Join us for dinner Tuesday- Saturday from 5pm-10pm

 

Hours of Operation

Happy Hour

Tuesday-Friday 5pm-7pm

Lunch Service

Tuesday-Friday 11am-3pm

Dinner Service

Tuesday-Saturday 5pm-10pm

Sunday Brunch 

Sunday 10am-2pm


Closed Sunday Nights and Mondays

 


~DINNER~

APPETIZERS

TOMATO PIE                                       ~7~

      ~Sage, Mozzarella, Goat Cheese

LIME SHRIMP NAPOLEAN              ~9~

      ~Toasted Baguette with Mozzarella

GUMBO                                       ~5~ / ~8~

CRABCAKES                                        ~9~

    ~Remoulade Sauce

FRIED OYSTERS                                  ~12~

     ~Tartar Sauce

CAJUN SHRIMP SPRING ROLLS      ~8~

     ~Celery, Bell Pepper, Onion

SOUP DU JOUR                           ~4~ / ~7~

FRIED FROG LEGS                             ~11~

ENTREES

CHICKEN & ANDOUILLE JAMBALAYA                                      ~14~

CRAWFISH & OKRA ETOUFFEE     ~19~

HONEY BOURBON BBQ                   ~17~

     ~Roasted Red Potato, Vegetable du Jour

1/2 RACK BABY BACK RIBS             ~17~

    ~Roasted Red Potato, Vegetable du Jour

BLACKENED SALMON                     ~18~

     ~Lemon Cream Sauce, Vegetable du Jour

CAJUN SPICED RIB EYE STEAK      ~20~

     ~Red Beans & Rice

SHRIMP PASTA FRESCA                   ~18~

     ~Roasted Red Pepper, Mozzarella

SALADS

HOUSE SALAD                                    ~5~

     ~Mixed Greens, Cucumber, Tomato, Carrots, Remoulade Dressing

TOMATO SALAD                                ~8~

     ~Fresh Dill,  Goat Cheese, Onion, Balsamic Vinegrette

BLACKENED CHICKEN COBB        ~8~

     ~Hard Boiled Egg, Bacon, Tomato, Ranch Dressing

SHRIMP & ROASTED RED POTATO      SALAD                                               ~10~

~Remoulade Dressing

SOUTHERN SEAFOOD SALAD      ~10~

     ~Crab, Shrimp, Tomato, Cucumber, Roasted Red Pepper

 

Executive Chef: Tom Stanford