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Starters & Salads
A blend of ground beef, pork, rice, onions, peppers and seasonings, fried and served with Creole mustard sauce - A Cajun tradition!
Roasted and glazed alligator legs with a Spice Cajun Aioli. Served over shoestring potatoes.
Crab Au Gratin
Fresh lump crab meat baked into our creamy four cheese blend. Served with salad and French bread.
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.
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.
Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces. Served with Brabant potatoes.
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.
Bourbon Street French Toast
Southern style made with French bread and dusted with cinnamon sugar. Served with fruit and maple syrup.