i'm suddenly very hungry...i'll have the OM-Boulettes...
Starters
Louisiana Style Seafood Gumbo
Seafood gumbo is the premier soup of South Louisiana. Chef Doug's creation starts with a golden roux, a perfect balance of Louisiana seasonings and filled with fresh lump crab, shrimp, and crawfish.
5.95
Crab Boulettes
Fresh sweet lump crabmeat hand rolled into ?Boulettes,? a Cajun word for ?balls,? then flash-fried to a golden brown and served with Remoulade.
6.95
Savory Seafood Dip
Two words -- simply delicious! Chef Doug's ?jazzed up? rich cream based dip has a blend of mixed cheeses including fresh parmesan and full of succulent Louisiana crawfish tails, shrimp, crab, and aromatic seasonings that bind together beautifully creating an awesome parade of flavors! Topped with saut?ed crawfish and crab and served with slices of garlic bread. Truly a house favorite!
7.95
Sun-Kissed Martini Trio
A stacked trio of lump crabmeat, boiled seasoned Louisiana shrimp, and fried crab claws served in a decadent martini glass, drizzled in remoulade.
8.95
Oysters Bienville
Sometimes called the ?Father of Louisiana,? Jean-Baptiste Le Moyne, Sieur de Bienville, was responsible for founding the settlement of New Orleans. This succulent dish named in his honor is frech baked Apalachicola oysters on the half shell, covered in lump crab, shrimp, spinach, bread crumbs, Louisiana seasonings, and sprinkled with fresh parmesan.
11.95
Flash Fried Soft Shell Crab
Lightly dusted in seasoned batter and fried at high temperature, served with a savory shrimp cream sauce.
8.95
Stuffed Shrimp and Tasso Cheese Grits
Bacon-wrapped shrimp, stuffed with fresh lump crab, then flash fried to a golden brown. Each shrimp is drizzled with jalape?o b?arnaise and served over creamy grits and tasso.
8.95
New Orleans BBQ Shrimp
A Festival of butter, garlic, brown ale beer, lemon, fresh pepper and shrimp, saut?ed creating ?sinful flavors? all longing to be sopped up with slices of French bread.
7.95