Big Al's Oyster Bar

From the bayou. Shrimp, chicken, tasso ham and andouille sausage simmered in creole spices.

Chopped clams cooked in garlic butter and creamy white wine sauce with herbs.

One pound of crab, half a pound of shrimp - peel & eat shrimp, red potatoes, corn, and sausage in a butter sauce.

Jumbo prawns, butterflied and stuffed with crab meat and wrapped in applewood smoked bacon then baked golden brown. Served with rice pilaf and lemon chive beurre blanc.

Shrimp, crab, scallops, andouille sausage, tasso ham and vegetables simmered in creole spices and served with steamed rice.

Shrimp, scallops, and crab marinated in lime juice and spices served with a hint of jalapeno, onions, celery, mango, cucumber, diced tomatoes, avocado and tortilla chips.

Creole mustard sauce.

Half dozen baked oysters topped with bacon, creamed spinach, and Pernod liquor.

A cup of Boston or Manhattan clam chowder and a garden salad.

Spring mix garnished with cucumbers, tomatoes, carrots, olives, and peppers with your choice of dressing. Contact merchant for dressing selection.

Crab salad layered with bacon, eggs, tomato and bleu cheese served with spring mix and topped with avocado and your choice of dressing. Contact merchant for dressing selection.

Mango, passion fruit and raspberry sorbet all covered in white chocolate and drizzled with dark chocolate.

Served Monday-Friday 11:00am–2:00pm; includes coffee, tea or soda.

One pound of Alaskan crab legs, a cup of Boston or Manhattan clam chowder.

Two pounds of our best crawfish served with spicy tarragon butter and lots of bread.

A blend of Manhattan and Boston clam chowder with shrimp, scallops, and crab.

Spicy. Jumbo shrimp sautéed in spices and lime juice then wrapped in a chipotle tortilla with grilled chicken breast, spring mix lettuce, tomatoes, jack cheese, pickled jalapeño slices, avocado, and chipotle-sour cream aïoli.

Jumbo shrimp and crab, crisp romaine lettuce, fresh tomatoes, cucumbers, croutons and parmesan reggiano cheese tossed in caesar dressing and wrapped in a spinach tortilla.

Broiled chicken breast, bacon, lettuce, tomato, avocado, Swiss cheese and mayonnaise on grilled focaccia bread.

Marinated with herbs and garlic and layered with Swiss cheese, lemon aïoli, caramelized onions, sun-dried tomato pesto sauce and spring mix on grilled focaccia bread.

Beer-battered shrimp served on a french roll with shredded lettuce, sliced tomato and pickle chips, topped with creole mayonnaise and served with a side of fruity coleslaw.

Mussels steamed in white wine, garlic, butter, fresh basil, and tomatoes served over linguine with garlic toast.

Andouille sausage, chicken, shrimp, tasso ham, peppers and onions in a creole sauce with fettuccini.

One pound of crab, half a pound of shrimp - peel & eat shrimp, red potatoes, corn, and sausage in a butter sauce.

Italian fisherman's stew of selected seafood and wine, tomatoes, peppers and spices over linguini.

Shellfish and fresh fish in a light broth flavored with saffron, Pernod, leeks, and herbs served with rice pilaf.

Shrimp sautéed with fresh herbs, garlic, shallots, sun-dried tomatoes and bell peppers served with a creamy white wine sauce over linguini.

Chopped clams cooked in garlic butter and creamy white wine sauce with herbs.

Shrimp, crab, scallops, andouille sausage, tasso ham and vegetables simmered in creole spices and served with steamed rice.

From the bayou. Shrimp, chicken, tasso ham and andouille sausage simmered in creole spices.

Miso marinated and served with sweet chili sauce, Asian fruit relish and spring mix over rice pilaf.

Jumbo prawns, butterflied and stuffed with crab meat and wrapped in applewood smoked bacon then baked golden brown. Served with rice pilaf and lemon chive beurre blanc.

Jumbo shrimp and scallops sautéed with fresh broccoli, mushrooms, and peas over linguini with a vodka tomato cream sauce.

Ire grilled chicken breast and jumbo shrimp tossed with fettuccini, prosciutto ham, peas and creamy alfredo sauce.

Shrimp and crab simmered in brandy, white wine, bell peppers, and spices, finished with our rich lobster and tomato cream sauce, served with rice pilaf.