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Starters & Salads
Bayou Seafood Salad
Crabmeat and boiled shrimp on a bed of mixed greens with tomatoes, artichoke hearts, red onion, cucumber, sweet corn, and cheddar cheese.
C3's Lunch & Dinner
Étouffée - "to smother." Louisiana crawfish tails smothered in a buttery blend of onion, celery, bell pepper and garlic. Served over rice with French bread.
Flounder filets stuffed with our crab meat dressing, broiled in compound butter. Served with a seasonal vegetable and roasted baby potatoes.
Nola Barbeque Shrimp Pasta
Linguine pasta tossed with Louisiana shrimp and a creamy New Orleans style barbeque sauce.
Crawfish tails smothered in a buttery blend of onions, peppers, celery and garlic to make a delicious sauce served over a fresh filet of blackened Catfish. Served with a seasonal vegetable and dirty rice.
Shrimp, chicken, and andouille sausage all come together with tomatoes, onions, peppers and celery simmered in a rich seafood broth served over rice.
Served with choice of fries, seasonal vegetables or apple sauce.