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Starters & Salads
Bayou Seafood Salad
Lump crabmeat and boiled shrimp on a bed of mixed greens with tomatoes, artichoke hearts, red onion, cucumber, sweet corn, cheddar and Pecorino Romano 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.
Shrimp, chicken, and andouille sausage all come together with tomatoes, onions, peppers and celery simmered in a rich seafood broth served over rice.
Grilled Cajun Rib Eye
Thick cut rib eye steak marinated and seasoned in Cajun spices served with garlic.
Served with choice of fries, seasonal vegetables or apple sauce.