Portabella mushrooms stuffed with blue crab meat, cream cheese, sour cream, garlic, and drizzled with teriyaki fish sauce.

Crispy fried alligator tenderloins dipped in chef BB’s creole seasoned batter, served over Cajun seasoned French fries with alligator sauce.

Savory Cajun seasoned sausage links made with rice, chicken, and pork served over a bed of fresh romaine lettuce.

Gulf oysters on the 1/2 shell broiled with chef BB’s own oyster sauce and topped with Parmesan and Romano cheeses.

Lightly battered popcorn shrimps, deep-fried on a bed of Cajun seasoned French fries, these popcorn shrimp pop pop your taste buds with your choice of dipping sauce.

A taste from chef BB’s new Orleans childhood at Fitzgerald's on lake Pontchartrain, this sinfully rich crab-meat au gratin is simmered in heavy cream, spinach, and garlic baked and roasted with Parmesan and Romano cheeses. Served with toasted butter crostinis.

Deep-fried creamed corn hushpuppies, seasoned with jalapeno peppers and Cheddar cheese sauce.

Flame-grilled white meat chicken with Cheddar cheese on a savory split-top pretzel roll bun.

1/3 lb. Angus beef patty with Cheddar cheese on a savory split-top pretzel roll bun.

Cajun blackened 1/3 lb. Angus beef patty with Swiss cheese on a sweet potato brioche roll.

Flame-grilled white meat chicken with Swiss cheese on a sweet potato brioche roll.

Family size. Smoked ham, Genoa salami, provolone cheese, and Swiss cheese topped with chef BB's own olive tapenade (olives, tomatoes, celery, garlic, and other good stuff).

Looziana mud-bugs (crawfish) fe’ or grilled shrimp simmered in a buttery, creamy Cajun etouffe’ sauce served over a bed of white rice (chef BB’s favorite dish).

Your choice of any three entrees.

“Gumbo” an old French derivative describing okra is made with Cajun trinity (bell pepper, celery, and onions) and chef BB’s own Cajun gumbo roux. You’ll love the smooth balance of vegetables and seasonings served over white rice.

“Gumbo” an old French derivative describing okra is made with Cajun trinity (bell pepper, celery, and onions) and chef BB’s own Cajun gumbo roux. You’ll love the smooth balance of vegetables and seasonings served over white rice.

All. “Gumbo” an old French derivative describing okra is made with Cajun trinity (bell pepper, celery, and onions) and chef BB’s own Cajun gumbo roux. You’ll love the smooth balance of vegetables and seasonings served over white rice.

Deep fried Louisiana catfish filets covered with a generous helping of chef BB’s craw fish etouffee served over a bed of white rice.

Creole seasoned rice in a creole tomato sauce with celery, onion, and bell pepper served with beef and andouille sausage.

Tender medium shrimp sauteed in chef BB’s own new Orleans-style BBQ sauce or light garlic & cream sauce in a heaping bowl of hominy grits with Cheddar-Jack and Parmesan cheese, chopped green onions and creole seasoning. This is a real southern favorite.

Seafood platter includes great balls of fire, southern fried okra, and jalapeno pepper cornbread hush-puppies with your choice of chef BB”s dipping sauce.

Chef BB's own special recipe Mac-n-cheese made special for his son Alex. Homemade four-cheese & cream blend over egg noodle pasta topped with roasted panko and bacon bits.

Real Crabmeat in a thick and creamy garlic-seasoned creole sauce with a sprinkle of Parmesan cheese and green onions.

Red hot seasoned vegetables, andouille sausage over pasta.

Red hot seasoned vegetables, andouille sausage over pasta and grilled shrimp.

Chef BB’s own recipe of fresh butter croissants baked in a caramel flan custard sprinkled with walnuts, golden raisins, and white chocolate chips topped with a hot buttered caramel and rum sauce.

Chef BB’s own recipe of fresh butter croissants baked over a graham cracker crust with cream cheese and fresh blueberries. Topped with blueberry syrup and white confection sugar.

Real French market-style beignets (sugar donuts) topped with white confection sugar.

Your "Gam-gam's" pecan pie stuffed with milk chocolate chips and a hint of bourbon whiskey.