Six prime oysters served with cocktail sauce.

Served with garlic mayonnaise.

Served with spicy cajun remoulade.

Served with fresh tomato corn salsa.

Sauteed crawfish with andouille-cheese grits.

Four oysters topped with creamed spinach with chopped bacon and hollandaise.

Four oysters topped with a mushroom cream sauce with tasso ham and jumbo lump crab meat.

One bienville, one rockefeller and one uggie oyster.

New Orleans BBQ style head-on shrimp .

With steen’s cane syrup glaze and cajun onion straw.

Our specialty for over 30 years.

Four oysters topped with panko bread crumbs, garlic, bacon and parmesan cheese.

Our original recipe.

Topped with chopped egg and a touch of sherry.

With julienne vegetables and parmesan cheese.

With garlic-parsley rice.

Mixed greens with cucumber & cherry tomatoes with creole mustard or balsamic vinaigrette dressing.

Mix of chopped field greens, romaine, tomato, red onion and shoepeg corn with blue cheese crumbles and balsamic vinaigrette.

Mixed greens tossed with blue cheese, crisp crumbled bacon, chopped egg and hearts of palm.

With spicy carmelized pecans and balsamic vinaigrette.

With spicy cornbread croutons.

Served over chop salad with creole mustard dressing.

With avocado vinaigrette and tomato corn salsa.

Gulf shrimp, andouille sausage, pork, chicken and penne pasta.

Top choice steak served with sauteed mushrooms and black peppercorn sauce.

Top choice steak topped with jumbo lump crab meat and bearnaise.

Grilled 10 oz. Flat iron steak served with french fries and blue cheese chop salad.

10 oz. boneless chop with garlic mashed potatoes.

Sauteed veal scallopini topped with spicy lump crab, crawfish, spring onions and bearnaise.

Topped with gulf shrimp and creole mustard sauce.

Lightly breaded in corn flour.

Topped with jumbo lump crabmeat and creole mustard sauce.

Shrimp, scallops and jumbo lump crab meat.

Baked jumbo lump crab meat and spicy crawfish.

An RT’s specialty.

Topped with fresh asparagus and three mustard hollandaise.

Sauteed with spring onions, mushrooms and garlic.

With crawfish crab imperial and crab butter cream sauce.

Red beans and rice topped with creole mustard sauce.

Broiled or pan sauteed.

Please contact to merchant for today's vegetable selection.

Smothered cajun style in a rich dark roux.

Sauteed with tasso ham, garlic, spring onions and cajun spices.

Sauteed shrimp and lump crab meat.

Deep fried gulf shrimp and jumbo lump crab etouffee.

Fried oysters topped with lump crab and tasso ham etouffée.

Fried and topped with shrimp etouffée.

Baked jumbo lump crab meat with a spicy pepper crust.

Spicy shrimp, lump crab and hollandaise.

Tomato based stew with shrimp, scallops, oysters and gulf fish.

Shrimp, oysters, lump crab, crawfish tails and andouille sausage.

With garlic, spring onions and andouille-cheddar cream.

With sriracha-honey glaze.

Topped with spring onions.

Spicy Asian style wings.

With andouille and crispy bacon.

With horseradish mayo.

With honey aioli.

With andouille sausage.

With caramelized onions and creole mustard sauce.

With cajun (red) remoulade sauce.

Crispy fries topped with crawfish etouffee.

Our specialty with a touch of Frangelico liqueur.

Tia maria, creme de cacao and hot coffee, topped with whipped cream and drizzled with drambuie.

Served with vanilla ice cream and drizzled with chocolate and caramel sauces.

Served warm with a bailey’s Irish cream toffee sauce.

Served with warm caramel sauce and vanilla bean ice cream.

Soaked with dark rum and topped with toasted coconut.

Served warm with Chantilly cream.

Served with Chantilly cream.

Traditional southern pie with a touch of coconut. Drizzled with caramel sauce and topped with cinnamon whipped cream.

A tart, creamy classic.

Served with rich Belgian chocolate.