Grilled shrimp with red pepper corns, ginger, and garlic.

Served with glazed onions and jack cheese.

Served with white wine and garlic.

Tossed in a hot spicy cream sauce.

A new orleans classic.

Tossed with citrus ginger dressing.

Fried oysters over creamed spinach and artichoke.

Steamed​ shrimp with traditional cocktail sauce.

Fried crawfish tails.

Served with claw meat.

Served with grilled pepper and onions topped with bearnaise.

Served with grilled andouille sausage. Entree portion available.

Shrimp​ and bay scallops in a rich cream sauce.

Jumbo lump crab with creole remoulade sauce.

Served with shrimp and combo.

Savannah style.

Like monday in new orlean.

Pop corn crawfish with andouille dressing.

A boneless filet sauteed with jumbo lump crabmeat, toasted almonds, and hollandaise.

French or Mediterranean classic with scallops, mussels, shrimp, oysters and crawfish tails.

Served with jumbo lump crabmeat, peppers, onions and artichoke bottoms.

Sushi tuna seared raw with wasabi ponzu sauce.

Trout, shrimp, oysters with shoe string fries.

A boneless filet sauteed with asparagus, jumbo lump crabmeat, and hollandaise.

Shrimp and vegetables in a piquant tomato sauce.

Served with lots of black pepper, butter, lemon and beer.

Served with an orange jalapeno sauce.

Grilled with creole beurre blanc and shrimp.

Our blend of moderately seasoned jumbo lump crabmeat with creamy bechamel sauce.

Award winning recipe, with crawfish tail dressing.

Black peppercorn crust marinated with lemon, soy, and molasses.

Filet of trout sauteed with toasted almonds.

Served with white rice.

Filet of trout sauteed in nut brown butter.

Sauteed trout with a fried soft shell crab topped with bearnaise sauce.

Onions, peppers, tomatoes, basil, cilantro and olive oil.

Introducing​ a unique creole Asian technique of cooking.

Crab and shrimp in a cream sauce with a puree of eggplant.

Claw crabmeat, corn relish and green onion aioli.

Sea scallops fried with linguine pasta tossed in spicy beurre blanc sauce.

Served with soy ginger glaze over rice.

Grilled or blackened with corn relish and green onion aioli.

Blackened or grilled corn relish and green onion aioli.

Somthered onions, peppers and celery with rice.

Shrimp, crabmeat and a puree of eggplant in a rich cream sauce served au gratin.

Jumbo shrimp, tomatoes, onions,celery and bell peppers.

served with a soy ginger glaze, over rice.

Savannah style with blue crab claw meat.