A dish in warm, caramelized butter and seasoning, then blackened on a hot skillet and served with bourbon peaches, and chef’s choice of two sides.

Large Gulf Shrimp in a wonderful creole sauce, served around rice.

Fresh sautéed vegetables in a hot and spicy crawfish sauce with onions, celery, bell peppers and our famous crawfish.

Andouille Sausage, Chicken, Pork, Shrimp and Crawfish in every bite. For the Jambalaya lover.

Marinated in a balsamic vinaigrette then grilled and topped with crabmeat and Fontina cheese, served with chef sides.

Shrimp sauteed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in light tomato cream sauce over pasta.

Shrimp, Tasso Ham and spinach sautéed in extra virgin olive oil, lemon, white wine, garlic and fresh basil, tossed with linguine pasta in a light tomato cream sauce.

With mango-lime relish. The slight rum flavor and mango reproduce the gulf inspiration of this dish. Take a bite, shut your eyes and enjoy.

Andouille sausage, chicken, pork, shrimp and crawfish cooked together with rice, peppers and onions. Medium spicy.

One Crab Cake made from fresh crabmeat and our Cajun seasonings, served with our homemade Louie dressing, with chef’s choice of two sides.

Grilled chicken breast, Cajun seasoned over pasta with rich cream sauce.