef wrapped in a flaky pie crust and baked. Served with a horseradish cream sauce

Pizza dough topped with crimini, portabello, shiitake and oyster mushrooms, Cheddar cheese and roasted red pepper sauce, then baked till golden brown

Classic N'Awlins rice dish served over Creole sauce

Meaty, cheesy goodness rolled up in heaven. Andouille sausage is diced with peppers, onions and garlic, mixed with mozzarella cheese and filled within our homemade dough and baked

Fresh fish, shrimp, Andouille sausage and vegetables simmered in a rich dark roux flavored stock. Served with long grain rice

Hearty vegetables and roasted corn simmered in a seafood broth and topped with baby shrimp

Tender mixed leaf greens with grape tomatoes, carrots and mushrooms. Salad dressing: Ranch, Red Zinfandel Mignonette, Bleu Cheese, Honey Mustard, Caesar, Balsamic Vinaigrette

Romaine lettuce and garlic croutons tossed with homemade traditional Caesar dressing or Cajun style, spiked with Louisiana hot sauce

Traditional foot long Louisiana sandwich dressed with lettuce, tomato, pickles and creole mayonnaise. Served with regular or sweet potato french fries

8oz. Black Angus beef grilled to your liking with your choice of American, Cheddar, mozzarella or Gouda cheese. Served on a sesame brioche with lettuce, tomato, onion and a helping of our crispy French fries

Our homemade masterpiece. 50% Applewood Smoked Bacon & 50% Sirloin, ground together in mouth watering brilliance. Topped with our zesty BBQ sauce and melted cheddar cheese. Served on a sesame brioche with lettuce, tomato, onion and a helping of our crispy French fries

Red beans and whole grain wild rice blend with other veggies to make our Cajun Vegetarian* Burger ...TOPPED WITH BACON and smoked Gouda cheese. Served with sweet potato fries (Okay, you may have it without bacon upon request). *Non vegan

Ask your server for today's selections. Our chef selects the freshest fish daily which can be prepared grilled, blackened, bronzed or bourbon glazed. Served with your choice of two of our signature sides: southern succotash, roasted root vegetables, creamed spinach, long grain rice, red beans & rice, mashed potatoes, grilled asparagus

Our most popular entrée. Gulf shrimp, New Zealand mussels, sea scallops, calamari and Cajun Andouille sausage are simmered in a rich Creole sauce. Served over long grain rice

Crusted with spicy Cajun Andouille sausage & panko breadcrumbs and pan seared. Laid atop a bed of southern succotash with grilled asparagus

Fresh North American sole is baked with a cornbread and shrimp stuffing, then topped with a lobster sauce. Served with long grain rice and southern succotash

Georgian pecan encrusted farm raised Mississippi Delta catfish filet is pan roasted, finished over a scallion & green onion sauce. Served with long grain rice and roasted root vegetables

Napoleon-style stacked slices of roasted eggplant, yellow squash, zucchini and red bell peppers are layered in between sun dried tomato tortillas. Drizzled with a roasted vegetable sauce served with mushroom risotto and roasted root vegetables

Two 6 oz. center cut pork chops are stuffed with a cornbread and toasted pecan dressing, then seared with Old Bay Cajun spices. Served with red beans & rice and creamed spinach

Breast of organic chicken is stuffed with Brie cheese and pan roasted. Served over wild mushroom risotto with a balsamic cream sauce and grilled asparagus

Our take on the southern classic. Pan roasted Long Island duck breast on top of savory waffles covered with a syrup of pecans, currants and bourbon, served with our southern succotash

Herb marinated chicken is sautéed with roasted tomatoes, fresh basil and olives. Tossed with penne pasta in a light tomato and garlic white wine sauce, finished with Parmesan

We cook the roux until it's chestnut brown, add our own spice blend, onions and peppers and give you a sauce to "smother yer yaya!!", then stir in tender and sweet crawfish tail meat. Served over long grain rice

We take the freshest onions, peppers and tomatoes and cook them with delicate herbs and our own spice blend to make the traditional sauce of N'Awlins, then stir in Gulf shrimp until they are tender. Served over long grain rice

The classic N'Awlins rice dish. Boneless chunks of chicken, sliced Cajun Andouille sausage and Tasso ham are simmered with rice, tomatoes, vegetables and a special blend of seasonings. Served over Creole sauce

An 8 oz Kobe sirloin is pan seared then butterflied and layered with lobster claw meat sautéed in a Creole spiced lobster sauce. Served with garlic whipped potatoes and grilled asparagus

Choice Hanger steak is pan seared to your liking, sliced and covered in a savory wild mushroom cream sauce. Served with garlic whipped potatoes and southern succotash

Lean and tender prime flat iron steak is seared to your liking and served with crispy French fried potatoes and a Caesar salad. The best value for steak in New Brunswick

New Orlean's version of the banana split. Three scoops of French vanilla ice cream surrounded by a sautéed banana in a cinnamon, caramel, rum sauce

Drizzled with chocolate and caramel sauces, served alongside a scoop of French vanilla ice cream

Refreshingly tart! Made with fresh juice from the Florida Keys, this delicate custard is served in a traditional graham cracker crust

A homemade hot bread custard with the rich flavors of cinnamon, pecans and raisins, topped with a buttery bourbon sauce

A creamy classic French custard

Fried dough covered in powdered sugar wtih Chambord infused fruit preserve

A sampling of each of our homemade spicy and sweet gelatos and sorbet: Tahitian Vanilla Thai Chili, Double Dark Chocolate Cayenne and Blood Orange Habanero

Three scoops of French vanilla ice cream individually topped with chocolate, caramel and puréed strawberries

Available regular and decaffeinated

Jameson's Irish Whiskey, coffee and whipped cream with a drizzle of Green Creme de Menthe

Kahlua with a splash of tequila, coffee and whipped cream

Tia Maria and Cruzan Black Strap Rum in coffee with a topping of whipped cream

Brandy and dark cacao in coffee with a whipped cream topping

Apple cinnamon tea is mixed with Captain Morgan spiced rum and Sugar in the Raw

Freixenet Champagne, apple vodka, elderflower liqueur with a bitters marinated sparkling sugar cube

Cruzan Vanilla Rum, Midori Melon Liqueur and pineapple

Three Olives Pomegranate Vodka blended with Pama Liqueur and cranberry

Cruzan Mango and Pineapple Rums, peach liqueur and pineapple

Vanilla Vodka, White Godiva Chocolate, Creme de Menthe and cream

S'mores Vodka, crushed graham crackers, chocolate syrup and marshmallows

Salted Caramel Vodka, White Godiva Chocolate, Banana Liqueur, Buttershots and cream