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RESTAURANT POLL AWARDS

2009 Readers Cajun/Creole
2008 Readers Cajun/Creole
2007 Readers Cajun/Creole
2006 Readers Cajun/Creole
2005 Readers Cajun/Creole
2004 Readers Cajun/Creole
2004 Critics Cajun/Creole
2003 Readers Cajun/Creole
2002 Readers Favorites
2001 Readers Favorites
1996 Critics Best Restaurant Within Sixty Miles
1995 Critics Best
Seafood Dishes
1995 Critics Best Cajun
Food within Sixty Miles

Menu

Lunch | Dinner | Dessert

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Dinner Menu

APPETIZERS

OYSTERS ROCKEFELLER
oysters in spinach Pernod, topped with fried oysters and grated parmesan 12.95

GRILLED SHRIMP ROBERT twelve grilled jumbo shrimp, served over herb cream sauce 12.95

PETITE SHRIMP ROBERT 6 grilled shrimp, served over herb cream sauce 6.95

SHRIMP COCKTAIL
twelve jumbo shrimp served with cocktail sauce and a lemon crown. 12.95

PETITE SHRIMP COCKTAIL 6 jumbo shrimp served with cocktail sauce and a lemon crown. 6.95

CRAB CAKES
sautéed in butter, finished with capers, and served with a lemon crown 12.95

CRAWFISH OR SHRIMP EDDY served with hot herb-buttered toast in a creamy tarragon sauce. 10.95

FRIED CRAWFISH TAILS lightly breaded and served with tartar and Remoulade sauce. 9.95

ESCARGOT imported French escargots, baked in herb butter and Cajun spices. 10.95

SEAFOOD GUMBO, CRAWFISH GUMBO, CHICKEN & JALAPEÑO SAUSAGE GUMBO. 7.50

CRAWFISH ÉTOUFFÉE OR SHRIMP ÉTOUFFÉE. 7.50

STUFFED MUSHROOMS oven roasted mushroom caps stuffed with crabmeat, minced onion and capers, baked and served over our meuniere sauce. 12.95

FRIED CALAMARI served with remoulade sauce. 9.95

 

 

SALADS

SPINACH SALAD baby spinach tossed in bacon dressing, topped with fresh strawberries. 6.95

ALMOND GOAT CHEESE SALAD
tossed in bacon dressing and garnished with cinnamon brandy apples. 6.95

GREEK SALAD
garnished with kalamata olives, peppers, tomatoes, cucumbers and oregano. 6.95

CREOLE TOMATO FETA SALAD
served over extra virgin olive oil, Italian capers, and topped with fresh mint. 6.95

SENSATION SALAD tossed with parmesan cheese, grated carrots, and sensation dressing. 6.95

CREOLE CÆSAR SALAD garnished with freshly grated parmesan cheese. 6.95

PECAN-CRUSTED SHRIMP CÆSAR
served with roasted red peppers and freshly grated parmesan cheese. 13.95

 

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. 30.95

TENDERLOIN EDDY blackened with Cajun herbs & spices. Served over crawfish tails in a creamy tarragon sauce. 32.95

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. 32.95

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. 32.95

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. 34.95

TENDERLOIN ST.GEORGE
blackened with Cajun herbs & spices, topped with sautéed crabmeat with scallions and béarnaise sauce, and served over red wine pepper sauce. 34.95

BLACKENED PRIME RIB served with a side of Horseradish cream sauce. 28.95

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. 17.25

BLACKENED JUMBO SHRIMP
served over crawfish tails smothered in Creole étouffée, herbs & spices. 19.50

FISH OF THE DAY grilled , blackened, or pan-sautéed in lemon pepper flour, and finished with herb butter. 15.75

FISH OF THE DAY WITH SHRIMP blackened and topped with sautéed shrimp over herb garlic cream sauce. 19.75

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. 19.75

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. 21.50

CATFISH FILLETS blackened, grilled, or lightly breaded and fried. Served with a choice of cold sauces. 14.50

BLACKENED CATFISH over a choice of shrimp gumbo, chicken & sausage gumbo, or crawfish étouffée. 16.25

CATFISH EDDY blackened catfish fillets served over crawfish tails in a creamy tarragon sauce with scallions. 18.25

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. 20.50

ALMOND-CRUSTED CHICKEN
pan-sautéed, served over chicken jus and topped with sautéed crabmeat. 17.95

CHICKEN DIXIE
lightly grilled chicken breast with Creole herbs & spices, topped with creamed spinach, crumbled apple wood-smoked bacon, sautéed crabmeat and served overherb butter garlic cream sauce. 17.95

SALMON ROCKEFELLER
blackened with Cajun herbs & spices, topped with sautéed crabmeat and scallions.served over creamed spinach and herb butter garlic cream sauce. 21.95

STUFFED RAINBOW TROUT
stuffed with shrimp and crawfish tails, pan-sautéed and topped withbéarnaise sauce. Served over herb butter garlic cream sauce with a spinach tomato Florentine. 21.95

TORTILLA-CRUSTED SALMON
pan-sautéed, topped with a sautéed crab cake, and served over chipotle cream sauce, sliced fresh avocados, and jalapeño-corn relish. 23.50

PEPPERCORN CRUSTED PORK TENDERLOIN lightly grilled lean cut, topped with sautéed crabmeat with scallions. Served over mashed sweet potatoes and caramelized brandy-onion sauce. 23.95

 

