Special Menu – May 14-May 20.

Shrimp, crawfish, crab and andouille sausage in a thick stew with rice and the holy trinity

Chilled jumbo shrimp served with house made cocktail sauce

Slow smoked then flash fried baby back ribs tossed in our house made tangy BBQ sauce

Field greens, cucumbers, tomato, carrots, roasted peppers, kalamata olives, prosciutto di Parma and fresh burrata with a balsamic vinaigrette dressing

Brined for 24 hours then blackened and draped with a lobster and crawfish sauce and served with whipped potato and asparagus

Grilled local raised chicken breast (Bell and Evans) topped with jumbo lump crab asparagus and a tarragon cream sauce. Served with whipped potato

Pan fried breaded chicken cutlets served over fettuccine tossed in a pistachio cream sauce

Jumbo lump, grilled or blackened and served with creole mustard, whipped potato and maque choux

Topped with jumbo lump crab in garlic butter and served with whipped potato and asparagus