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Crab Au Gratin
Fresh lump crab meat baked into our creamy four cheese blend. Served with salad and French bread.
A blend of ground beef, pork, rice, onions, peppers and seasonings, fried and served with Creole mustard sauce - A Cajun tradition!
Lump crab meat over mixed greens with our house-made Remoulade or cocktail sauce.
Roasted and glazed alligator legs with a Spice Cajun Aioli. Served over shoestring potatoes.
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.
Buck Town Blues Salad
Romaine hearts, bacon, blue cheese crumbles, spiced pecan pieces and original creamy Creole dressing.
Romaine leaves tossed in our house-made Caesar dressing with shaved Parmesan cheese and croutons.
Creole Spinach Salad
Fresh baby spinach, crumbled bacon, hard boiled egg and pickled sweet red onion. Topped with crispy Louisiana oysters and our Creole honey mustard dressing.
Mixed greens, tomatoes, cucumber, red onion, cheddar cheese and sweet dry corn. Choice of house-made dressing.
Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces. Served with Brabant potatoes.
Rock Cornish Game Hen
Oven-roasted with a classic Véronique Sauce. Served with rice and seasonal vegetable and apple fig sauce.
Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries.
Roast Louisiana Quail Elzey
Partially deboned and roasted. Served with seasonal gastrique and seafood boudin balls.
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.
Veal Tournedos Chantal
Sautéed and served in a wild mushroom sauce. Accompanied by savory risotto.
Filet Mignon Au Poiver
Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce.
Petit Filet Lafayette
Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert.
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.
Cajun Hash Brown
Home-style potatoes, andouille sausage, bell pepper & red onion with scrambled eggs.
French style omelette with tomatoes, bell pepper, red onion & white cheddar. Served with grits.
French style omelette with mushrooms, bacon & Swiss cheese. Served with grits.
Omelet Crawfish Creole
French style omelette with crawfish, bell pepper, tomatoes & Swiss cheese. Served with grits.
French style omelette with spicy Cajun sausage & white cheddar. Served with grits.
Omelet Western Style
French style omelette with ham, bell pepper, red onion & white cheddar. Served with grits.
Omelet Ham and Cheese
French style omelette with Louisiana ham & white cheddar. Served with grits.
French style omelette with either white cheddar or Swiss cheese. Served with grits.
Bourbon Street French Toast
Southern style made with French bread and dusted with cinnamon sugar. Served with fruit and maple syrup.