Served from 5-9 P.M.
half a dozen oysters with sautéed spinach, bacon, parmesan cheese bread crumbs, laced with pernod and baked until golden brown
Crab Cakes with Jalapeño Tartar
plump crab meat with peppers, onions and parmesan cheese crumbs, sautéed and topped with jalapeño tartar sauce
french brie wheel, baked and topped with pecan sauce, served with french bread
large sea scallops, pan seared and served over wilted spinach with hot bacon dressing
New Orleans BBQ Shrimp
large gulf shrimp cooked in spicy cajun butter cream, served with french bread for dipping
Crawfish Spring Rolls
crawfish tails, spinach, roasted corn and black beans finished with mozzarella and feta cheese, rolled in a spring wrapper then flash fried served with creole crawfish sauce
Bourbon Chicken Skewers
chicken fingers rolled in panko crumbs, pan fried, glazed with bourbon sauce and served with honey mustard dipping sauce
classic alfredo style with a hint of garlic heavy cream and parmesan cheese – nice and creamy
To view and download a PDF of the full menu, click here.