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. 15.95

SHRIMP AND CRAWFISH TAILS in a creamy lemon, caper, and tarragon sauce, topped with grated parmesan. 15.95

SHRIMP AND CRAWFISH TAILS in a creamy mushroom, bacon, and garlic sauce, topped with grated parmesan. 15.95

CHICKEN-MUSHROOM grilled chicken breast, served over creamy mushroom, bacon, and garlic sauce pasta. 14.95

 

À ~ LA ~ CARTE

SAUTÉED CRABMEAT sautéed with butter & scallions, and finished with herb butter. 10.50

SAUTÉED CRAWFISH TAILS sautéed with butter, scallions, and blackening spice. 8.95

GRILLED FRESH ASPARAGUS topped with béarnaise sauce, grated parmesan and tomato fillets. 8.95

 

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

  Cup Bowl
SEAFOOD GUMBO, CRAWFISH GUMBO OR CRAWFISH ÉTOUFFÉE 6.25 11.95
CHICKEN & JALAPEÑO SAUSAGE GUMBO topped with white rice 5.95 11.50
RED BEANS AND RICE WITH SAUSAGE topped with white rice 5.50 9.50

PETIT SHRIMP COCKTAIL six jumbo shrimp served with cocktail sauce and a lemon crown 6.95

CRAWFISH OR SHRIMP EDDY served with hot herb-buttered toast in a creamy tarragon sauce 10.25

FRIED CRAWFISH TAILS lightly breaded and served with tartar sauce and remoulade sauce 9.25

BIG EASY AND CRESCENT SALADS

SPINACH SALAD baby spinach tossed in bacon dressing, topped with fresh strawberries 5.95

ALMOND GOAT CHEESE SALAD tossed in bacon dressing and garnished with cinnamon brandy apples 5.95

GREEK SALAD garnished with kalamata olives, peppers, tomatoes, cucumbers, and oregano 5.95

CREOLE TOMATO FETA SALAD served over extra virgin olive oil, Italian capers, and topped with fresh mint 5.95

SENSATION SALAD tossed with parmesan cheese, grated carrots, and sensation dressing 5.50

CREOLE CÆSAR SALAD garnished with freshly grated parmesan cheese 5.50

TORTILLA-CRUSTED CHICKEN TENDERLOIN SALAD in a chipotle-honey vinaigrette 10.95

PECAN-CRUSTED SHRIMP CÆSAR served with roasted red peppers and freshly grated parmesan cheese 12.95

BLACKENED CATFISH SALAD tossed with parmesan cheese, grated carrots, and sensation dressing 10.95

BLACKENED SALMON SALAD tossed with parmesan cheese, grated carrots, and sensation dressing 11.95

BLACKENED CHICKEN SALAD tossed with parmesan cheese, grated carrots, and sensation dressing 10.95

GRILLED SHRIMP SALAD tossed with parmesan cheese, grated carrots, and sensation dressing 12.95

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 10.50

JUMBO SHRIMP COMBO six shrimp, grilled, lightly fried or blackened 11.50

CHICKEN COMBO grilled or blackened boneless, skinless breast, served with natural juices 11.50

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 10.95

HALF-BOY COMBO served with a choice of red beans & sausage, or chicken & sausage gumbo, or seafood gumbo 10.95

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 17.25

FISH OF THE DAY ST.MICHAEL pan sautéed, topped with crawfish tails over herb butter garlic cream sauce 16.75

FISH OF THE DAY WITH SHRIMP blackened and served over herb butter garlic cream sauce 15.95

FISH OF THE DAY served grilled, blackened, or pan-sautéed in lemon pepper flour 14.50

CATFISH EDDY blackened, served with crawfish in a creamy tarragon sauce 14.25

CATFISH JAMBALAYA fried, served over crawfish étouffée and side of chicken & sausage jambalaya 12.50

BLACKENED CATFISH over your choice of shrimp gumbo, chicken & sausage gumbo, or crawfish étouffée 12.50

CATFISH two fillets, grilled, lightly fried or blackened 11.25

ALMOND-CRUSTED CHICKEN served over chicken jus and topped with sautéed crabmeat 12.95

BLACKENED CHICKEN over shrimp gumbo, chicken and sausage gumbo, or crawfish étouffée 11.95

BLACKENED OR GRILLED CHICKEN boneless, skinless breast, served with natural juices 11.25

TENDERLOIN BOUDREAUX blackened 8 oz. fillet, over red wine pepper sauce 28.95

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 13.95

SHRIMP AND CRAWFISH TAILS in a creamy lemon, caper, and tarragon sauce, topped with grated parmesan 13.95

CHICKEN-MUSHROOM lightly grilled chicken breast, served over creamy mushroom, bacon, and garlic sauce 12.95

DESSERTS

SOUTH LOUISIANA BREAD PUDDING over whiskey sauce and topped with vanilla ice cream 5.95

CHOCOLATE BREAD PUDDING topped with chocolate sauce and vanilla ice cream 5.95

NEW ORLEANS STYLE CUSTARD garnished with rolled wafers 6.95

CHOCOLATE CUSTARD topped with chocolate liqueur and garnished with rolled wafers 6.95

STRAWBERRY CHEESE CAKE served over strawberry sauce and topped with fresh strawberries 6.95

WHISKEY BAY CHEESECAKE topped with warm whiskey sauce and toasted pecans 6.95

KEYLIME PIE made with fresh juice from the Florida Keys, topped with fresh strawberries, whipped cream and white chocolate flakes 6.95

20% Gratuity Will Be Added to Parties of Five or More

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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