Barrow’s Catfish

Gulf coast jumbo shrimp served with French bread medallions.

Gulf coast claws in garlic butter served with doe sauce.

Spring mix, cherry tomatoes, dried cranberries, shredded parmesan cheese, croutons, and bacon.

Shrimp, beef, chicken smoked sausage, and peppers. Served with white rice and buttered French bread medallions.

Crawfish tails, creamed corn in heavy cream served with buttered french bread medallions.

Spring mix, cherry tomatoes, dried cranberries, shredded parmesan cheese, croutons and bacon.

Crawfish in cheese sauce over linguine pasta and topped with a catfish filet.

Shrimp, chicken, and sausage sautéed in a mild cream marinara sauce over penne.

14 ounce. Steak marinaded in a bold pineapple blend and topped with a grilled pineapple round. Served with your choice of side.

Slow cooked, falling off the bones, and grilled st. louis pork ribs. Served with your choice of side.

Sautéed with creole spices and served with your choice of side.

Five to six pieces.

Six to seven pieces.

Seven to eight pieces.

Garnished with pecans and praline caramel sauce.

Fresh cut bananas with dates, vanilla bean, butterscotch, bourbon, and a praline banana cream glaze.

Chocolate fudge, chocolate chips, vanilla bean, and berries with a white chocolate sauce.

Moist yellow cake, spiked with whiskey, topped with a whiskey praline sauce, and pecans.