LUNCH MENU

served Tuesday through Friday 11:00 am–2:00 pm

APPETIZERS SALADS POBOYS ENTREÉS PASTA

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GUMBOS, ÉTOUFFÉES & APPETIZERS

SEAFOOD GUMBO, CRAWFISH GUMBO, OR CRAWFISH ÉTOUFFÉE

CHICKEN & JALAPEÑO SAUSAGE GUMBO

RED BEANS AND RICE WITH SAUSAGE

PETIT SHRIMP COCKTAIL
six jumbo shrimp served with cocktail sauce and a lemon crown

CRAWFISH or SHRIMP EDDY
served with hot herb-buttered toast in a creamy tarragon sauce

FRIED CRAWFISH TAILS
lightly breaded and served with tartar and Remoulade sauce

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BIG EASY SALADS

SPINACH SALAD
baby spinach tossed in bacon dressing, topped with fresh strawberries

ALMOND GOAT CHEESE SALAD
tossed in bacon dressing and garnished with cinnamon brandy apples

GREEK SALAD
garnished with kalamata olives, peppers, tomatoes, cucumbers and oregano

CREOLE TOMATO FETA SALAD
served over extra virgin olive oil, Italian capers, and topped with fresh mint

SENSATION SALAD
tossed with parmesan cheese, grated carrots, and sensation dressing

CREOLE CÆSAR SALAD
garnished with freshly grated parmesan cheese

TORTILLA CRUSTED CHICKEN TENDERLOIN SALAD
in a chipotle-honey vinaigrette

PECAN-CRUSTED SHRIMP CÆSAR
served with roasted red peppers and freshly grated parmesan cheese

GRILLED BEEF TENDERLOIN & PROSCIUTTO CÆSAR
garnished with grated parmesan cheese

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CRESCENT SALADS

All served with dirty rice

BLACKENED CATFISH SALAD
tossed with parmesan cheese, grated carrots, and sensation dressing

BLACKENED SALMON SALAD
tossed with parmesan cheese, grated carrots, and sensation dressing

BLACKENED CHICKEN SALAD
tossed with parmesan cheese, grated carrots, and sensation dressing

GRILLED SHRIMP SALAD
tossed with parmesan cheese, grated carrots, and sensation dressing

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POBOYS

Poboys served fully dressed with mayonnaise, sliced tomatoes,
iceberg lettuce, dill pickle, and steak fries

CRAWFISH POBOY

SHRIMP POBOY

CATFISH POBOY

GRILLED CHICKEN POBOY

HALF-BOY COMBO
served with steak fries and a choice of seafood gumbo,
chicken & sausage gumbo, or red beans & rice with sausage

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ENTREÉS

All entrees are served with dirty rice, jambalaya,
white rice, chef's potatoes or vegetable of the day

FISH OF THE DAY
grilled , blackened, or pan-sautéed in lemon pepper flour & finished with herb butter garlic cream sauce

FISH OF THE DAY WITH SHRIMP
blackened and topped with sautéed shrimp over herb garlic cream sauce

FISH ST.MICHAEL
fish of the day, pan sautéed in lemon pepper flour and butter, deglazed with white wine, and topped with sautéed crawfish tails in Cajun herbs & spices over herb butter garlic cream sauce

FISH ST.GEORGE
fish of the day, pan sautéed in lemon pepper flour and butter, deglazed with white wine, and topped with sautéed crabmeat & scallions in Creole herbs & spices over herb butter garlic cream sauce

CATFISH YOLI
blackened catfish fillets served over crawfish tails in a creamy tarragon sauce with scallions

CATFISH JAMBALAYA
fried, served over crawfish étouffée and chicken & sausage jambalaya

CATFISH FILLETS
blackened, grilled, or lightly breaded and fried with a choice of cold sauces

BLACKENED CATFISH
over a choice of shrimp gumbo, chicken & sausage gumbo, or crawfish étouffée

ALMOND-CRUSTED CHICKEN
pan-sautéed, served over chicken jus and topped with sautéed crabmeat

BLACKENED CHICKEN
over shrimp gumbo, chicken and sausage gumbo, or crawfish étouffée

BLACKENED OR GRILLED CHICKEN
boneless, skinless breast, served with natural juices

TENDERLOIN BOUDREAUX
blackened with Cajun herbs & spices. Served over red wine pepper sauce

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PASTAS

SHRIMP AND CRAWFISH TAILS
in a creamy lemon, caper, and tarragon sauce, topped with grated parmesan

CHICKEN-MUSHROOM
grilled chicken breast, served over creamy mushroom, bacon, and garlic sauce

BEEF TENDERLOIN & SHRIMP
with fresh spinach and diced tomatoes in a mushroom, bacon, and garlic sauce over cheese stuffed tortellini pasta

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For Every $25 in take-out orders, a $2 packaging fee will be added ( $2 minimum )