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Appetizers
Blue Cakes - Louisiana Style!
Broiled – Served Sizzlin!
$16
Eggplant Orleans
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
$14
Bacon Wrapped Scallops
Three Sea Scallops over spinach, vidalia onions, and grilled artichoke hearts with citrus beurre blanc.
$17
Gulf Oysters Brochette
Five Bacon Wrapped and deep-fried set on traditional Meuinere sauce
$14
Trio
Shrimp Remoulade, Broiled Crab Cake, and Artichoke with Crabmeat Ravigote. Served with deviled egg.
$17
Oysters Pablo
Six baked oysters with spinach, chipotle peppers, and shallots with tequila and romano cheese sauce.
$17
Fried Calamari
Chili dusted, flash fryed, with our smoked tomato jalepeno tartar sauce served with thai chili sauce.
$10
Shrimp Remoulade
A New Orleans tradition served with our spicy remoulade & a "Hell's Deviled Eggs"
$11
Soups
Cup or BowlSeafood Gumbo
A rich blend of gulf and Louisiana seafood with a touch of smokey andouille and steamed rice. Cup
$6
Bowl
$10
Turtle Soup
A house favorite with chopped egg and a hint of sherry Soup Of The Day
Ask about Chef Pat's Soup Of The Day!Salads
With choices of Honey Mustard, Ranch, Balsamic Vingarette, Creole Vingarette, Thousand Island, Bleu Cheese, Asian Vingarette, and Caesar.House Salad
Romaine, Iceberg, and Assorted Seasonal Greens with Bermuda Onion and Grape Tomatoes topped with Croutons and choice of Dressing.
$7
Spinach Salad
Fresh Spinach, Red Onions, Boiled Eggs, Bacon Bits, and a Warm Drizzle – Pat's Favorite
$8
Caesar Salad
Traditional creamy dressing with crisp romaine, croutons, and shaved parmesean.
$8
Additions
Add Grilled Chicken Breast $8
Add Grilled Shrimp$8
Beef Steak Tomato & Vidalia Onion Salad
Sliced Tomato with slices of sweet vidalia onion and your choice of dressing.
$8
Wedge Salad
Classic steakhouse iceberg wedge with bleu cheese dressing.
$8
Entrees
With your choice of these delicious extras: Au Poivre Sauce, Hollandaise Sauce, Jumbo-Lump Crabmeat, Shrimp, Bernaise SaucePetit Filet
8 oz. Petit Cut of our Tenderlion Broiled to Perfection.Filet
11oz. Choice Filet – The tenderest of cuts served on a sizzlin' plates.Ribeye
Marbled 16oz. Chicago Black Angus – Cooked to your specifications.USDA Prime New York Strip
Chef Pat's Favorite – 16 oz... Served Sizzlin'Cowboy
22-24oz. Bone On Ribeye, Served Sizzlin'Lamb Chops
Prime Colorado Lamb Rack – Broiled.BBQ Spare Ribs
Slow Cooked then Grilled over an Open Flame.Stuffed Chicken
Bone In Chicken Breast stuffed with our Herbal Creamcheese.Veal Rib Chop
14 oz. Chop topped with Roasted Garlic and St. Tammany SauceChar Grilled Quail
Louisiana Quail grilled with a touch of Lemon Butter.Mixed Grill
Two Louisiana Grilled Quail and Two Colorado Lamb Chops off of the rack.Shrimp Remoulade
Fish & Shellfish
Pompano
House Favorite! Pan-Sauteed with Jumbo Lump Crabmeat and Citrus Beurre Blanc.Grilled Marinated Redfish
With Smoked Tomato Salsa. Topped with Jumbo Lump Crabmeat.Yellowfin Tuna & Diver Scallops
With Port Wine Reduction and Citrus Beurre Blanc.Gulf Fish Almondine
New Orleans Classic with Fresh Fish of the Day Meuniere Sauce and Toasted Almonds.Pecan-Encrusted Catfish Meuinere
Broiled Filet topped with dark Meuniere and Roasted Pecans.
Redfish Sheila
Broiled and Stuffed with Crabmeat dressing topped with Citrus Beurre Blanc.
Five Bacon-Wrapped Shrimp
With Pepper Jelly GlaceSides
Potatoes Au Gratin
Creamed Spinach
Brussel Sprouts
with Vidalia Onions and Bacon Grilled Asparagus with Hollandaise
Sweet Potato Casserole
with Pecan CrustSeafood Mirliton Dressing
made with Shrimp, Crabmeat, and Crawfish.Sauteed Spinach with Onions
Homemade French Fries
Garlic Mashed Potatoes
Loaded Baked Potato
Desserts
White Chocolate Bread Pudding
Drizzled with Warm, White Chocolate Sauce. New Orleans Tradition with Whiskey Sauce.Creme Brulet topped with Berries
Debi's Key Lime Pie
with Macadamia Nut CrustFlourless Chocolate Pyramid
with Berries and Raspberry Coulis
Fresh Berries & Sweet Cream
Ice Cream Scoop
Vanilla, Chocolate, and PeppermintOoey Gooey Cake
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