BBQ DRUMFiSH
Drumfish filet, lightly seasoned with fresh herbs, butter, and garlic grilled over an open flame.
Served with fresh crabmeat and shrimp dressing,
then topped with a crabmeat cream sauce.

CATCH OF THE DAY
Our fresh fish, seasoned and served with fresh vegetables and a baked potato
with seafood sauce.

SHRIMP & EGGPLANT STACK
Slices of fried eggplant with sautéed shrimp
stacked between each layer, then topped with
a tomato cream sauce.

SEAFOOD PASTA
Shrimp and crabmeat cooked in a delicate cream sauce with angel hair pasta and sprinkled with fresh Parmesan and Romano cheese.

SHUCKEE DUCKEE
Blackened duck breast over linguini pasta
with oysters and cream sauce.

CHICKEN ROMANO
A cheese crusted chicken breast, sautéed and
served over penne pasta with marinara sauce.

GRILLED OR BLACKENED CHICKEN
Served with linguini and Alfredo sauce or
vegetables and potato.

PORTABELLA AND BEEFTIPS
Marinated portabella mushroom sautéed with
USDA Prime filet tips. Served with baked
potato and vegetables.

PRIME RIB
Served with au jus, horseradish sauce and a
baked potato.

CAJUN SURF AND TURF
Medallions of USDA Prime filet blackened
with shrimp and oysters, then topped with a
Cajun cream sauce. Served with new potatoes.

HERRADURA SHRiMP
Shrimp sautéed with sun dried tomatoes,
pine nuts, and onions, deglazed with tequila and
seasoned to perfection. Served with a grilled
portabella mushroom.

RAVIOLI
A blend of four cheeses lightly dusted in bread
crumbs and fried. topped with a creamy
crawfish sauce. (Seasonal substitute – Shrimp)

OYSTER PASTA
Freshly shucked oysters sautéed in garlic,
butter and herbs in a cream reduction sauce
with our fresh angel hair pasta.

GRILLED SHRIMP PASTA
Fresh Gulf shrimp, lightly seasoned and grilled, with angel hair pasta and Creole sauce. Garnished with fresh Parmesan and Romano cheese.

CRESCENT CITY SHRIMP
Large Gulf shrimp seasoned with fresh herbs and spices, served the “New Orleans Way” with French roll and a baked potato.

CRAB CAKE PLATTER
Shrimp and crabmeat cakes topped with velvety crabmeat au gratin sauce. Served with linguini.

VEAL CUTLET
Baby veal paneed, served with angel hair
pasta and marinara sauce.


CHICKEN BORDELAISE
Chicken breast seasoned, then seared and
served with penne pasta tossed with garlic,
olive oil, and cheese.