Peeled, tail-on gulf shrimp served in traditional new Orleans style sauce with butter, garlic, rosemary and Cajun spices.

Everybody's favorite, topped with crawfish and mushroom cream sauce. You’ll be saying "more dat, cher!".

Marinated white meat gator tail served fried or blackened. Served with remoulade sauce.

Heaping portion of golden crispy fries topped with zesty crawfish mushroom cream sauce and cheddar cheese.

Creamy spinach served with chips.

Served with remoulade.

Served with balsamic vinaigrette on the side.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

Dressed with lettuce, tomatoes, pickles, onions and ranch dressing.

Dressed with tomatoes, pickles, onions, remoulade, and coleslaw.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

Dressed with tomatoes, pickles, onions, remoulade and coleslaw.

A fresh all-beef patty, grilled to order, topped with cheddar cheese and BBQ sauce.

Lightly breaded and sauteed chicken breast strips simmered in our homemade Alfredo sauce with penne noodles.

Sauteed gulf shrimp tossed with our homemade Alfredo sauce with penne noodles.

Our traditional deep south recipe! Shrimp and alligator sausage with onions, bell peppers in a creole sauce, tossed with penne noodles.

Our famous crab meat cake over a bed of creamy penne noodles.

Louisiana crawfish tails and gulf shrimp tossed in our homemade Alfredo sauce with freshly diced onions, bell peppers, and garlic tossed with penne pasta.

Lightly breaded and sauteed chicken breast strips simmered in our homemade Alfredo sauce with fettuccine noodles.

Sauteed gulf shrimp tossed with our homemade Alfredo sauce with fettuccine noodles.

A delicious mix of zucchini, squash and sun-dried tomatoes sautéed with bell peppers and onions in our creamy Alfredo sauce with penne pasta.

BBQ shrimp served atop our cheddar corn grits.

Topped with lemon beurre Blanc sauce. Served with cheddar corn grits and mustard greens.

Blackened redfish topped with our unique zesty garlic herb Cajun cream sauce, served on a bed of smashed potatoes and a side of mustard greens.

Served with smashed potatoes and mustard greens.

Blackened redfish on a bed of mashed potatoes, topped with crawfish and mushroom cream sauce and fried crawfish tails. Served with smashed potatoes and mustard greens.

Blackened ribeye crowned with your choice of protein with a drizzle of chef's balsamic reduction. Served with mashed potatoes and mustard greens.

Shrimp, oyster, fish, and a crab cake.

Southern Cajun stew with steamed rice.

Served with Cajun sausage.

Chicken and sausage gumbo, crawfish etouffee, red beans and rice with smoked sausage.

Served with our famous praline and rum sauce.

Golden toffee crunches float among clouds of creamy, rich kahlua chocolate mousse.

A warm pecan brownie topped with vanilla bean ice cream, smothered in our caramalized praline rum sauce and topped with pecan pieces.

Made daily by our pastry chef, our new York style cheesecake rests on a walnut graham cracker crust, covered with strawberries.

Large, buttery pecans, layered on a rich, smooth filling with a hint of Kentucky bourbon on a pastry crust.

A warm pecan brownie topped with vanilla bean ice cream smothered in our caramelized praline rum sauce and topped with pecan pieces.