Camellia red beans with grilled andouille sausage.

Louisiana crawfish tails, seasoned and fried, served with creole mustard sauce.

Whole split okra battered and fried, served with chili basil aioli.

Coconut shrimp, cajun popcorn and fried okra. No substitutions please.

Coconut shrimp hand-battered, served with orange marmalade sauce.

E-z peel shrimp sautéed in our spicy cajun bbq sauce.

Lobster tail battered and fried, served with dill beurre blanc.

Crab cakes hand-made, served with mustard cream.

E-z peel and eat shrimp. Half pound.

Crumbled bleu cheese, bacon, tomatoes, cucumbers and chives with bleu cheese dressing.

Romaine, croutons, Parmesan and caesar dressing.

E-z peel shrimp sautéed in our spicy cajun bbq sauce. Served with french baguette and steamed rice on the side.

Camellia red beans with grilled andouille sausage.

Vegetarian. Eggplant pirogue deep-fried and filled with assorted vegetables sautéed with Pontchartrain sauce and steamed rice.

Crawfish tails sautéed in our étouffée sauce with white rice.

Eggplant pirogue deep-fried and filled with shrimp, crawfish and crabmeat with a savory butter sauce.

Chicken, andouille and shrimp with bayou seasonings and white rice.

Seasoned sautéed shrimp, andouille and our house special grits in a spicy sauce.

Crawfish étouffée and spicy fried crawfish tails.

Shrimp sautéed in our étouffée sauce with white rice.

Lump crab cakes-two with lemon jalapeño coleslaw and corn maque choux.

Served with dill beurre blanc, lemon jalapeño coleslaw and Brabant potatoes.

Served with dill beurre blanc, lemon jalapeño coleslaw and Brabant potatoes.

Grilled with spices and topped with Pontchartrain sauce with shrimp and lump crabmeat, served with corn maque choux and dirty rice.

Grilled with spices and topped with Orleans lemon butter sauce with crawfish and lump crabmeat, served with corn maque choux and dirty rice.

Gulf shrimp, grilled and served with dill beurre blanc, corn maque choux and dirty rice.

Grouper crusted with Zapp's crawtator chips in a cajun crawfish cream sauce, served with sautéed spinach and our jalapeño gouda grits.

Grilled with dill beurre blanc, served with corn maque choux and dirty rice.

Sautéed redfish topped with shrimp and étouffée sauce, served with corn maque choux and dirty rice.

Blackened seasoning with dill beurre blanc, served with corn maque choux and dirty rice.

Grilled ribeye topped with crawfish and lump crabmeat in our seasoned butter, served with Brabant potatoes.

Topped with seasoned butter, served with Brabant potatoes.

Two bone-in pork chops with garlic butter, served with Brabant potatoes.

Marinated chicken breast, grilled and topped with our bourbon maple glaze, served with jalapeño-gouda grits.

Fried chicken fingers with spicy sriracha basil chili sauce, served with Brabant potatoes.

Gulf shrimp lightly battered and fried.

Lightly dusted in cornflour and fried.

Jumbo coconut shrimp hand-battered, served with orange marmalade sauce.

With chantilly cream.