Lunch | Dinner | Dessert
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Dinner Menu
APPETIZERS
OYSTERS ROCKEFELLER
oysters in spinach Pernod, topped with fried oysters and grated parmesan
GRILLED SHRIMP ROBERT
twelve grilled jumbo shrimp, served over herb cream sauce
PETITE SHRIMP ROBERT
6 grilled shrimp, served over herb cream sauce
SHRIMP COCKTAIL
twelve jumbo shrimp served with cocktail sauce and a lemon crown
PETITE SHRIMP COCKTAIL
6 jumbo shrimp served with cocktail sauce and a lemon crown
CRAB CAKES
sautéed in butter, finished with capers, and served with 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
ESCARGOT
imported French escargots, baked in herb butter and Cajun spices
SEAFOOD GUMBO, CRAWFISH GUMBO, CHICKEN & JALAPEÑO
SAUSAGE GUMBO
CRAWFISH ÉTOUFFÉE OR SHRIMP ÉTOUFFÉE
STUFFED MUSHROOMS
oven roasted mushroom caps stuffed with crabmeat, minced onion and capers, baked and served over our meuniere sauce
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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
PECAN-CRUSTED SHRIMP CÆSAR
served with roasted red peppers and freshly grated parmesan cheese
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BEEF ~ FAVORITES
Served with dirty rice, white rice, chef’s potatoes or vegetable of the day
All our fillets are Certified Black Angus beef, freshly cut to 8 oz. by our chef
TENDERLOIN BOUDREAUX
blackened with Cajun herbs & spices. Served over red wine pepper sauce
TENDERLOIN EDDY
blackened with Cajun herbs & spices. Served over crawfish tails in a creamy tarragon sauce
TENDERLOIN ROBERT
blackened with Cajun herbs & spices, topped with lightly grilled jumbo shrimp and served over red wine pepper sauce and mushroom bacon garlic sauce
TENDERLOIN ST.MICHAEL
blackened with Cajun herbs & spices, topped with sautéed crawfish tails with scallions and béarnaise sauce, and served over red wine pepper sauce
TENDERLOIN SANTA FE
blackened, pasted in chipotle mix, rolled in tri-color tortilla chips, and topped with pepper jack cheese. Served over a Chipotle vinaigrette with fried Texas sweet onions, avocado, and Jalapeño-corn relish
TENDERLOIN ST.GEORGE
blackened with Cajun herbs & spices, topped with sautéed crabmeat with scallions and béarnaise sauce, and served over red wine pepper sauce
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Out of consideration, please silence your mobile phone while in the dining room.
20% Gratuity will be added to parties of five or more.
ENTRÉES
All entrees are served with dirty rice, white rice, chef’s potatoes or vegetable of the day
JUMBO SHRIMP
served blackened, grilled, or lightly breaded and fried. Served with a choice of cold sauces
BLACKENED JUMBO SHRIMP
served over crawfish tails smothered in Creole étouffée, herbs & spices
FISH OF THE DAY
grilled , blackened, or pan-sautéed in lemon pepper flour, and finished with herb butter
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 FILLETS
blackened, grilled, or lightly breaded and fried. Served with a choice of cold sauces
BLACKENED CATFISH
over a choice of shrimp gumbo, chicken & sausage gumbo, or crawfish étouffée
CATFISH EDDY
blackened catfish fillets served over crawfish tails in a creamy tarragon sauce with scallions
SWEET POTATO CATFISH
lightly grilled in Creole herbs & spices. Topped with savory sweet potato puree, oven-glazed and finished with sautéed crabmeat over cream spinach, and herb butter garlic cream sauce
ALMOND-CRUSTED CHICKEN
pan-sautéed, served over chicken jus and topped with sautéed crabmeat
CHICKEN DIXIE
lightly grilled chicken breast with Creole herbs & spices, topped with creamed spinach, crumbled apple wood-smoked bacon, sautéed crabmeat and served over herb butter garlic cream sauce
SALMON ROCKEFELLER
blackened with Cajun herbs & spices, topped with sautéed crabmeat and scallions served over creamed spinach and herb butter garlic cream sauce
STUFFED RAINBOW TROUT
stuffed with shrimp and crawfish tails, pan-sautéed and topped with béarnaise sauce. Served over herb butter garlic cream sauce with a spinach tomato Florentine
TORTILLA-CRUSTED SALMON
pan-sautéed, topped with a sautéed crab cake, and served overchipotle cream sauce, with sweet potato purée, sliced fresh avocados, and jalapeño-corn relish
PEPPERCORN CRUSTED PORK TENDERLOIN
lightly grilled lean cut, topped with sautéed crabmeatwith scallions. Served over mashed sweet potatoes and caramelized brandy-onion sauce
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PASTAS
Tossed with freshly grated parmesan cheese and sun dried tomatoes
SHRIMP AND CRAWFISH TAILS
with smoked jalapeño sausage and pickled jalapeños in a Creole sauce
SHRIMP AND CRAWFISH TAILS
in a creamy lemon, caper, and tarragon sauce, topped with grated parmesan
SHRIMP AND CRAWFISH TAILS
in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan
CHICKEN-MUSHROOM
grilled chicken breast, served over creamy mushroom, bacon, and garlic sauce pasta
BEEF TENDERLOIN & SHRIMP
with fresh spinach and diced tomatoes in mushroom bacon garlic sauce over cheese filled tortellini
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À ~ LA ~ CARTE
SAUTÉED CRABMEAT
sautéed with butter & scallions, and finished with herb butter
SAUTÉED CRAWFISH TAILS
sautéed with butter, scallions, and blackening spice
GRILLED FRESH ASPARAGUS
topped with béarnaise sauce, grated parmesan and tomato fillets
Out of consideration, please silence your mobile phone while in the dining room.
