A New Orleans classic~ spicy soup with shrimp, crab, crawfish, Andouille sausage, rice and okra in a dark roux with seafood stock.

Crawfish tail meat slow cooked with onions, bell peppers, and celery, with spicy Cajun seasonings, garlic, and herbs. Served over rice.

Shrimp, crab, crawfish and corn in a light tomato cream based soup with a splash of sherry.

Peas, mushrooms, green beans, squash and garbanzo beans in a mild Creole tomato sauce. Served over rice for a gluten-free option, or can be tossed with pasta. Finished with butter and topped with parmesan cheese, or substitute olive oil to make vegan. A mild dish that can be made spicy.

A spicy rice dish of smoked chicken, Andouille sausage and Tasso (Cajun smoked ham) with caramelized onions, celery, and bell pepper. Includes a side of our house- made sauce piquant.

Chicken breast pieces sautéed in garlic, with mushrooms and peas. In a moderately spicy Tasso cream sauce, all tossed with rotelli pasta and topped with parmesan cheese.

Shrimp and crawfish sautéed with a splash of Creole tomato sauce tossed with rice, smoked chicken, spicy Andouille sausage and Tasso with caramelized onions, celery, and bell pepper.

Shrimp, Crawfish and mushrooms in a Creole tomato cream sauce, tossed with pasta. Topped with capers and parmesan cheese.

House-smoked duck and chicken with sautéed shrimp, our Andouille and Tasso jambalaya base, Creole tomato sauce and a rich duck essence tossed with pasta.

Romaine and mixed greens tossed with a house-made Creole mustard vinaigrette, topped with house-made seasoned garlic bread crumbs and crumbled hard-boiled egg.

Romaine lettuce tossed with our house-made traditional Caesar dressing, house-made garlic croutons and shaved Parmesan cheese.

Our version of a New Orleans classic of sautéed shrimp in a light Creole tomato sauce with peas and mushrooms, all tossed with penne pasta.

Creamy egg custard baked with French bread and topped with a white chocolate Frangelico sauce and toasted pecans.