DC – Supper

Text Version of Menu:

STARTERS

 

CHARBROILED OYSTERS AND GARLIC FRENCH LOAF – 22

Chesapeake Oysters broiled (6) in garlic butter and a blend of jack and parmesan cheeses

Served with a garlic French loaf

SLAP YO’ MAMA SHRIMP – 12

Gulf shrimp fried in Cajun batter, tossed in a Spicy Rémoulade Sauce

CRAWFISH MAC AND CHEESE BALLS – 10

Louisiana crawfish in a creamy mac and cheese sauce, rolled and deep fried

GATOR BITE BASKET- 12

Louisiana grown gator, deep fried with House Rémoulade Sauce for dipping

CRAWFISH PIES – 12

Crawfish and trinity cooked down with a cream sauce served in a sweet dough shell (3)

 

ENTREES

 

ASK ABOUT THIS WEEK’S CHEF’S SPECIAL

PARMESAN CRUSTED MAHI MAHI – 28

8oz Mahi Mahi filet Served with garlic mash and asparagus, topped in a creamy garlic cheese sauce

SHRIMP AND GRITS – 22

Creamy cheese grits, topped with a Beurre Blanc sauce, Gulf Shrimp, Trinity and Andouille Sausage

THE SOUTHERN PART- 24

Smoked Fried Chicken, Red Beans and Rice with Sausage with side of Collard Greens and Corn Bread

JAMBALAYA – 22

Andouille Sausage, Chicken, Shrimp and Tasso cooked in a tomato base and trinity, mixed with rice

CHOIX DE DEUX – 25

Choice of Crawfish Etoufeé – Jambalaya – New Orleans Red Beans and Rice – Shrimp Maque Choux

RED BEANS AND RICE & FRIED PORK CHOP – 24

A NOLA tradition of Red Beans and Andouille Sausage served over rice with Corn bread and Fried Pork Chop

FILET MA CHÉRIE – 35

8 oz Blackened Filet Mignon topped with Shrimp Ma Chérie served over Garlic Mash and Spinach

CATFISH LA PLACE- 28

Mississippi Farm-Raised Fried Catfish topped with Crawfish Étouffée with side of Corn Bread and Honey Butter

BLACKENED MAHI MAHI SALAD – 24

Spinach, tomatoes, parmesan, cucumbers, croutons, blackened Mahi Mahi, served with Vidalia Onion dressing

CRAWFISH ÉTOUFFÉE – 23

Crawfish tail meat cooked in a creamy butter roux and trinity served with rice

EGGPLANT PIROGUE – 30 (Can be served as a Vegetarian Item)

Fried Eggplant, Sautéed Gulf Shrimp and Fried Catfish smothered in a Cajun cream sauce, served on Angel Hair Pasta

 

ENTRÉE ACCOUTREMENTS

Fried Oysters – 12         Fried Crawfish – 12         Fried Shrimp – 12         Fried Okra – 6         Hush Puppies – 6     Boudin Balls – 8

 

 

DESSERTS

 

BANANA’S FOSTER CRÊPES – 14

banana’s cooked into cane sugar and butter poured over a French crêpe

stuffed with vanilla bean ice cream

N’AWLINS BREAD PUDDING – 10

Bread pudding topped with our bourbon sauce

CHEF’S PECAN PIE BOWL – 10

Chocolate Chip Pecan Pie served in a bowl topped with vanilla bean ice cream and choc sauce

CLASSICAL BEIGNETS – 7

3 fried beignets topped with powder sugar

HONEY BEIGNETS– 8

3 fried beignets topped with honey and powder sugar