20% Gratuity will be added to parties of five or more.
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Lunch Menu
GUMBOS, ÉTOUFFÉES & APPETIZERS
SEAFOOD GUMBO, CRAWFISH GUMBO OR CRAWFISH ÉTOUFFÉE
CHICKEN & JALAPEÑO SAUSAGE GUMBO
topped with white rice
RED BEANS AND RICE WITH SAUSAGE
topped with white rice
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 sauce and remoulade sauce
BIG EASY AND CRESCENT 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
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
LUNCH COMBOS
Served with a choice of dirty rice, jambalaya ,potatoes or vegetable, and a choice of red beans & sausage, chicken & sausage gumbo, or seafood gumbo
CATFISH COMBO
one fillet, grilled , lightly fried or blackened
JUMBO SHRIMP COMBO
six shrimp, grilled, lightly fried or blackened
CHICKEN COMBO
grilled or blackened boneless, skinless breast, served with natural juices
SANDWICHES
Poboys served fully dressed with mayonnaise, sliced tomatoes, iceberg lettuce, dill pickle, and seasoned steak fries
CRAWFISH POBOY/SHRIMP POBOY/CATFISH POBOY/GRILLED
CHICKEN POBOY
HALF-BOY COMBO
served with a choice of red beans & sausage, or chicken & sausage gumbo, or seafood gumbo
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20% Gratuity Will Be Added to Parties of Five or More
ENTRÉES
All served with a choice of dirty rice, jambalaya, white rice, chef’s potatoes, or vegetable of the day
FISH OF THE DAY ST.GEORGE
pan sautéed, topped with crabmeat over herb butter garlic cream sauce
FISH OF THE DAY ST.MICHAEL
pan sautéed, topped with crawfish tails over herb butter garlic cream sauce
FISH OF THE DAY WITH SHRIMP
blackened and served over herb butter garlic cream sauce
FISH OF THE DAY
served grilled, blackened, or pan-sautéed in lemon pepper flour
CATFISH EDDY
blackened, served with crawfish in a creamy tarragon sauce
CATFISH JAMBALAYA
fried, served over crawfish étouffée and chicken & sausage jambalaya
BLACKENED CATFISH
over your choice of shrimp gumbo, chicken & sausage gumbo, or crawfish étouffée
CATFISH
two fillets, grilled, lightly fried or blackened
ALMOND-CRUSTED CHICKEN
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 8 oz. fillet, over red wine pepper sauce
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PASTAS
Tossed with freshly grated parmesan cheese and sun dried tomatoes
SHRIMP AND CRAWFISH TAILS
in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan
SHRIMP AND CRAWFISH TAILS
in a creamy lemon, caper, and tarragon sauce, topped with grated parmesan
CHICKEN-MUSHROOM
lightly grilled chicken breast, served over creamy mushroom, bacon, and garlic sauce
BEEF TENDERLOIN & SHRIMP
with fresh spinach and diced tomatoes in mushroom bacon garlic sauce over cheese filled tortellini
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Desserts
South Louisiana Bread Pudding
over whiskey sauce topped
with Vanilla ice cream
Chocolate Bread Pudding
topped with chocolate sauce and
Vanilla ice cream
New Orleans Style Custard
garnished with rolled wafers
Chocolate Custard
topped with chocolate liqueur, garnished
with rolled wafers
Strawberry Cheesecake
served over strawberry sauce,
topped with fresh strawberries
Whiskey Bay Cheesecake
topped with warm whiskey sauce
And toasted pecans
Key Lime Pie
made with fresh juice from the Florida Keys
topped with fresh strawberries and white chocolate flakes
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Specialty Drinks
French Quarter Coffee Bailey’s, Frangelico, Kalhua, Grand
Marnier, and coffee topped with whipped cream and nutmeg
Irish Coffee Irish Whiskey and coffee topped with
whipped cream
The Big Easy Coffee Grand Marnier, Frangelico, and
Coffee topped with Whipped cream Chocolate Martini Grey Goose, Bailey’s, and Kalhua
Raspberry Kiss Chambord, Kahlua, and milk
Toasted Almond Kahlua, Amaretto, and cream
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Coffee
Louisiana Dark Blend/Community Coffee with Chicory
Cappuccino
Espresso
Extra Shot
Bigelow Specialty Hot Tea
Ports
Grahams 6 Grapes
Warre’s 10 Year Tawny
Warre’s 20 Year Tawny
Fonseca Bin 27 Reserve
Warre’s Late Bottle Reserve
Cordials
Baileys Irish Cream Sambucca Navan
Grand Marnier Frangelico Dulseda
B & B Tuaca Drambuie
Tia Maria
Cognac
Remy Martin VSOP
Hennessey VS
Hennessey VSOP
Hennessey XO
Premium Scotch
Johnnie Walker Blue Johnnie Walker Gold Glenlivet 18
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