Phil & Derek's Jazz Restaurant

Blackened shrimp and crabmeat in a spinach, cremini mushroom and gruyère cheese sauce. Served with garlic crostini.

New Orleans style head-on jumbo shrimp in a creole garlic butter sauce.

Crispy spring rolls stuffed with spicy crawfish tails, andouille sausage, roasted corn and our house cheese blend. Served with sriracha aioli.

Crispy buttermilk-battered tomatoes topped with fried onion strings and our housemade crawfish and shrimp remoulade salad.

With crawfish tails in a three-cheese sauce.

Panko-crusted creamy mac and cheese balls stuffed with seasoned crawfish tails. Served with a white wine fondue sauce.

In a lemon-garlic butter sauce.

Crispy panko-crusted jumbo lump crabmeat. Served with sriracha aioli.

Topped with crisp crostini and gruyère cheese.

Famous house recipe.

Crisp spring mix, ripe tomatoes and dressing.

Crisp hearts of romaine, Parmesan cheese and housemade Caesar dressing.

Crispy chicken tenders over fresh spring mix, grape tomatoes, cucumbers, blue cheese, bacon and avocado. Served with dressing.

Grilled salmon filet over crisp spring mix, fresh pineapple, cucumbers, red onions, and grape tomatoes. Served with our Asian sesame dressing.

Oysters char-broiled with butter, cheese and spices.

Oysters topped with sautéed shrimp, crispy bacon and melted gruyère cheese.

Oysters topped with andouille sausage, pico de gallo and melted jalapeño Jack cheese.

Tender oven-roasted, French cut airline chicken breast. Served with choron sauce, dirty rice and green beans.

Topped with a mango habanero salsa. Served over angel hair pasta.

Crispy blackened catfish topped with shrimp, oysters and Cajun butter sauce. Served over a bed of dirty rice with collard greens.

Creamy grits with sautéed crawfish tails and bacon in a four-cheese blend, surrounded by a creole cream sauce.

Crispy buttermilk-battered chicken wings, fresh baked waffles and a bourbon foster sauce.

Crispy, buttermilk-battered catfish, shrimp, oysters, and crawfish tails. Served with crispy, seasoned French fries.

Blackened shrimp, craw fish tails and andouille sausage in a white wine cream sauce. Served over linguine.

Seasoned 8 oz center-cut beef tenderloin. Served with garlic-Parmesan mashed potatoes and sautéed green beans.

Shrimp and craw fish steak topping sautéed in a lemon-garlic butter sauce.

Marinated center cut 12 oz Angus ribeye, char-broiled to order. Served with garlic-Parmesan mashed potatoes and seasonal vegetables.

Blackened redfish filet topped with a roasted red pepper sauce, grilled shrimp, and crispy, fried onion strings. Served with corn maque choux.

Crispy, golden fried buttermilk-battered whole catfish. Served with dirty rice, seasoned collard greens and a lemon butter sauce.

With smoked turkey.

Ground beef, red, and green bell peppers, onions, and Cajun seasoning.

Crisp hearts of romaine, housemade caesar dressing and Parmesan cheese.

Crisp spring mix, roma tomatoes, crostini, and dressing.

With house seasoning.

Served with a bourbon foster sauce.